Home Made

Peanut Butter And Jelly Chia Pudding

 

 

Here’s hoping you have amply stocked your fridge with cucumbers and that you have a stash of popsicles and ice cubes ready to go.  It is waaaaay too hot.  How hot is it?  It is too hot to even think about grilling lettuce right now.  I can’t think about turning on my stove and neither should you.  Keep your house cool.

This chilly little chia pudding lets you do just that and is a great plan-ahead for the inevitable first week of school that looms right around the corner.  It is a good way to use fresh berries, but you could definitely take a little shortcut here and use some jam in place of the compote if you are in a hurry.  This is a great way to get something healthy into your kids, or anybody else that you love, and who doesn’t like peanut butter and jelly?  You can make these the night ahead and have them for  breakfast in the morning.  They are vegan, gluten free, dairy free, and could be nut free if you use a seed butter.  If you can manage to keep any uneaten, they will keep, covered, in your fridge for 3-4 days, ready to go for breakfast, snacks, or even a dessert.

The original recipe from Minimalist Baker called for a mix of almond and coconut milk, but because of nut allergies I used only coconut milk.  I buy the shelf stable boxes and that is what I used here.  I omitted the maple syrup (sorry Canada) because I like to let everyone add as much or as little of whatever they like in the sweetening department.  In all honesty, you may not need to add anything, because this gets some sweetness from the peanut butter and the berries.  You be the judge.  Also, I opted to transfer the blended coconut milk mixture to a large measuring cup before adding the chia seeds.  Much easier blender clean-up this way.

Chia seeds are good for you.  They have fiber, protein, and calcium and are rich in Omega 3 and 6 fatty acids.  You can make these in just a few minutes and look forward to something cool.

 

Peanut Butter And Jelly Chia Pudding

Compote

1 cup blueberries
1 Tablespoon orange juice
1 Tablespoon chia seeds

Chia Pudding

1 1/2 cups coconut milk
1 teaspoon vanilla
3 Tablespoons natural salted peanut butter, plus more for serving
1 – 2 Tablespoons maple syrup, or other sweetener, to taste
1/3 cup chia seeds
fresh blueberries and additional peanut butter for topping

Combine blueberries and orange juice in a small saucepan and warm over medium-high heat until bubbling.  Lower heat to medium and cook for two minutes, stirring occasionally.  Remove from heat and add chia seeds, stirring to combine.  Spoon compote into bottom of four small canning jars or parfait glasses.  Transfer to refrigerator to cool.

Combine coconut milk, vanilla and peanut butter in blender and blend on high.  Taste and adjust sweetness with maple syrup or other sweetener, if desired.  Transfer to a large liquid measuring cup and add chia seeds, stirring to combine.  Refrigerate for 10 minutes and allow to thicken a bit while compote cools.  Remove pudding and compote from fridge and stir pudding again.  Top compote with pudding, cover, and refrigerate at least 1-2 hours (or overnight), until well chilled and thick.

Top with additional peanut butter and fresh blueberries before serving.

 

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Donna Ferguson

Donna Ferguson

I love to cook, garden, and write about all the things in Vancouver and the Northwest that make life so great.

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