It’s about time I share with you the recipe for Andy’s favorite Chocolate Peanut Butter Chia Seed Pudding! I make this on a weekly basis because it’s so easy/tastes like you’re eating dessert for breakfast. Lucky you, this recipe is sweetened with banana and a touch of maple syrup, so no sugar crash! You’re getting the best of both worlds with this easy-to-make breakfast.
I also love that that this recipe:
- is super creamy, chocolate-y, and packed with peanut butter flavor
- takes less than 10 minutes to make
- uses 6 ingredients that you’ve already got on hand
- refined sugar-free, only sweetened with banana and a touch of maple syrup
- great for all dietary needs – vegan, gluten-free, grain-free, soy-free, and dairy-free
Pro tip – I love topping this Chocolate Peanut Butter Chia Seed Pudding with homemade Cinnamon Spice Coconut Granola , chocolate chips, and extra peanut butter. You can never have too much peanut butter, amiright?!
If you like this easy breakfast recipe, make sure to check out some of my other go-to breakfast eats including Tahini Chocolate Chip Baked Oatmeal (current obsession!) or my Pumpkin Pie Overnight Oats (another dessert for breakfast recipe).
I would love if you tried this quick and easy Chocolate Peanut Butter Chia Seed Pudding! If you do, make sure to tag #themindfulhapa or @themindfulhapa. Thanks for following along, friends!
Ingredients
- 1.5 cups almond milk or milk of choice
- 1/3 cup chia seeds
- 1/3 cup cacao powder
- 1/2 small banana
- 3-4 Tbsp peanut butter
- 2 Tbsp maple syrup
Instructions
- Add all ingredients to Vitamix or Blender.
- Blend on high for 2-3 minutes, scraping down the sides as necessary.
- Before eating, finish off with toppings of choice - granola, extra nut butter/chocolate drizzle, fresh fruit, etc.
- If storing, keep in an airtight container in the fridge for up to 5 days. Will thicken further if kept in fridge overnight.
Did you make this recipe?
Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!
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