Peanut Butter Jelly Chia Pudding
This peanut butter jelly chia pudding is inspired by the classic PB & J sandwich! Enjoy this sweet treat for breakfast or any time of day for a delicious snack.
- dietary needs: vegan, gluten-free, can be nut-free, can be sugar-free
- have breakfast ready to go: prepare the chia pudding the night before so in the morning it’s ready to grab and go
- plant-based: made with 5 wholesome plant-based ingredients
- nutritious: a good source of protein, fiber, and omega-3’s
Ingredient & Substitution Notes
- dairy-free milk – any carton or homemade plant-based milk works, I’d recommend almond or cashew
- maple syrup – can be substituted with any other sweetener or swapped for a sugar-free option such as stevia or monk fruit
- peanut butter – use natural salted peanut butter, almond butter or cashew butter, if you need the recipe to be nut-free, I’d recommend Wowbutter
- berries – try mixed berries, blueberries, strawberries, raspberries or blackberries, pitted cherries would be yummy too!
Complete list of ingredients with amounts and instructions is located in the recipe card below.
Step 1. Make the chia seed pudding.
Mixing the milk, chia seeds, peanut butter and sweetener together in a large mixing bowl. Make sure to mix well to avoid and clumps. Place the bowl in the fridge.
Step 2. Make the berries.
- Add the berries to a small pot on the stovetop and warm over low heat until you can mash them into a juicy mixture.
- Mix in the chia seeds.
- Divide between two serving containers.
Step 3. Layer and Enjoy!
Once the chia pudding has thickened up, add the chia seed pudding to the berry mixture in the jars.
Enjoy as is or with additional toppings like banana, berries, nuts or coconut yogurt.
Sure! Just use almond butter, cashew butter or Wowbutter instead of peanut butter.
Yep! Just omit the maple syrup from the chia pudding or swap it for a sugar-free sweetener like stevia or monk fruit.
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For the Chia Seed Pudding
- 6 tbsp chia seeds (72 g)
- 1.5 cups almond milk (375 mL)
- 3 tbsp peanut butter (45 g)
- 2 tbsp maple syrup (30 mL)
- 1/2 tsp vanilla, optional
For the Berry Layer
- 1 cup fresh or frozen berries (140 g)
- 1 tbsp chia seeds
- Whisk together the chia seeds, almond milk, peanut butter and maple syrup in a bowl until completely combined with no remaining clumps of chia seeds. Place the bowl in the fridge for at least 30 minutes up to overnight.
- Add the berries to a small pot on the stovetop and warm over low heat until you can mash them into a juicy mixture. Stir in the chia seeds then divide the mixture between two serving containers such as mason or Weck jars.
- Once the chia seed pudding has thickened, divide it between to the two containers of berries.
Enjoy as is or top with additional peanut butter, berries, banana, nuts or coconut yogurt.
The berry layer can be swapped for 2-3 tbsp per serving of prepared jam of choice. The berries are quite tart as is. If you’d like them sweeter, add 1-2 tbsp maple syrup or any other sweetener you prefer.
Storing: Store in a sealed container in the fridge for up to 3 days.
Topping Suggestions: Peanut butter or any other nut butter, sliced banana, fresh berries, nuts, seeds or coconut yogurt.
Sugar-Free & Peanut-Free Options: Omit maple syrup or use a sugar-free sweetener like stevia or monk fruit to sweeten to taste. For peanut-free, swap the peanut butter for almond butter, Sunbutter or Wowbutter.
- Serving Size: 1/2 of recipe
- Calories: 457
- Sugar: 22 g
- Fat: 26 g
- Carbohydrates: 47 g
- Fiber: 16 g
- Protein: 14 g
Keywords: peanut butter chia seed pudding, pb chia pudding
Originally published May 20, 2016.