Ingredients

  • Chia Seeds: 1/4 cup

  • Milk of choice: 1 cup (almond, oat, or dairy)

  • Peanut Butter: 2 tablespoons (creamy works best)

  • Maple Syrup or Honey: 1 tablespoon

  • Vanilla Extract: 1/2 teaspoon

  • Cocoa Powder: 1 teaspoon (optional, for a chocolate twist)

  • Toppings: Sliced banana, a drizzle of peanut butter, and extra chia seeds.

Instructions

  1. Mix the Base: In a glass jar or medium bowl, whisk together the milk, peanut butter, sweetener, and vanilla extract until the peanut butter is mostly incorporated and the mixture is smooth.

  2. Add Chia: Stir in the chia seeds. If you are using cocoa powder, whisk it in now to ensure there are no dry clumps.

  3. The First Rest: Let the mixture sit for about 5–10 minutes, then give it another good stir. This prevents the seeds from settling at the bottom and ensures a uniform, creamy texture.

  4. Chill: Cover the container and refrigerate for at least 4 hours, though overnight is ideal to allow the seeds to fully hydrate.

  5. Serve: Before eating, give the pudding one last stir. If it’s too thick, add a splash of milk. Top with fresh banana slices, an extra drizzle of peanut butter, and a sprinkle of seeds as seen in the image.

Quick Tips

  • Texture: If you prefer a completely smooth texture, you can blend the entire mixture in a high-speed blender before chilling.

  • Storage: This stays fresh in the refrigerator for up to 4 days, making it excellent for meal prep.