Cinnamon Peanut Butter Chia Seed Pudding
Calcium, fiber, protein and great taste? Yes, please! This creamy Cinnamon Peanut Butter Chia Seed Pudding made with milk is a wholesome snack or dessert!
This recipe and post was created in collaboration with America’s Dairy Farm Families and Importers, in partnership with the Innovation Center for U.S. Dairy, however the views and opinions included are my own.
Since 1970, April 22 has been known as a national day of awareness focused on our environment – Earth Day! This Earth Day I am partnering with the dairy community to tell you about how dairy farmers work hard to take great care of their cows while committing to sustainable practices on their farms. My family consumes a variety of dairy on a daily basis, such as the milk in today’s Cinnamon Peanut Butter Chia Seed Pudding recipe, and I can appreciate knowing it’s coming from a place that is strongly dedicated to preserving our environment and providing a fresh, quality product.
Food memories, they can creep up on you when you least expect them to. My daughter and I recently watched a video for chia seed pudding and she asked if we could make it together. As I was pouring the mixture into the small jars and glasses I suddenly remembered how my mom always had little homemade pudding cups for us in the fridge. Granted, it wasn’t chia seed pudding – instead flavored pudding made from the box – but it was one of my favorite snacks or dessert when I was a kid. Pistachio was always my first choice, chocolate a close second.
Chia seed pudding, have you tried it? It’s something I’ve been wanting to make for a long time and I’m glad my daughter gave me the nudge to try it. I always have big bags of chia seeds in my fridge (I can’t resist picking them up at Costco) and this is such a great way to use them up, especially knowing what a great snack or dessert this pudding is for my kids. It’s made with just a few ingredients – milk, chia seeds, peanut butter and honey plus some cinnamon (because we all LOVE cinnamon). It’s wholesome and I love it because I’m always on the lookout for calcium, fiber and protein. Makes for a great bedtime dessert or after school snack. Honestly, it’s one you can feel good about!
With it being Earth Day today, I feel extra good about sharing this Cinnamon Peanut Butter Chia Seed Pudding recipe with you since it includes dairy from an industry that takes special pride and care in the way they deliver their products like milk, cheese and yogurt to you, me and our families. I’ve learned so much about the dairy community’s values and practices when it comes to sustainability. Did you know a gallon of milk is produced with 90 percent less land and 65 percent less water that it was decades ago? Some farmers even reuse cow manure to power their own farms and in some cases, the surrounding community. In return, we get that delicious, fresh product we’ve all come to expect. Interested? Learn more about the dairy farming industry’s sustainability efforts here.
My family (minus the littlest guy who is going through a super picky stage) gave this Cinnamon Peanut Butter Chia Seed Pudding a huge thumbs up, which makes me so happy. It is so incredibly easy to make – I used the blender to combine all the ingredients until smooth, then poured into small mason jars to store in the fridge. Blending it gives it a smoother, creamier texture which is what I wanted. It needs at least 8 hours in the fridge to set, so making it first thing in the morning to be ready after school or bedtime would be ideal. Or you can make it in the evening and just let it set overnight. I’m looking forward to experimenting with new flavors (hello pistachio!)!
I enjoyed mine with a little fruit and nut topping. It felt even more like dessert this way.
Cinnamon Peanut Butter Chia Seed Pudding
Yield: 4 servings
- 2 cups milk
- 1/4 cup peanut butter
- 1/2 cup chia seeds
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 2 teaspoons honey
- Add all ingredients into blender.
- Blend for about 45-60 seconds until mostly smooth.
- Pour into serving containers and seal with lid or plastic wrap.
- Refrigerate for 8 hours or overnight.
Serving suggestion: top with fresh strawberries or blueberries and sliced almonds.
Disclosure: This recipe and post was created in collaboration with America’s Dairy Farm Families and Importers, in partnership with the Innovation Center for U.S. Dairy, however the views and opinions included are my own.
Discolosure: This is a sponsored post. The opinions and text are all mine.
Are you following me on Instagram, Twitter, Facebook and Pinterest? If you’d like to subscribe to Aggie’s Kitchen and have each post delivered straight to your e-mail box, then please add your email here. Happy cooking!
There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie’s Kitchen!