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Peanut Butter And Jelly Chia Pudding
[Vegan]

VC By: Vicky Coates

Author Bio

Vicky Coates runs the blog Clean Lean Bakes. She created Clean Lean Bakes based on... Read More

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Peanut Butter And Jelly Chia Pudding [Vegan]

260

Dairy Free

Vegan

Who’s not a fan of the peanut butter and jelly combo right?! This recipe sis a healthy nutrient and protein packed chia seeds to make a powerhouse of a breakfast that is not only delicious but also vegan and gluten free. You can take this quick and easy recipe, whip... Read More

Ingredients You Need for Peanut Butter And Jelly Chia Pudding [Vegan]

For the Jelly Compote

1 cup blueberries (frozen or fresh)
1 tablespoon zero calorie maple syrup (or regular maple syrup)
1 tablespoon chia seeds

For the Chia Pudding

1 cup unsweetened plain almond milk
1/2 cup vanilla protein shake (or sub with 1 teaspoon vanilla and 40ml almond milk)
1 tablespoon zero calorie maple syrup (or regular maple syrup)
3 tablespoons natural salted peanut butter (creamy or crunchy // plus more for serving)
1/3 cup chia seeds
Fresh blueberries (optional // for topping)

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How to Prepare Peanut Butter And Jelly Chia Pudding [Vegan]

In a small skillet or saucepan, add the blueberries and syrup. 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.
Add the compote to a jar and set in the refrigerator to chill.
In the meantime, combine the ingredients for the chia pudding in a bowl
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 pour over 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). Keep covered in the refrigerator for 3-4 days.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.