PB&J Chia Pudding — Savannah Bleue | Holistic Nutritionist and Hormone Specialist

INGREDIENTS

PB&J Chia Pudding

Serves 4

For the Chia Pudding Layer

4 c Nut milk

9 tbs Chia seeds (white looks nicer, but black works too)

1/4 tsp Vanilla

1-2 tsp Honey or Maple Syrup (or leave unsweetened)

1/8 tsp salt (pink Himalayan salt is my favorite for it’s mineral content)

For the Strawberry Chia Jam Layer

10 oz frozen strawberries

3 TBS chia seeds

For the Nut Butter Layer

6 tbs nut butter of choice or follow my recipe for cinnamon nut butter

METHOD

For the Chia Pudding: Add all the ingredients to a pot and whisk to evenly combine the seeds and liquid (this prevents clumping).

Over medium to low heat, allow the milk to come to a very low simmer for about 7-10 minutes, continuing to stir often. The pudding will thicken, and once chia seeds are perfectly plump its time to remove it from the stove. If you looked away for a minute to long and the pudding is thicker than you’d like, just add a little more milk. I like mine neither too thick or thin, a goldilocks consistency.

For the Chia Jam: In a pot over medium heat, bring the strawberries to a soft simmer, then lower the heat to medium low. Simmer them until they have broken down and begin to thicken into a sauce, about 15 minutes. Muddle the berries with a potato masher or wooden spoon once they’re soft enough to break up the berries.

Once the strawberries resemble a rustic sauce, add the chia seeds and turn off the heat. Stir them into the jam and allow them to sit for 5 minutes, this allows them to plump up.

Option: You can use frozen blueberries and/or raspberries instead of strawberries. Cooking time will be shorter, around 10 minutes.

Note: You’ll have left over jam for this recipe, unless you go heavy on the jam layer (: Extra jam can be stored in the fridge for 5-7 days.

To Assemble: Allow all ingredients too cool a little- it’s okay if they’re still warm. In small jars layer all the ingredients. It really doesn’t matter the order, but I like pudding on the bottom, and jam on the top with nut butter in between. I use left over glass yogurt jars but mason works as well. If you get hasty and layer it all up while the ingredients are rather hot (I’ve been there) make sure to use heat proof glass like mason jars so they don’t crack.

Storage: These will last 3-4 days in the fridge, technically, but I’m guessing that you’ll never be able to resist them that long.

Enjoy!