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.
- Prep time
- 4 hr
- Cook time
- 2 hr 48 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- 3 tbsp chopped pistachios (for garnish)
Instructions
- 1
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.
- 2
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.
- 3
Once you have a puree, transfer it to a storage container and chill it in the fridge.
- 4
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.