While I don’t avoid dairy, we don’t really drink cow’s milk in our house. Since that’s the case, I enjoy experimenting with varying types of milk for cooking and drinking. We use coconut milk a lot and I frequently make different kinds of nut milk. Recently, I tried a new flax milk the kids and I all loved (linked in the recipe below), and it inspired me to create this new “peanut butter and jelly” spin on chia pudding.
Enter peanut butter chia pudding with blackberry jam!
Using Chia Seeds and Making Chia Pudding
I’ve written entire posts on what I love about chia seeds and making chia pudding, so I won’t expound too much here. I will say that if you’ve never given them a try before I highly recommend it. Here are a few of my favorite things about chia seeds:
- Their nutrient profile: they’re full of antioxidants, omega-3s, fiber, and protein
- Their thickening properties: they’re hydrophilic so they attract water and serve as a natural thickener. When used whole, they create a fun gel-like consistency that we happen to love
- Their mild taste: because they don’t have a whole lot of flavor on their own, they work perfectly in all kinds of recipes
Making Peanut Butter Chia Pudding With Blackberry Jam
When I make this pudding, it’s a two-step process. However, both steps are so fast and simple that I don’t mind at all.
First, I make the blackberry jam. It’s a super-simple jam with only 3 ingredients and only takes about 5 minutes to make. I just simmer blackberries with orange juice and then stir in some chia seeds to thicken it up.
I divide the jam between little serving containers and put them in the fridge while I make the pudding. I usually use a couple of different sizes of containers. I use some smaller 4 oz jars for smaller eaters and as snacks and larger 6 or 8 oz jars for bigger eaters and breakfasts. The number of puddings this recipe will make will depend on the size of jar you choose to use. When I use 4 oz jars I end up with about 8 individual puddings.
To make the pudding, I just put the milk, peanut butter (you can use any nut butter you like), and maple syrup in a blender. Then I add the chia seeds, give them a couple of pulses to mix them in, and pour the mixture over the jam.
Be aware that the chia seeds will sink to the bottom of the blender quickly. You may need to scoop them out with a spoon and stir them gently into the pudding layer in the serving jars.
Using Alternative Milks
I’ve tried a variety of different plant and nut milks and animal milks (even camel milk!). Because of the prevalence of lactose intolerance and the questionable health values of cow’s milk, there are lots of options out there.
Recently I tried Malibu Mylk’s line of non-dairy milk, including flax milk, oat milk, or a combination of the two. Any of these could work (homemade or store-bought), but what sets Malibu Mylk apart is its creamy, delicious flavor without any problematic additives. (Also it’s organic and glyphosate-free!) I think this will be a new regular in my pantry for sure.
Peanut Butter Chia Pudding with Blackberry Jam Recipe
For the blackberry jam:
- 1 ⅓ cup blackberries
- 1½ TBSP orange juice
- 1½ TBSP chia seeds
To make the blackberry jam:
- In a small saucepan, combine the blackberries and orange juice.
- Bring to a simmer over medium heat.
- Simmer for 3 minutes.
- Remove the pan from the heat and stir in the chia seeds.
- Divide between individual serving cups and chill while making the pudding.
To make the chia seed pudding:
- In a blender, combine the milk, maple syrup, and peanut butter.
- Blend until combined.
- Add the chia seeds and pulse a couple of times.
- Pour over the blackberry jam in the serving cups and refrigerate for 4 hours or overnight.
Have you tried flax milk? What are your thoughts?