Peanut Butter & Jelly Chia Pudding

Because who doesn’t love peanut butter!! This recipe is perfect for preparing ahead of time and enjoying throughout the week.  Chia seeds are rich in Omega 3, fibre, protein and calcium making this a healthy but delicious treat perfect for breakfast, a snack or dessert!

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Ingredients

COMPOTE
  • 1 cup (140 g) wild blueberries (frozen or fresh)
  • 1 Tbsp (15 ml) orange juice
  • 1 Tbsp (12 g) chia seeds
CHIA PUDDING
  • 1 cup (240 ml) unsweetened plain almond milk
  • 1/2 cup (120 ml) light coconut milk ( or sub more almond milk)
  • optional: 1 tsp vanilla
  • 1-2 Tbsp (15-30 ml) maple syrup (to taste)
  • 3 Tbsp (48 g) natural salted peanut butter (creamy or crunchy), plus more for serving
  • 1/3 cup (63 g) chia seeds
  • optional: Fresh blueberries for topping
Instructions
  1. To a small 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.
  2. Divide the compote between three small serving dishes, and set in the refrigerator to chill.
  3. 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 flavours as needed, adding more maple syrup for sweetness, or peanut butter for saltiness.
  4. Add chia seeds and pulse a few times to incorporate, being careful not to blend as you want the chia seeds left whole.
  5. 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.
  6. 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.
  7. 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.
  8. To serve, top with extra peanut butter and fresh blueberries (optional). Will keep covered in the refrigerator for 3-4 days.