This PB&J Chia Pudding combines natural peanut butter and mashed blackberries with a few more tasty ingredients (like chia seeds!) to create an amazing breakfast, snack, or even dessert.
Let's talk about chia seeds. I share all the details in my post on the 11 benefits of chia seeds, but their main greatness is that they can literally create a healthy pudding!
I've always been a fan of the PB&J combo, and so it's no surprise that I love this flavor combo.
[feast_advanced_jump_to]Watch How To Make It
Reasons You'll Love It
- PB&J lovers—this is for you!
- Stores well in the fridge
- Healthier pudding option
- It's healthy and easy to make
Ingredient Notes
Blackberries
Look for firm, dark blackberries without the hulls attached. These will be the sweetest. You could also swap with any berry.
Peanut Butter
I've got a delicious nut butter you can use. Try my 3-ingredient Honey Roasted Peanut Butter. You could use any nut butter you prefer or your diet allows.
Chia Seeds
Use whole chia seeds for a bit of crunch. Either white or black chia seeds will do, but black will hide better in the blackberries. If you don't care for the texture of chia seeds, you could blend them for a smoother pudding texture.
Pure Maple Syrup
I use pure maple syrup as my sweetener of choice for this recipe, but you can use raw honey, stevia, monk fruit, or coconut sugar.
Pure Vanilla Extract
Add a dash for that sweet and pure vanilla bean flavor!
Coconut Milk
Use unsweetened coconut milk or your milk of choice.
Substitutions
- Blackberries can be switched to any mashable fruit, like strawberries or raspberries.
- Coconut milk can be substituted with any milk of choice.
- Instead of peanut butter, you can use another nut butter, like almond or cashew butter.
How To Store
Store your PB&J Chia Pudding in the refrigerator for up to 5 days. Make sure you have it in an airtight container with a lid. Mason jars are an excellent choice, especially if you want to grab and go. Here are my favorite meal prep containers.
FAQs
Why Is My Chia Pudding So Thick?
Chia pudding will thicken as it sits in the fridge. You can thin it at any point over the 5 days by adding a splash of milk. Stir the pudding, adding coconut milk to thin to your preference.
Can I Use Frozen Berries?
Yes, you can use frozen blackberries to make this pudding. You can sub any frozen berry you like as long as the berries are mashable.
How Long Does It Take To Thicken?
PB&J Chia Pudding will start to thicken within 10 minutes, but once chilled, it'll get even thicker. You'll see a thicker consistency after 30 minutes and even more after it sits overnight. Then, you stir in the peanut butter for a wonderful creamy pudding.
Peanut Butter And Jelly Chia Pudding
Equipment
Ingredients
- ¼ cup chia seeds
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened coconut milk
- 1 tablespoon natural peanut butter, plus more for topping
- ½ cup blackberries, plus more for topping
Instructions
- Add the chia seeds, pure maple syrup, pure vanilla extract, and unsweetened coconut milk to a mixing bowl.
- Stir this all together and place in the fridge to set. It’s ready to go in just about 30 minutes, but you could leave it overnight if you want.
- Remove it from the fridge and stir it together. You can see the chia seeds have formed a gel and the mixture is thicker, more like a pudding.
- To make the jam portion, mash the fresh blackberries using a fork or a potato masher until they’re pretty fully mashed. Then set aside.
- In a mixing bowl, combine the prepared vanilla chia pudding with some natural peanut butter and stir to combine.
- Add the blackberry puree to the bottom of a jar, and then top that with the peanut butter chia pudding all the way to the top. To serve, I like to add a little more peanut butter and some fresh blackberries.
Video
Nutrition
The post Peanut Butter And Jelly Chia Pudding appeared first on A Sweet Pea Chef.