This amazing Peanut Butter and Jelly Chia Pudding was created with the Peanut Bureau. It’s healthy, vegan and gluten free and will quickly become your go-to nutritious snack, breakfast or dessert.
Y’all know I love my peanut butter and banana combination recipes, but I’m equally obsessed with peanut butter and jelly. I mean, my growth as a child literally depended on a steady stream of the stuff. Recently, I’ve gotten really into Chia Pudding as a great vegan, non-dairy, gluten free snack, breakfast or dessert and this recipe adds even more nutrition with the benefits of peanuts!
I love using peanuts in this recipe because they not only add amazing flavour and great luscious body, but they help pump up the staying power even more. Thanks to their hunger-crushing combo of fibre, protein and healthy monounsaturated fats, I literally can eat this after my morning workout and stay full until lunch.
Did you know that 1/3 Canadians eat peanut butter right out of the jar? I have a feeling that it’s actually a lot more than that, but I know some of us are shy to admit it.
How to Make Peanut Butter and Jelly Chia Pudding
It starts with my go-to chia jam that I actually just posted on the blog last week. It’s literally amazing on everything but I specifically love it layered into this chia pudding parfait because it’s low in sugar but packed with protein, fibre and healthy fats.
Then I make my peanut butter chia pudding. I start by gently heating soy milk in a pan, melting some room temperature peanut butter and a little maple syrup into it, and whisking the whole thing together until smooth. Once it’s all combined, I add in my chia seeds and let the mixture sit in the fridge overnight. This is literally the hardest part so I try to make it RIGHT before bed so I don’t have to pine over it for too long.
The next morning, I assemble my peanut butter and jelly chia pudding! I layer the peanut chia pudding with the sweet cherry strawberry chia jam and a handful of chopped peanuts for added texture and crunch and I am officially a happy girl.
What are your favourite ways to enjoy the nostalgic combination of peanut butter and jelly? Have you tried making this peanut butter and jelly chia pudding? Leave me a comment below with some of your go-tos!
- 2 cups unsweetened vanilla soy milk
- 2 tbsp natural peanut butter room temperature
- 2 tsp maple syrup or to taste
- 6 tbsp chia seeds
- 1/2 cup chia jam
- 1/2 cup peanuts crushed
In a small saucepan, heat the soy milk on medium low until it almost starts to simmer. Add in the peanut butter and maple syrup and whisk until combined. Transfer to a container and set aside to cool. Add in the chia seeds and refrigerate overnight.
The next day layer the chia pudding, chia jam and crushed peanuts in parfait glasses and enjoy!
Disclosure: This recipe was made in paid partnership with the Peanut Bureau, however, all opinions are genuine. This post may contain affiliate links. If you purchase from the link, I make a small commission that adds no cost to you, but helps me pay for my blog! Thanks for your support.