Healthy chia pudding made with peanut butter, Greek yogurt and honey, and topped with granola.
After my purposely peanut-free post earlier this week, this post needed to be all about that heavenly spread we call peanut butter.
So today we’re looking at a peanut butter and honey chia pudding, topped with fruit and granola. Preferably peanut butter granola.
And if you’d like to top this with extra peanut butter, then you have my full support.
Fun Fact: According to the US National Peanut Board, ‘The amount of peanut butter eaten in a year could wrap the earth in a ribbon of 18-ounce peanut butter jars one and one-third times.’
To be honest, my main reason for making chia puddings and smoothie bowls is so I have a vessel for my granola. For you see, I love granola to an insane degree. But if I try to simply eat a bowl of granola with almond milk, then I’ll transform into the abominable granola monster and eat it until the cows come home.
And I don’t own any cows, so, you know…
But if I pair my granola with something creamy and more filling, then I can enjoy it without going into a can’t-stop-eating-granola frenzy. But, to be honest, I did top this chia pudding with a lot more granola after taking these pictures. It was mandatory.
I’m serious about that last point. The crunchy granola is a pleasant contrast to the chia pudding’s ‘unique’ texture. If you’ve never had chia pudding before, the texture’s similar to tapioca. Some people love it, and some people hate it. Personally, I enjoy it as long as the pudding’s topped with something crunchy.
So if you don’t have any granola, throw a good handful of chopped nuts on top of the pudding.
If you’d like to use a powdered peanut butter, such as PB2 or Mighty Nut, then that’s A-OK. Just make sure you use a minimum of 2 tablespoons, since the flavor of powdered peanut butter isn’t as strong as the real stuff (in my opinion, anyway).
As for the granola topping, may I recommend Peanut Butter Granola? Or for a chocolatey twist, try Peanut Butter and Chocolate ‘Butterfinger’ Granola.
Did you know: Apparently the largest peanut butter and jelly sandwich weighed 1,342 pounds (609 kilograms), and was made in Grand Saline, Texas. Well, you know what they say about the size of things in Texas.
- For the chia pudding
- 1 tablespoon chia seeds
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 2 - 3 teaspoons honey
- 1 - 2 tablespoons peanut butter
- ¼ cup Greek-style yogurt
- ¼ - ⅓ cup milk of choice
- Sliced fruit
- In a bowl, combine the chia seeds, cinnamon, vanilla extract, honey, peanut butter and yogurt. Add the milk, and mix until completely combined.
- Cover the bowl with plastic wrap and leave in the fridge overnight.
- In the morning, stir the chia pudding well. Top with some sliced fruit, granola and a drizzle of honey. Enjoy!
The amount of milk needed will depend on your preferred texture. For a thicker pudding, use ¼ cup of milk. For a thinner pudding (with more volume), opt for ⅓ cup.