Peanut Butter & Jam Chia Pudding (vegan & gluten-free)

I’m a sucker for peanut butter and jam, so created this chia pudding to satisfy my inner kid.  I LOVE the layers and how satisfying this one is… AND it’s packed with plant-based protein and omega-3 fats!  Of course, you can make it all in advance and have it for the week ahead which is fabulous!  Less work = happy mom.  That’s a proven fact;)

What we eat for breakfast sets the tone for the rest of the day, which makes it super important to choose something healthy.  After all, we’re breaking a fast (hence the name)!  Don’t sweat it if you’re one of those people who just can’t stomach the thought of a meal when you first hop out of bed, everyone is different.  I recommend that people eat something within a couple of hours of waking up which gives most people enough wiggle room!  This makes an awesome post-workout snack as well.

Serves 3-4

• 2 cups unsweetened vanilla almond milk
• ½ cup chia seeds
• 3 tablespoons maple syrup
• 1 teaspoon vanilla
• 1 cup fresh (or thawed frozen) raspberries
• 2 tablespoons chia seeds
• 2 tablespoons maple syrup
• ½ cup natural smooth peanut butter

1. Whisk together the almond milk, ½ cup chia seeds, 3 tablespoons maple syrup and vanilla. Refrigerate until the chia pudding has set, for 4 hours or overnight.
2. Mash the raspberries with a fork and add the 2 tablespoons of chia seeds. Mix together and refrigerate alongside the almond milk mixture.
3. Once the chia pudding has set, divide the chia pudding among 4 short glasses (leaving a couple inches at the top of the glass).
4. Stir together the maple syrup and peanut butter in a small bowl: you can add a tiny bit of hot water or melted coconut oil to thin it down so it’s spreadable.
5. Layer the peanut butter (about 2 tablespoons per parfait) in each of the glasses and top with the raspberry mixture before serving! You can refrigerate it like this for another couple of days if desired!