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Peanut Butter And Jelly Chia Pudding

Peanut Butter And Jelly Chia Pudding

Vicky Coates

Who’s not a fan of the peanut butter and jelly combo right?! So I thought why not take this combo and mix it with healthy nutrient and protein packed chia seeds to make a powerhouse of a breakfast that is not only delicious but also vegan and gluten free.

You can take this quick and easy recipe, whip it up in the evening and eat the chia pudding straight from the jar the next morning. However, I like to take half and mix with greek yoghurt, granola and berries and then use the other half for the following morning. You could even make a double batch and you’d have enough prepped for the whole week.

Why Chia seeds?! They really are a super cool seed! They absorb 10 times their weight in water and turn just about anything they’re added to into a magical pudding or gel. They are also super healthy because they’re rich in Omega 3 and 6 fatty acids, fibre, protein, and calcium (just to name a few).

This PB&J chia seed pudding is simple in concept and so easy to make. The base is a blueberry compote made with frozen blueberries, zero calorie maple syrup, and chia seeds.

The chia pudding is made with almond and coconut milk, peanut butter, a little more of the zero calorie maple syrup, vanilla protein shake (could sub for vanilla extract if vegan), and chia seeds. Add another spoonful of peanut butter and a few fresh blueberries on top and you have a breakfast or snack that’s seriously healthy for you, yet tastes like dessert.

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Heres the recipe…

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
How will you serve yours……

Enjoy xx

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