Peanut Butter Chia Pudding

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www.theconsciousplantkitchen.com

This Peanut Butter Chia Pudding with a sweet chia seed jam layer tastes like your favorite PBJ sandwich but in a healthier snack, packed with grams of 8 grams of fiber and 7 grams of protein.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/peanut-butter-chia-pudding/ or scan the QR code here ➡️

Prep Time10

Refrigerating6

Total Time6 10

Servings: servings

Calories: 249.3kcal

Author: Carine Claudepierre

Ingredients

½ cup Chia Seeds (note 1)
2 cups Almond Milk (note 2)
3 tablespoons Peanut Butter (note 3)
4 tablespoons Maple Syrup (note 4) optional
1 teaspoon Vanilla Extract

Optional Jam Layer

1 batch Raspberry Chia Seed Jam

US Customary - Metric

Instructions

In a high-speed blender, add almond milk, vanilla extract, peanut butter, and maple syrup. Blend until smooth.
In a large airtight container, or glass mixing bowl add the peanut butter milk, sprinkle the chia seed on top, and use a fork to stir everything well together.
Set aside and stir every 2 minutes during the first 10 minutes to prevent the seeds from clumping.
Cover the bowl with a lid or plastic wrap, refrigerate for at least 2 hours or overnight until the pudding is thick and the seeds have absorbed the liquid.
The next day, stir again for a minute to combine and serve with chopped peanuts, and extra peanut butter.

Equipment

Glass Jar (15 Oz)

Notes

Note 1: You can grind the seeds if you don't like the texture of chia seeds. Measure the amount of chia seeds before grinding them.

Note 2: You can use any milk you like for this recipe.

Note 3: You can also swap peanut butter for two tablespoons of powdered peanut butter to decrease fat and calories in your pudding

Note 4: Any liquid sweetener can be used like agave syrup, or coconut nectar.

Storage: You can store the chia pudding in the fridge in sealed airtight jars for up to 3 days.

Nutrition