So I’d like to introduce you to this here thing called chia seed pudding.
Well, chances are you’ve already heard of chia seed pudding. It’s been making rounds around the internet for a few years now. But like with all healthy food trends, I can be a little skeptical and a little late to the game. I’m always like, “IT CAN’T BE AS GOOD” and immediately dismiss said healthy food craze as a lame version of the real thing. But after baking up this incredible vegan zucchini bread earlier this summer, I decided I needed to start being a little more open-minded. (A little. I still draw the line at substituting spaghetti squash for pasta, though.)
Anyways, chia seed pudding is similar in taste and texture to tapioca pudding, except it’s super healthy for you because it’s made with chia seeds. Chias are filled with omega 3’s, protein, fiber, and tons of other good-for-you words. The chia seeds are soaked in milk overnight, and come morning, they’ve magically transformed from tiny black seeds to a sweet snack-y dessert porridge. With just a few ingredients and a quick overnight trip to the fridge, you have a fantastic healthy breakfast or snack ready and waiting for you.
I did some recipe research in my quest for the perfect foray into chia seed pudding, and I found that most recipes call for a ratio of 1 cup milk or other liquid to 2 tbsp. chia seeds, and basically you can run free from there. It should surprise no one that has ever lived with me that I decided to create a peanut butter and jelly version, as peanut butter oatmeal has been my breakfast almost every single day since high school. What can I say, I’m a creature of habit! I just never get sick of peanut butter-y goodness.
This peanut butter and jelly chia seed pudding is so good. Like eating-an-entire-bowl-of-peanut-butter good. I loved it – it’s rich, creamy, lightly sweet, and totally filled with peanut butter and jelly flavor. We take vanilla almond milk for sweetness, whisk in some creamy peanut butter for richness and nutty flavor, and then add in the chia seeds. After a trip to the fridge overnight, we stir in some jelly for that fruity hit (I’m a total sucker for blueberry jam) and top with salted peanuts if we’re feeling fancy. Because even on a Wednesday, breakfast deserves to feel a little decadent, right?
P.S. This is (completely on accident) totally vegan. Go us!!
P.P.S. If you’re not into major texture, you may want to blend up your chia seed pudding to get rid of the tapioca-like feel. Here are some good instructions on how to do so.
- 2 cups vanilla almond milk
- ¼ cup creamy peanut butter
- ¼ cup chia seeds
- ¼ cup jelly or jam
- Salted peanuts, for topping (optional)
- In a large bowl, whisk together the almond milk and the peanut butter until completely combined. Add the ¼ cup chia seeds and mix thoroughly. Cover and refrigerate overnight.
- When you’re ready to eat the chia seed pudding, stir the mixture vigorously until the entire thing comes together in a pudding-like consistency (it may separate a bit in the fridge). Stir in the jelly and spoon into individual bowls. Top with salted peanuts, if desired.
- You can also pre-portion this chia seed pudding for breakfast throughout the week (my preferred method). To each of 4 mason jars, add ½ cup vanilla almond milk and 1 tbsp. peanut butter; shake or stir to combine. Add 1 tbsp. chia seeds and combine. Cover each jar and refrigerate for at least 1 night. Whenever you’re ready to eat one, stir in 1 tbsp. jelly and top with a few salted peanuts. Breakfast is SERVED!
- Total time listed does not include overnight refrigeration.
Looking for more healthy breakfast ideas?
Vegan Dark Chocolate Chip Zucchini Bread
Whole Wheat Banana Muffins with Dark Chocolate and Toasted Pecans
15 Comments on Peanut Butter and Jelly Chia Seed Pudding
1Pingbacks & Trackbacks on Peanut Butter and Jelly Chia Seed Pudding
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[…] realize that adding them to chia seeds is considered possible. One of the different cases is adding peanut butter and jelly to chia seeds in order to create your pudding and have it as a dessert. The tip to serve you with […]
This looks INSANE good, I don’t even know what chia seeds are, but I feel like I need/want to know immediately. Where did you buy them?
Grets you would love this!! It’s totally delish and healthy and peanut butter-y. So, I bought my chia seeds at Plum Market but there’s probably no need to spend a bajillion dollars on them…it looks like you can order them on Amazon! Let me know if you try it!
Hi Megan!
I’d love to feature your recipe in a list of Chia Seed Pudding recipes we’re publishing on Life by Daily Burn in a few weeks. Do I have your permission to feature one of your gorgeous photos along with a reference to the recipe? I will give you credit for both and link back here for the recipe!
Thanks,
Kae
Hi Kate,
Absolutely! I’d love to have the recipe on there. Please send me a link when it has been published – I’d love to see how it turns out! 🙂
Thank you!
Megan
Fantastic. Will do! Thanks.
Hi Megan, Every recipe I have seen for chia seed pudding calls for a non-dairy milk. Is it all right to use regular milk?
Hi Paula, I don’t see why not! I prefer vanilla almond milk for the taste, but I think any kind of milk would work – just use your favorite! 🙂 Hope you enjoy!
Hello!
Do you know the nutritional info for this recipe? I would really like to know the calorie fat and sugar count. 🙂
Hi Bridgett! Unfortunately, I don’t know the nutritional content off-hand, but I do believe there are some sites where you could put in the ingredients and it calculates it for you. Good luck and thanks for stopping by! 🙂
Hello
We would like feature your recipe on our list of Chia Seed Recipes on our new company website.
Do I have your permission to use your recipe with a photo we will make sure you are mentioned on our recipe part . Thanks
Hi Dardan – certainly! Thanks for asking. I look forward to seeing it on the site!
Thank You should be up some point today.
http://www.chianeeds.com
Hi Dardan – thanks! Would you please put a link to the post of the original recipe? Thanks so much!
Will do first thing Tuesday morning.
Thank you again