Peanut Butter Jelly Chia Pudding
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.
Servings: 2
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: 1/2 of recipe | Calories: 457kcal | Carbohydrates: 47g | Protein: 14g | Fat: 26g | Fiber: 16g | Sugar: 22g