High-Protein Peanut Butter & Chocolate Chia Pudding
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This creamy, chocolatey chia pudding tastes like dessert—but it’s packed with protein, fiber, and heart-healthy fats to keep you full and feeling good. The peanut butter swirl? That’s just the bonus you didn’t know you needed.
Ingredients:
Serves 4
Make-Ahead Tip:
The chia pudding base keeps well, covered, in the fridge for up to 3 days—so you can prep it once and enjoy a grab-and-go breakfast (or dessert!) all week long.
This recipe was sourced from Eating Well. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Image source: Eating Well
Ingredients:
Serves 4
- 3 cups unsweetened soy milk
- ¾ cup chia seeds
- ¼ cup Dutch-process cocoa powder, plus more for dusting
- ⅛ teaspoon salt
- 2 tablespoons pure maple syrup, plus 1 teaspoon (divided)
- 1½ teaspoons vanilla extract (divided)
- ¾ cup nonfat plain Greek yogurt
- ⅓ cup smooth natural peanut butter
- Make the pudding base:
In a large bowl, whisk together soy milk, chia seeds, cocoa powder, salt, 2 tablespoons maple syrup, and 1 teaspoon vanilla until smooth. Cover and refrigerate until thickened—at least 12 hours (overnight works best). - Mix the topping:
In a small bowl, stir together the yogurt, peanut butter, remaining 1 teaspoon maple syrup, and ½ teaspoon vanilla. Mix until creamy and smooth. Refrigerate until ready to use. - Assemble:
Give the chia pudding a good stir, then divide it into 4 jars or bowls (about 1 cup each). Spoon about ¼ cup of the peanut butter topping over each and smooth it out. Dust lightly with cocoa powder if you’re feeling fancy.
Make-Ahead Tip:
The chia pudding base keeps well, covered, in the fridge for up to 3 days—so you can prep it once and enjoy a grab-and-go breakfast (or dessert!) all week long.
This recipe was sourced from Eating Well. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
