High Protein, High Fiber Peanut Butter Maple Chia Pudding
If you’re looking for a nourishing, no-cook breakfast that’s packed with protein, fiber, and flavor, this Peanut Butter Maple Chia Pudding is about to become your go-to. It’s creamy, satisfying, and ridiculously easy to make with just 5 simple ingredients.
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I often make a dip with peanut butter, maple syrup, and Greek yogurt. Sometimes I eat it with some banana slices. Other times I eat it with a spoon. The combination of tart yogurt, sweet maple syrup, and salty peanut butter is so darn irresistible to me.
One evening, I was ruminating on whipping up a bowl for dessert when the idea occurred to me to use that combination of ingredients in their respective quantities to make a delicious, high-protein, high-fiber chia pudding for breakfast, too.
This tasty and healthy Peanut Butter Maple Chia Pudding recipe is a fuss-free one that can be made and enjoyed instantly or allowed to chill overnight and enjoyed the next day. Chia pudding recipes, like this, are some of my favorite warm-weather treats for breakfast, dessert, or as a snack.
By combining the omega-3 power of chia seeds with creamy peanut butter and high-protein Greek yogurt, this maple peanut butter chia pudding keeps you full, focused, and fueled.
Why You’ll Love This Chia Pudding
- High in protein thanks to the Greek yogurt and peanut butter combo, this isn’t just a snack—it’s a recovery meal.
- Loaded with fiber from chia seeds to keep you full longer.
- Irresistible flavour combo from the combination of Greek yogurt with PB and maple syrup.
- Naturally sweetened with maple syrup—no refined sugar.
- Meal prep friendly – make it ahead and enjoy all week.
- Gluten-free & customizable to your dietary preference.
Ingredients You’ll Need
- Almond milk
I used unsweetened almond milk, but oat milk, cashew milk, coconut milk, or any other dairy-free milk works. - Chia seeds
I used some white chia seeds I got on sale, but black chia seeds tend to be more widely available and more budget-friendly. - Peanut butter
I love Peanut Butter & Co’s creamy PB for those essential healthy fats and velvety texture. BTW, you can get 10% off if you order here ~ I am a peanut butter & co partner and earn a commission from any orders. Almond butter, cashew butter, or your favorite nut butter can also be substituted if you want. Do keep in mind that the taste will differ. - Maple syrup
I wanted to keep this free of refined sugar, so I used maple syrup. You could use any sweetener you prefer if you don’t like the flavor of maple syrup. And, to keep this sugar-free, you could use a monk fruit sweetener blend. - Greek yogurt
This makes the pudding protein-dense.
How to Make the Perfect Silky Chia Pudding
Step 1
In a medium bowl, mix the Greek yogurt, peanut butter, and maple syrup until smooth. Mixing these three first ensures the peanut butter is fully incorporated.
Step 2
Add the almond milk into another bowl or glass container and mix in the chia seeds. Stir well to ensure the chia seeds are evenly distributed and won’t sink to the bottom.
Step 3
Add the peanut butter, maple syrup, and Greek yogurt mixture to the chia seeds and almond milk mixture and mix well.
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Step 4
At this point, you have two options.
Option 1 is to add all the ingredients to a high-speed blender and blend until smooth. This will result in an instant chia pudding. You won’t have to wait 4 hours or more for the chia seeds to absorb the liquid and get their infamous texture. This can be enjoyed immediately or chilled for 30 minutes or so.
Option 2 is to cover and chill the mixed ingredients in the fridge for at least 4 hours, or ideally overnight. This chia seed pudding can be chilled in one large container or in 3 mason jars. This allows the chia seeds to fully hydrate, absorbing the flavors of the maple and peanut butter so the texture improves and flavors deepen.
Step 5
This step is if you go with option 2 from above. Before serving, give the chia pudding a good stir. Then, if chilled in one large container, add the amount you prefer into a bowl and serve with a drizzle of peanut butter and a generous drizzle of maple syrup.
Serving & Variation Suggestions
- The “Crunchy” Spin: Top with crushed roasted peanuts, homemade granola, or cacao nibs for texture.
- The “Fruit” Spin: Add sliced bananas, strawberries, or raspberries for a fruity spin.
- The “Vegan” Spin: Simply swap the Greek yogurt for a high-protein coconut or soy-based yogurt.
- The Extra Flavor Spin: Before chilling the ingredients, add a splash of vanilla extract or almond extract for even more flavor.
- The “hardshell” Spin: Make some homemade hardshell by melting a 1/4 cup of chocolate chips with a teaspoon of coconut oil. Then, mix well and spoon this over the chilled chia seed pudding. When it hardens, crack it like you would a Magnum Ice cream and enjoy!
Storage
Store your chia pudding in an airtight container in the refrigerator for up to 4–5 days. It’s perfect to meal prep for grab-and-go breakfasts or healthy snacks throughout the week.
This high-protein, high-fiber peanut butter maple chia pudding is proof that healthy eating doesn’t have to be complicated. With minimal effort and maximum flavor, it’s a recipe I keep coming back to again and again.
If you try it, don’t forget to experiment with toppings and make it your own!
More Chia Seed Pudding Recipes:
Ingredients
- 1 cup unsweetened almond milk
- 1/3 cup chia seeds
- 1/4 cup smooth peanut butter
- 1/4 cup maple syrup
- 1/2 cup Greek yogurt
Instructions
- In a medium bowl, mix the Greek yogurt, peanut butter, and maple syrup until smooth. Mixing these three first ensures the peanut butter is fully incorporated.
- Add the almond milk into another bowl or glass container and mix in the chia seeds. Stir well.
- Add the peanut butter, maple syrup, and Greek yogurt mixture to the chia seeds and almond milk mixture and mix well.
- At this point, you have two options. Option 1 is to add all the ingredients to a high-speed blender and blend until smooth. This will result in an instant chia pudding. You won’t have to wait 4 hours or more for the chia seeds to absorb the liquid and get their infamous texture. This can be enjoyed immediately or chilled for 30 minutes or so.
- Option 2 is to cover and chill the mixed ingredients in the fridge for at least 4 hours, or ideally overnight. This chia seed pudding can be chilled in one large container or in 3 mason jars. This allows the chia seeds to fully hydrate, absorbing the flavors of the maple and peanut butter so the texture improves and flavors deepen.
- This step is if you go with option 2 from above. Before serving, give the chia pudding a good stir. Then, if chilled in one large container, add the amount you prefer into a bowl and serve with a drizzle of peanut butter and a generous drizzle of maple syrup.
Would You Like to Save This?
Enter your email and I’ll send you this recipe to you. Plus you’ll get new recipes from me every week!
I love simple to make no-bake breakfasts Shashi. This looks delicious!