High-Protein Blueberry & Peanut Butter Chia Pudding
This high-protein blueberry and peanut butter chia pudding is a creamy, nutrient-rich, make-ahead breakfast packed with plant-based and dairy proteins, healthy fats, fiber, and a peanut butter-and-jelly flavor twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 12 hours 15 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 cups unsweetened almond milk
2½ cups blueberries, divided
2 tablespoons plain, unsweetened plant-based protein powder
¾ cup chia seeds
2 tablespoons pure maple syrup, plus 1 teaspoon, divided
1¾ teaspoons vanilla extract, divided
¼ teaspoon salt
¾ cup nonfat plain Greek-style yogurt
⅓ cup smooth natural peanut butter
Instructions
- In a blender, combine almond milk, 2 cups of the blueberries, and protein powder. Blend until smooth (about 30 seconds).
- Transfer the mixture to a bowl. Whisk in chia seeds, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and salt. Stir well to prevent clumps. Cover and refrigerate overnight or for at least 12 hours.
- In a separate bowl, mix Greek yogurt, peanut butter, 1 teaspoon maple syrup, and ¾ teaspoon vanilla extract until smooth. Refrigerate until serving.
- Once the pudding has set, divide it into 4 jars or bowls. Top each with 2 tablespoons of the peanut butter yogurt mixture and the remaining ½ cup of blueberries.
Notes
- Stir chia mixture again 30 minutes after refrigerating to prevent clumps.
- Use flavored Greek yogurt for an extra boost of taste without more sugar.
- Customize with different fruits, nut butters, or milk alternatives.
- Layer just before serving for the freshest texture.
- If too thick, loosen with a splash of almond milk before serving.
Nutrition
- Serving Size: 1 jar
- Calories: 385
- Sugar: 10g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 17g
- Cholesterol: 5mg
