Easy to modify for paleo, Whole30, dairy-free, gluten-free, or sugar-free diets.
All you really have to do to make the chia pudding base is combine 1/4 cup chia seeds and 1/2 cup of milk, stir, and let it sit in the fridge for at least 10 minutes and there you have it. Then you just take that base and add flavors to your heart’s content — fruit, chocolate, nuts or nut butter, granola — the flavor possibilities for this recipe are only limited by your imagination. I love the classic combination PB&J. You could easily use jelly or jam or fresh fruit instead of frozen fruit, but I occasionally try to cut out some unnecessary added sugar and this is one recipe where that’s easy to do and I don’t miss it.
PB&J Chia Pudding
This will keep in the fridge for a couple days, so it's prefect to prep ahead and grab for dessert, breakfast, snacks, whatever.
Ingredients
- ¼ cup chia seeds
- ½ cup milk dairy or non-dairy
- 2 tablespoons peanut butter
- ¼ cup frozen raspberries
- 1 tablespoon cool whip optional – substitute non-dairy/sugar-free/etc to fit your preference
- honey optional
Instructions
- Combine chia seeds, milk, peanut butter, and frozen fruit in a bowl. Stir well and let sit at least 10 minutes in the fridge. Stir again, add extra milk if needed to get to your preferred consistency. Garnish and serve.Combine chia seeds, milk, peanut butter, and frozen fruit in a bowl. Stir well and let sit at least 10 minutes in the fridge. Stir again, add extra milk if needed to get to your preferred consistency. Garnish and serve.
