PB&J Chia Pudding

If you’re craving something creamy, satisfying, and easy to prep ahead, this PB&J chia pudding is such a good one to keep in your rotation. It combines rich peanut butter, creamy Greek yogurt, and sweet, jammy raspberries with a touch of maple syrup for the perfect hint of sweetness.

I love making this for busy mornings because it’s simple, nourishing, and ready straight from the fridge. The protein and healthy fats help support steady energy, while the chia seeds and raspberries add fiber to support digestion.

It’s wholesome without feeling boring, lightly sweet, and made with just a handful of ingredients. Perfect for meal prep—and even better when you want something comforting that still supports your goals.

Here are two more chia pudding ideas:

Mango Chia Pudding

Pumpkin Chia Pudding
Servings: 4 yield(s)
Prep Time: 10 mins
Ingredients
  • 1/4 cup chia seeds
  • 1 cup water
  • 1 tbsp maple syrup
  • 2 containers (5.3 oz / 150 g each) full-fat plain Greek yogurt
  • 3 tbsp maple syrup
  • 3 tbsp smooth peanut butter
  • 1 bag (10oz/284g) frozen raspberries
Instructions
  1. In a bowl or jar, combine chia seeds and water. Let sit for at least 2 hours or overnight until thickened into a gel-like texture. Stir once or twice to prevent clumping.
  2. In a separate bowl, mix the Greek yogurt, peanut butter, and maple syrup until smooth and creamy. Fold the soaked chia mixture into the yogurt mixture and stir well until fully incorporated.
  3. Prepare the “jelly”: Warm the raspberries in a small pan over medium heat until soft. Add 1 tbsp of maple syrup and stir. Lightly mash them with a fork to create a chunky sauce. Let cool slightly. Divide the chia-yogurt mixture into four jars or bowls. Top with the mashed raspberries. Chill (optional): Refrigerate for 30–60 minutes before serving for an even thicker texture.