Look away if you’re not a PB&J lover. If you’re a fan (and who doesn’t?), then look away. This is the chia pud for you.

You know that I am in a breakfast rut. Steel-cut Oats with toasted almonds and blueberry compote.

I was asked for the recipe by several of you. Because I am a tease and because oatmeal is so easy, I thought I would share the recipe. I decided to take this concept and make it more exciting.

Have you ever seen chia pudding, for example? What a visual treat!

The recipe is easy to prepare, as it only requires seven basic ingredients and thirty minutes of prep time. It is in the refrigerator that it becomes a pudding consistency.

Why chia seeds? Chia seeds are cool and healthy.

They absorb ten times their weight in water and can turn anything into a pudding or gel. You can substitute them for flaxseed when making a flax-egg. It’s almost like cooking sciencflax eggs are healthy because they contain Omega 3 and Omega 6 fatty acids, calcium, fiber, and protein.

This PB&J chia seeds pudding is easy to make and simple to understand.

The base is made of a compote of wild blueberries with orange juice and chia seed.

The chia seed pudding is made from almond and coconut milk, peanut butter, maple syrup, a bit of vanilla, and chia seeds.

Add a spoonful more of peanut butter and some fresh blueberries to the top for a healthy breakfast or snack.

This recipe makes about three servings. It is perfect to prepare ahead and enjoy throughout the week. Even picky eaters will enjoy this healthy dessert or snack.

Ingredients

COMPOTE

• Wild blueberries, frozen or fresh: 1 cup
• Orange juice, 1 tbsp
• 1 Tbsp Chia seeds

CHIA PUDDING

• 1 cup plain unsweetened almond milk
• Use canned coconut milk or more almond milk instead of 1/2 cup light Coconut Milk
• 1 tsp vanilla (optional)
• 1 to 2 tablespoons maple syrup (to your taste)
• 3 Tbsp Natural Salted Peanut Butter (creamy or crunchy // more for serving).
• 34 cup chia seeds
• Fresh blueberries ( optional for topping)

Instructions

• Add the orange juice and blueberries to a small saucepan or skillet. Heat over medium-high heat until it bubbles. Reduce heat to medium, and continue cooking for 2 minutes while stirring. Add chia seeds and remove from heat. Stir well to combine.
• Divide the compote among three small serving dishes (amount according to original recipe // adjust the batch size if you change the amount) (such as these Weck), then chill in the fridge.
• Add almond and coconut milk, vanilla (optional), Maple syrup, and Peanut Butter to the blender. Blend at high speed to combine. Add more maple syrup or peanut butter to taste if desired.
• Be careful not to mix the seeds, as you do not want them to be blended.
• Pour the mixture into a measuring cup or jar for liquids (or place your blender in the refrigerator) and chill.
• The chia compote will cool in 10 minutes. Remove the chia compote and pudding from the fridge. Stir the chia seed pudding to redistribute them, and then divide it between the three dishes on top of the compote.
• Cover and chill in the fridge for 1-2 hours or overnight if possible.
• Optional: Top with additional peanut butter or fresh blueberries. The covered version will be kept in the fridge for up to 3-4 days.