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.