Chocolate peanut butter lovers, this one's for you! This Peanut Butter Cup Chia Pudding tastes like dessert while packing in protein, fiber, and omega-3s for a satisfying meal prep breakfast or snack.
As a registered dietitian, chia pudding has been one of my go-to breakfasts for years. It's easy to meal prep, packed with fiber, and there are endless ways to customize the flavors. Over the years I've created everything from my Mango Chia Pudding, Chocolate Chia Pudding, and Creamy Coconut Chia Pudding, but when I started brainstorming my next flavor, I knew I wanted to recreate one of my all-time favorite combinations: chocolate and peanut butter.
That's how this Peanut Butter Cup Chia Pudding was born, and I honestly think it might be my favorite version yet. It has a creamy peanut butter chia pudding base that's packed with protein, then gets topped with a crisp chocolate shell, crushed peanuts, and a sprinkle of flaky sea salt for that classic peanut butter cup experience!
Why This Recipe Is Dietitian Approved
- Packed with fiber and omega-3s. Chia seeds provide plenty of fiber and plant-based omega-3 fats, making this a nourishing breakfast or snack that helps keep you satisfied.
- Perfect for meal prep. It takes just 10 minutes to prep, then the fridge does the rest! Make a batch once and enjoy breakfast or snacks for the next few days.
- Tastes like dessert. With a creamy peanut butter base and crisp chocolate topping, this chia pudding tastes like a Reese's peanut butter cup while still being made with ingredients you can feel good about.
Peanut Butter Cup Chia Pudding Recipe
Ingredients, Swaps, & Tips
Milk of choice. This is the liquid base that helps everything blend smoothly and gives the pudding its creamy texture. Dairy, oat, almond, or soy milk will all work here, just use whatever you normally drink.
Peanut butter. Adds richness, protein, and that classic peanut butter flavor. I recommend using natural peanut butter (just peanuts and salt) for the smoothest texture.
Salt. Only needed if your peanut butter is unsalted, it helps balance and round out the sweetness.
Vanilla extract. Just a touch to enhance all the other flavors.
Honey. The natural sweetener in this recipe. Maple syrup works well as a substitute if that's what you have on hand.
Greek yogurt. Boosts the protein and creaminess of the base. Any fat % will work, so use whatever you have in the fridge.
Vanilla protein powder. Adds a big protein boost and enhances the vanilla flavor. Use your favorite brand here, just keep in mind that flavor and sweetness can vary between powders.
Chia seeds. These are what give the pudding its signature texture! As they soak overnight, they absorb the liquid and create that thick, pudding-like consistency.
Chocolate chips. For little pockets of melty chocolate in every bite. Semi-sweet keeps things balanced, but feel free to swap in dark chocolate chips if you prefer.
Coconut oil. Melted with the chocolate chips, this helps them stay smooth and glossy while giving the chocolate a subtle richness.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- In a high powered blender, combine milk, peanut butter, salt, vanilla extract, honey, Greek yogurt and protein powder. Blend until smooth.
- Once smooth, add to a large mixing bowl and whisk in chia seeds.
- Cover and refrigerate overnight, stirring 2-3 times during the first 4 hours to keep the chia seeds evenly suspended before they fully absorb the liquid.
- In the morning, divide the chia pudding amongst 4 10 oz glass jars (about 1 cup in each).
- Melt the chocolate by combining the chocolate chips and coconut oil in a microwave safe bowl. Microwave for 30 seconds, stirring and repeating until fully liquid.
- Pour the chocolate over the chia pudding, top with sea salt and chopped peanuts and refrigerate to set the chocolate.
Substitutions
Gluten Free
The best thing about chia pudding is that it's naturally gluten-free!
Dairy Free
Substitute the milk and Greek yogurt with your favorite dairy-free alternatives.
Nut Free
I don't recommend making this recipe nut-free since peanut butter is the main flavor. If you're looking for a nut-free option, check out my other chia pudding recipes.
Variations
- Lower sugar: If you'd like to reduce the sugar, simply skip the chocolate topping or use a light drizzle instead of a full layer. This peanut butter chia pudding is still delicious without it.
Equipment
Storage
Store this peanut butter chia pudding in airtight jars in the refrigerator for up to 5 days.
Top Tips for Success
Chia seeds naturally sink to the bottom when first added to the liquid. Stir the pudding during the first hour of chilling to help keep the seeds evenly distributed before they begin to thicken.
Frequently Asked Questions
Yes! If you don't love the texture of whole chia seeds, you can add the chia seeds to the blender along with the rest of the liquid ingredients. This creates a smoother, slightly thinner chia pudding, but it tastes just as delicious.
More Dietitian-Approved Meal Prep Recipes
If you liked this protein peanut butter cup chia pudding, try these recipes:
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this peanut butter cup chia pudding, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Peanut Butter Cup Chia Pudding
Ingredients
- 1.5 cups milk of choice
- ¼ cup natural peanut butter
- ⅛ teaspoon salt (if the peanut butter is unsalted)
- ½ teaspoon vanilla extract
- 1 tablespoon honey
- 1 cup plain Greek yogurt
- 2 scoops vanilla protein powder
- ½ cup chia seed
- ¼ cup semi sweet chocolate chips
- 1 teaspoon coconut oil
For sprinkling:
- sea salt
- crushed peanuts
Instructions
- In a high powered blender, combine milk, peanut butter, salt, vanilla extract, honey, Greek yogurt and protein powder. Blend until smooth.
- Once smooth, add to a large mixing bowl and whisk in chia seeds.
- Cover and refrigerate overnight, stirring 2-3 times during the first 4 hours to keep the chia seeds evenly suspended before they fully absorb the liquid.
- In the morning, divide the chia pudding amongst 4 10 oz glass jars (about 1 cup in each).
- Melt the chocolate by combining the chocolate chips and coconut oil in a microwave safe bowl. Microwave for 30 seconds, stirring and repeating until fully liquid.
- Pour the chocolate over the chia pudding, top with sea salt and chopped peanuts and refrigerate to set the chocolate.
Notes
- If you would like to decrease the sugar you can choose to omit the chocolate topping or just add a little drizzle or a few chocolate chips instead of the full coating! These peanut butter chia puddings still taste amazing without chocolate
- For an even thicker chia pudding- decrease the milk to 1 cup!
- If you are finding the chocolate is sinking while pouring- a tip is to drizzle the chocolate in a very thin circular pattern on the top. This ensures the chocolate layer doesn't get too thick (though it does get a little messy)!
- Protein powder can be omitted with no substitutions necessary.
Nutrition
Recipe Notes
- Tip: Stir the pudding during the first hour of chilling to help keep the seeds evenly distributed before they begin to thicken.
- Storage: Store this peanut butter chia pudding in airtight jars in the refrigerator for up to 5 days.
Nicole Addison says
Dessert for brekafast?? Sign me up!