Peanut Butter and Jam Chia Pudding

Simple protein and fibre packed peanut butter and jam chia pudding naturally sweetened and made overnight for an easy grab and go breakfast!

 

Who ever said peanut butter and jam was just for bread? Today I’m sharing this delicious and fun chia pudding option make with simple ingredients that you probably already have laying around.


Whenever I’m buying peanut butter and jams I go for the sugar free options. Sugar is hiding everywhere these days so you really need to read your labels. Especially when it comes to jam look for ones without cane sugar and that are sweetened only with fruit like this one HERE.

Chia pudding is such a fun dessert or breakfast to make and it’s crazy good for you! Not only is it packed with omega 3’s and protein but its FULL of fibre! I like to call chia seeds the little scrubbers of your digestive systems because they really do just that. They also grow about 10x their size when hydrated creating a “jelly” consistency that is not only fun to eat but can work as a prebiotic which supports the growth of probiotics in your belly 🙂

Easy to eat, easy to prepare and add to almost anything these mini dinosaur egg looking power seeds are a must in your kitchen pantry! Have I convinced you yet? Try them out for yourself and let me know your thoughts!

If you make this recipe, be sure to share a photo on social media and tag me @healthnutnutrition #healthnuteats so that I can see your creations! 

Recipe

Peanut Butter and Jam Chia Pudding

Simple protein and fibre packed peanut butter and jam chia pudding naturally sweetened and made overnight for an easy grab and go breakfast!
Prep Time: 4 hrs

Ingredients:

  • 3 tbsp chia seeds
  • 1 cup unsweetened coconut milk
  • 1 tbsp plain coconut milk yogurt
  • 1-2 tbsp natural peanut butter with sea salt
  • 1-22 tbsp natural raspberry jam
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • Optional: Fresh raspberries and chopped salted roasted peanuts.

Instructions:

  • In a mason jar combine milk, yogurt, chia seeds, vanilla and maple syrup. Screw the lid on, shake well and refrigerate for 4 hours or overnight works best.
  • Once chia pudding has set, stir in half of peanut butter and jam into the chia pudding with a spoon and then use the other half to add on top.
  • Garnish with fresh raspberries and chopped peanuts and enjoy!

Notes

Chia pudding will keep well for up to 3-4 days in the fridge in a covered airtight container.

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