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!
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!