Peanut Butter and Jelly Chia Pudding

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Jars filled with our healthy vegan PB&J Chia Pudding recipe

Friends, this is a real thing, and it’s happening right now.

If you aren’t a PB&J fan, look away. But if you are (and who isn’t?), this is the chia pudding for you.

Ready your breakfast spoons.

Blender with ingredients for making our easy Peanut Butter Chia Pudding recipe

I’ve been snapchatting more recently (username: minimalistbaker). Have you been following along?

If so, you know I’m in the best kind of breakfast rut right now: steel-cut oats with peanut butter, toasted almonds, and a simple blueberry compote.

Several of you asked me for the recipe. And because I’m a tease (and I think oats are so easy!), I thought I’d take that concept and turn it into something more exciting.

Because, like, have you seen chia pudding? Talk about eye candy!

Cooking blueberries in a pan for healthy blueberry chia seed compote

This recipe is simple, requiring just 7 basic ingredients and 30 minutes prep time (plus chilling). The magic happens in the fridge where it gels up and turns into a pudding-like consistency.

Why chia seeds? So cool and so healthy.

Cool because they absorb 10 times their weight and water and turn just about anything they’re added to into a magical pudding or gel. They can also be subbed for flaxseed in a flax egg. It’s like kitchen science.

And healthy because they’re rich in Omega 3 and 6 fatty acids, fiber, protein, and calcium (just to name a few).

Three jars of naturally-sweetened Blueberry Chia Seed Compote

This PB&J chia seed pudding is simple in concept and so easy to make.

The base is a blueberry compote made with wild blueberries, orange juice, and chia seeds.

And the chia pudding is made with almond and coconut milk, peanut butter, a little maple syrup, vanilla, and chia seeds.

Add another spoonful of peanut butter and a few fresh blueberries on top and you have a breakfast or snack that’s seriously healthy for you, yet tastes like dessert.

Jars of PB&J Chia Pudding for a nutritious and filling vegan breakfast

I hope you all love this chia pudding! It’s:

Peanut buttery
Perfectly sweet
& Insanely delicious

This recipe yields about three servings, making it perfect for preparing ahead of time and and enjoying throughout the week. It would also make a healthy snack or dessert for kids, because even picky eaters love PB&J.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Close up shot of a jar of Peanut Butter and Jelly Chia Pudding topped with fresh blueberries

Peanut Butter and Jelly Chia Pudding

Easy, 7-ingredient peanut butter chia pudding that’s naturally sweetened and layered on top of blueberry-chia compote! A delicious, healthy, and satisfying snack or breakfast.
Author Minimalist Baker
Three jars of Peanut Butter and Jelly Chia Pudding topped with fresh blueberries
4.84 from 78 votes
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 3
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days



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



  • To a small skillet or saucepan, add the blueberries and orange juice. Warm over medium-high heat until bubbling. Then lower heat to medium and cook for 2 minutes – stirring occasionally. Remove from heat and add chia seeds. Stir to combine.
  • Divide the compote between three (amount as original recipe is written // adjust if altering batch size) small serving dishes (like these from Weck), and set in the refrigerator to chill.
  • In the meantime, add almond and coconut milk to a blender, along with vanilla (optional), maple syrup, and peanut butter. Blend on high to fully combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness or peanut butter for saltiness.
  • Add chia seeds and pulse a few times to incorporate, being careful not to blend as you want the chia seeds left whole.
  • Transfer to a liquid measuring cup or jar (or just set your whole blender in the fridge), and set in the fridge to begin chilling.
  • Wait 10 minutes for the chia compote to cool. Then remove the chia pudding and compote from the refrigerator. Give the chia pudding a stir to redistribute the chia seeds, then divide between the three serving dishes right on top of the compote.
  • Cover well and set in the refrigerator to chill for at least 1-2 hours (preferably overnight), or until chilled through and pudding-like in consistency.
  • To serve, top with extra peanut butter and fresh blueberries (optional). Will keep covered in the refrigerator for 3-4 days.


*Nutrition information is a rough estimate calculated with lesser amount of maple syrup and without additional toppings.
*Recipe adapted from my Overnight Chocolate Chia Seed Pudding.

Nutrition (1 of 3 servings)

Serving: 1 serving Calories: 211 Carbohydrates: 19.1 g Protein: 6.1 g Fat: 13.3 g Saturated Fat: 2.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 95 mg Fiber: 6 g Sugar: 10 g

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My Rating:

  1. Krisha says

    This is delicious! I doubled the recipe as I was making this for a big family brunch. It yielded so much! Substitutions: I used frozen mixed berries and lemon juice that I had on hand. I also inverted the milks using 2 parts coconut milk (a full can) and 1 part almond milk just because I didn’t want to have extra coconut milk from the can, but that ended up making it way too think and I had to water it down again with more almond milk. It still turned out great. Blending the PB into the milk mixture is genius! It had a subtle PB flavor. Topped it with a little granola too. I’d definitely make this again! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thank you for sharing, Krisha! One thing that might be helpful: we love to freeze extra coconut milk in an ice cube tray and then use in smoothies, warm drinks, soups, or defrost for other uses.

  2. Wendy A says

    Loved this recipe (and your chocolate chia seed pudding is also a mainstay) but a lot of the chia got stuck underneath the blade of my blender (vitamix) and it was super hard to get out – any ideas how to keep this from happening? Do i need to blend more or less? TIA

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy both recipes, Wendy! Hmm, is it possible they sat too long in the liquid and started absorbing the liquid? We’d say blend less!

  3. Allison C says

    I have made this many times now and it’s a go-to breakfast for me. Like all your recipes, it is easy to follow and always works out well. It’s easy to substitute different nut butters or berries to change the flavours. Thanks!

  4. Bonnie says

    I’ve never tried chia seed pudding before. Can you help me figure out measurements to serve 2 for 5 days? Planning out meals for when school starts and I’d love to try this recipe. My sons a picky eater but he loves blueberries.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bonnie, this recipe as written makes 3 servings. In the recipe (just below the prep time), you can change the number of servings and the quantities of ingredients will adjust automatically :) Hope that helps!

  5. Blythe says

    Yummm!! Have tried more simple chia puddings in the past but they were just ok. This is so good!! Made this twice in the last 2 weeks! Second time making it I doubled the amount of chia jam and kept the peanut butter portion the same. Topped with more blueberries, almond slices and more peanut butter. Easy and yummy meal prep for breakfast or snack

  6. Chelsea says

    Delicious! And kept me full and my blood sugar steady all morning. Adding to the roster of go-to breakfasts

  7. Courtney says

    This is my favorite chia pudding combo so far😋😋! If you love pb&j, then you’ll enjoy this 😁. I actually used blackberries instead because I didn’t have any blueberries on hand. But the concept is still the same. Brilliant recipe 👍🏾!

  8. Iliana says

    There is delicious!! One time I didnt have coconut milk and replaced it with coconut condensed milk. My kids loved it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your kids enjoy it, Iliana! Thank you for the lovely review and for sharing your creative modification! xo

  9. Mariana says

    I made it so I can have for breakfast, and it tastes really good. I like the sweetness, but can still taste the peanut butter. The blueberries are a nice mix with oranges, always a winner. I didn’t need to add any toppings because I think it is really flavorful without it.

  10. Sabrina Shields-Cook says

    So good! I’ve tried several chia seed pudding recipes, and I usually find them just okay. This one is really tasty! Thanks for the great recipe!

  11. Melissa says

    This is one of my absolute favorite go to breakfast recipes! This one comes together so simply and has a variety of plants with a ton of flavor! I make this one every other week or so!

  12. S H says

    I make this all the time and it is absolutely delicious! I leave out the maple syrup and use all cashew milk, rather than 1 cup almond / 1 half coconut.

    When I don’t have any oranges, I use the juice of half a lemon or a lime in the chia jam. And I use frozen blueberries without defrosting them before heating and it works great.

    It’s my favourite breakfast! Tastes so healthy and yummy.

    Thank you for this amazing recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it! Thank you for the lovely review and for sharing your modifications! xo

  13. Sara says

    I substituted the almond milk/coconut milk with oat milk and used lemon juice and a tsp of sugar with the blueberries as I only had those ingredients on hand and it was AMAZING. I was scared of the texture but it was delightful and my whole family asked for me to make it again!

  14. Lisa says

    I’ve made chia pudding one other time and couldn’t handle the texture, but these looked so good that I had to try it. I used strawberries instead of blueberries because that’s what I had on hand. Seriously so delicious. Super easy to put together and perfect for breakfast.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you gave this recipe a try and enjoyed it, Lisa. Thank you for sharing! xo

  15. Bernabé Ibáñez says

    Hi! I’d like to know if I can do this grinding the chia seeds first (for a better absorption of nutritional content). Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bernabé, we don’t love the texture of ground chia seeds in pudding, but yes, you can do that!

  16. The Vegan Goddess says

    This looks wonderful and so does the glass container to perfectly display it. Do you know where you got this?

    Is it a glass Weck tuplic jar that you can get at World Market with the rubber top removed?

  17. Terri AS says

    In the recipe there is 2 sets of chia seeds – a tbs and a 1/3 cup.
    which goes with the berries and which goes into the pudding mixture?

  18. Vicky says

    This was mind blowing good! Such happy flavors! I want to have a huge batch of this every week to reach whenever Im hungry lol
    My 3 year old and my 7 month old loved it! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Perhaps! We aren’t super familiar with the parameters, but using a sugar-free maple syrup (such as Choc Zero) would work for the pudding portion.

  19. Danabee says

    Words cannot describe how happy I am about this recipe. I needed to add a pinch of salt and an extra Tbsp of peanut butter. This is the stuff dreams are made of. Perfection.

  20. Katie says

    So so good! I really enjoyed the flavor of the coconut milk. I used oat milk instead of almond milk, since that’s what I had on hand. Instead of making the compote, I used raspberry jam.

    I added just a splash of maple syrup – I think in the future I could leave it out, since there was enough sweetness from the jam and berries.

  21. Chelsea says

    If you love chia seed pudding, I strongly suggest doubling the batch right away. These are too good to only have 3 of them!

  22. Elena says

    This is incredible. I’ve made chia pudding before and it’s meh, but this is flavor town. I forgot I was even eating chia pudding. I use almond milk entirely and that made it a little more liquidy I think, but was good regardless. Should also add that I don’t even like PB&J very much, but was in love with this. Will be definitely making this again.

  23. Jessi says

    Made this yesterday. I love that I get three nights of desserts with one quick and easy recipe. I’m not normally a fan of chia pudding, but the pic looked so good I couldn’t resist! I love it! Super tasty!! I omitted the maple syrup, as I am trying to avoid added sugar at the moment. It was still plenty sweet and very satisfying. I topped it with peanut butter and a few sliced almonds for crunch. Will definitely be making this again and again. Might try it with almond butter next time, since I try not to eat peanut butter often. Thanks so much for the best chia pudding I have ever had!

  24. Chelsea says

    I loved this! I have tons of chia seeds and never use them. I was a bit lazy and used jarred raspberry preserves. I also skipped the blender and used my immersion blender instead (easier to clean). I used oat milk, topped with peanut butter, fresh blueberries, and a sprinkle of course salt. I’m not sure if I should eat this for dessert or breakfast so I opted for both! Next time I might try pb, banana, and chocolate chips.

  25. Jenny says

    I made this exactly as noted but with full fat coconut milk and half the maple syrup. Put blueberries and sliced almonds on top and it was perfect!

  26. Ingrid says

    Heaven in a glass. I was reading while in bed yesterday and when I found this recipe I decided I wanted to have it for breakfast so I made it and left it overnight. It is delicious. I used raspberries.

  27. EvaZ says

    I made this 2 days ago and it is really good. I used almond butter because I did not have peanut butter but did the blueberry with Chia. For one of the jar, I used left over jam I had. Never had chia pudding before and really like this one.

      • Camila says

        I was a bit sad when you said the team was growing and other people would be making the recipes instead of you, I thought the quality would change and the intimacy of your writing would get lost. I feel how the writing and answers to comments are a bit different but it doesn’t bother me a lot and the recipes are still fantastic! This one is definitely a winner ❤️

  28. Melissa says

    I’ve made this 3 times now & it is always a hit with my family. The first time I used raspberries for the compote, other two I used blueberries. Both are delicious. Your recipes are excellent! Thank you for all you do & for sharing your recipes with us.

  29. Claire says

    Sadly, this tasted like overnight oats…without the oats. I wanted to like it, I really did. I used honey and all dairy milk (1%), as I didn’t have any coconut on hand. The chia seeds clumped together at the bottom of the blender, which made it difficult to stir and put into jars.

    The compote, however, is fantastic, and I will be making more of it to add to my oats!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Claire, sorry to hear that was your experience! Did you add the chia seeds slowly and pulse? Alternatively, you could pour the blender mixture into a bowl, add the chia seeds, and stir/whisk to combine.