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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 Time4 hrs
Servings: 2
Author: Nikole Goncalves


  • 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.


  • 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!


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