High-Protein Blueberry & Peanut Butter Chia Pudding Recipe
This high-protein blueberry and peanut butter chia pudding is a creamy, make-ahead breakfast option that combines the natural sweetness of blueberries with the rich flavor of peanut butter. Packed with fiber, protein, and wholesome ingredients, it keeps you energized throughout the day while offering a satisfying peanut butter-and-jelly style layered pudding that's both nutritious and delicious.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 12 hrs 15 mins
- Yield: 4 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Diabetic
Ingredients
Blueberry Chia Pudding
- 3 cups unsweetened almond milk
- 2 cups blueberries
- 2 tablespoons plain, unsweetened, plant-based protein powder
- ¾ cup chia seeds
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Peanut Butter Yogurt Mixture
- ¾ cup nonfat plain strained (Greek-style) yogurt
- ⅓ cup smooth natural peanut butter
- 1 teaspoon pure maple syrup
- ¾ teaspoon vanilla extract
Topping
- ½ cup blueberries
Instructions
- Blend Blueberry Mixture: Process 3 cups almond milk, 2 cups blueberries, and 2 tablespoons protein powder in a blender until smooth, about 30 seconds. This creates the base of the pudding with a fruity, creamy texture.
- Combine with 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 well combined. The chia seeds will absorb the liquid and thicken the mixture overnight.
- Refrigerate Chia Pudding: Cover the mixture and refrigerate for at least 12 hours to allow the chia seeds to expand and create a pudding-like consistency.
- Prepare Peanut Butter Yogurt Layer: In a small bowl, stir together ¾ cup nonfat plain strained yogurt, ⅓ cup smooth natural peanut butter, the remaining 1 teaspoon maple syrup, and ¾ teaspoon vanilla extract until smooth and well combined. Refrigerate until ready to use.
- Assemble the Pudding: Spoon 1 cup of the blueberry chia pudding into each of 4 jars or small bowls. Spread 2 tablespoons of the peanut butter yogurt mixture evenly over the pudding layer.
- Add Blueberry Topping: Top each jar with the remaining ½ cup blueberries distributed evenly for a fresh, fruity contrast.
- Make Ahead Tips: You can prepare the chia pudding base up to 3 days in advance and refrigerate, covered. After assembling jars, store refrigerated for up to 3 days for optimal freshness.
Notes
- Use unsweetened almond milk to keep added sugars low.
- For a vegan version, substitute dairy yogurt with plant-based yogurt.
- Adjust sweetness by altering the amount of maple syrup to your taste.
- Make sure to let the chia pudding thicken overnight for the best texture.
- Layering the peanut butter yogurt mixture gives a delightful peanut butter and jelly flavor.
