The ultimate quick and easy chai pudding - Peanut Butter / Almond Chia Pudding + alternatives
The Benefits of Chia Puddings
If you're anything like me, then you are constantly on the hunt for meals that can be prepared in advance and that are packed full of great nutrition that the whole family will actually eat.
Well, chia puddings tick all of the boxes, plus its like eating desert for breakfast!
Chia seeds are a truley valuable addition to any diet, and they are so easy to squeeze into many different meals. These seeds are so tiny, its amazing that they are so nutritious - packed full of minerals like calcium and manganese but also a great source of protein, fiber and omega-3's. Black, white or brown, whichever chia you chose, you'll certainly benefit from having these every day.
Chia puddings can be prepared a few days in advance but toppings are best to do as needed so they don'‘t go soggy.. You can chai puddings the night before for breakfast and keep some for an afternoon snack, which will help with those pesky sugar cravings.
These convenient little snacks are both gluten and dairy free - plus, the recipe allows for a little creativity with plenty of options to substitute ingredients so you don’t get bored with the same old chia pudding flavour
Theres the classic chocolate, peanut butter flavour which are an absolute hit with the kids through to mixed berries topped with paleo muesli, banana, flax seeds, shredded coconut, nuts & seeds, cinnamon, or nutmeg.
You can substitute coconut milk for almond milk, soy milk, oat milk, rice milk if you have nut allergies or do not like the taste. You can also sub the honey to make vegan chia puddings with maple syrup, agave nectar or coconut sugar.
For the Peanut Butter Layer
- 1 cup coconut milk
-3 tbsp nut butter
- 1-2 tbsp honey
- 1/4 cup chia seeds
For the Chocolate Layer
- 1 cup coconut milk
- 2 tbsp cacoa powder
- 1 tbsp nut butter
- 2-3 tbsp honey
- 1/4 chia seeds
In a bowl or liquid measuring cup, whisk together all of the ingredients in the peanut butter layer. Let gel for about 10 minutes, and then transfer to a blender. Blend until smooth.
Remove from blender into a bowl or liquid measuring cup and set aside. Repeat steps to make the chocolate layer, no need to wash the blender between layers.
Once both layers are made, layer the chocolate and peanut butter puddings in small jars or cups, alternating as desired.
Refrigerate for at least 2 hours before serving.
Alternatively, if you don't want the chia pudding blended, stir together the ingredients for the peanut butter layer in one bowl, and stir together the ingredients for the chocolate layer in another. Let them each set for at least 2 hours in the refrigerator, and then layered into cups or jars.
Store in the refrigerator.
If you are in a lazy mood you can just make the plain chia pudding and throw a tablespoon of your favourite nut butter in there instead of mixing peanut butter, it just won’t be as nice.
If you love chia pudding topping ideas, please comment below with what you mix your chia pudding with to help grow the chia pudding topping ideas.
Recipe adapted from
Image by Jordan Mueller