I’m one of those people that wake up ravenous in the mornings. In fact, if it wasn't for my toddler jumping in bed at the crack of dawn, I’d probably still wake up ridiculously early from a growling stomach. As soon as we reach the kitchen, I immediately start making breakfast for the kids and myself. So when I woke up this morning to a premade jar of chia seed goodness, I was one happy momma!
Chia pudding with blackberries and melted peanut butter is perfect for breakfast or a quick snack. Depending on the sweeteners added, it could make a fancy dessert too! Chia pudding needs time to thicken, so be sure to make it ahead of time for a convenient ready-made bite. If you’ve been eating the same old oatmeal or yogurt every morning for breakfast, it’s time to give this blackberry and peanut butter chia pudding a shot!
Related pudding recipe: Avocado banana chocolate protein pudding
3 Reasons Why You Will Love This Recipe
- Chia seeds are packed with soluble fiber! Soluble fiber slows digestion, which keeps you feeling fuller for longer. It also lowers bad cholesterol, decreases blood sugar, and could reduce blood pressure and inflammation.
- Chia seeds are rich in omega-3 fatty acids! These healthy fats support brain and heart health. Omega-3s can reduce your risk of stroke and lowers triglyceride levels. Additionally, they reduce harmful inflammation that can lead to damaged cells and disease.
- The creamy, gelatinous texture is pleasing to the palate! The tiny chia seeds soak up the milk turning into gummy, gel-like beads. If you like tapioca, you’ll love chia pudding. If you prefer a smoother consistency, simply blend the ingredients.
- Black chia seeds
- Soy milk – If you don’t drink cow’s milk, soy milk most closely mimics its nutrient content.
- Blackberries – Fresh or frozen will work.
- Peanut butter- Feel free to use the nut butter of your choice.
Kitchen Tools Required
- Medium mixing bowl
- Liquid measuring cup
- Jars or containers with lids
- Small microwave-safe bowl
How to Make Blackberry & Peanut Butter Chia Pudding
- In a medium bowl, combine black chia seeds, soy milk, and honey. Stir well.
- Divide equally into two mason jars or containers with lids. Let the chia mixture rest for 5 minutes and then stir again. The chia seeds tend to rise to the top and clump together, so you want to give them a good stir before refrigerating them.
- Place the jars in the refrigerator overnight to thicken. This allows the chia seeds to soak up the milk and expand forming a viscous, tapioca-like consistency.
- Remove the jars from the refrigerator and top them with fresh blackberries. If you are using frozen blackberries, warm them in a microwave-safe bowl.
- Melt peanut butter in a microwave-safe bowl and drizzle over blackberries. I set a little melted peanut butter off to the side to add as I neared the bottom of the jar.
Swaps or Alternatives
Feel free to use black or white chia seeds. Black chia seeds have slightly more protein, and white chia seeds are minimally higher in omega-3s. The differences in their nutritional content are marginal, and both are nutrient-dense options.
I used honey to sweeten the pudding, but you could also use maple syrup or vanilla extract. Depending on the kind of milk or milk alternative used, you may find you don’t need the added sweetness. Some milk products come sweetened with vanilla.
Any milk or milk alternative will work to plump up the chia seeds. I chose soy milk, but almond milk, oat milk, rice milk, cashew milk, and coconut milk are all suitable alternatives. Keep in mind these products vary in nutrients. For instance, almond milk is low in calories and protein. Soy milk is low in calories and rich in protein.
The magic is in the toppings! Blueberries, strawberries, raspberries, or peaches are all flavorsome fruit toppings to consider. Also, shredded coconut, walnuts, chocolate chips, granola, or slivered almonds would add some extra crunch and sweetness.
Lastly, any type of nut butter will elevate this dish. Instead of peanut butter, consider almond butter, cashew butter, or sunflower seed butter.
Stirring the chia seeds a second time before putting them in the refrigerator will keep them from clumping together. If they are not stirred well, the clumps of seeds will not be able to absorb the milk and will result in lumpy, crunchy chia pudding.
If you don't like the texture of chia pudding, try blending the chia seeds, milk, and honey before refrigerating for a smoother consistency.
Macros & Nutrition Information
- 29 g carbs
- 17 g fat
- 13 g protein
- 10 g sugar
- 294 calories
Blackberry & Peanut Butter Chia Pudding
- 1 Medium mixing bowl
- 1 Tablespoon
- 1 Teaspoon
- 1 Liquid measuring cup
- 2 Jars or containers with lids
- 1 Spoon
- 1 Small microwave-safe bowl
- 6 tbsp black chia seeds
- 1 cup soy milk
- 2 tsp honey
- ½ cup blackberries
- 1 tbsp peanut butter
- In a medium bowl, combine chia seeds, soy milk, and honey. Stir well.
- Divide equally into two mason jars or containers with lids. Wait 5 minutes and stir well again.
- Place covered jars in the refrigerator overnight.
- Remove jars from the refrigerator and top with fresh blackberries.
- Melt peanut butter in a microwave-safe bowl and drizzle over blackberries.