Chia seed pudding with peanut butter with blackberry jam


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While I don’t avoid dairy, we do he doesn’t actually drink cow’s milk in our house. As is the case, I like to experiment with different types of milk for cooking and drinking. We use coconut milk a lot and often prepare different types of nut milk. Recently, I tried a new linen milk that the kids and everyone loved (linked to the following recipe), and it inspired me to create this new twist of “peanut butter and jelly” on chia pudding.

Introduce peanut butter chia pudding with blackberry jam!

Using Chia seeds and making Chia puddings

I have written entire publications at what i like about chia seeds i making chia pudding, so I won’t explain too much here. I will say that if you have never tried them, I highly recommend it. Here are some of my favorite things about chia seeds:

  • Its nutritional profile: it is full of antioxidants, omega-3, fiber and protein
  • Their thickening properties: they are hydrophilic, so they attract water and serve as a natural thickener. When used whole, they create a fun ice-shaped consistency that we like
  • Its mild taste: as they do not have much flavor on their own, they work perfectly in all types of recipes

Preparation of Peanut Butter Chia Puddings with Blackberry Jam

When I make this pudding, it’s a two-step process. Still, both steps are so quick and easy that I don’t care at all.

First, I make the blackberry jam. It is a super simple jam with only 3 ingredients and only takes about 5 minutes to make. I just cook blackberries with orange juice and then add some chia seeds to thicken them.

We divide the jam between small serving containers and put them in the fridge while I make the pudding. I usually use a couple of containers of different sizes. I use smaller 4 oz jars for smaller dining rooms and as snacks and larger 6 or 8 oz jars for larger dining rooms and breakfasts. The number of puddings this recipe will make will depend on the size of the jar you choose to use. When I use 4 oz jars I end up with about eight individual puddings.

To make the pudding, I just put the milk, the peanut butter (you can use any nut butter and maple syrup in the blender. Then I add the chia seeds, give them a couple of legumes to mix and pour the mixture over the jam.

Note that chia seeds will sink to the bottom of the blender quickly. You may need to remove them with a spoon and gently stir them into the pudding layer of the serving jars.

Use of alternative milks

I have tried a variety of plant and nut milks and animal milk (even camel milk!). Due to the prevalence of lactose intolerance and the questionable health values ​​of cow’s milk, there are many options.

I tried it recently Malibu Mylk non-dairy milk line, including flax milk, oat milk or a combination of the two. Any of these could work (homemade or store-bought), but what sets Malibu Mylk apart is its creamy, delicious taste with no problematic additives. (Plus, it’s organic and glyphosate free!) I think it will be a novelty regular in my pantry for sure.


Peanut Butter Chia Pudding with Blackberry Jam Recipe

The simple 3-ingredient blackberry jam topped with a peanut butter chia pudding makes for a quick breakfast or a healthy snack.


For blackberry jam:

  • 1 1/3 tax mores
  • TBSP Orange juice
  • TBSP Chia seeds

For chia seed pudding:


To make blackberry jam:

  • In a small saucepan, combine the blackberries and orange juice.

  • Put it on low heat over medium heat.

  • Cook over low heat for 3 minutes.

  • Remove the pan from the heat and add the chia seeds.

  • Divide into serving cups and cool while pudding.

To make chia seed pudding:

  • In a blender, combine the milk, maple syrup and peanut butter.

  • Mix until combined.

  • Add the chia seeds and press them a couple of times.

  • Pour the blackberry jam into serving cups and refrigerate for 4 hours or overnight.


Many of the chia seeds will quickly sink to the bottom of the blender. You may need to remove them with a spoon and gently stir them into the pudding layer once it has been poured over the jam.
I used small 4 oz jars to make eight small sized puddings for this recipe. If you want larger puddings, you will probably only get about 4.


Calories: 163kcal | Carbohydrates: 15g | Protein: 5g | Fats: 10g | Saturated fat: 1g | Trans fats: 1g | Sodium: 41mg | Potassium: 204mg | Fiber: 8g | Sugar: 5g | Vitamin A: 65IU | Vitamin C: 7mg | Kicks: 111mg | Iron: 2mg

Have you tried flax milk? What thoughts do you have?

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