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High-Protein Blueberry & Peanut Butter Chia Pudding Recipe

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3.9 from 52 reviews

This high-protein blueberry and peanut butter chia pudding is a nutritious and delicious make-ahead breakfast option. Packed with fiber, protein, and antioxidants, it features chia seeds soaked overnight in a blend of almond milk, blueberries, and plant-based protein powder, creating a creamy pudding. Layered with a smooth peanut butter and yogurt mixture, this pudding delivers a satisfying peanut butter-and-jelly flavor that will keep you energized throughout the day.

  • Total Time: 12 hrs 15 mins
  • Yield: 4 servings

Ingredients

Blueberry Chia Pudding

  • 3 cups unsweetened almond milk
  • 2 cups blueberries
  • 2 tablespoons plain, unsweetened, plant-based protein powder
  • ¾ cup chia seeds
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure maple syrup
  • 1¾ teaspoons vanilla extract, divided
  • ¼ teaspoon salt

Peanut Butter Layer

  • ¾ cup nonfat plain strained (Greek-style) yogurt
  • ⅓ cup smooth natural peanut butter
  • ¾ teaspoon vanilla extract
  • 1 teaspoon pure maple syrup

Topping

  • ½ cup blueberries (remaining)

Instructions

  1. Blend the base: In a blender, combine 3 cups almond milk, 2 cups blueberries, and 2 tablespoons plant-based protein powder. Blend until smooth, about 30 seconds. This forms the fruity, protein-rich liquid base for the chia pudding.
  2. Mix chia pudding: Transfer the blended mixture to a medium bowl. Whisk in ¾ cup chia seeds, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and ¼ teaspoon salt until well incorporated. Cover and refrigerate for at least 12 hours to let the chia seeds swell and create a thick pudding texture.
  3. Prepare peanut butter layer: In a small bowl, stir together ¾ cup nonfat plain strained yogurt, ⅓ cup smooth natural peanut butter, the remaining ¾ teaspoon vanilla extract, and 1 teaspoon maple syrup until smooth and creamy. Cover and refrigerate until ready to assemble.
  4. Assemble the pudding: Spoon 1 cup of the prepared blueberry chia pudding into each of 4 jars or small bowls. Spread 2 tablespoons of the peanut butter mixture evenly on top of each chia pudding portion.
  5. Add blueberry topping: Evenly distribute the remaining ½ cup fresh blueberries over the peanut butter layer, adding a fresh burst of flavor and texture.
  6. Store and serve: The pudding can be served immediately or covered and refrigerated for up to 3 days for a convenient make-ahead breakfast option.

Notes

  • You can substitute blueberries with other berries such as raspberries, blackberries, strawberries, or cherries for different flavors.
  • Any type of milk, dairy or nondairy, can be used; soy or cow’s milk will increase protein content. Use unsweetened milk to avoid added sugars.
  • For the peanut butter layer, alternatives such as sunflower seed butter (Sunbutter) or tahini can be used if preferred or for allergy considerations.
  • Prepare the chia pudding base up to 3 days in advance and store refrigerated for convenient meal prep.
  • This recipe is gluten-free, vegetarian, and suitable for those seeking a high-protein, diabetic-friendly breakfast.
  • Author: Amelia
  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Diabetic, Gluten Free, Vegetarian

Find it online: https://recipesvibe.com/high-protein-blueberry-and-peanut-butter-chia-pudding-recipe/