PB&J Chia Pudding: Healthy Breakfast!
Whip up this healthy chia pudding with peanut butter and raspberries for a quick, satisfying breakfast treat.
Ingredients
- 2 tablespoons chia seeds
- 3 tablespoons powdered peanut butter
- 1 tablespoon peanut butter
- 1/2 cup frozen raspberries
- 6 ounces hot water
- 1 teaspoon maple syrup
Instructions
- In a medium bowl, combine the 2 tablespoons of chia seeds, 3 tablespoons of powdered peanut butter, 1 tablespoon of peanut butter, and 1/2 cup of frozen raspberries.
- Heat 6 ounces of water until boiling, then carefully pour the hot water over the combined ingredients in the bowl.
- Stir the mixture thoroughly for 1-2 minutes until all ingredients are well incorporated and the chia seeds begin to hydrate.
- Let the pudding cool at room temperature for 10-15 minutes, then refrigerate for at least 2 hours, or overnight, until fully set and creamy.
Notes
- For extra creaminess, blend the finished chia pudding in a high-speed blender before serving.
- Make it ahead: Prepare this pudding the night before and let it chill in the refrigerator overnight for a perfect grab-and-go breakfast.
- Customize your 'jelly': While raspberries are delicious, feel free to swap them for other berries like blueberries or strawberries for a different flavor profile. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Make it ahead: Prepare this pudding the night before and let it chill in the refrigerator overnight for a perfect grab-and-go breakfast.
- Customize your 'jelly': While raspberries are delicious, feel free to swap them for other berries like blueberries or strawberries for a different flavor profile. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.