PB & J Chia Pudding

Hellooo! Today’s post is going to be short and sweet. I’m finally sharing one of my favorite recipes, something I’ve been meaning to do for… 6 weeks? Yikes. The past month and a half has been quite the rollercoaster: gearing up for senior year, applying for jobs, getting a job (yay! Side note: if anyone has any SF tips lmk, it’s gonna be my new home starting next fall) and attempting to stay balanced and healthy throughout. But, a calmer couple of weeks are finally on the horizon, and let me tell you, they look ~nice~. With all the ups & downs that have been in my life recently and a cross country move coming (relatively) soon, I’ve been finding myself craving flavors and foods that feel grounding, familiar and cozy. This takes the form of daily morning matchas, roasted squash & root veggies and handfuls of trail mix with rich dark chocolate. All the foods that just feel & smell & taste like home. 


Cue: peanut butter and jelly chia pudding. In my chia pudding kick a few weeks back, I sampled everything. Pumpkin, vanilla berry, chocolate coconut, matcha. You name it, I tried it. But the one that stuck (and is now one of my favorite breakfasts and snacks) was peanut butter and jelly. The yummiest recipe and one that I hardcore ~winged~. The subtle tartness of berries mixed with the creamy richness and slight saltiness of nut butter is nostalgic perfection. There’s really nothing quite like a good pb & j, and chia pudding captures this classic duo perfectly. 

So cheers to coziness, cheers to home and cheers to tomorrow’s breakfast. 


PB & J Chia Pudding (Makes 2 servings, or more as a small snack)

For the “jelly”:

.75 cup frozen blueberries

.5 t vanilla

1 t maple syrup

.25 t cloves

1.5 T chia

.25 cup water

For the “peanut butter”:

3.5 T chia

2 T peanut butter

.25 t salt

.5 t vanilla

.75 c almond milk

.25 c water

1 T honey

.5 t cinnamon

To top:

Fresh berries

Chopped nuts

1. Combine all jelly ingredients in a small bowl and mix well. Let sit until thickened, about 10 minutes. Stir as needed. Set aside.

2. In a blender, add all peanut butter ingredients (except chia). Blend until well combined. Pour into a small bowl and add chia. Let sit until thickened, about 10 minutes. Set aside. 

3. Once both mixtures have been mixed and let sit, pick a large jar or container. Add one third of the peanut butter mixture. Add half of the jelly on top, then another third of peanut butter and so on until you’ve used up all of the mixture. With a butter knife, swirl gently, just to slightly combine the layers. 

4. Let sit in the fridge overnight, or at least 6 hours. To serve: top with fresh berries and chopped nuts.

If you try it out, let me know how it goes! And, if there are other chia flavors or other recipes in general that you’d like to see or have me try out, send me your suggestions! I always love fresh ideas. Happy Sunday, lovelies. xx