This high-protein blueberry and peanut butter chia pudding is a perfect make-ahead breakfast packed with fiber and protein to keep you energized throughout the day. Chia seeds soak up the blended almond milk and blueberries overnight, creating a creamy pudding that’s layered for a peanut butter-and-jelly effect.
High-Protein Blueberry & Peanut Butter Chia Pudding
This high-protein blueberry and peanut butter chia pudding is a perfect make-ahead breakfast packed with fiber and protein to keep you energized throughout the day. Chia seeds soak up the blended almond milk and blueberries overnight, creating a creamy pudding that’s layered for a peanut butter-and-jelly effect.
Ingredients
- 3 cups unsweetened almond milk
- 2½ cups blueberries divided
- 2 tablespoons plain unsweetened, plant-based protein powder
- ¾ cup chia seeds
- 2 tablespoons pure maple syrup plus 1 teaspoon divided
- 1¾ teaspoons vanilla extract divided
- ¼ teaspoon salt
- ¾ cup nonfat plain strained Greek-style yogurt
- ⅓ cup smooth natural peanut butter
Instructions
- Process 3 cups almond milk, 2 cups blueberries and 2 tablespoons protein powder in a blender until smooth, about 30 seconds. Transfer to a medium bowl; whisk in ¾ cup chia seeds, 2 tablespoons maple syrup, 1 teaspoon vanilla and ¼ teaspoon salt until well combined. Cover and refrigerate until thickened, at least 12 hours.
- In a small bowl, stir ¾ cup yogurt, ⅓ cup peanut butter and the remaining 1 teaspoon maple syrup and ¾ teaspoon vanilla together until smooth. Cover and refrigerate until ready to use.
- Spoon 1 cup of blueberry chia pudding into each of 4 jars or small bowls. Spread 2 tablespoons peanut butter mixture over each pudding. Top the puddings evenly with the remaining ½ cup blueberries.
Notes
To make ahead
Prepare pudding (Step 1); refrigerate, covered, for up to 3 days. Refrigerate assembled jars for up to 3 days.
