While chia pudding may be a little too slimy on its own, when it’s blended with creamy peanut butter and cocoa powder, it tastes just like dessert. And we are all about dessert, especially when it’s first thing in the morning. If you really can’t stand the texture, throw the pudding in the blender after it’s gelled—it’ll smooth out quite a bit. You’re welcome!

Peanut Butter Cup Chia Pudding

Recipe by: Rebecca Firkser
Makes: 1 serving
Ready in: 5 minutes, plus overnight soak

1 teaspoon peanut butter
3/4 cup milk (regular or nondairy)
2 tablespoons cocoa powder
1 teaspoon maple syrup
Pinch Kosher salt
1/4 cup chia seeds
Chopped peanuts


1. Melt the peanut butter slightly in a saucepan on the stove over low heat or in the microwave on medium for about 10 seconds.

2. Whisk in the milk, cocoa powder, maple syrup, salt, and chia seeds until fully combined.

3. Pour into a heatproof jar or mug and cover with a lid or plastic wrap. Place in the refrigerator.

4. Let pudding set overnight in the fridge, then serve with chopped peanuts and extra maple syrup.