Everyone’s doing it – overnight oats or chia seed pudding. The problem (for me) with overnight oats is that it’s packed with carbs. Not that I’m a carb-hater – I’m actually a carb-loader. But I try to stay away in the morning to avoid bloating (and also allow more in my diet later in the day). And chia pudding? I just can’t handle the tapioca-like texture. It really grosses me out.
I often put a good amount of chia seeds in my morning smoothies/green shakes. But I blend the shit outta them to avoid that tapioca texture. I thought, ‘why couldn’t this work for the “pudding”?’ So, I gave it a whirl and – get excited – IT DOES.
Here’s the recipe I used. I kinda threw it together after a base recipe and it was pretty delicious and super filling.
Creamy Chocolate Peanut Butter Chia Pudding
- 2 cups unsweetened vanilla almond milk (or sweetened if you prefer)
- 1/2 cup chia seeds
- 1/4 cup creamy peanut or almond butter
- 1/4 cup unsweetened cocoa powder (or cacao)
- 3 tablespoons raw honey (If it’s solid, you’ll need to heat it a bit)
- 1/2 teaspoon vanilla
- Topping options: scoop of peanut butter, shredded coconut, gogi berries, oats or granola, cut fruit, cacao nibs, or whatever your heart desires.
1. Combine milk and chia seeds
2. Add all other ingredients (except toppings). Stir to combine, but don’t worry if they’re not totally merged. You’ll be blending in the morning.
3. Chill 4 hours (or overnight)
4. After chilled, mix in blender until smooth. If it’s too thick, add more milk. If it’s too thin, add more peanut butter.
5. Place into airtight containers (this will make 2-4 servings) and add toppings to the portion you plan to eat right away. The rest will stay fresh for a few days if refrigerated in an airtight container.
- You can use a different milk, if you choose. Same goes for nut butter. Get creative with the toppings.
- If it’s not sweet enough for you (that cocoa powder can be pretty bitter), add a bit more honey or peanut butter during blending.