PB&J Chia Jam Pudding

This peanut butter and jelly chia jam pudding is delicious, so easy to make, and packed with nutrients kids need like protein, healthy fat, and fiber!

Peanut butter and jelly: the ultimate childhood classic. There’s something about that perfect combination of nutty, creamy peanut butter and sweet, fruity jam that brings back memories of lunchboxes and carefree afternoons. But what if you could enjoy that nostalgic flavor in a nutrient-packed, naturally sweetened treat? Enter: PB&J Chia Jam Pudding!

This plant-based pudding is a fun twist on the traditional PB&J, offering all the flavor with a boost of fiber, healthy fats, and plant-powered protein. It’s a delicious and satisfying snack or breakfast that’s easy to make and perfect for meal prep. Let’s dive into how to make it!

Why You’ll Love This PB&J Chia Jam Pudding

• Nutrient-dense: Packed with omega-3s, fiber, and protein from chia seeds and peanut butter.
• Naturally sweetened: No refined sugar—just dates and a touch of maple syrup.
• Make-ahead friendly: Preps in minutes and keeps well in the fridge for up to five days.
• Customizable: Use your favorite nut or seed butter and swap in different berries for variety.

Ingredients

For the pudding:

• 1 cup soy milk
• 1/4 cup chia seeds
• 2 tablespoons peanut butter
• 2-3 dates, pitted

For the jam:

• 2 cups strawberries, fresh or defrosted frozen
• 1/3 cup chia seeds
• 1 tablespoon maple syrup

Instructions

1. Blend the pudding base: In a blender, puree soy milk, peanut butter, and dates until smooth.
2. Mix and chill: Pour the blended mixture into a jar and stir in chia seeds until well combined. Cover and refrigerate for 10 minutes to allow the chia seeds to begin absorbing the liquid.
3. Make the jam: While the pudding is setting, puree the strawberries in a blender or mash them with a fork. Stir in chia seeds and maple syrup. Let sit for at least 10 minutes to thicken.
4. Assemble the pudding: Add two tablespoons of chia jam to a mason jar, then top with half of the chia pudding. Repeat the layers.
5. Final chill: Cover and refrigerate for at least one hour before serving. Store leftovers in the fridge for up to five days.

Tips and Variations

• Nut-free option: Swap peanut butter for sunflower seed butter.
• Different fruits: Try blueberries, raspberries, or even mango for the jam.
• Extra texture: Top with crushed peanuts, granola, or coconut flakes for crunch.

This PB&J Chia Jam Pudding is a perfect balance of creamy, fruity, and satisfying. Whether you enjoy it as a quick breakfast, an after-school snack, or a wholesome dessert, it’s sure to be a hit. Give it a try and bring a little childhood nostalgia to your day—minus the sticky fingers!

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PB&J Chia Jam Pudding

This peanut butter and jelly chia jam pudding is delicious, nutritious, and so easy to make!

Print Recipe

Prep Time:15 minutes minutes

Total Time:1 hour hour 15 minutes minutes

Servings:2

Equipment

• 1 blender

Ingredients

Peanut Butter Chia Pudding

• 1 cup soy milk
• 2 tablespoons peanut butter
• 2-3 dates pitted
• 1/4 cup chia seeds

Strawberry Chia Pudding

• 2 cups strawberries fresh or defrosted from frozen
• 1/3 cup chia seeds
• 1 tablespoon maple syrup

Instructions

• In a blender, puree soy milk, peanut butter, and dates.
• Pour into a jar and stir in chia seeds until well-combined. Cover and refrigerate for 10 minutes.
• Puree strawberries in a blender or use a fork to mash. Stir in chia seeds and maple syrup. Allow to gel for at least 10 minutes. 
• Add two tablespoons chia jam to a mason jar, then top with half of the chia pudding. Repeat.
• Refrigerate again for at least 1 hour. Enjoy for up to 5 days.