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Strawberry-Peanut Butter Chia Pudding
Strawberry-Peanut Butter Chia Pudding is a creamy, make-ahead breakfast that tastes like a healthier PB&J, with a strawberry layer plus a peanut-buttery chia base that sets up thick in the fridge. One recent version blends soy milk with strawberries and vanilla, thickens it with chia seeds, and serves it parfait-style with strawberries, peanut butter, and a yogurt-honey topping.
Dish type
Dish type: No-cook breakfast pudding (meal-prep snack).
Main ingredients: Chia seeds, milk of choice (almond, soy, coconut, dairy), strawberries (fresh or frozen), peanut butter, sweetener (maple syrup, honey), vanilla.
Cuisine: American-style healthy breakfast (PB&J-inspired).
Cooking method: Mix or blend, then chill to set (at least 20 minutes, ideally overnight or 4+ hours).
Why You’ll Love This Recipe
- PB&J energy, but in a spoonable, high-fiber breakfast format.
- Easy meal prep: chia pudding thickens while you sleep.
- Customizable with any milk, sweetener, and toppings you like.
- Great texture: thick, creamy pudding with bright strawberry flavor and rich peanut butter swirls.
Ingredients
Step-by-Step Instructions
Mix the chia base. Whisk chia seeds, milk, sweetener, and (optional) vanilla until very well combined. Tip: peanut butter can clump, so whisk thoroughly if you add it directly into the mix.
Prevent clumps. Let the mixture sit 5 to 10 minutes, then whisk again. Tip: this second stir is the easiest way to avoid chia clumps and get a smooth set.
Chill to set. Cover and refrigerate at least 20 to 30 minutes, though an overnight chill (or 4+ hours) gives the thickest pudding texture. Tip: if it’s too thick in the morning, loosen it with a splash of milk.
Add the strawberry layer. Mash strawberries for a rustic layer, or blend/purée them for a smoother “jammy” vibe. Tip: if you want a more PB&J feel fast, strawberry preserves can also be used.
Assemble and top. Layer pudding with strawberries, then finish with a drizzle of warmed peanut butter (and extra berries if you want). Tip: warming peanut butter briefly makes it pourable and creates prettier layers.
Tips for Success
- Whisk twice: once at the start and once after 5 to 10 minutes to stop clumping.
- Chill long enough: at least 20 minutes works, but 4+ hours (or overnight) sets best.
- Use a creamier milk (like coconut or soy) if you want a richer, dessert-like pudding.
- If using frozen strawberries, thaw first so you control extra liquid.
Variations & Substitutions
- Vegan: Use plant milk and maple syrup instead of honey.
- Extra PB layer: Blend peanut butter into the chia base, then drizzle more on top for that “peanut butter cup” vibe.
- Two-layer parfait: Make a peanut-butter chia layer and a strawberry chia layer, then alternate them in a jar.
What to Serve With It
- A coffee or latte for a cozy breakfast moment.
- Extra fruit on the side if you want it lighter but still filling.
Storage & Reheating
Store chia pudding covered in the refrigerator and eat it cold. Many chia puddings are meal-prep friendly and hold for several days (some recipes suggest up to a week), but toppings like fresh fruit are best added closer to serving for best texture.
Nutrition Facts
Exact nutrition depends heavily on your milk, peanut butter amount, and sweetener choice. A chia pudding like this is generally fiber-forward from chia seeds and can be higher-protein if you choose soy milk or add yogurt as a topping.
Common Mistakes to Avoid
- Not stirring after the first rest, leading to clumps and uneven texture.
- Expecting it to set instantly: it needs at least 20 minutes, and preferably longer.
- Over-sweetening before tasting your strawberries, especially if they’re very ripe or you’re using preserves.
FAQ
How long does chia pudding need to set?
Many recipes recommend at least 20 to 30 minutes, and for best thickness, 4+ hours or overnight.
Can I use frozen strawberries?
Yes, thaw them first for easier mixing and better texture control.
Why is my chia pudding clumpy?
Clumps usually happen when it isn’t whisked thoroughly, or it isn’t stirred again after a short rest.
Can I make it vegan?
Yes, use plant milk and maple syrup, and skip honey-based toppings.
How do I get a stronger PB&J flavor?
Use a strawberry preserves layer and finish with a generous peanut butter drizzle.
Conclusion
If you want a breakfast that feels nostalgic but still wholesome, Strawberry-Peanut Butter Chia Pudding hits the sweet spot with creamy chia texture, bright strawberries, and rich peanut butter. If you share whether you prefer it thick like mousse or looser like yogurt, I can dial in the chia-to-liquid ratio for your ideal Chicken Tzatziki Bowls.
Strawberry-Peanut Butter Chia Pudding
Indulge in the delightful blend of ripe strawberries, creamy peanut butter, and fiber-rich chia seeds in this luscious and nutritious pudding. Perfect for guilt-free snacking or a delicious dessert option.
Ingredients
- 1 cup fresh strawberries, chopped
- 2 tablespoons peanut butter
- 1/4 cup chia seeds
- 1 1/2 cups almond milk
Directions
- In a blender, combine the fresh strawberries, peanut butter, and almond milk. Blend until smooth.
- Pour the mixture into a bowl and stir in the chia seeds until well combined.
- Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to expand and create a pudding-like consistency.
- Once the pudding has set, give it a good stir before serving to ensure a creamy texture.
- Divide the pudding into serving bowls or jars and top with additional sliced strawberries or a dollop of peanut butter, if desired.
- Enjoy this delightful Strawberry-Peanut Butter Chia Pudding as a nutritious dessert or a satisfying snack!
