Is there any combination more iconic than chocolate and peanut butter? This Day 6 variation brings that creamy, salty-sweet perfection to your breakfast bowl in a way that feels like a treat but fuels like a meal.
This is Day 6 of my 21 Days of Chia series, and it’s a guaranteed crowd-pleaser.
The magic is in the swirl. By layering the chocolate base with a creamy peanut butter drizzle, every bite gives you that perfect flavor contrast.
Ways to Serve
Part of the 21 Days of Chia Series 🗓️
This Chocolate Peanut Butter Chia Pudding tastes like a No Bake Cookie!
In a medium bowl or jar, combine the milk, Greek yogurt, maple syrup, cinnamon, vanilla extract, and almond extract. Whisk until smooth and well blended.
Add the chia seeds and whisk until they are evenly distributed.Â
Cover and refrigerate for at least 2 hours or overnight, until the pudding has thickened to your desired consistency.Â
Add the chia pudding base to a blender. Add the cocoa powder, oats, peanut butter and blend.Â
Pour into two bowls and add your favorite toppings!
Enjoy!!!Â
This chocolate chia pudding thickens as it chills, creating a rich, creamy texture. For best results, whisk well when mixing and again after 5–10 minutes to prevent clumping. If it becomes too thick, simply add a splash of milk to reach your desired consistency. Made with Greek yogurt, chia seeds, cocoa powder, and peanut butter, this healthy chia pudding is naturally high in protein and fiber—perfect for meal prep, breakfast, or a satisfying snack.
