Peanut Butter Jelly Chia Pudding
on Mar 19, 2021, Updated Aug 23, 2024
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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.
About the Recipe
- 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
Ingredients
- 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!
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step-by-Step Instructions
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.
FAQs
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.
Chia pudding can be stored in the fridge for 2-3 days.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Peanut Butter Jelly Chia Pudding
Ingredients
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
Instructions
- 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.
Notes
Nutrition
Originally published May 20, 2016.
Very yummy!!
I love this recipe! If you love eating clean and healthy, and love chia seeds, then you’ll love this. The chia seeds swell in the milk, just like a pudding. The berries are absolutely delicious, especially with the peanut butter. This recipe is a keeper for me.
Easy to prep, tasty, and filling. Followed the recipe and used coconut/rice milk (what I had available) and only 1 tbsp peanut butter (fewer calories ). I used mixed frozen berries ( a bit on the sour side, which I prefer). Turned out really yummy! An awesome combination of ingredients! Thank you for sharing this recipe!
A whole bowl full of yum!!! Super easy to make and a perfect breakfast to go option! Will definitely make this part of our breakfast routine!
This was an easy breakfast to assemble and tasted just like a PB&J! I used vanilla oat milk instead of maple syrup which gave it a little sweetness. My 4 year old definitely loved it ❤️
Hi Deryn,
I absolutely love peanut butter and chia seeds so this is going to be my breakfast tomorrow! I love how this recipe is a healthy treat that can easily replace dessert while having so many health benefits! I really appreciate how you have highlighted the benefits of chia seeds as it being hydrating, high in protein, a good source in calcium, keeps you full longer, and stabilizes blood sugar. I was speaking to a friend who is a nutritionist and she claims that all seeds are the most optimal when it is grounded into a powder form, would you recommend this for chia seeds or is it perfectly fine to eat them whole?
Stevia is also great alternative for sugar, although I haven’t been able to get past the after-taste that it leaves for me for the many years that I have been trying swap sugar for it! Would you recommend another natural sweetener for me?
Hi Rachel, you can use maple syrup, agave, coconut sugar or nectar or date paste to sweeten this. I think chia seeds are ok to eat whole, since they absorb all the liquid it’s different from eating say a whole flax seed. I eat them both ground and whole…I’m not 100% sure on that though.
Yum- Love chia pudding.
Yum! I was just thinking about switching up my breakfasts because I got a new blender that is professional grade. I will just have to use it to make this (take out the mixing hahaha)
Thanks for sharing!