A delicious, filling, nutritious and plant-based snack is easier to make than you think. You’ll find it all in this Peanut Butter and Jelly Chia Pudding, a perfect choice for a healthy snack.
This post is sponsored by NOW Foods.
Some weeks I find myself eating snack after snack from a package or box. There’s nothing wrong with that at all, but sometimes I crave something more homemade. This Peanut Butter and Jelly Chia Pudding is the perfect solution for a homemade, nutritious snack that is also so incredibly delicious.
If you’re not too sure about chia pudding, I hope this recipe helps move you closer to trying it. If peanut butter and jelly is not your thing, try my Mango Chia Pudding or Raspberry Chia Pudding recipes.
Health Benefits of Chia Seeds
Chia seeds are an incredibly powerful little seed. They are a good source of essential fatty acids (healthy fats) and can contribute to a better ratio of healthy fats in your overall diet. In addition, they are a source of plant based protein.
Since they are easy to add to a variety of foods, not just this Peanut Butter and Jelly Chia Pudding, it’s an easy way to add a little protein. Lastly, chia seeds are a source of fiber, something almost everyone needs more of in their diet. A high fiber diet is associated with MANY benefits and less risk for several chronic diseases.
This Peanut Butter and Jelly Chia Pudding has a simple list of ingredients that are all plant based. Here’s what you’ll need:
- Chia seeds - Chia seeds are a powerful superfood, full of fiber, plant based protein, healthy fats, and polyphenols. They’re definitely worth adding to your diet. When you put chia seeds in a liquid they form a gel-like texture similar to that of pudding. This is a really handy trait because you can make all kinds of liquids into a thicker consistency naturally. In this Peanut Butter and Jelly Chia Pudding, you use them in both the blueberry jelly and the peanut butter bottom layer. I really like NOW Foods Organic Black Chia Seeds. The quality and price is fantastic.
- Blueberries - Fresh or frozen blueberries work here and make the most delicious jelly topping.
- Orange Juice - Orange juice adds a little touch of acidity to the jelly that brings out the sweetness of the blueberries. It’s not 100% necessary and you could substitute water, but I do think it makes a difference in the flavor.
- Maple Syrup - Use 100% real maple syrup to naturally sweeten both layers of this chia pudding.
- Coconut Milk - Coconut milk adds a creamy texture to the peanut butter layer and keeps this chia pudding vegan. See substitution options below to get ideas for other milk options.
- Vanilla Extract
- Peanut Butter Powder - Peanut Butter Powder is simply peanut butter without the fat. It has all the flavor and protein of peanuts in an easy-to-use powder form. It’s available at a lot of grocery stores (check by the protein shakes or peanut butter) or find it online. You can also use regular peanut butter in this recipe and it will be super delicious. I chose the powdered peanut butter because I wanted to keep the calories down around the snack zone and not the meal level.
- NOW Sports Organic Pea Protein - I wanted to pump up the protein in this chia pudding all while keeping it plant-based. NOW Sports Organic Pea Protein powder was the perfect choice. Peas are a highly bioavailable protein source and contain branched-chain amino acids. I choose products like this from NOW because of the quality, price and third party testing. This Peanut Butter and Jelly Chia Pudding recipe uses the creamy vanilla flavor, but you could use the unflavored or creamy chocolate flavor too.
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Start by making the blueberry “jelly”. In a small pot, combine the blueberries and orange juice. Cook over medium heat and slow simmer for about 5 minutes, until the berries burst and the liquid is dark purple.
Remove the pot from the heat and let it cool for a few minutes. Then stir in the maple syrup and chia seeds.
While the jelly is simmering, whisk together the milk, maple syrup, vanilla extract, pea protein powder and peanut butter powder (or regular peanut butter) for the peanut butter in a mixing bowl. Then whisk in the chia seeds.
Top with the blueberry jelly, split evenly between the 4 servings. If the jelly is still hot, allow to cool, then cover and refrigerate.
Pour the peanut butter mixture evenly into 4 jars. For larger servings, split between two jars.
Hint: Make the peanut butter layer while the jelly is simmering. It cuts down on the total time and allows the bottom layer to thicken a little before topping.
This Peanut Butter and Jelly Chia Pudding recipe is vegan, gluten free and dairy free.
- Blueberries - Any berry can be substituted for the blueberries, just cut up large berries to allow the cook time to be the same.
- Peanut Butter Powder - Peanut butter can absolutely be substituted for the peanut butter powder. You can also use your favorite type or flavor of peanut butter.
- Maple Syrup - I do think this is the tastiest sweetener but you could sweeten with honey or regular sugar too.
- Coconut milk - You can use your milk of choice in this recipe. Thicker, creamier milks will result in a creamier peanut butter layer and vice versa.
- Mixed Berry Jelly - Use a mix of your favorite fresh or frozen berries in the jelly.
- Dairy Based - Choose dairy mix (ultra filtered milk would be perfect) and a whey protein powder for a dairy based option.
This Peanut Butter and Jelly Chia Pudding uses minimal equipment. You can make a lot of options work, but here is what I think is ideal.
- Small pot - A large pot runs the risk of burning the berries. I really love my Le Creuset 2.25 quart saucepan.
- 7 ounce pudding jars - These jars are the perfect size for this chia pudding recipe. The plastic lids stay put and make them very portable. You can also use a small mason jar or containers.
Store Peanut Butter and Jelly Chia Pudding, covered, in the refrigerator for up to a week. I wouldn’t recommend freezing them.
Make this chia pudding ahead on the weekend for easy to grab, healthy snacks during the week.