Description
Creamy, chocolatey chia seed pudding made with peanut butter, cocoa, and natural sweeteners. This easy make-ahead breakfast is packed with protein, fiber, and healthy fats—perfect for busy mornings.
Ingredients
2–3 tbsp honey or maple syrup
1/4 cup smooth peanut butter
1/2 cup chia seeds
1/4 cup unsweetened cocoa powder
2 cups milk (any kind, including dairy-free or breast milk for babies)
6 pitted medjool dates
1/2 tsp pure vanilla extract
Instructions
1. Whisk together milk and chia seeds in a mixing bowl to prevent clumping.
2. Add peanut butter, cocoa powder, chopped dates, and vanilla extract; mix until smooth.
3. Sweeten with honey or maple syrup if desired (omit honey for babies under 12 months).
4. Cover and refrigerate for at least 4 hours or overnight.
5. After chilling, blend the mixture on high speed for 2 minutes until completely smooth.
6. Portion into jars or bowls and serve chilled.
Notes
Do not serve honey to babies under 12 months—use mashed banana or dates for sweetness instead.
Use a 1:4 ratio of chia seeds to liquid for ideal texture.
Whisk at least twice during the first 10 minutes to prevent clumps.
Let pudding rest at least 4 hours; overnight is best for creaminess.
Use only fresh chia seeds for proper gelling; store in a cool, dry place.
To adjust for allergies, substitute nut butters with sunflower or pumpkin seed butter.
For babies, skip nut butter and use breast milk or formula instead of dairy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Refrigerate and Blend
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg