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Chocolate Peanut Butter Chia Breakfast Parfait

Chocolate Peanut Butter Chia Breakfast Parfait Recipe

Chocolate Peanut Butter Chia Breakfast ParfaitSponsored Recipe

If it tastes like a dessert, but I can eat it for breakfast, I am all in. Once in a while, I like a savory breakfast, but for the most part, I like to get my day started with something sweet. If there’s chocolate involved, that’s even better. Chia pudding appears frequently in my breakfast rotation because it’s easy to whip up a batch before I go to bed and it’s a good way to work protein, fiber, and fresh fruit into my morning.

This particular chia breakfast parfait recipe is kind of like eating a peanut butter cup for breakfast. A peanut butter cup made with chia seeds! Chocolate chia pudding is layered with a creamy peanut butter sauce and topped with banana slices. Some chia parfait recipes are pretty intense and require a lot of prep work, but this one is fuss-free in order to accommodate my morning grogginess.

Chocolate Peanut Butter Chia Breakfast Parfait

If you haven’t had chia pudding before, they’re all built upon the same idea: chia seeds soak up liquid and become gelatinous. (Gelatinous! That’s a fun word!) By adding just enough liquid for them to absorb, you end up with something similar to a rice or tapioca pudding. You can add other ingredients and sweeteners to achieve just about any flavor you can imagine.

Because I’ve found that I feel better when I start my day with protein, I used Silk Soymilk to make this recipe–a cup of Silk has 7 grams of protein! Chia seeds and a heaping tablespoon of peanut butter up the protein in this parfait even more, for a total of 12 grams. And I mentioned it tastes like a peanut butter cup too, right? Because yeah, that.

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Chocolate Peanut Butter Chia Breakfast Parfait

Yield: 1 serving

Chocolate Peanut Butter Chia Breakfast Parfait

Breakfast that tastes like dessert--but it's good for you too!


  • 2 tablespoons chia seeds
  • 1 tablespoon raw cacao powder
  • 1/2 cup + 2-3 tablespoons Silk Soymilk
  • Sweetener to taste (optional)
  • 1 tablespoon peanut butter
  • 1 small banana, sliced
  • Cacao nibs for garnish (optional)


  1. Combine the chia seeds and cacao powder in a small resealable container. Pour in 1/2 cup of soymilk and stir to incorporate. If you're using unsweetened soymilk, stir in sweetener of choice, to taste.
  2. Let the mixture sit at room temperature for about 10 minutes, then give it another good stir, put on the lid, and refrigerate for at least 2 hours. The longer you refrigerate the pudding, the thicker it will be.
  3. When you're ready to assemble your parfait, whisk together the peanut butter with 2 tablespoons of soymilk in a small bowl. If the mixture is too thick, whisk in an additional tablespoon of soymilk.
  4. Layer the chia pudding with the peanut butter sauce and banana slices in a serving dish or jar. Top with cacao nibs, if using, and serve immediately.

This conversation is sponsored by Silk. The opinions and text are all mine.

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  • Reply
    Thalia @ butter and brioche
    August 28, 2014 at 2:50 am

    I love making chia puddings for breakfast.. I have never made a chocolate/peanut butter version before! Looks and sounds delicious, definitely need to recreate this recipe before tomorrow mornings breakfast as I am craving some now!

    • Reply
      Kiersten Frase
      September 4, 2014 at 1:16 pm

      I was on a vanilla chia pudding kick for a while, but now I’m back on the chocolate train. 🙂 And peanut butter makes it even better!

  • Reply
    She Rocks Fitness
    August 28, 2014 at 5:14 pm

    Yummy! I 100% agree that I am all for breakfasts that taste like dessert. 😉 I rarely crave savory for breakfast, but that is just how I roll. Spoonful of PB always needs to happen once or even twice daily!

    • Reply
      Kiersten Frase
      September 4, 2014 at 1:15 pm

      Yeah, I just need something sweet to wake me up in the morning I think. 🙂

  • Reply
    April 13, 2016 at 6:01 pm

    Looks great! How much sweetner would you recommend using if I use maple syrup or agave?

    • Reply
      April 24, 2016 at 4:41 pm

      I usually add sweetener to taste.

  • Reply
    Natalie R
    May 26, 2016 at 10:46 am

    I made this the other day for breakfast and decided that THIS is my new favorite breakfast! I used liquid chocolate stevia to sweeten this up and diced up some super ripe, frozen bananas in the morning. By the time I got to work, they were super gooey and practically melted into the pudding. Since I used crunchy peanut butter, it was a chunky monkey breakfast parfait 🙂 Delicious!

    • Reply
      June 8, 2016 at 8:40 am

      I’m glad you enjoyed the recipe! 🙂

  • Reply
    June 4, 2017 at 12:56 am

    Do you have calorie content?

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