• Margaret Pahos

Peanut Butter and Jelly Chia Pudding


What a treat to be able to have Peanut Butter and Jelly in a healthier version that what it used

to be, right? So simple and easy that it will be part of your weekly meal prepping!

Another great thing about this breakfast or snack is that it has 3 separate components. The advantage to this is that you can use the sauce or the chia pudding for other recipes throughout the week as they stay in the fridge for up to 4 days.

4-5 Servings (depending on size of breakfast)

Chia Pudding:

6 tbs chia seeds

6 tbs coconut natural or vanilla yogurt

250ml filtered water

In a deep bowl add all the ingredients and whisk until well combined. Place in the fridge covered for at least 3 hours or overnight.

Strawberry Sauce:

250g fresh strawberries, cleaned and sliced thick

1 tbs maple syrup

1 tbs chia seeds

1 tbs lemon juice

In a heavy base pan add the strawberries and over a medium heat stir until strawberries are bubbling. Add the maple syrup and lemon juice and chia seeds and simmer for 2 minutes. Turn off heat and allow to completely cool. Either serve as is or you can add it to a food processor and pulse until smooth. Store in an air tight jar and keep in fridge for up to 4 days.

1 heaped tbs peanut butter of choice

Crunchy or smooth, though I would recommend crunchy!

Assemble Pudding by placing the chia pudding on the bottom of the jar, top it with the strawberry sauce and then a big dollop of crunchy peanut butter. Optional to drizzle some extra honey or maple syrup. Enjoy x

#breakfast #chia #strawberry #peanutbutter #vegan

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