Made with rich cocoa powder and creamy oat milk, this chocolate peanut butter chia pudding is anything but boring!
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I know chia pudding is controversial, and I respect those of you who experience ~texture issues~ with it. However, my theory is that many recipes are made with watery almond milk and not much else. This chocolate peanut butter chia pudding recipe is creamy, flavorful, and anything but boring. In fact, it just might make you a believer.
Ingredient Notes for Chocolate Peanut Butter Chia Pudding
Oat Milk: You can use any milk you prefer, but I purposefully use oat milk to achieve perfect creaminess. Remember, we are hoping to avoid watery almond milk vibes. My favorite brand is the Chobani Extra Creamy variety.
Peanut Butter: I use all-natural peanut butter with peanuts and salt as the only ingredients. My go-to is the jumbo Costco jar. It’s the best deal around!
Cocoa or Cacao Powder: It is important that you sift it prior to mixing all ingredients together, as this will ensure minimal lumps in the pudding.
Step by Step Instructions
- Mix ingredients (two options!): add all ingredients to a high-powered blender and blend on high for 30 seconds-1 minute until well-combined. Transfer mixture to medium large bowl. Alternatively, add peanut butter, sifted cocoa powder, maple syrup, and vanilla to a medium large bowl and whisk together until it becomes a paste (this first step is important because cocoa powder repels liquid). Slowly whisk in the oat milk until the mixture is incorporated with minimal lumps.
- Add chia seeds: Add the chia seeds to the chocolate peanut butter mixture and whisk for 2-3 minutes until all ingredients are well-combined (if you mixed by hand, any final lumps should disappear during this time). Let the mixture rest for 10 minutes before whisking one final time (this allows the chia seeds to expand some so they don’t all sink to the bottom).
- Chill: Stick in the fridge in an airtight container for 6-8 hours or overnight. Portion into individual servings and top with more peanut butter, banana slices, or any toppings you desire.
I hope you love this chocolate peanut butter chia pudding as much as I do! Be sure to leave a rating and review! This makes a huge difference with Google rankings and helps my little blog reach more people. You can also find me on Pinterest, Instagram, and TikTok.
More Healthy Snacks
- Healthy Edible Cookie Dough (Vegan!)
- Healthy Cosmic Brownie Bites
- Gluten-Free Birthday Cake Protein Bars
- Freezer Birthday Cake Yogurt Bark
- Freezer PB&J Yogurt Bark
- Freezer Oreo Yogurt Bark
- Snickerdoodle Protein Cookies
Chocolate Peanut Butter Chia Pudding
Equipment
- Blender or Food Processor (optional)
Ingredients
- 1½ cups oat milk (or milk of choice)
- ¼ cup peanut butter plus more for topping
- ¼ cup cocoa or cacao powder sifted
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- pinch of salt (only if peanut butter isn't salted)
- ⅓ cup chia seeds
Instructions
- Add all ingredients except chia seeds to a high-powered blender and blend on high for 30 seconds-1 minute until well-combined. Transfer mixture to medium large bowl.
- Alternative directions for whisking together by hand: Add peanut butter, sifted cocoa powder, maple syrup, and vanilla to a medium large bowl and whisk together until it becomes a paste (this first step is important because cocoa powder repels liquid). Slowly whisk in the oat milk until the mixture is incorporated with minimal lumps.
- Add the chia seeds to the chocolate peanut butter mixture and whisk for 2-3 minutes until all ingredients are well-combined (if you mixed by hand, any final lumps should disappear during this time). Let the mixture rest for 10 minutes before whisking one final time (this allows the chia seeds to expand some so they don't all sink to the bottom). Put in an airtight container and store in refrigerator for 6-8 hours or overnight.
- Serve with toppings of choice! I like banana slices, granola, and more peanut butter.
