This 5-Minute Chia Pudding is packed with protein and filled with superfoods for a quick and satisfying breakfast that will keep you fueled all morning long.
Disclosure: This post may contain affiliate links.
Eating breakfast can be a challenge.
It’s a combination of the stress of getting kids up and ready for school and my general lack of appetite in the morning that makes it far too easy for me to go 4 or 5 hours before I put anything in my stomach. Recently, however, I learned that I need to start watching my blood sugar and one of the easiest and most important ways to keep my blood sugar levels healthy is – you guessed it – eating breakfast.
Since learning this, I have been vigilant about eating when I first wake up. And, from the recommendation of my naturopath, I have made this happen by consistently keeping a batch or two of chia pudding in the refrigerator for an easy wake-me-up meal.
This protein-packed chia pudding with peanut flour and cacao nibs has become my new go-to breakfast.
What is Chia Pudding?
Chia pudding is a treat that is decadent enough for dessert and yet wholesome enough for breakfast.
It is made by combining chia seeds with milk, a sweetener, and your choice of flavors. The chia seeds can either be blended in with the pudding for a creamy custard-like pudding or whisked together by hand for a pudding that is similar in texture to tapioca pudding.
Recommended Ingredients & Equipment
Chia pudding is made with a handful of highly beneficial ingredients that are easy to find and good for you.
- Non-dairy milk – Thick and creamy is best. Soy, cashew, and oat are the milk varieties I recommend.
- Peanut Flour – My favorite way to add protein chia pudding without any weird aftertaste. Read all about why I love peanut flour and my brand of choice.
- Chia Seeds
- Cinnamon
- Cacao Nibs – You don’t need to use cacao nibs in this recipe but I highly recommend them. Cacao nibs are one of my favorite superfoods. They are packed with antioxidants, fiber, iron, and calcium. Plus they have natural mood-enhancing properties.
- Maple Syrup – This is to sweeten the recipe. You can use agave nectar, coconut sugar, or omit it altogether if you would like.
Recommended Equipment
You don’t need much when it comes to this reicpe. You simply need some 6 or 8-ounce jars, a mixing bowl, and a few kitchen utensils. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
What is Peanut Flour?
Great question!
Peanut flour contains one ingredient. Peanuts. The peanuts are slowly pressed – a process that removes all fats and oils and creates a powder that is over 40% protein.
For each serving of peanut flour, you’ll get 16 grams of protein at just 110 calories! It’s hard to beat that ratio. And because it’s made solely from peanuts, peanut flour doesn’t have that weird aftertaste you’ll find with many other brands of protein powder; it just creamy, peanut-y goodness.
Beyond this recipe, it’s a great thing to add to cookies, smoothies, muffins, and more for a ton of protein without any unnatural ingredients or strange aftertastes.
How to make Chia Pudding
Step one – Combine the Ingredients
Combine all the ingredients in a small bowl or liquid measuring cup. Whisk them together until they are good and combined.
Step two – Chill
Pour the pudding into two (6 oz) jars and cover with plastic wrap. Place in the refrigerator for at least 2 hours or overnight until the pudding has set up. It should have a slight wobble but be fairly thick.
Serving and Storing
Let your pudding set up at least 4 hours before serving. They are best left to sit overnight. Serve them peanuts and cacao nibs.
Store leftover pudding in an airtight container in the refrigerator for up to 5 days.
Benefits of Chia Pudding
Not only is chia pudding delicious and easy to make, but it’s also very good for you! It is filled with some of the best superfoods such as chia seeds and cacao powder for a meal that is high in
- fiber
- protein
- omega-3s
- antioxidants
- iron
- and so much more!
Now that’s a good deal!
It can be eaten for breakfast, a midday snack, or a wholesome dessert. Because this recipe is vegan, gluten, refined sugar, nut, and soy-free, it’s one that nearly everyone, despite food allergies, can enjoy.
More Chia Pudding Recipes
- Matcha Chia Pudding
- 5-Minute Chocolate Chia Pudding
- Vanilla Chia Pudding
- Orange Creamsicle Chia Pudding
Protein-Packed Chia Pudding
Ingredients
- 1 cup non-dairy milk, I use macadamia nut milk
- 1/4 cup chia seeds
- 2 tbsp. peanut flour
- 2 tsp. maple syrup
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 2 tbsp. cacao nibs, optional
Instructions
- In a small mixing bowl, whisk together all the ingredients.
- Pour chia pudding into (2) 6 oz mason jars. They should be about half full. Cover and place in the refrigerator for 2 hours to let the pudding set up.
- Once pudding is thick, you can serve immediately. Store any uneaten chia pudding in the refrigerator for up to 3 days.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Sheila says
Is the nutritional information for the entire recipe or for each serving (so divided by 2)?
Laura says
This is a great recipe! Thanks for sharing.
Emma says
Can I add peanut butter instead of peanut flour (I cannot find it in any store)
Sarah says
Yeah, that should work.
Bay says
Hi, to make peanut flour you can grind up peanuts. Super easy. You can do this to make almond flour too.