Peanut Butter And Jelly Chia Pudding
Prep time: 
Total time: 
Serves: 1-2
  • 45g (1 cup) blueberries (frozen or fresh)
  • 1 Tbsp zero calorie maple syrup (or regular maple syrup)
  • 1 Tbsp chia seeds
  • 170ml (1 cup) unsweetened plain almond milk
  • 50ml (1/2 cup) vanilla protein shake or sub with 1 tsp vanilla and 40ml almond milk
  • 1 Tbsp zero calorie maple syrup (or regular maple syrup)
  • 3 Tbsp natural salted peanut butter (creamy or crunchy // plus more for serving)
  • 40g (1/3) cup chia seeds
  • Fresh blueberries (optional // for topping)
  1. In a small skillet or saucepan, add the blueberries and syrup. Warm over medium-high heat until bubbling. Then lower heat to medium and cook for 2 minutes - stirring occasionally. Remove from heat and add chia seeds. Stir to combine.
  2. Add the compote to a jar and set in the refrigerator to chill.
  3. In the meantime, combine the ingredients for the chia pudding in a bowl
  4. ransfer to a liquid measuring cup or jar (or just set your whole blender in the fridge), and set in the fridge to begin chilling.
  5. Wait 10 minutes for the chia compote to cool. Then remove the chia pudding and compote from the refrigerator. Give the chia pudding a stir to redistribute the chia seeds, then pour over the compote
  6. Cover well and set in the refrigerator to chill for at least 1-2 hours (preferably overnight), or until chilled through and pudding-like in consistency.
  7. To serve, top with extra peanut butter and fresh blueberries (optional). Will keep covered in the refrigerator for 3-4 days.
The nutritional information is for the whole recipe as if serving one
Nutrition Information
Serving size: 1 Calories: 260 Fat: 16g Carbohydrates: 8g Protein: 14g
Recipe by clean lean bakes at