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.
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!
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).
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.
I hope you all love this chia pudding! It’s:
& 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!
- 1 cup (140 g) wild blueberries (frozen or fresh)
- 1 Tbsp (15 ml) orange juice
- 1 Tbsp (12 g) chia seeds
- 1 cup (240 ml) unsweetened plain almond milk
- 1/2 cup (120 ml) light coconut milk (I used canned | or sub more almond milk)
- optional: 1 tsp vanilla
- 1-2 Tbsp (15-30 ml) maple syrup (to taste)
- 3 Tbsp (48 g) natural salted peanut butter (creamy or crunchy), plus more for serving
- 1/3 cup (63 g) chia seeds
- optional: Fresh blueberries for topping
- 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 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.
*Recipe adapted from my Overnight Chocolate Chia Seed Pudding.