Ingredients
Scale
- 1 1/2 cups (340 g) plain nonfat Greek yogurt
- 2 cups (480 ml) unsweetened soy milk
- 1/2 cup (96 g) chia seeds
- 1/2 cup (52 g) powdered peanut butter
- 2 tablespoons (30 g) pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon, divided
- Pinch of fine salt
- 2 medium crisp apples (about 360 g), cored and diced
- 1 tablespoon fresh lemon juice
- 2 tablespoons (32 g) natural creamy peanut butter
Instructions
- Whisk the Greek yogurt and soy milk in a large bowl until smooth.
- Whisk in the powdered peanut butter, maple syrup, vanilla, 1/2 teaspoon cinnamon, and salt.
- Stir in the chia seeds until evenly distributed. Let stand for 10 minutes, then stir again thoroughly to break up any clumps.
- Divide among 4 jars or covered containers and refrigerate for at least 2 hours or overnight.
- Before serving, toss the diced apples with lemon juice and the remaining 1/2 teaspoon cinnamon.
- Top each jar with one-fourth of the apples and 1/2 tablespoon natural peanut butter. Stir or serve layered.
Notes
- For the crispest meal-prep texture, store the apples separately and add them just before serving.
- If the pudding is too thick after chilling, stir in 1 to 2 tablespoons soy milk per jar.
- If it is too thin after 2 hours, stir in 1 teaspoon extra chia seeds per jar and chill for another 30 to 60 minutes.
- Use gluten-free-labeled packaged ingredients when gluten cross-contact matters.
- This recipe contains peanuts, milk, and soy.
- Nutrition is an estimate per 1/4 batch and varies by Greek yogurt, soy milk, powdered peanut butter, and peanut butter brands.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No Cook
- Cuisine: American
- Diet: High Protein, Gluten Free, Vegetarian