Peanut Butter and Jelly Chia Pudding
This peanut butter and jelly chia pudding tastes just like a PB&J sandwich. But I’ve made a few alterations. Instead of peanut butter I’m using almond butter and instead of jelly I’m using homemade blueberry puree. I’m also topping it with chopped pistachios – and I think you’re gonna love it!
I frequently make chia pudding for breakfast and I’m always tweaking it with a variety of different flavors. In fact, one of the very first “healthy basics” recipes posted on this website was a tutorial on how to make chia seed pudding. And I suspect it was super popular for the strawberry puree as much as it was for the chia pudding.
So today I thought I’d bring you a new spin on chia pudding, with this peanut butter and jelly version. It really does taste like a PB&J sandwich, but we’re serving it up for breakfast, adding homemade almond butter and blueberry puree, topping it with tons of fresh berries and sprucing it up with chopped pistachios!
How Do You Make Chia Pudding
Chia pudding is incredibly easy to make. All you have to do is mix 1/2 cup of chia seeds with 2 cups of milk and you can use any dairy or dairy-free milk. In my original chia seed pudding video I used coconut milk, but today I’m using my homemade cashew milk and I have to be honest, I think I love this version better.
Once you’ve mixed the chia seeds with the milk give it a good stir. But here’s my pro tip. Once you’ve stirred it, let it sit on the counter for 10-15 minutes, then stir it again. The seeds will start to gel almost immediately and you’ll want to stir it one more time (just to make sure there’s no seeds stuck to the bottom) before you place it in the fridge for at least three hours.
After you’ve made your chia pudding the fun begins – because now you can get creative with toppings or layers. Today, I’m adding my homemade almond butter (that only takes one minute to make in my Vitamix) and an easy blueberry puree. Then, I’m topping it with more fresh berries and a sprinkle of chopped pistachios for a lovely burst of color and crunch.
How Long Does it Take to Make Chia Pudding?
It depends on how thick you’d like your chia pudding. I like mine quite thick so I usually let it sit overnight. But if you’d like a thinner consistency or if you’re just desperate to eat it, I’d say between 3-4 hours is best. Once it’s at the consistency you like, feel free to dig in.
Chia pudding is also a great meal prep item. You can make a big batch on a Sunday and have chia pudding ready all week long. If you watch the video below, you can see me make this exact recipe as part of my weekly meal prep.
How Long Will Chia Pudding Stay Good in the Fridge?
Chia pudding will stay good for about 5 days in the fridge. And if you find that it thickens up a bit too much over time, simply stir in a little milk to thin it out. Super easy.
Watch me Make this Chia Pudding Recipe in my Spring Meal Prep Video:
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Clearly I’m a fan of chia pudding (and chia seeds) for all of the health benefits and enormous versatility. Here are a few more recipes and posts you should definitely check out:
- How to Make Chia Seed Pudding
- How to Make Chia Seed Jam
- Blueberry Chia Pudding with Figs, Hazelnuts and Maple Syrup
- Coconut Chia Mango Popsicles
Peanut Butter and Jelly Chia Pudding
Take the flavors of a PB&J sandwich and turn it into a healthy breakfast. That’s what you have with this peanut butter and jelly chia pudding recipe.
- 1/2 cup chia seeds
- 2 cups cashew milk, almond milk or coconut milk
- 4 tbsp almond butter or peanut butter
- 1 pint blueberries (plus more for garnish)
- 1 tbsp honey or maple syrup
- blackberries, for garnish
- 2-3 tbsp chopped pistachios, for garnish
- Add the chia seeds and milk to a bowl and give it a stir. Let the chia seeds sit for 10-15 minutes, then give them another stir before placing in the refrigerator for at least 3 hours or overnight.
- To make the blueberry puree, add one pint of blueberries and one tablespoon of honey to a small pot on medium heat. Cook for approximately 10 minutes, stirring frequently and using the back of a spoon to mash the blueberries up and break them down. Once you have a puree, transfer it to a storage container and chill it in the fridge.
- To assemble, add half of the chia pudding to a bowl. Top with two tablespoons of blueberry puree and two tablespoons of almond butter. Garnish with fresh berries and chopped pistachios.
- Be forewarned, these bowls of chia pudding are quite large. You could easily get 3 servings out of this recipe as well.
- If you have a problem with your chia seeds not thickening up or gelling, it’s likely a case of old chia seeds. Chia seeds will no longer gel if they’re old. Purchase new, fresh chia seeds (this is my favorite brand) and try the recipe again.
- Make sure to check out my tutorials for homemade cashew milk and homemade almond butter. When you have these staple items on hand, it makes this recipe a breeze!
- You’ll have leftover blueberry puree after this recipe. You can make another batch of chia pudding or you could top the blueberry puree on oatmeal as well.
Yield: 2 servings, Serving Size: 1/2 of recipe
- Amount Per Serving:
- Calories: 429.4
- Total Fat: 31.7g
- Saturated Fat: 3.4g
- Sodium: 163.8mg
- Carbohydrates: 28.5g
- Fiber: 13.1g
- Sugar: 8.1g
- Protein: 15g
Did you make this recipe? I'd love to see!
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