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I love me some chia pudding! Chia seeds provide fiber, protein, and omega-3 fatty acids, and a solid chia pudding is so very satisfying. Chia pudding needs some time in the fridge, so you’ll want to make the pudding overnight. I’ve got the perfect recipe for chia seed pudding below and with us getting back into the swing of all things school, I thought it would be fun to put a twist on this with some homemade blueberry “jelly” and peanut butter. Our boys go to a peanut-free school so we save the pbjs for at home. I love this healthier and more nutritious version and serve it up for breakfast, as a snack, or even dessert!

Print Recipe

Peanut Butter & Jelly Chia Pudding


This recipe makes about 4 servings and is GF, DF, refined sugar free, and vegan.

For the chia pudding:
2 cups of almond milk, I like the Malk brand
1/2 cup of chia seeds
2 tbsp pure maple syrup
2 tsp pure vanilla extract
1/4 tsp Himalayan pink or sea salt

For the blueberry “jelly”:
1 cup of organic blueberries
2 tbsp pure maple syrup
a squeeze of lemon

a few tablespoons of drippy peanut butter (I recommend using organic peanut butter without any added ingredients)


  1. Mix all chia pudding ingredients together in a bowl and leave in the fridge overnight.
  2. Add the blueberries to a small sauce pan and cook them down on low heat. Add a splash of water and lightly crush the blueberries so they burst.
  3. Add in a squeeze of fresh lemon juice and take off heat. Allow to cool completely.
  4. In a small glass or jar, layer the chia pudding, blueberry jelly, and finally the peanut butter. Serve right away or store in the fridge to serve later. Enjoy!

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