High-Protein Blueberry & Peanut Butter Chia Pudding

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This high-protein blueberry and peanut butter chia pudding is a perfect make-ahead breakfast packed with fiber and protein to keep you energized throughout the day. Chia seeds soak up the blended almond milk and blueberries overnight, creating a creamy pudding that’s layered for a peanut butter-and-jelly effect.

Recipe image of High-Protein Blueberry & Peanut Butter Chia Pudding
Credit:

Photographer: Jen Causey; Food Stylist: Chelsea Zimmer; Prop Stylist: Claire Spollen.

Active Time:
15 mins
Total Time:
12 hrs 15 mins
Servings:
4
  • This creamy, make-ahead breakfast is rich in flavor and helps provide an energy boost.
  • Anthocyanins and antioxidants found in blueberries may help lower the risk of chronic diseases.
  • Soaking chia seeds overnight will create a desirable, thick and creamy texture.

Rise and shine with this High-Protein Blueberry & Peanut Butter Chia Pudding! This healthy breakfast is loaded with chia seeds that soak up a dreamy blend of almond milk and blueberries as it chills overnight, transforming it into a thick, creamy pudding that will fuel you for the day. Chia seeds are a good source of plant-based protein—plus they offer fiber, a nutrient that helps keep your gut healthy. A swirl of peanut butter and Greek-style yogurt add more creaminess along with protein. Best of all, it’s make-ahead, mess-free and poised to become your new breakfast bestie. Read on for our best tips and tricks for making this nourishing breakfast.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

  • Any unflavored protein powder works in this recipe, but you can easily make your own plant-based powder for a more budget-friendly option. Place ¼ cup each chia seeds, hemp seeds and pepitas in a spice grinder; pulse just until finely ground, about 10 pulses per batch. Transfer to a bowl and stir to combine. Repeat for 3 more batches, each with ¼ cup chia seeds and ¼ cup hemp seeds, no pepitas.
  • When combined with liquid, chia seeds form a gel-like coating around each seed, which gives this breakfast its thick, pudding-like texture. It takes about 15 minutes for the gelling to start, but for the creamiest texture, soaking them for 12 hours (or overnight) is ideal.

Nutrition Notes

  • Adding blueberries to your diet may help reduce your risk of chronic diseases like diabetes and cardiovascular disease. That’s because blueberries contain anthocyanins, an antioxidant that not only gives blueberries their dark blue color, but also has anti-inflammatory effects on the body. Reducing inflammation in turn reduces your risk of chronic diseases. 
  • Chia seeds are a good source of plant-based protein—a 1-ounce serving of chia seeds offers 5 grams of protein. Protein is an essential nutrient that plays a role in functions like muscle growth. Chia seeds also contain fiber, a nutrient that helps you feel full and supports gut health. 
  • In addition to protein, peanut butter also provides a good amount of heart-healthy monounsaturated fats, which may help lower LDL cholesterol and triglyceride levels. 
  • Almond milk contains vitamin E, which supports immune function and metabolic processes. Look for unsweetened almond milk, which doesn’t contain any added sugars. Eating too many added sugars over time may lead to weight gain and type 2 diabetes.
  • Since this recipe meets our guidelines for a full balanced meal, the allowance of carbohydrates is higher to support sustained energy throughout the day. If you have questions about your carbohydrate intake, talk to your health care team for individualized advice.
Various food ingredients including blueberries, chia seeds, and almond milk arranged in bowls and cups on a marble surface

Photographer: Jen Causey; Food Stylist: Chelsea Zimmer; Prop Stylist: Claire Spollen.

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Ingredients

Original recipe (1X) yields 4 servings

  • 3 cups unsweetened almond milk

  • cups blueberries, divided

  • 2 tablespoons plain, unsweetened, plant-based protein powder

  • ¾ cup chia seeds

  • 2 tablespoons pure maple syrup plus 1 teaspoon, divided

  • teaspoons vanilla extract, divided

  • ¼ teaspoon salt

  • ¾ cup nonfat plain strained (Greek-style) yogurt

  • cup smooth natural peanut butter

Directions

  1. Process 3 cups almond milk, 2 cups blueberries and 2 tablespoons protein powder in a blender until smooth, about 30 seconds. Transfer to a medium bowl; whisk in ¾ cup chia seeds, 2 tablespoons maple syrup, 1 teaspoon vanilla and ¼ teaspoon salt until well combined. Cover and refrigerate until thickened, at least 12 hours.

    A bowl with chia seeds being whisked, preparation for a chia pudding recipe

    Photographer: Jen Causey; Food Stylist: Chelsea Zimmer; Prop Stylist: Claire Spollen.

  2. In a small bowl, stir ¾ cup yogurt, ⅓ cup peanut butter and the remaining 1 teaspoon maple syrup and ¾ teaspoon vanilla together until smooth. Cover and refrigerate until ready to use.

    Mixing bowl with blended peanut butter chia pudding

    Photographer: Jen Causey; Food Stylist: Chelsea Zimmer; Prop Stylist: Claire Spollen.

  3. Spoon 1 cup of blueberry chia pudding into each of 4 jars or small bowls. Spread 2 tablespoons peanut butter mixture over each pudding. Top the puddings evenly with the remaining ½ cup blueberries.

    Recipe image of High-Protein Blueberry & Peanut Butter Chia Pudding

    Photographer: Jen Causey; Food Stylist: Chelsea Zimmer; Prop Stylist: Claire Spollen.

To make ahead

Prepare pudding (Step 1); refrigerate, covered, for up to 3 days. Refrigerate assembled jars for up to 3 days.

Frequently Asked Questions

  • What other fruit can I use?

    Raspberries, blackberries, strawberries and even cherries are all great alternatives to blueberries in this chia pudding.

  • Can I use a different type of milk?

    Any milk, dairy or nondairy, will work well here. If you are looking to boost the protein content even more, soy milk and cow’s milk are good alternatives. Opt for unsweetened versions of whatever milk you choose to avoid excess added sugars.

  • What can I use instead of peanut butter?

    Sunbutter (made from sunflower seeds) or tahini (made from sesame seeds) can be used in place of the peanut butter.

EatingWell.com, May 2025

Nutrition Facts (per serving)

478 Calories
25g Fat
45g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 jar
Calories 478
% Daily Value *
Total Carbohydrate 45g 16%
Dietary Fiber 17g 60%
Total Sugars 19g
Added Sugars 7g 14%
Protein 24g 48%
Total Fat 25g 32%
Saturated Fat 3g 15%
Cholesterol 3mg 1%
Vitamin A 88µg
Vitamin C 10mg 11%
Vitamin D 2µg
Vitamin E 7mg 49%
Folate 53µg
Vitamin K 18µg
Sodium 386mg 17%
Calcium 729mg 56%
Iron 4mg 23%
Magnesium 203mg 48%
Potassium 619mg 13%
Zinc 3mg 31%
Vitamin B12 1µg
Omega 3 6g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by
Hilary Meyer
Hilary Meyer
Hilary Meyer is a recipe developer, tester, and content creator. After graduating from culinary school, she started working the EatingWell Test Kitchen in 2006, developing and testing recipes.
and
Alex Loh
Square Headshot of Alex Loh
Alex Loh is EatingWell's food editor. As part of the food team, she creates healthy, delicious recipes for the EatingWell audience. Alex also writes informative food and cooking articles that range from how to store ground beef to the best picks from Trader Joe's. Alex conducts product and taste tests to find the best options, from salad spinners to salsas.