I’m a sucker for peanut butter and jam, so created this chia pudding to satisfy my inner kid. I LOVE the layers and how satisfying this one is… AND it’s packed with plant-based protein and omega-3 fats! Of course, you can make it all in advance and have it for the week ahead which is fabulous! Less work = happy mom. That’s a proven fact;)
What we eat for breakfast sets the tone for the rest of the day, which makes it super important to choose something healthy. After all, we’re breaking a fast (hence the name)! Don’t sweat it if you’re one of those people who just can’t stomach the thought of a meal when you first hop out of bed, everyone is different. I recommend that people eat something within a couple of hours of waking up which gives most people enough wiggle room! This makes an awesome post-workout snack as well.
- 2 cups unsweetened vanilla almond milk
- ½ cup chia seeds
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 cup fresh (or thawed frozen) raspberries
- 2 tablespoons chia seeds
- 2 tablespoons maple syrup
- ½ cup natural smooth peanut butter
- Whisk together the almond milk, ½ cup chia seeds, 3 tablespoons maple syrup and vanilla. Refrigerate until the chia pudding has set, for 4 hours or overnight.
- Mash the raspberries with a fork and add the 2 tablespoons of chia seeds. Mix together and refrigerate alongside the almond milk mixture.
- Once the chia pudding has set, divide the chia pudding among 4 short glasses (leaving a couple inches at the top of the glass).
- Stir together the maple syrup and peanut butter in a small bowl: you can add a tiny bit of hot water or melted coconut oil to thin it down so it’s spreadable.
- Layer the peanut butter (about 2 tablespoons per parfait) in each of the glasses and top with the raspberry mixture before serving! You can refrigerate it like this for another couple of days if desired!