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:

Creamy
Peanut buttery
Berry-packed
Perfectly sweet
Healthy
Satisfying
& 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
Print
Three jars of Peanut Butter and Jelly Chia Pudding topped with fresh blueberries
4.8 from 49 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

Ingredients

COMPOTE

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

CHIA PUDDING

Instructions

  • 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.

Notes

*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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    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Add more chia seeds and a little peanut butter, stir, and let it refrigerate for another 1-2 hours.

  1. RB says

    This is one of the best things I’ve ever tasted. It’s perfect for breakfast meal prep or even dessert! I travel for work and bring a food cooler packed with bags of ice- 2 jars of this tasted fresh after 3 days in the cooler (kept it iced). The proportions are perfect- no adjusting needed. My only sub: I had only full-fat coconut cream & oat milk on-hand so I used 1/4 cup of coconut cream + 1 &1/4 cup oat milk. Tastes amazing!

  2. BK says

    This was an easy recipe and quick to make! We made a strawberry compote instead to make it a strawberry PB&J pudding. It was very tasty!

  3. Pam says

    Making it the second time in the same week. It was a hit! I have all the ingredients from the first shopping trip and it is super easy to make. Thank you for your genius. :)

  4. Alicia says

    Delicious! It tastes like a dessert to us but we could see some enjoying it for breakfast. Thank you for the recipe!

  5. Yessie says

    I LOVEEEE this recipe the only thing that i changed was i used almond butter instead of the peanut butter.. This recipe is already circulating amongs my girlfriend’s.. thank you

  6. Estera says

    Used frozed blueberries that I smashed as it cooked and added 2 extra tbs of peanut butter. It came out amazing! Great for breakfast ?

  7. John says

    So tasty!! I only used two ingredients, chocolate flavoured soy milk and chia seed!!
    Going to experiment to boost the flavour profile and these two simple ingredients are great already the chocolate soy milk brings perfect amount of sweetness

  8. Steff says

    This is redonk good. I used all coconut milk (Silk, not canned), regular blueberries, and not-so-natural PB (Kraft). I used a manual hand mixer rather than a blender and divided it into 2 mason jars rather than 3 serving dishesk. A perfect consistency, like it even better than the regular chia pudding recipe (which ends up more dense and kinda gluey when I make it).

  9. Sarah says

    Sooo yummy! I made this with lactose-free skim milk and slipped in 2 tbsp of metamucil for my pregnant dietary needs. 1 tbsp of maple syrup and an extra splash of orange juice makes this just sweet enough! Because of my changes, it bought the calorie count up to 350 per serving, 40 carbs, but the best part is the 16 grams of fiber and no sacrifice on taste – the pb is too strong and mutes out any earthiness. This is my new breakfast go-to! Next week I’m going to try strawberries.

  10. Heidi says

    Made this today to have for breakfast in the morning but I’m not sure it will last that long! Just tried a sample and it is delicious. I didn’t bother with the blender (used a whisk instead) and it came out great. Used only almond milk, used juice from a few kumquats in the compote instead of the OJ, and used frozen berries put directly in the pot. Even with my lazy/lack of ingredient modifications it is still amazing. I will definitely make it again!

  11. Tammy says

    I’m truly obsessed. I’ve been making this weekly for about 6 weeks now. I’ve been opting for whole coconut milk and 1/4c of chia – makes it creamier, almost dessert-like. I’m also tossing in a splash of orange juice directly to the mixture and loving the added flavor. The whole coconut milk adds its own sweetness so I add only 1T of maple syrup, sometimes less. The vanilla is a must.

    That’s my take. I literally can’t go a day without having one. It’s a little ridiculous! Hahah, but in a good way…

    Sidenote… I live in Portland and I can’t wait to try this with some summer blackberries!!

    Thanks for the brilliant recipes as always!!!

  12. Sylvia says

    I made this and topped with bananas and extra peanut butter. Would add more milk to it next time. Very delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sylvia. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  13. Luisa B says

    Well. Another amazing recipe. I made the pudding without PB b/c I usually find it overpowering. The pudding and compote came out perfectly!!! I will add fresh PB or nuts when I eat for breakfast tomorrow!

  14. Annie says

    This is incredibly delicious and loved by myself and my 2 year old. I only used light coconut milk, which made it super rich. I also made the mistake of adding the chia seeds to the compote before it was heated and overcooking the compote (I missed the instruction to simmer for only 2 minutes). It was still good. Thanks for the recipe!

  15. KeoVeo says

    Made it following all the instructions, only change I made to the ingredients was using all almond milk and heeding the suggestion to add an additional tbspn of peanut butter ( I like peanut butter). This was my first time trying chia pudding and I’m totally sold. The texture as pleasant and the flavor was great. I’m sold on chai pudding as a great make ahead breakfast/lunch treat and will certainly make this recipe again.

  16. Vanessa says

    My vegan sis-in-law made this as part of my Mother’s Day brunch and it was DELISH!! Not too sweet and very satisfying. I was vegetarian for almost 10 years, now back on the meat and not really interested in many veg recipes, but this was amazing and I plan to put it into weekly, if not daily rotation!! SO GOOD!!

  17. Amy says

    Omg this is so good!

    I used only almond milk (Because I’ve made chia pudding with coconut milk before and didn’t love it). And I didn’t have any wild blueberries, so I blended a cup frozen mixed berries until it was liquidy and mixed that with the chia seeds. Delish!

  18. Yulca says

    Tried and approved :)!
    I did not use a blender, but a whisk instead.
    As I could not be bothered to wait for the frozen blueberries to thaw, I threw them in the pot right away and they didn’t seem to mind.
    Looking forward to devouring two more yummy portions!

  19. Julie says

    Love this. I spread it out into four dishes for lower calories. Also skipped the OJ in the berries and cooked them with a little water. Still excellent. Question: any tips on getting it to set up? The first three dishes I poured appeared to have plenty of seeds well distributed, but the majority ended up in the last serving. So the first three were watery, and the fourth was solid! I am going to try adding the seeds AFTER pouring the mixture into the dishes and hope they are more evenly distributed.

  20. Ashley says

    This recipe is awesome, but just a fair warning to those counting calories(!!!): I made with PB2, sugar-free maple syrup, unsweet almond milk (30 cals/cup) + 1/2c Taste of Thai lite coconut milk (75 calories) and it comes to 218 per serving for 3 servings. If you’re using real maple syrup and peanut butter, the calories will be much higher than the published 211 calories with the recipe. (Disappointing to find out because I was thinking this would be an under 200-calorie dessert with the lower calorie substitutions.)

  21. Katelyn says

    Wow, do I love these! aaaand totally eat them for breakfast instead of dessert, and i am not even mad about it.

  22. Bethany Siegenthaler says

    I’ve been making this for a few months on and off and I LOVE LOVE LOVE it. Thanks for making this recipe! I get a treat while still being relatively healthy!

  23. Jelena says

    This recipe looks delicious and I’m a big fan of the chia seed pudding for breakfast!

    My question is, has anyone ever tried this with fresh cranberries instead of blueberries? Any feedback is appreciated.

  24. Julie Van says

    These little numbers are soooo delish. I am making a batch every week. Thankyou so much for your incredibly creative recipes. I look forward to receiving your updates in my mail box.

  25. Emily says

    I tried this recipe and it turned out delicious! There is one error of omission: the 1 TB Chia seeds gets added to the compote, 1/3c chia seeds to coconut milk mix. I reversed these because it wasn’t indicated which measurement was for what and it could have turned out better for thickness.
    I also added banana slices to the bottom of the mason jars before I added the pudding mix to thicken in the fridge, an inspiration I recommend everyone to try!

  26. Abigail says

    I made this last night, and used original cashew milk instead of almond milk (all I had on hand). But, I did use the canned coconut milk as well. Turned out perfect! This was my first try at chia pudding, and loved it! I like how the blueberry compote was not overtly sweet. Nice balance of flavors.

  27. Kami says

    Hi Dana!
    Made this amazing chia pudding for my breakfast, eating it now – it’s so extremely tasty! Thank you so much for sharing this recipe :)

    I modified it a bit as I didn’t have almond milk – used rice milk instead.

    Best breakfast ever!
    Om nom nom

  28. angie says

    I made this last night. I used all almond milk, no coconut. I also used powdered peanut butter rather than “regular” and I used honey rather than maple syrup. The taste is wonderful, I love it. I’m not sure about the consistency though. Exactly how pudding like should it be? Mine was still a bit runny.

  29. Elyse Sokoloff says

    So much yum! We’ve been looking for something different for breakfast for my girls who are sick of peanut butter toast and this was the ticket! The picky one said she liked it and my other girl devoured it! I love how quickly it came together. We’ll definitely make this again.

  30. Eloise says

    Thank you for this recipe! Lacking all the ingredients, I substituted rice milk for the almond and coconut milks, and lemon juice with a bit of sugar for the OJ, and it was still delicious! Next time I will make it using all the ingredients listed, but will double the recipe – it’s that good!

  31. Cassy says

    Love this! I’m a Peanut Butter nut and therefore this was fabulous! The fiance says it tastes like Captain Crunch, lol :)

  32. Elise says

    Yummm!!!! I can’t wait to do this!! I love Pb&J, but I havent try it with chia seed. Can I change the almond milk to milk? Coz I don’t like the taste of almond :(

  33. Jaime says

    Made these last night, and enjoyed my first this morning. Amazing! Great that my first try at any Chia Pudding was a delicious one.

  34. S hale says

    I am so addicted to this pudding. I just made my third batch today. Hopefully it’s not too high in calories. Yummmmy!!!!. Thanks Dana

  35. Emily says

    This looks amazing! I’ve never been disappointed with any of your recipes! Would other types of nondairy milk work? I currently have cashew milk and wondering if I could just use this since I already have it.

  36. Wendy says

    I am a nursing mom to a little girl with a dairy intolerance. I have been utilizing these recipes and haven’t missed dairy at all! I love this one in particular. Thank you so much!

  37. Meghan says

    OMG! This was AMAZING! It’s definitely going to be one of my regular weekly treats! I used PB2 instead of regular peanut butter to reduce the fat & calories and it tasted great! Thanks for this awesome recipe!

  38. Kelli H (Made in Sonoma says

    Eating this for breakfast right now. By far the best chia seed pudding I’ve made yet. YUM!

  39. Shannon says

    I made this on Sunday and had it for breakfast on Monday, Tuesday and Wednesday. It was absolutely delicious. I didn’t bother blending anything, just gave the pudding ingredients a really good whisk, let it sit for about 10 minutes then whisked again and put in the fridge. I stored and compote and pudding separate and combined in the morning and both kept perfectly for the 3 days. Next time I will double the blueberry compote because it was so good I wish I had more.

  40. Krystal says

    This is so delicious. I didn’t have blueberries on hand, but I had an apricot compote that I made that was languishing in the fridge. The cardamom in the compote complemented the creamy sweetness of the chia pudding. I am in love!
    I used almond butter and almond milk in my version. I also used my Nutribullet instead of my Vitamin – just the right size! A couple of vigorous shakes of my nutribullet jar prevented the chia seeds from clumping. I might have had this for breakfast every day this week. Maybe.

  41. Jen says

    Seriously delicious and so easy to make! I used sunflower seed butter and it didn’t need any extra maple syrup. Thanks for the recipe!

  42. Cheri says

    I made this the evening I received the recipe for b’fast the next day and what a taste sensation
    Sweet
    Salty
    Smooth
    sweet and sour fruit on top
    Served with a drizzle of cashew and pear cream
    Mmmmmm
    Thank you.

  43. Nicole says

    I agree with Anna..I was so excited to try this recipe but my chia seeds stayed clumped together even after blending and the mixture was runny and clumpy in the morning. Thoughts on preventing this the next time?

  44. sherry says

    Made this for breakfast but ended up having it for a late afternoon snack and it totally hit the spot! Love the blueberry compote for that lovely surprise at the bottom! Great recipe! Can’t wait to get your book!

  45. Shelly says

    I made this last night and had a delicious breakfast! I used a mix of frozen berries for the compote and it worked great!

  46. Alexis says

    Just had this for breakfast. I wimped out on the compote and just heated some organic fruit spread and added the chia. My hubby loves grape jelly for his PB&J, so I used grape spread. He really like it, but I am going to retry with the blueberry compote. Using 1/2 cup fruit spread added a lot more sugar/calories even though it’s naturally sweetened, etc. I also kept it to 1 tbsp maple syrup and I think I will up it to 2 tbsp on the next round, as I’d like it a little sweeter. I agree with Ivana and Brandy above that the chia can be added to the blended mixture after blending. Easy, easy, easy though! Thanks for another great recipe!

  47. Jillian says

    LOVED this. I used 1 cup frozen blueberries and squeezed the juice of a small, fresh orange all over them in the pan (so probably a little more than 1T). The compote tasted amazing and the pudding came out the perfect consistency setting overnight in the fridge. This exactly filled three 8oz. mason jars. Thank you, Dana!!

  48. Tangela says

    This is the first chia pudding I have ever made or eaten. It is delicious. I substituted beet juice for orange, because I didn’t have oranges and put in a rocks glass, but it was wonderful! Thank you!

  49. Silvia says

    Thanks for the amazing recipe! I love PB&J, I made mine with a strawberry compote instead and it turned out delish. I also added sliced bananas on top right before serving :)
    It’s my first time making chia pudding, the consistency was kinda thick but it tasted great, just wondering if it’s supposed to be that thick?

  50. Maria says

    Made this for me and my mom for Women’s Day and it was amazing, I doubled the recipe so we could have a hefty breakfast, and substituted half the blueberries with pureed raspberries since it’s all we had. Dangalang Dana you absolute genius, at it again.

  51. Anna says

    Did I do something wrong? Followed this recipe, but the chia seeds clumped together and after refrigerating overnight it is still a bit liquidy (more like a shake than pudding). Do I just put more chia in there and wait?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, it can depend on your peanut butter and thickness of dairy free milk. Next time, add a bit more PB and more chia seeds!

  52. Vic says

    Just made this gorgeous recipe with slight modifications for a lazy student on a strict diet. I did the compote in the microwave at four 30 second intervals, no orange juice added. I made the chia seed pudding part with all almond milk, no coconut milk, and no added sweetener. Everything is gelling together fantastically and it tastes great, too! Thanks for the recipe! I’ll be sharing on Facebook.

  53. Angela says

    Can’t wait to make this. I have fresh full sized blueberries. Will they work for the compote? Should I chop them to a smaller size?

  54. Brenda says

    Yum!! I saw this on my inbox and knew it was gonna be good :P I’ll definitely try it this week, can’t wait!

  55. Michelle Regan says

    Delicious! I made this last night, and it made a great breakfast. This is definitely going to be a norm in my breakfast routine. I’ll try it with almond butter next time and maybe strawberries. You’re amazing.

  56. Lauren Gaskill | Making Life Sweet says

    What a great way to wake up!! I love anything that involves peanut butter and that blueberry compote is just PERFECT! Pinning!

  57. Gabriella says

    I finally got my boyfriend on the chia pudding train and when I told him about this recipe just now, he was as excited as I am. Can’t wait to give this a go next week!

  58. Ivana says

    Im making this right now, and I tasted the base of the chia pudding and omg! It taste like a peanut butter cookie with no guilt! I love this way of eating .

  59. Cassie Tran says

    People who have never been a fan of PB&J, eliminating those allergic to peanuts, have no soul. They can’t be trusted! LOL! What an amazing recipe!

  60. Brandi says

    Super tasty and delicious as usual, but I would skip the chia seeds in the blender part and just pour the mixture into a bowl before adding the chia seeds and give it a good stir because I ended up with so many chia seeds stuck to the sides of the blender it felt like a waste:(.

    • Alexis says

      Great suggestion-those little food powerhouses are complete gremlins! Get them wet and they are really hard to get cleaned up! Plus, they settle anyway, you have to re-stir after the 10-min set up anyway! Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the tip! I didn’t have that trouble, but depending on your blender shape, that may happen.

    • Beth says

      Yep – I had this problem too. Still managed to get them stirred in enough so it did work. Next time I’ll leave them out till I’m ready to pour the peanut butter milk over the compote and add them then.

  61. Michelle says

    I can’t wait to try this! I love all thing penurbutter and blueberry. By the way, who makes those pretty rounded glass jars?

  62. Sharona says

    Hi,
    This looks great !
    For how long can I store the compote ?
    I was thinking of making a larger quantity for spreading on my sandwich :)
    Thanks,
    Sharona.

  63. Jess | Rose & Fig says

    This sounds phenomenal! (And the photos totally do it justice – I’m craving it now.) I have to make this soon – thank you for sharing!

  64. mary-clay | the open oven says

    this looks perfect! I loooove all things peanut butter, and I still have yet to hop on the chia train, but maybe it’s time.

  65. Tiffany says

    Hi Dana!

    I just made this recipe and its sitting in the fridge for tomorrow! Thank you!

    I didn’t have coconut milk so I subbed more almond milk. I also just used a whisk to mix everything together and that works great!

    The only problem I had was with the blueberry compote. When cooked the flavor wasn’t very pronounced. I’m not sure why because the blueberries were very flavorful uncooked. I did add some vanilla and 1/2t of maple syrup to up the flavor a bit. I may cook some strawberries to add and see if that helps.

    I did an early taste test on The chia pudding and it was amazing!!! Thank you!! I was seriously googling chia pudding recipes yesterday trying to find one that had great flavor!! Most I found were very bland. Thanks again!

  66. Natalie | Feasting on Fruit says

    Forget bread, chia pudding showcases the PB&J much much more deliciously! I love that you used orange juice in the compote too, that’s so smart for extra sweet fruity flavor :)

  67. KJ | Om Nom Herbivore says

    Yum!! The compote you add to this sound really good too! Might need to put that on top of your waffles too!

  68. Mel @ The Refreshanista says

    Ohhh yummy! I love the sound of that blueberry compote with citrus in it :) I gotta make this!

    • Tom ~ Raise Your Garden says

      People butter and Jelly is every mans love language. Every one of my buddies love Peanut Butter (and hates coconut) in those manly man convo’s we have in our man caves. Those blueberries are great too, because even manly men like us need fiber.