If peanut butter and jelly was your favorite comfort combo growing up, this Peanut Butter & Jelly Chia Pudding is a feel-good, grown-up version you’ll want on repeat. It’s creamy, lightly sweet, and layered with a juicy blueberry chia compote that tastes indulgent without being heavy.
This recipe is made with simple, wholesome ingredients and naturally sweetened with maple syrup. While it’s plant-based and dairy-free, it still delivers staying power thanks to chia seeds, healthy fats, and peanut butter — making it a smart option for a healthy breakfast, satisfying snack, or light dessert.
Whether you’re meal prepping for busy mornings or craving something sweet that still fits a balanced lifestyle, this chia pudding is proof that healthy recipes can feel comforting, nostalgic, and easy to stick with.
Servings: 3
Total Time: 1 hour 30 minutes (mostly chilling)
Difficulty: Easy
Calories per Serving: 211 kcal
Macros (per serving):
Protein: 6.1g | Carbs: 19.1g | Fat: 13.3g | Fiber: 6g
Look at the Recipe
- Creamy peanut butter chia pudding with a jammy blueberry layer
- Naturally sweetened, gluten-free, and vegan
- Great for make-ahead breakfasts or macro-friendly snacks
Ingredients Needed
For the Blueberry Chia Compote
- 1 cup wild blueberries (fresh or frozen)
- 1 tablespoon orange juice
- 1 tablespoon chia seeds
For the Peanut Butter Chia Pudding
- 1 cup unsweetened plain almond milk
- ½ cup light coconut milk (canned, or sub more almond milk)
- 1 teaspoon vanilla extract (optional)
- 1–2 tablespoons maple syrup (to taste)
- 3 tablespoons natural salted peanut butter (creamy or crunchy)
- ⅓ cup chia seeds
Optional Toppings
- Fresh blueberries
- Extra peanut butter
How to Make Our Peanut Butter & Jelly Chia Pudding
-
Cook the compote.
Add blueberries and orange juice to a small saucepan. Heat over medium-high until bubbling, then reduce heat and cook for 2 minutes, stirring occasionally. -
Thicken the compote.
Remove from heat and stir in chia seeds. Divide evenly between three serving jars or bowls and refrigerate. -
Blend the pudding base.
In a blender, combine almond milk, coconut milk, vanilla, maple syrup, and peanut butter. Blend until smooth and creamy. -
Add chia seeds.
Add chia seeds and pulse briefly just to incorporate. Do not fully blend — the seeds should remain whole. -
Chill briefly.
Transfer the mixture to a jar or leave it in the blender. Refrigerate for 10 minutes, then stir to evenly distribute chia seeds. -
Layer and set.
Spoon the chia pudding over the cooled compote. Cover and refrigerate for at least 1–2 hours, or overnight, until thick and pudding-like. -
Serve.
Top with fresh blueberries or a drizzle of peanut butter if desired.
This recipe works beautifully as a healthy make-ahead breakfast, a clean-eating snack, or a lighter dessert option.
Storage & Serving Suggestions
- Store covered in the refrigerator for 3–4 days.
- Ideal for meal prep — flavors deepen as it sits.
- For extra protein, serve with Greek-style plant yogurt or add protein powder (see tips below).
Tips & FAQs
Can I increase the protein in this chia pudding?
Yes. Add 1 scoop of unflavored or vanilla protein powder to the blender with the liquids. You may need a splash of extra milk.
Can I skip the coconut milk?
Absolutely. Use all almond milk for a lighter, lower-fat version.
Is this recipe good for weight loss?
It can be. It’s fiber-rich, naturally sweetened, and helps with fullness when portioned correctly.
Can I freeze chia pudding?
Freezing isn’t recommended. The texture changes once thawed.
How sweet is this recipe?
Lightly sweet. Adjust maple syrup to taste depending on how sweet your peanut butter and berries are.
