PB&J Chia Pudding – an absolutely delicious breakfast or snack that comes together in minutes!
Mmmmmm…. Peanut Butter and Jelly (hey – almond butter and jelly just doesn’t roll off the tongue quite as nicely…), but seriously who doesn’t love a good, old-fashioned PB&J. Such a nostalgic flavor combo. And really freakin good. Now pair that with your typical chia pudding and you are in a whole other world. It is so delicious and, if you do a little prep ahead of time, this breakfast (or snack) will come together in no time!
Have you guys made chia pudding before? I am fairly new to the game, but it is …. growing on me. In the way that kombucha grew on me (wasn’t totally on board the first time I tried it……now obsessed with it). It definitely has its own unique texture (I highly suggest blending it before you let it sit), but the flavor really is awesome, especially if you add a little vanilla, maple syrup, honey, cinnamon, coconut…. etc. I have been playing around with different combos a lot and they are all SO good!
If you haven’t tried chia pudding before, I would try it on its own first before you go mixing expensive nut butters in with it. Just make sure you like it – mess around with the add-ins and/or the type of nut milk you use. Find the combo that you love and stick with that.
But once you find that right combo – then THIS combo is ridiculously good. The chia pudding with the raspberry compote and then a little nut butter of your choice…. SO GOOD! (so good I am using shouty caps lock letters ? ).
As with most things, all this takes is a little prep. The night before, or just on your meal-prep day, throw the chia seeds, add-ins and nut milk together in the blender and then let sit overnight. Then add your raspberries to a little saucepan with a little water and lemon juice (add sugar if you desire) and let reduce a little and then let cool overnight as well. (adding sugar will allow it thicken more).
In the morning – voila! Toss it together in a bowl or a mason jar to-go and you are on your way!
Chia seeds are so filling and so good for you – they are the perfect way to start your day!
If you need other breakfast inspiration, check out this Honey-Lavender Cold Brew Latte!
- Chia Pudding:
- 1 cup nut milk (I used almond milk)
- 3 Tablespoons chia seeds
- 1/2 Teaspoon vanilla extract
- pinch of salt
- Optional: 1 Tablespoon maple syrup, 1 Teaspoon cinnamon, Tablespoon of coconut flakes, 1 Tablespoon honey
- Raspberry Compote:
- 1 cup fresh raspberries
- 1 Tablespoon fresh lemon juice
- 2 Teaspoons water
- Optional: 2 Teaspoons granulated sugar
- Your favorite nut butter
- Combine chia pudding ingredients in blender and blend for a minute or two, or until it starts to thicken.
- Place in mason jar or other sealed container and let sit in the refrigerator overnight (or at least 3-4 hours)
- In small sauce pan, over medium heat, combine raspberries, lemon juice, water and granulated sugar (if desired).
- Mash the raspberries and then bring to a light simmer.
- Reduce heat and continue simmering for 5-7 minutes, stirring fairly constantly.
- Remove from heat when it has reduced by about half and place in airtight container.
- Store in the refrigerator overnight or at least 3-4 hours to fully cool.
- When you are ready to eat, combine 1 cup chia pudding with 1/2-3/4 cup raspberry compote and then drizzle your favorite nut butter on top.
- (there really isn’t a wrong way to combine these, play with it and do whatever feels right!)
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