Peanut Butter and Jelly Chia Pudding
This Peanut Butter and Jelly Chia Pudding is made with layers of homemade jam, creamy peanut butter, and classic chia seed pudding.
Servings 4
Ingredients
Instructions
- First, make the strawberry chia seed jam by adding the washed, hulled and chopped strawberries, lemon juice and honey to a saucepan.
- Simmer on low for 5-6 minutes or until they start to break down. At this point, you can mash them down with a potato masher or fork.
- Remove from the heat and stir in the chia seeds and vanilla extract. Transfer the jam to a jar and chill it in the fridge while you prepare the chia pudding.
- Make the chia seed pudding by pouring the coconut milk, chia seeds, honey and vanilla extract into a mason jar. Shake until well combined, then place in the fridge to chill and set up, along with the jam. They both should be ready within 30 minutes or so.
- Once they are set, take your serving jars or glasses and add some of the jam on the bottom, next add some of the chia pudding, then add in the peanut butter on top. If your peanut butter is too thick, gently heat it up in the microwave until it's pourable, but not too runny. Top with the (optional) peanuts and serve.
Recipe Notes
You will only need ½ the batch of the Strawberry Chia Seed Jam, but I highly recommend making the whole batch and using the remaining jam elsewhere. Spread over toast, waffles, English muffins, etc.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Peanut Butter and Jelly Chia Pudding
Amount per Serving
Calories
360
% Daily Value*
Fat
39
g
60
%
Saturated Fat
27
g
169
%
Carbohydrates
18
g
6
%
Fiber
10
g
42
%
Sugar
6
g
7
%
Protein
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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