Almond Butter & Jelly Chia Pudding
Chia pudding is one of our favourite breakfasts and if you like peanut butter and jam together then this deliciously sweet almond butter and jam delight is for you. It makes a fantastic breakfast or dessert and it’s so easy to make too. We like to make ours before bed so it’s all ready for when we wake up in the morning.
Yield
2 servingsPrep
425 minCook
0 minReady
425 minIngredients
For the blueberry compote:
130g/4.5oz blueberries
Juice from ½ lemon
For the chia pudding:
225ml/7.6fl oz almond milk
1 tsp. vanilla extract
2 tbsp. almond butter
1 tbsp. maple syrup or honey
2 tbsp. chia seeds
Optional Toppings:
1 tbsp. honey
4 blueberries
Ingredients
For the blueberry compote:
130g/4.5oz blueberries
Juice from ½ lemon
For the chia pudding:
225ml/7.6fl oz almond milk
1 tsp. vanilla extract
2 tbsp. almond butter
1 tbsp. maple syrup or honey
2 tbsp. chia seeds
Optional Toppings:
1 tbsp. honey
4 blueberries
Directions
Add the blueberries and lemon juice to a pan and heat over a medium/high heat for approximately 5 minutes (until you reach a thick compote consistency) then place the compote in a jar and refrigerate.
Add all the pudding ingredients (except for the chia seeds) to a blender and blitz until smooth and fully combined, then add to a bowl and then add the chia seeds. Mix until well combined. Place in the fridge overnight to thicken.
Once everything is ready - layer the chia mixture on top of the jam and serve with honey and fresh blueberries to top.
