Peanut Butter and Jelly Chia Pudding

Easy peanut butter chia pudding with 7 ingredients that is organically sweetened and served on top of blueberry-chia compote! A tasty, nutritious, and enjoyable snack or breakfast.


COMPOTE – 1 cup wild blueberries (frozen or fresh) – 1 Tbsp orange juice – 1 Tbsp chia seeds

CHIA PUDDING – 1 cup unsweetened plain almond milk – 1/2 cup light coconut milk (I used canned // or sub more almond milk) – 1 tsp vanilla (optional)

– 1-2 Tbsp maple syrup (to taste) – 3 Tbsp natural salted peanut butter (creamy or crunchy // plus more for serving) – 1/3 cup chia seeds – Fresh blueberries (optional // for topping)


In a small skillet or saucepan, combine the blueberries and orange juice. Warm over medium-high heat until bubbly. Then reduce the heat to medium and cook for 2 minutes

Divide the compote among three small serving dishes (amount as specified in the original recipe; adjust if batch size changes) and chill in the refrigerator.

In the meantime, in a blender, combine almond and coconut milk, vanilla (optional), maple syrup, and peanut butter. Blend on high until thoroughly combined

Add the chia seeds and pulse a few times to integrate, taking care not to blend because you want the chia seeds to remain whole. Transfer to a liquid measuring cup or jar

Allow ten minutes for the chia compote to cool. Then, remove the chia pudding and compote from the fridge. Stir the chia pudding to redistribute the chia seeds

Cover and refrigerate for at least 1-2 hours (ideally overnight), or until thoroughly cooled and pudding-like in consistency.

To serve, top with additional peanut butter and fresh blueberries (optional). Will stay covered in the fridge for 3-4 days.

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