Similar to overnight oats – this chia seed pudding is a great make-ahead breakfast that comes with a decent dose of protein and healthy nuts and seeds. There is no cooking required in this recipe – simply throw together, stir, refrigerate overnight, assemble, and you’re good to go. This is a great option on busy mornings as it’s also transportable! Just bring a spoon and you’re on your way.
Make Ahead
I would not make your entire prep for the week with this recipe, but you can make two servings in advance. So, if you need it for Monday and Tuesday, double the recipe when making it on Sunday to have it ready to go for those two days. If you prep too much of this in advance, you’re not going to keep the same texture throughout the week.
What Equipment Do I Need?
- Large Bowl or Small Mixing Bowl
- Measuring Cups & Spoons
- Mason Jar or Large Glass
- Spoon or Whisk for Mixing
Ingredients
Chia Pudding
- Chia Seeds
- Soy Milk
- Non Dairy Yogurt – Opt for one that has at least 5 grams of protein per serving!
- Flax Seed Meal
- Maple Syrup
Toppings
- Gluten Free Granola
- Natural Creamy Peanut Butter
- Raspberries or Strawberries
- No Sugar Added Jam
Substitutions
- Soy Milk – Any type of non dairy milk will work but I would recommend grabbing one with at least 5 grams of protein per serving (same goes for the non dairy yogurt).
- Raspberries or Strawberries – Blueberries would also be an option and would still work in complementing the pb and j flavor.
- Maple Syrup – As always, if you’re not vegan, honey is also an option. Another choice is agave nectar.
- Peanut Butter – If you’re not a peanut butter fan, feel free to swap this out for almond butter or a different nut butter.
Recipe
PB & J Chia Pudding
Ingredients
Chia Pudding
- 1/4 cup chia seeds
- 3/4 cup soy milk
- 3/4 cup non dairy yogurt
- 2 tbsp flax seed meal
- 1-2 tbsp maple syrup
- 1/4 tsp vanilla extract (optional)
Toppings
- gluten free granola
- natural creamy peanut butter
- no sugar added jam
- fresh raspberries or slice strawberries
Instructions
- Make the chia seed pudding by combining chia, milk, yogurt, flax seed meal, maple syrup, and optional vanilla extract in a bowl or tupperware. Mix for 30 seconds. Cover and refrigerate overnight.
- The next day, take out a large glass or mason jar and add half the chia pudding to it. On top, add some of the raspberries or strawberries and 1 tbsp of peanut butter.
- Add the remaining chia seed pudding on top of this and top it off with 1/4 cup gluten free granola, more strawberries or raspberries and no sugar added jam.
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