Peanut Butter Chia Pudding [With Berry Compote]

Why You’ll Love This Recipe

If you love the ease of my overnight oats, get ready to fall in love with chia pudding. This peanut butter chia pudding with berry compote is like creamy PB&J in a jar, and like overnight oats, is quick and easy to prep, loaded with fiber and nutrients (this time with plenty of heart-healthy fats and plant-based protein), and makes for a great make-ahead breakfast or mid-day snack to keep you satisfied until your next meal.  

Even better, all it takes is a few simple, budget-friendly ingredients, a quick mix of the pudding, simmer the 2-ingredient berry compote, then chill both, assemble, and boom! A delicious and nutritious, gluten-free, grain-free, dairy-free, vegan, and optionally refined sugar-free and paleo, grab-and-go treat for the week.

Looking for more ways to enjoy peanut butter at breakfast? Try my peanut butter granola bars, individual peanut butter oatmeal cups, or warm peanut butter oatmeal balls.

Ingredient Notes

Recipe Variations and Add-Ins

• Spices: Add depth with cinnamon or pumpkin pie spice.
• Banana: Mashed into the vegan chia pudding for natural sweetness and flavor.
• Vegan Chocolate chips: For decadence OR cacao nibs for crunch and antioxidants.
• Cocoa powder: Add ½ tbsp per portion for vegan chocolate peanut butter chia pudding.
• Vegan yogurt: Make creamier vegan chia seed pudding by stirring in a little vegan yogurt.
• Protein powder: Add a scoop of plant-based plain, vanilla, or peanut butter protein powder. Add more liquid if needed.

How to Make Peanut Butter Chia Pudding

To avoid clumps, stir it again after five minutes to break up any clumps.

Step 3: To assemble the peanut butter chia seed pudding jars, first heat the peanut butter in the microwave for 40-60 seconds if it’s stiff. Then, divide the ingredients between small bowls/jars, layering the three elements however you please (i.e., compote, then chia, then PB).

Alternatively, make a more traditional peanut butter chia pudding by mixing the nut butter into the chia pudding and topping it with the compote.

FAQs

Pro Recipe Tips

• To avoid clumpy chia pudding, Stir it, leave it for 5-10 minutes, and stir again before leaving it to fully thicken. Don’t skip the second stir.
• For thinner/thicker chia pudding: Adjust the liquid to chia seed ratio.
• For a ‘smoother’ pudding: Use ground chia seeds OR blend it into a pudding-like texture.
• Don’t rush it: Let the vegan chia pudding set for at least 2 hours, though overnight is best for the optimal texture.
• Adding the PB: You can mix the peanut butter into the chia pudding, or layer the three elements separately.

Topping Ideas for Peanut Butter Chia Pudding

• Sliced banana
• Fresh berries
• Vegan chocolate chips or cacao nibs
• Granola – like easy peanut butter granola (or muesli)
• Toasted nuts or seeds (almonds, peanuts, walnuts, pecans, sunflower seeds, etc.)
• A dollop of vegan whipped cream or vegan yogurt

Add toppings to the peanut butter berry chia pudding before serving, to maintain texture.

Storage Information

Fridge: Cover the chia seed peanut butter pudding with plastic wrap for 3-4 days (plain chia pudding lasts 5-6 days, but may need extra plant milk before serving).

Freeze: Chia pudding will freeze well for up to 3 months. Let it thaw overnight in the fridge before enjoying it.