This healthy chia pudding is full of a homemade blueberry chia jam and topped with a peanut (or almond) butter layer. It’s so good you’ll want to eat it for breakfast or snack on it all day!
Anyone else a fan of chia seeds?! I have to admit, I was a bit hesitant to jump on the chia seed bandwagon. Something about the texture made me pause for a minute. It’s almost like that first time you eat oatmeal. Your taste buds say, “Oh! This is delish!” while your brain asks you, “What is going on with this texture?!” However, once you find the flavor combo you love, chia seeds can become your new best friend!
The first time I heard of this seed called “chia” was a few years ago. Cohl and I were unsure how to prepare it and decided to soak it in almond milk with a little cinnamon. It was good, but not exactly the great I was looking for. Since chia seeds are loaded with nutrients (fiber, protein and lots of vitamins and minerals), I knew I wanted to learn to like them. Recently I stumbled across a recipe found on Minimalist Baker’s website and I thought I would give it a try. After all, I have never found a PB&J recipe variation that I did not like. I was definitely not let down!! Although I changed the recipe up a bit, the resulting jam and nut butter layers were fabulous!! Too much peanut butter doesn’t always agree with me, so I used almond butter instead. Feel free to use whatever you prefer or happen to have on hand.
This “pudding” keeps beautifully for a few days as long as you place a layer of clear plastic wrap on top. It makes a rather large amount so I found myself eating about half-2/3 of one serving for breakfast and snacking on the rest as the day progressed. It’s a wonderfully easy overnight breakfast idea and perfect for a busy week. Hope you enjoy!!
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- 1 c. blueberries fresh
- 1 T. water
- 1 T. honey
- 1 t. chia seeds
- 1 ½ c. almond milk vanilla flavored
- 1/3 c. chia seeds
- 2 T. honey
- 1 t. vanilla
- ¼ c. nut butter peanut or almond butter, divided
For the Blueberry Jelly:
- Place blueberries, water and honey in a small saucepan. Heat mixture to boiling and then reduce heat to medium and let simmer for 3-5 minutes.
- Once blueberries start to get soft, mash blueberries with the back of a spoon. Add in 1 t. chia seeds and let jelly come to room temperature.
For the Peanut Butter Pudding:
- In a blender bowl/cup combine almond milk, honey, vanilla and 2 T. nut butter. Blend for 30 seconds, or until nut butter is completely incorporated.
- Add chia seeds to blender bowl and pulse until combined. Place bowl in refrigerator for at least 30 minutes before serving.
- Fill 2 serving bowls or cups with even amounts of the blueberry jelly, peanut butter pudding, and 1 T. nut butter. Top with fresh blueberries and enjoy!
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Nutrition information is automatically calculated, so should only be used as an approximation.