Description
This high-protein blueberry and peanut butter chia pudding is an easy, make-ahead breakfast that blends creamy almond milk, fresh blueberries, and plant-based protein powder with nutrient-rich chia seeds.
Ingredients
Scale
- 3 cups unsweetened almond milk
- 2 cups blueberries, divided
- 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
- ¾ cup nonfat plain strained (Greek-style) yogurt
- ⅓ cup smooth natural peanut butter
- ½ cup blueberries (remaining)
Instructions
- Combine 3 cups of almond milk, 2 cups of blueberries, and 2 tablespoons of plant-based protein powder in a blender. Blend for about 30 seconds until smooth.
- 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 evenly combined. Cover the bowl and refrigerate for at least 12 hours.
- In a small bowl, stir together ¾ cup nonfat plain yogurt, ⅓ cup smooth natural peanut butter, the remaining 1 teaspoon maple syrup, and ¾ teaspoon vanilla extract until smooth. Cover and refrigerate until ready to assemble.
- Spoon 1 cup of the chilled blueberry chia pudding into each of 4 jars or small bowls. Spread 2 tablespoons of the peanut butter-yogurt mixture over each pudding serving. Top each jar with the remaining ½ cup fresh blueberries.
- You can prepare the chia pudding base up to 3 days in advance, storing it covered in the refrigerator.
Notes
- Chia pudding thickens as it sits.
- Store assembled jars in the refrigerator for up to 3 days.
- Customize toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg