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!
Servings: 2
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.