This peanut butter and jelly chia seed pudding makes for a delicious breakfast, snack, or healthy treat. It is ultra-creamy, packed with peanut butter flavor, fresh jam, & is made in under 10 minutes with nourishing ingredients that’ll have you feeling full & satisfied all morning long!

A jar of peanut butter and jelly chia seed pudding.

Breakfasts that take less than 10 minutes to prepare are the recipes I come back to again and again because.. I just can’t be bothered (hehe). The classic PB&J, my childhood summed up in one sandwich and extra points if it were smooshed out of my backpack (iykyk). This peanut butter and jelly chia pudding brings back all the nostalgia. Can’t have peanut butter? Swap in almond butter or cashew butter instead!

Chia seed pudding makes a wonderful, healthy breakfast as it’s packed with protein, healthy fats, and fiber to keep you full and satisfied all morning long. It’s naturally vegan, gluten-free, and refined sugar-free, making a great low sugar breakfast. Chia seeds are packed with antioxidants, too!

It’s so versatile too – try my blueberry chia pudding with lemon cashew cream! Prefer a savory breakfast? No worries! My breakfast bowls and egg-stuffed peppers are DELICIOUS. Prefer oatmeal? Try my oatmeal cookie overnight oats!

Why you’ll love this chia seed pudding recipe

  • You can meal prep chia pudding in under 10 minutes!
  • Makes a great healthy breakfast, snack, or treat for the week.
  • Chia pudding is packed with healthy fats, fiber, & high protein.
  • It’ll keep you full all morning long.
  • Chia pudding is great for gut-health.
  • It’s versatile, so you can switch up the flavors and never get bored.
  • It’s vegan, gluten-free, & low in sugar. Great for paleo, keto, & whole 30 diets, too!

Prefer PBJ Overnight Oats instead?

If overnight oats are more your jam, i’ve got you covered! This recipe is versatile so you can easily make them pbj overnight oats instead! Simply use 1/2 cup oats and two tablespoons of chia seeds in place of the chia seed measurements. Follow the instructions the same!

Chia seed benefits – glow from the inside-out!

  • Digestion: Chia seeds are packed full of gut-loving fiber, which helps aid digestion and bowel movements. Constipated? Try adding a few tablespoons of chia seeds into your daily diet!
  • Heart Health: Chia seeds contain omega-3 fatty acids that have been proven to lower the risk of heart disease.
  • Skin health: Packed full of antioxidants, chia seeds are amazing for skin health, helping you glow from the inside out! They can help prevent signs of aging & aid in skin repair.
  • They have also been shown to aid in weight loss, improve anxiety & depression, help control blood sugar/diabetes, reduce inflammation, and lower cholesterol levels! Read more about the benefits here.
Healthy peanut butter chia pudding with jelly and coconut milk.

How to make pb&j chia pudding

Full measurements and steps will be in the recipe card at the bottom of the post!

Equipment

Ingredients in chia seed pudding

  • Chia seeds
  • Peanut butter: We don’t just add peanut butter on top of this chia pudding, rather we blend it in so there is peanut butter goodness in every bite!
  • Milk: You’ll want to use a thick & creamy milk. Full-fat canned coconut milk works great and creates a super creamy consistency. However, I used the brand Three Trees unsweetened vanilla almond milk and it turned out incredible! So thick!
  • Sweetener: I go for maple syrup or honey for natural sweeteners! You can also use monk fruit drops for a sugar-free option!
  • Vanilla extract
  • Jelly: You can use store-bought jam or use homemade jam. I love making easy berry chia jam!
  • Toppings: You can top these with fresh berries, chopped peanuts, fresh banana slices, cacao nibs, or even a sprinkle of granola.

Steps

  • Step one: Simply add all of the ingredients to a mixing bowl, whisking until super smooth. Let the mixture sit for 5-10 minutes to allow it to thicken up a bit. Mix again before dividing amongst your jars to ensure there aren’t any large chia clumps.
  • Step two: Add some jam to the bottom of each of your jars, then divide the chia pudding amongst them.
  • Step three: Place the jars in the fridge for 30 minutes to an hour to allow the pudding to thicken. You can even prep these the night before to have them ready to go in the morning.
  • Step four: When ready to eat, give them a quick stir. If it’s too thick to your liking, you can always add an extra splash of milk. Top with any desired toppings and enjoy!
Healthy peanut butter chia pudding with jelly and coconut milk.

How to make 10 minute chia jam

Chia jam couldn’t be easier to make! Simply add your berries to a saucepan, heating them and mashing as they warm up. Once the berries are mostly mashed, add the chia seeds, stirring well. The jam will start to thicken up and then it’s ready to store and use! Full recipe is in the recipe card below! It’ll keep in the fridge up to 1 week, or freeze for up to 3 months.

FAQ’s, Tips, & Tricks to making chia pudding

  • Meal prepping for the week or feeding a family? Double the batch to make multiple servings!
  • How to make high protein chia pudding: You can add a scoop of your favorite protein powder to the mixture as you’re whisking to add extra protein! You may need to add a few extra splashes of milk if it thickens your pudding up too much.
  • How to make chia pudding with yogurt: You can also add in some greek yogurt or coconut yogurt to make it extra creamy or add extra protein. Simply whisk in 1/4 cup of thick yogurt to the other ingredients.
  • How long does chia pudding last? I keep my chia pudding in the fridge for up to four days. Some say it’ll last 5-7, but because it’s so quick and easy, i’d rather prep fewer jars and make new ones fresh after a few days!
  • Meal prepping chia pudding: Simply store the chia pudding in jars or air-tight containers in the fridge! They make the perfect healthy breakfast for busy mornings and on-the-go!

More healthy breakfast recipes to try

PB&J Chia Pudding

This peanut butter and jelly chia pudding makes for a delicious breakfast, snack, or healthy treat. It is ultra-creamy, packed with peanut butter flavor, and made with nourishing ingredients that'll have you feeling full & satisfied all morning long!
Prep Time 10 minutes
Set time 2 days 30 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 2

Ingredients
  

Chia pudding

  • 1 1/2 cups Creamy milk, of choice *See notes
  • 1/2 cup chia seeds
  • 3 tbsp peanut butter
  • 2 tbsp honey or maple syrup
  • 3/4 tsp vanilla extract (i also like to add a pinch of sea salt)
  • 2-3 tbsp jam, per jar

Homemade chia jam

  • 2 cups 2 cups fresh or frozen fruit 
  • 2 tbsp chia seeds
  • 1 tbsp lemon juice
  • 1-2 tbsp sweetener of choice, optional *maple syrup, monk fruit, or honey work great.

Instructions
 

Chia pudding

  • Add all of the ingredients to a mixing bowl, whisking until super smooth. Let the mixture sit for 5-10 minutes to allow it to thicken up a bit. Mix again before dividing amongst your jars to ensure there aren't any large chia clumps.
  • Add some jam to the bottom of each of your jars, then divide the chia pudding amongst them.
  • Place the jars in the fridge for 30 minutes to an hour to allow the pudding to thicken. You can even prep these the night before to have them ready to go in the morning.
  • When ready to eat, give them a quick stir. If it's too thick to your liking, you can always add an extra splash of milk. Top with any desired toppings and enjoy!

Chia jam

  • Heat fruit in a small saucepan over medium-high heat, stirring occasionally, until the fruit is heated through and begins to break down and bubble.
  •  Use a fork or potato masher to mash the fruit to your desired consistency. A few lumps and full berries are totally fine! Stir in the chia seeds and lemon juice until combined. You can taste the jam & stir in 1- 2 tablespoons of maple syrup, honey, or monk fruit if needed.
  • Remove the jam from heat and let it cool for 5 minutes – it'll thicken as it cools. Stir one last time before storing in an air-tight container. It'll keep in the fridge up to 1 week, or freeze for up to 3 months.

Notes

*Choosing a good milk option: To make these the creamiest, most delicious consistency, choose a thick and creamy milk. Full-fat canned coconut milk works great. I used Three Trees unsweetened vanilla almond milk which I actually loved even more than the coconut milk.
Prefer overnight oats? If overnight oats are more your jam, i’ve got you covered! This recipe is versatile so you can easily make them pbj overnight oats instead! Simply use 1/2 cup oats and two tablespoons of chia seeds in place of the chia seed measurements. Follow the instructions the same!
Keyword blueberry chia seed pudding, easy recipe, Healthy Breakfast, healthy meal prep, healthy vegan breakfast, high fiber, high protein breakfast, overnight oats, peanut butter chia pudding, peanut butter oats

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