Everyone’s favorite sandwich get chia-fied! This peanut butter and jelly chia pudding hits the PB&J spot and is a great way to start the day.
Not that I would ever say no to a mile-high stack of breakfast-in-bed silver dollars with a few carats of diamonds on the side…
…but the true key to my heart can be found in a jar of peanut butter.
Preferably a Costco-sized one. I mean, go big or go home, right?
HOW.EVER. special occasions like The Day That Shall Not Be Named on Saturday or, say…my BIRTHDAY MONTH, require a little something more than a spoon and a jar and some alone time on a lazy Thursday night.
That’s where this chia pudding comes in!!!!!!!!!!!!!!!!!!
We should probably do some cartwheels to celebrate.
Can you tell I’m just slightly obsessed with it?
This is really a mix-and-go kind of fab-o-lous breakfast situation.
Mix up the chia seeds with some milk, Greek yogurt, and a touch of honey the night before you want to eat it so that it actually becomes a pudding and not just chia slush. We don’t need any more slush in our lives, I promise.
Layer, scoop, layer, scoop, sprinkle.
And then use it to romanticize your special someone. Even if your special someone is yourself.
- 2 cups milk
- 2 cups Greek yogurt
- ⅔ cup chia seeds
- 4 tbsp honey
- 1⅓ cup peanut butter
- ½ cup raspberry jelly
- peanuts, for sprinkling
- In a large bowl or glass storage container, stir together the milk, Greek yogurt, chia seeds, and honey. Cover and refrigerate overnight.
- Put the peanut butter in a bowl and microwave for 20 seconds, or until warm and slightly liquidy.
- For each chia pudding, in a mason jar or bowl, layer ¼ cup of chia pudding, 2 tsp peanut butter, ½ tbsp jelly, another ¼ cup of chia pudding, 2 tsp peanut butter, ½ tbsp jelly and a sprinkle of peanut butter. Serve immediately or refrigerate, covered, until ready to eat.
More breakfasts to go crazy for:
From Around the Web:
Orange Coconut Chia Breakfast Pudding from Well Plated
Whipped Double Chocolate Chip Chia Pudding from How Sweet It Is
Lemon Chia Whole Wheat Pancakes from Blogging Over Thyme
Chia Flapjacks with Strawberry Salsa from Scarletta Bakes
Lemon Poppyseed Bread with Chia Seeds from Love Grows Wild