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:
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!
Peanut Butter and Jelly Chia Pudding
Ingredients
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)
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
*Recipe adapted from my Overnight Chocolate Chia Seed Pudding.
grace says
wow i love all your recipes love how you listed how the steps and the nutrition informations. I will definitely follow your instagram and watch ur youtube videoss:)))))
Liz B says
Easy to make and DELICIOUS. Will be making this again and again.
Thanks so much for the lovely review, Liz. 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
Tracy Kurczaba says
the pudding didn’t set. Any tips?
Add more chia seeds and a little peanut butter, stir, and let it refrigerate for another 1-2 hours.
Shannon says
I don’t have an orange or orange juice on hand. What can I substitute?
Hi Shannon, we’d suggest apple juice for sweetness or lemon juice for tartness. Or even just water could work in a pinch! Hope that helps!
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!
We’re so glad you enjoyed it! Thanks so much for the lovely review!
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!
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. :)
Paris says
Sounds delicious! Looking forward to trying this.
Alicia says
Delicious! It tastes like a dessert to us but we could see some enjoying it for breakfast. Thank you for the recipe!
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
Thanks for sharing, Yessie! xo
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 ?
Sounds lovely! Thanks so much for sharing, Estera!
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
Shan says
Do you know what these jar are called, please? Would like to add some to my collection.
They’re by Weck!
Carmen Peters says
Can flax replace the chia seeds?
We think it would end up too slimy!
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).
So glad you enjoyed this recipe, Steff! Thanks so much for the lovely review!
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.
Thanks for sharing, Sarah!
Natalie says
Substituted lemon for the orange juice in the compote. Came out so delish!!
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!
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!!!
xo!
Sylvia says
I made this and topped with bananas and extra peanut butter. Would add more milk to it next time. Very delicious.
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
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!
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!
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.
Yay! We are so glad to hear that! :D
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!!
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!
Thanks for sharing your recipe changes, Amy! We’re glad you enjoyed it!
Caitlin says
4 out of 5 for taste; 1 out of fine for texture. It had the consistency of skim milk.
Caitlin says
That was supposed to say 1 out of 5 for texture.
Cherisse says
Just wondering if you can use all coconut milk rather than almond milk? Something like silk?
Hi Cherisse! Yep that should work!
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!
Yulca says
Should not have filed that under “question”, but under “made it”. Sorry!
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.
CMC says
I love your website! I just made this and it’s reallly yummy! Thank you
Liz says
Are you using the 7 ounce jars or the 12 ounce for this pudding? Thanks.
Either or would work but we used the 12oz!
Angie says
Wow I’m on keto so I used one cup of heavy whipping cream and half a cup of almond milk wow it was absolutely delicious.
We’re so glad you enjoyed it, Angie! Thanks so much for sharing!
Diana says
If I use frozen blueberries, do I need to thaw them first?
I would recommend doing so, Diana!
Kristin says
This recipe looks delicious! If I use almond butter, with the consistency change?
It shouldn’t, nope!
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.)
Katelyn says
Wow, do I love these! aaaand totally eat them for breakfast instead of dessert, and i am not even mad about it.
ariel says
Delicious, the more I cook with this website, the more I fell in love
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!
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.
Lauren says
A very quick-to-make and delicious meal.
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.
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!
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.
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
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.
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.
Eloise says
Oops, my comment should have read, “Lacking some of the ingredients”!
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!
Cassy says
Love this! I’m a Peanut Butter nut and therefore this was fabulous! The fiance says it tastes like Captain Crunch, lol :)
Vegana87 says
Pssst… your food is bomb! Carry on!
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 :(
Patty Perez says
Sooo yum! I used frozen wild blueberries for the compote and it made the flavor really pop.
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.
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
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.
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!
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!
Kelli H (Made in Sonoma says
Eating this for breakfast right now. By far the best chia seed pudding I’ve made yet. YUM!
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.
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.
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!
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.
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?
Meg says
I hope can replace with almond or cashew butter,,,?
Erin says
This looks SERIOUSLY good!!! Peanut butter and jelly will never go out of style :P
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!
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!
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!
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!!
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!
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?
It is! Use less chia seeds to reduce thickness if desired. Thanks for sharing! xoxo
Silvia says
Thanks :)
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.
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?
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!
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.
Great! Thanks for sharing, Vic!
Quin says
Love these Dana!!! Such a nutritious and cute snack.
Thalia @ butter and brioche says
Love this recipe! Peanut butter and jelly anything is always a winner for me.
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?
That should work!
Tracy | Pale Yellow says
These look like a great breakfast, so fancy!
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!
Christine says
Thanks for this recipe. It’s super easy and SUPER delicious!!
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.
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!
Reem says
TRIED IT!!! and it was sooo good, thanks!
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!
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 .
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!
Augusta Quinones says
Whoa, can’t wait to try it!!!!!
I seriously love all your recipes, you’re the best <3
Djuli says
This looks fantastic! Can’t wait to try this recipe!
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:(.
Ivana says
Agreed me too, I just made sure I got them out of there lol?
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!
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.
Maya | Spice + Sprout says
This looks great! such a perfect combination every time <3
Michelle says
oops I meant *all things peanut
butter (sorry, I hate typos)
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?
I link it above! Weck.
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.
The compote should last 4-5 days.
Amelia says
The best flavour combination!
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!
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.
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!
Hi Tiffany! The compote is meant to be more tart than sweet, if that’s what you’re asking. But it sounds like a little sweetener helped! Glad you enjoyed the recipe xoxo
Lauren says
Is there a substitute you would suggest for the orange juice?
Jackie P says
I bet adding a little orange zest to the compote would help, too.
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 :)
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!
Madisyn says
looks amazing!
Mel @ The Refreshanista says
Ohhh yummy! I love the sound of that blueberry compote with citrus in it :) I gotta make this!
Emily @ Robust Recipes says
Love chia seed pudding! Pb&j chia seed pudding? Yes please!!!
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.