Description
This yummy PB & J chia seed pudding is inspired by the classic peanut butter jelly sandwich! You’ll love it for a delicious snack, breakfast or dessert any time of day.
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
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.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 457
- Sugar: 22 g
- Fat: 26 g
- Carbohydrates: 47 g
- Fiber: 16 g
- Protein: 14 g