Creamy High-Protein Peanut Butter Blueberry Chia Pudding

This High-Protein Blueberry & Peanut Butter Chia Pudding is the creamy, dreamy breakfast (or snack) you’ll wish you discovered sooner — think peanut butter & jelly vibes, but with 22–25 g protein per jar and zero guilt. Tiny chia seeds swell into a luxurious, tapioca-like texture overnight while soaking up the flavors of warm peanut butter, juicy blueberries, and vanilla protein, creating a make-ahead meal that keeps you full for hours. Naturally gluten-free, vegan-adaptable, and perfect for meal prep, this blueberry peanut butter chia pudding is proof that eating for muscle repair, steady energy, and happy taste buds can be ridiculously easy.

Why This High-Protein Chia Pudding Is a Total Game-Changer

• Chia seeds deliver 11 g fiber + 5 g omega-3s + complete plant protein
• Scoop of vanilla protein powder (whey or plant-based) pushes protein to dessert-with-benefits territory
• Natural peanut butter adds healthy fats and that irresistible nutty richness
• Blueberries burst with antioxidants and natural sweetness (no fake sugar crash)
• Greek yogurt or coconut yogurt option creates ultra-creamy texture and extra protein

It’s basically overnight oats and pudding had a high-protein glow-up.

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Ingredients (makes 2 large or 3 smaller jars)

• ⅓ cup chia seeds
• 1 ½ cups unsweetened almond milk (or milk of choice)
• 1 scoop (25–30 g) vanilla protein powder (whey, pea, or collagen — all work)
• ⅓ cup plain Greek yogurt or coconut yogurt (adds creaminess + 8–10 g extra protein)
• 2–3 tablespoons natural peanut butter (smooth or crunchy)
• 1 tablespoon maple syrup or honey (optional — often unnecessary with ripe berries)
• 1 teaspoon vanilla extract
• Pinch of sea salt (makes the PB flavor pop)
• 1 cup fresh or frozen blueberries (plus extra for topping)
• Optional toppings: extra peanut butter drizzle, crushed peanuts, granola, fresh berries

How to Make the Creamiest High-Protein Blueberry & Peanut Butter Chia Pudding

1. In a medium bowl or large mason jar, whisk protein powder into the milk until completely smooth (no clumps!).
2. Add chia seeds, peanut butter, Greek yogurt, vanilla, salt, and sweetener (if using). Whisk vigorously for 1–2 minutes — this prevents chia clumps.
3. Gently fold in blueberries (they’ll bleed beautiful color overnight).
4. Cover and refrigerate at least 4 hours or overnight. Stir once after 30 minutes if you remember (helps even swelling).
5. In the morning, give it a good stir — it should be thick and pudding-like. Thin with a splash of milk if you prefer spoonable vs. scoopable.
6. Layer or top with extra blueberries, a generous peanut butter drizzle, and any crunchy toppings right before eating.

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Meal Prep & Storage Tips

• Make 5 jars on Sunday → grab-and-go breakfast all week.
• Keeps perfectly 4–5 days in the fridge (flavors get even better day 2–3).
• Freezer-friendly up to 1 month (thaw overnight in fridge).

Nutrition (per large serving, made with whey & Greek yogurt) ≈ 385 kcal | 25 g protein | 34 g carbs (12 g fiber) | 18 g healthy fat | naturally sweetened

This high-protein blueberry & peanut butter chia pudding is sweet enough to feel like dessert, filling enough to power your morning, and pretty enough to make you actually look forward to breakfast.

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Always consult a qualified healthcare professional before making any health-related decisions or changes to your diet, exercise, or medical routine.