When it comes to breakfast that feels like a treat but fuels you like a champ, this High-Protein Blueberry & Peanut Butter Chia Pudding is a total winner.
It’s creamy, nutty, naturally sweet, and bursting with blueberries—plus it’s loaded with protein, fiber, and healthy fats to keep you full and focused all morning.
This make-ahead recipe is a busy-morning lifesaver. You just stir everything together in one bowl or jar, let it chill overnight, and by morning, it’s thick, luscious, and ready to enjoy.
The combination of peanut butter and blueberries gives it a delicious PB&J flavor, while the chia seeds and yogurt give it that power-packed pudding texture.
Why You’ll Love This Recipe
First off, the flavor. The classic pairing of peanut butter and blueberries makes this feel like a nostalgic throwback to your favorite PB&J sandwich—but in a creamy, spoonable form. It’s slightly sweet, slightly tangy, with nutty richness and bursts of fruit in every bite.
Second, it’s packed with protein. Between the chia seeds, Greek yogurt (or high-protein plant-based yogurt), and peanut butter, this breakfast delivers lasting energy and satiety.
It’s perfect post-workout, for school mornings, or as a midday snack that doesn’t leave you crashing later.
And finally, it’s super customizable and prep-friendly. You can make a few jars at a time, add fun toppings like granola, coconut flakes, or extra blueberries, and even take it on the go.
It’s dairy-free friendly, gluten-free (with certified oats if added), and loved by kids and grown-ups alike.
What You’ll Need
- 1 cup unsweetened almond milk (or milk of choice)
- ¼ cup chia seeds
- ¼ cup plain Greek yogurt (or plant-based high-protein yogurt)
- 2 tablespoons natural peanut butter
- ½ cup fresh or thawed frozen blueberries
- 1–2 tablespoons maple syrup (to taste)
- ½ teaspoon vanilla extract
- Pinch of sea salt
Optional Toppings:
- More blueberries
- Peanut butter drizzle
- Chopped peanuts
- Granola
- Coconut flakes
- Hemp seeds or protein granola
Pro Tips
- Use natural, creamy peanut butter – Stir well so the oil is evenly incorporated before measuring.
- Mash some berries – For extra flavor and color, mash half of the blueberries before mixing.
- Stir twice – Stir again after 10–15 minutes to prevent clumping and ensure the chia seeds distribute evenly.
- Chill overnight – While the pudding sets after 4 hours, letting it sit overnight gives it the best texture.
- Blend it for a smoothie-style pudding – Blend everything before chilling for a silky, mousse-like texture.
Tools You’ll Need
- Mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Mason jars or containers with lids
- Refrigerator
Substitutions and Variations
- Nut-free version: Use sunflower seed butter instead of peanut butter.
- Sweeteners: Swap maple syrup for honey, agave, or date syrup.
- Fruit options: Substitute blueberries with raspberries, chopped strawberries, or a berry blend.
- Dairy-free: Use a plant-based yogurt (soy, almond, or coconut) to keep it dairy-free but still high-protein.
- Extra protein: Add a scoop of vanilla or peanut butter protein powder for a major boost.
Make-Ahead Tips
This chia pudding is ideal for meal prepping! Make multiple servings and divide into small jars. Store in the refrigerator for up to 5 days.
For the best texture, add toppings like granola or chopped nuts right before serving. If the pudding thickens too much, just stir in a splash of milk to loosen.
How to Make High-Protein Blueberry & Peanut Butter Chia Pudding
1. Mix the Base Ingredients
In a mixing bowl, whisk together almond milk, Greek yogurt, peanut butter, maple syrup, vanilla, and a pinch of salt until smooth.
2. Add Chia Seeds and Blueberries
Stir in the chia seeds and blueberries. Mash a few berries with the back of a spoon for extra flavor and a pretty purple color.
3. Let It Rest and Stir Again
Let the mixture sit for 10–15 minutes, then stir again to break up any clumps and ensure even texture.
4. Refrigerate Overnight
Transfer the mixture to mason jars or containers and refrigerate for at least 4 hours, or overnight.
5. Top and Serve
Before serving, stir the pudding and top with your favorite add-ons like granola, more blueberries, or a drizzle of peanut butter.
Leftovers and Storage
Store leftover pudding in sealed containers in the fridge for up to 5 days. The longer it sits, the thicker it gets—so just add a splash of milk and stir if needed.
Avoid freezing, as the texture of chia doesn’t hold up well once thawed. Add toppings fresh each day for best taste and texture.
Recipe FAQ
1. Can I use frozen blueberries?
Yes! Just thaw and drain before mixing. Frozen blueberries are a great budget-friendly and year-round option.
2. What’s the best peanut butter to use?
Natural, creamy peanut butter works best. Look for one with just peanuts and salt for a smooth blend.
3. Can I skip the yogurt?
Yes, but your pudding will be slightly less thick and lower in protein. Add protein powder or more chia to adjust.
4. Can I blend the pudding?
Absolutely! Blend for a smooth, mousse-like pudding. It’s great if you’re not into the seedy texture of chia.
5. Is this recipe good for kids?
Definitely. The peanut butter and blueberry combo is kid-approved, and you can control the sweetness to suit their taste.
A Creamy, Fruity Powerhouse in a Jar
This High-Protein Blueberry & Peanut Butter Chia Pudding checks all the boxes: easy, delicious, nourishing, and totally customizable.
It’s proof that you don’t need fancy ingredients or hours in the kitchen to eat well—just real food, real flavor, and a little overnight magic.
Try it this week and let it brighten up your breakfast routine. And don’t forget to comment below with your favorite topping combos!
