High-Protein Blueberry & Peanut Butter Chia Pudding Recipe
This high-protein blueberry and peanut butter chia pudding is an easy, make-ahead breakfast that blends creamy almond milk, fresh blueberries, and plant-based protein powder with nutrient-rich chia seeds. The pudding is layered with a smooth peanut butter-yogurt mixture and topped with extra blueberries, creating a delicious peanut butter and jelly flavor combination packed with fiber and protein to keep you energized all morning.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 12 hrs 15 mins
- Yield: 4 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pudding Base
- 3 cups unsweetened almond milk
- 2 cups blueberries, divided
- 2 tablespoons plain, unsweetened, plant-based protein powder
- ¾ cup chia seeds
- 2 tablespoons pure maple syrup
- 1 teaspoon pure maple syrup
- 1¾ teaspoons vanilla extract, divided
- ¼ teaspoon salt
Peanut Butter Layer
- ¾ cup nonfat plain strained (Greek-style) yogurt
- ⅓ cup smooth natural peanut butter
Garnish
- ½ cup blueberries (remaining)
Instructions
- Blend Base Ingredients: Combine 3 cups of almond milk, 2 cups of blueberries, and 2 tablespoons of plant-based protein powder in a blender. Blend for about 30 seconds until smooth. This mixture forms the flavorful liquid base for your chia pudding.
- Mix Chia Seeds: Transfer the blended mixture to a medium bowl. Whisk in ¾ cup chia seeds, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and ¼ teaspoon salt until evenly combined. Cover the bowl and refrigerate for at least 12 hours to allow the chia seeds to absorb the liquid and thicken into pudding.
- Prepare Peanut Butter Mixture: In a small bowl, stir together ¾ cup nonfat plain yogurt, ⅓ cup smooth natural peanut butter, the remaining 1 teaspoon maple syrup, and ¾ teaspoon vanilla extract until smooth. Cover and refrigerate until ready to assemble your pudding jars.
- Assemble Pudding Jars: Spoon 1 cup of the chilled blueberry chia pudding into each of 4 jars or small bowls. Spread 2 tablespoons of the peanut butter-yogurt mixture evenly over each pudding serving. Finally, top each jar with the remaining ½ cup fresh blueberries to add a fresh burst of flavor and garnish.
- Storage and Make-Ahead Tips: You can prepare the chia pudding base up to 3 days in advance, storing it covered in the refrigerator. Once assembled with the peanut butter layer and blueberries, the jars can also be refrigerated for up to 3 days, making this a convenient breakfast for busy mornings.
Notes
- Use unsweetened almond milk to keep sugar content low and highlight the natural sweetness of blueberries and maple syrup.
- Adjust the sweetness by varying the amount of maple syrup to taste.
- For a vegan option, ensure the yogurt is plant-based, or omit the yogurt and substitute with additional almond milk or coconut yogurt.
- Stir the pudding once or twice during the first hour of refrigeration if you want a more even texture before it fully thickens.
- The plant-based protein powder adds extra protein, but you can omit it if desired for lower protein content.
- This pudding is best enjoyed chilled and can be customized by swapping blueberries with other berries like raspberries or blackberries.
