Name: Peanut Butter-Honey Chia Pudding
Total time: 2 h 15 min
Ingredients: ⅓ cup peanut butter; 2¼ cups milk; 3 tablespoons honey, plus extra for serving; 1 teaspoon vanilla extract; ¾ teaspoon table salt; ¼ teaspoon ground cinnamon; ½ cup chia seeds; Blueberries or raspberries (optional); Toasted shredded coconut (optional)

Why This Recipe Works

Chia pudding makes a quick, protein- and fiber-packed, endlessly customizable breakfast or snack. In our version, peanut butter contributes nutty flavor and extra creaminess; just ⅓ cup is enough to make its presence felt. Since nut butters have starch, we added a little more liquid than with a plain chia pudding, mixing the peanut butter and milk until thoroughly combined before adding honey as a sweetener. Salt is a must for sharpening flavors when using natural, unsalted peanut butter, and vanilla helps round things out.

Before You Begin

This recipe is very flexible. You can substitute almond butter in place of the peanut butter, use maple syrup in place of the honey, or use your favorite non-dairy milk. We developed the pudding with unsalted natural peanut butter, but any style will work; omit the salt in step 1 if your nut butter is salted. Serve with your favorite toppings, such as fresh berries, nut butter, bananas, mini chocolate chips, toasted coconut, or granola.

Instructions

Place ⅓ cup peanut butter in large bowl. Slowly whisk in 2¼ cups milk until fully combined. Whisk in 3 tablespoons honey, 1 teaspoon vanilla, ¾ teaspoon table salt, and ¼ teaspoon cinnamon. Gradually whisk in ½ cup chia seeds. Cover and refrigerate, whisking vigorously to break up any clumps twice during chilling, for at least 2 hours or up to 5 days.

To serve, spoon pudding into individual bowls or glasses. Drizzle with extra honey and top with blueberries and toasted shredded coconut, if using.