Peanut Butter and Jelly Chia Pudding
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4.8
237 reviews
Excellent
Peanut Butter and Jelly Chia Pudding
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Easy, 7-ingredient peanut butter chia pudding that's naturally sweetened and layered on top of blueberry-chia compote! A delicious, healthy, and satisfying snack or breakfast.
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Ingredients
COMPOTE
- 1 cup wild blueberries (frozen or fresh)
- 1 Tbsp orange juice
- 1 Tbsp chia seeds
CHIA PUDDING
- 1 cup unsweetened plain almond milk
- 1/2 cup light coconut milk (I used canned // or sub more almond milk)
- 1 tsp vanilla (optional)
- 1-2 Tbsp maple syrup (to taste)
- 3 Tbsp natural salted peanut butter (creamy or crunchy // plus more for serving)
- 1/3 cup chia seeds
- fresh blueberries (optional // for topping)
Instructions
- To a small skillet or saucepan, add the blueberries and orange juice. 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.
- Divide the compote between three (amount as original recipe is written // adjust if altering batch size) small serving dishes (like these from Weck), and set in the refrigerator to chill.
- In the meantime, add almond and coconut milk to a blender, along with vanilla (optional), maple syrup, and peanut butter. Blend on high to fully combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness or peanut butter for saltiness.
- Add chia seeds and pulse a few times to incorporate, being careful not to blend as you want the chia seeds left whole.
- Transfer to a liquid measuring cup or jar (or just set your whole blender in the fridge), and set in the fridge to begin chilling.
- 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 divide between the three serving dishes right on top of the compote.
- 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.
- To serve, top with extra peanut butter and fresh blueberries (optional). Will keep covered in the refrigerator for 3-4 days.
Notes
- *Nutrition information is a rough estimate calculated with lesser amount of maple syrup and without additional toppings.*Recipe adapted from my Overnight Chocolate Chia Seed Pudding.
Nutrition Information
Show Details
Serving
1serving
Calories
211
(11%)
Carbohydrates
19.1g
(6%)
Protein
6.1g
(12%)
Fat
13.3g
(20%)
Saturated Fat
2.9g
(15%)
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
95mg
(4%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 211 | 11% |
| Carbohydrates | 19.1g | 6% |
| Protein | 6.1g | 12% |
| Fat | 13.3g | 20% |
| Saturated Fat | 2.9g | 15% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 95mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
237 reviews
Excellent
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