Peanut Butter and Jelly Chia Pudding
User Reviews
4.8
Peanut Butter and Jelly Chia Pudding
Description
This recipe combines a warm blueberry compote with chia seeds, allowing them to absorb the juices and thicken the mixture into a jelly-like layer. Alongside, a creamy pudding base blends almond milk, coconut milk, peanut butter, maple syrup, and vanilla, with chia seeds gently incorporated without blending them, preserving their texture. Refrigeration firms the pudding and compote.
The result is a layered chia pudding reminiscent of the classic peanut butter and jelly combination. The nutty, creamy pudding complements the slightly tart sweet blueberry compote. Chia seeds provide a unique gelled texture that holds the flavors together. This dish offers a make-ahead, refrigerated option suitable for a light breakfast or snack.
Serving the pudding with extra fresh blueberries adds freshness and contrast. Adjusting maple syrup or peanut butter levels lets you personalize sweetness or saltiness. The use of plant-based milks makes it adaptable to various dietary preferences.
Ingredients
COMPOTE
- 1 cup wild blueberries (frozen or fresh)
- 1 Tbsp orange juice
- 1 Tbsp chia seeds
CHIA PUDDING
- 1 cup almond milk unsweetened plain
- 1/2 cup coconut milk I used canned // or sub more almond milk, light
- 1 tsp vanilla (optional)
- 1-2 Tbsp maple syrup (to taste)
- 3 Tbsp peanut butter creamy or crunchy // plus more for serving, natural salted
- 1/3 cup chia seeds
- blueberries optional // for topping, fresh
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 estimates are rough and may vary with sweetener and toppings used.
- This recipe is adapted from an overnight chocolate chia pudding, swapping flavors to achieve a peanut butter and jelly profile.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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