Creamy, naturally sweet, and packed with plant-based nutrition, this peanut butter jam chia pudding is a simple make-ahead breakfast or snack. It combines the richness of peanut butter with the freshness of fruit jam and the satisfying texture of chia seeds, all without dairy.
Why You’ll Love This Recipe
This recipe is quick to prepare and requires no cooking. It is rich in plant-based protein and fiber, helping you stay full and energized. The flavors are inspired by the classic peanut butter and jam combination, while the ingredients remain wholesome and nourishing. It is perfect for meal prep and easily customizable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 tablespoons chia seeds
1 cup unsweetened almond milk
2 tablespoons natural peanut butter
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
3 tablespoons strawberry jam or raspberry jam
2 tablespoons crushed peanuts (optional topping)
1/2 cup fresh berries (optional topping)
Directions
Add the chia seeds and almond milk to a medium bowl or jar and whisk well to avoid clumps.
Add the peanut butter, maple syrup, vanilla extract, and ground cinnamon. Whisk until fully combined and smooth.
Let the mixture sit for 5 minutes, then whisk again to evenly distribute the chia seeds.
Cover and refrigerate for at least 2 hours or overnight until thick and creamy.
Before serving, stir the pudding, spoon the jam on top, and add crushed peanuts or fresh berries if desired.
Servings and timing
This recipe makes 2 servings.
Preparation time is 10 minutes.
Chilling time is 2 hours minimum or overnight for best results.
Variations
Use almond butter, cashew butter, or sunflower seed butter instead of peanut butter.
Replace jam with mashed fresh fruit for a naturally sweet option.
Add 1 tablespoon ground flaxseeds or hemp seeds for extra nutrition.
Stir in 1 teaspoon cocoa powder for a chocolate peanut butter version.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 4 days.
This chia pudding is best enjoyed cold and does not need reheating. Stir before serving.
FAQs
Can I make this recipe without peanut butter?
Yes, you can use almond butter, sunflower seed butter, or tahini instead.
Is this chia pudding good for meal prep?
Yes, it keeps well in the refrigerator and is ideal for preparing ahead.
Can I use a different plant-based milk?
Yes, oat milk, soy milk, or coconut milk all work well.
How do I stop chia seeds from clumping?
Whisk thoroughly at the start and again after 5 minutes.
Is this recipe naturally sweetened?
Yes, it uses maple syrup and fruit jam for sweetness.
Can I make it without added sugar?
Yes, omit the maple syrup and use mashed berries instead of jam.
What texture should the pudding have?
It should be thick, creamy, and easy to spoon.
Can I eat it immediately?
No, it needs at least 2 hours to thicken properly.
Is this recipe suitable for children?
Yes, it is made with simple and wholesome ingredients.
What toppings work best?
Fresh fruit, nuts, seeds, or coconut flakes are great options.
Conclusion
Peanut butter jam chia pudding is an easy, nourishing recipe that fits perfectly into a busy routine. With minimal preparation and satisfying flavors, it is a delicious plant-based option for breakfast, snack, or dessert.
This peanut butter jam chia pudding is a creamy, no-cook breakfast or snack made with simple plant-based ingredients. It combines the nostalgic flavors of peanut butter and jam with fiber-rich chia seeds for a wholesome and satisfying dish.
Ingredients
3 tablespoons chia seeds
1 cup unsweetened almond milk
2 tablespoons natural peanut butter
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
3 tablespoons strawberry or raspberry jam
2 tablespoons crushed peanuts (optional topping)
1/2 cup fresh berries (optional topping)
Instructions
In a medium bowl or jar, combine chia seeds and almond milk. Whisk well to prevent clumping.
Add peanut butter, maple syrup, vanilla extract, and cinnamon. Whisk again until fully smooth and incorporated.
Let the mixture sit for 5 minutes, then whisk once more to evenly distribute the chia seeds.
Cover and refrigerate for at least 2 hours or overnight, until thick and creamy.
Before serving, stir the pudding, then top with jam, crushed peanuts, and fresh berries if desired.
Notes
Use mashed fruit instead of jam for a lower sugar option.
Almond, cashew, or sunflower seed butter can replace peanut butter.
Mix in cocoa powder for a chocolate twist.
Top with coconut flakes, nuts, or granola for crunch.
