Vegan Breakfast Peanut Butter Chia Pudding

Vegan Breakfast Peanut Butter Chia Pudding

Today we are making Vegan Breakfast Peanut Butter Chia Pudding! Recently, I realized how much I’ve been eating overnight chia pudding. Not just not for breakfast, even though this morning meal has been touted as the most important one of the day, but in the afternoon as a snack. I sometimes skip eating first thing in the morning and don’t walk over to the fridge until 4pm! I think working from home since COVID begin (and still 80% of the time) for this long has made me despise going down to open the fridge X number of times a day, hoping there’s something new that wasn’t there in the previous hour.

One thing that I’ve gotten really fast at making though, is a 10-minute chia pudding! Just mix it all together, place it in the fridge and it’s ready whenever you are. So this is for all the busy folks out there who just want a delicious snack or filling breakfast available that requires no equipment, no heat and has minimal ingredients!

When I do go down to the kitchen, mixing some milk, oats, and chia seeds with toppings has become a quick meal. And as far as vegan breakfast recipes go, this whole chia-with-oats-pudding is a winner for me. On the nights I actually do make chia pudding and leave it in the refrigerator for the next day, waking up in the morning is the best thing because I remember that I have delicious food already ready to go! Especially if I know I have a busy morning. I don’t have the headache of worrying at all about what I’m going to be eating.

So Many Chia Pudding Variations

I recently posted a few simple recipes on the blog that you can make for breakfast! Blackberry Coconut Overnight Oats, Chunky Monkey flavor (banana, walnuts, chocolate), Lemon Coconut and the basic 3-Ingredient Chia Pudding (all linked further below in this post). So what flavor comes next? Well, this site is called PeanutPalate. It wasn’t intentional that all the food would have peanuts in it, but today’s recipe does the name justice!

So for this peanut butter chia seed pudding, it’s not an oat-and-chia mixture as I sometimes make. It’s purely chia seeds, making it a great option for those on a low-carb vegan diet (and a plant-based diet – no animal products here). Also personally, I’d had enough of an oatmeal kick and wanted something new as well.

When I made this, I did leave it in the fridge long enough (like actually overnight instead of eating it on the spot), and it turned out so good! I added a ton of chocolate chips into it too, so it was my favorite PB-chocolate combo. If you’re a fan of peanut butter, you can’t go wrong with this, and I hope you enjoy a new breakfast recipe to add to your week!

Why You’ll Love This Vegan Breakfast Peanut Butter Chia Pudding

Higher in Protein: Chia seeds and peanut butter are both excellent sources of plant-based protein and other essential nutrients, such as omega-3 fatty acids. Starting your day with this pudding ensures you get a good amount of protein, which is essential for muscle repair and overall health.

You can even use a brand of high protein vegan milk that has 8-10 grams of protein per cup (Silk makes different brands of milk with higher amounts of protein versus almond milk).

Additionally, the complex carbs that are found in chia seeds and other whole grain products digest slowly and don’t raise your blood sugar levels as quickly as simple carbohydrates, such as white flour.

Creamy and Indulgent: The combination of chia seeds and peanut butter creates a creamy and indulgent texture, because they’re both high in healthy fats. It’s the perfect way to get in a treat while still being wholesome and nourishing and to meal prep a healthy breakfast – an especially indulgent breakfast if you add in chocolate chips!

Substitutions: Chia Seeds & Peanut Butter

Chia Seeds: Chia seeds are the key ingredient in this recipe as they absorb liquid and create a pudding-like texture. Do not substitute with any other seed.

Peanut Butter: Use natural peanut butter without added sugars or oils (the only ingredient should peanuts on the label). Feel free to use crunchy or smooth peanut butter instead of smooth. You can also use almond butter, cashew butter and other nut butters to change up the flavor of this pudding while keeping the creamy proportions the same.

Peanut butter (or another nut butter) is a great way to get in nutrition on a low carb diet. One tablespoon contains only 2.2 grams of net carbs, which means one teaspoon is less than 1 gram.

Substitutions: Milk & Sweetener

Almond Milk: Choose your favorite plant-based milk to use instead of almond milk. Cashew milk, coconut milk, soy milk, or oat milk all work well. Opt for unsweetened varieties to control the sweetness of the pudding.

I also tend to look for vegan milks that don’t have as many added ingredients. Many brands do contain vegetable or sunflower oil in the milk. This didn’t sit so well with me when I realized I was drinking oils! Now, I use a machine at home to make my own milk, or I look for specific types of milk that don’t have oil (and have no sugar added) on the label, at the minimum. One specific type of almond milk from Silk is oil-free and has no added sugar, which is what I used in this recipe.

Maple Syrup: I used pure maple syrup, but agave nectar or any other liquid sweetener can be used. Adjust the amount based on your desired level of sweetness. For a keto recipe, you can use monkfruit sweetener or a low-carb sugar instead.

I also opt for maple syrup that is Grade A. Since maple syrup has grades, the highest grade (Grade A) has the least maple flavor. The lower the grades, the stronger that flavor will get.

Vegan Breakfast Peanut Butter Chia Pudding Notes

• Make this into a chocolate peanut butter flavor but mixing in chocolate chips before refrigerating!
• Opt for a fortified with protein vegan milk, or soy milk that naturally has a lot of protein, to make this recipe higher in protein overall.
• Top this recipe with fresh raspberries or other fresh fruit on top for more fiber and nutrients to start off the day!
• Make this a peanut butter coconut flavor by toasting unsweetened coconut flakes (to keep it low sugar) over the stovetop for 1-2 minutes in small saucepan. Then top them on the pudding!
• Amp up the protein: top with pumpkin seeds, hemp seeds or sunflower seeds. There’s so many different ways to customize it!
• This entire recipe has about 12 g carbs, if using a zero-carb sweetener like monkfruit.

More Vegan Recipes You’ll Love

Lemon Coconut Chia Pudding

3-Ingredient Chia Pudding

Blackberry Coconut Overnight Oats

Chunky Monkey Chia Pudding

Citrus & Pumpkin Spice Oatmeal

Apple Pie Chia Pudding

Lemon Yogurt Chia Parfait

If you make this Vegan Breakfast Peanut Butter Chia Pudding, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!