Typically whenever we make anything with PB&J it instantly makes us feel like a kid again. Mini PB&J cereal, PB&J pancakes, PB granola bars…the list goes on & on & let’s be honest, wouldn’t your 6 year old self go crazy for any of those?! This recipe for Almond Butter & Jelly Chia Seed Pudding however was the first time we made something of the sort that made us feel real grown up. Perhaps it was the almond butter or the fact that we don’t think chia seed pudding was of the norm back in the day but whatever it is, we’ve finally found a grown up way to eat this combination & we’re slightly obsessed.
For starters, this dish is loaded with nutrients. Add in the fact that it tastes incredible & you’ve sold us entirely. It’s entirely sweetened from natural sugars & is beyond filling–another factor we need in a meal because this appetite is anything but small…
One of our favorite parts about chia seed pudding is that it’s SO easy to make. You simply throw most of the ingredients in a large bowl together, give it a good mix, & place it in the fridge overnight to soak. By the morning you’ve got yourself a delicious meal. Of course we like to take ours to the next level by topping it with some delicious add-ons (see full recipe below) but that’s entirely optional (although strongly recommended). You truthfully can top it with whatever you’d like. We go crazy for our cookie dough chia seed pudding but also love a refreshing berry one & are dying to try some other ideas.
- 1½ cups almond milk, unsweetened
- 2 tbsp pure maple syrup
- 2 tbsp natural almond butter
- ⅓ cup chia seeds
- In large mixing bowl, combine almond milk, maple syrup, almond butter, & chia seeds. Place in fridge (covered), stir after 1 hour, & then let sit overnight in fridge.
- Pour about 3-4 tbsp of raspberry jam into the bottom of each mason jar. Fill each jar with chia seed pudding until about ¾ of the way full. Top with extra almond butter or other desired toppings. Serve & enjoy!