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.
- 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
- 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.
- Mash the raspberries with a fork and add the 2 tablespoons of chia seeds. Mix together and refrigerate alongside the almond milk mixture.
- Once the chia pudding has set, divide the chia pudding among 4 short glasses (leaving a couple inches at the top of the glass).
- 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.
- 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!
Hi Tori, this looks delish!
How long can this stay in the fridge if you are only one person and making it ahead of time?
Tori Wesszer says
Hi Shane! Thanks (and sorry for the delay!). It is good in the fridge for 3-4 days – I ate them on repeat, they are so yummy!
Do you use black or white chia seeds for this receipe?
Have you tried using ground chia instead of the seeds?
Tori Wesszer says
Hi Robyn no I haven’t – that would be interesting!
Barbara G says
So many thumbs-up chia jam recipes but this is the most inviting. What a combo!!
Do the chia seeds get well incorporated and soft and/or do you ever recommend blending each chia seed layer to best incorporate the seeds.
(I know these are chia and not flax seeds, but still wondering….)