• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Wellness Mama script logo

Wellness Mama®

Simple Answers for Healthier Families

  • About
  • Favorites
  • Podcast
  • Blog
  • Shop
  • Health
  • Natural Home
  • Motherhood
  • Mindset
  • Natural Remedies
  • Beauty
  • Organization
  • Travel
  • Reviews
  • Recipes
  • Breakfast Recipes
  • Recipes
  • Snack Recipes

Peanut Butter Chia Seed Pudding With Blackberry Jam

Katie WellsMay 25, 2021Updated: Apr 6, 2022
Reading Time: 3 min

This post contains affiliate links.
Click here to read my affiliate policy.

Jump to Recipe
Wellness Mama » Blog » Recipes » Peanut Butter Chia Seed Pudding With Blackberry Jam
Table of Contents[Hide][Show]
  • Using Chia Seeds and Making Chia Pudding
  • Making Peanut Butter Chia Pudding With Blackberry Jam
  • Using Alternative Milks
  • Peanut Butter Chia Pudding with Blackberry Jam Recipe

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
Green ebook cover with spices, bears, and veggies on a table

Meal Prep!

Busy? Save Time + Eat More Protein

With my High-Protein (Family-Friendly) Bulk Meal Prep Guide. This saves me so much time each week and keeps my family fueled! Download it free here:

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

Katie Wells
Simple 3-ingredient blackberry jam topped with a peanut butter chia pudding makes a fast breakfast or healthy snack.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Chilling Time 4 hrs
Servings 8 puddings
Calories 163 kcal

Equipment

  • Blender

Ingredients
  

For the blackberry jam:

  • 1 ⅓ cup blackberries
  • 1½ TBSP orange juice
  • 1½ TBSP chia seeds

For the chia seed pudding:

  • 2 cups flax milk (or other milk of choice)
  • 2 TBSP maple syrup
  • ¼ cup peanut butter
  • ½ cup chia seeds

Instructions
 

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.

Notes

Many of the chia seeds will quickly sink to the bottom of the blender. You may need to scoop them out with a spoon and gently stir them into the pudding layer once it’s been poured over the jam.
I used little 4 oz jars to make 8 snack-sized puddings for this recipe. If you’d like larger meal-sized puddings you’ll probably only get about 4.

Nutrition

Calories: 163kcalCarbohydrates: 15gProtein: 5gFat: 10gSaturated Fat: 1gTrans Fat: 1gSodium: 41mgPotassium: 204mgFiber: 8gSugar: 5gVitamin A: 65IUVitamin C: 7mgCalcium: 111mgIron: 2mg
Tried this recipe?Let us know how it was!

Have you tried flax milk? What are your thoughts?

Category: Breakfast Recipes, Recipes, Snack Recipes

Share this article

FacebookTweetPinLinkedIn
Print / PDF / Email

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

  • All Posts

You may also enjoy these posts…

How to Make Chia Seed Pudding

The Best Chia Seed Pudding Recipe (+ 5 Delicious Variations)

Chia Seed Energy Balls

Thai Peanut Butter Noodles (With Shirataki)

How to make chia seed and juice squeeze pouches

Chia Seed Squeeze Pouches

How to Make a Chia Seed and Kombucha Energy Drink

Chia Seed Kombucha Energy Drink Recipe

Chocolate Peanut Butter Keto Fat Bomb Recipe

How to Make Chocolate Peanut Butter Fat Bombs (Keto Friendly)

Reader Interactions

Discussion (7 Comments)

  1. Corrinne

    July 29, 2021 at 4:59 PM

    Katie, do you really use 2 cups of flax milk? I used almond milk but my puddings were so runny and that was after leaving them in the fridge overnight. I still ate them because the flavor was yummy, but I wanted to double check with you to see if the amount of liquid was correct. Thanks!

    Reply
    • Suzanne

      August 13, 2021 at 1:18 PM

      2 cups is the correct amount. I’m sorry yours never thickened up. Did you use the full 1/2 cup of chia seeds? You might try whisking it occasionally as it cools to make sure the chia seeds are evenly distributed.

      Reply
  2. Stephanie Ahlborn

    June 3, 2021 at 8:38 AM

    Oooh, I think I will try this with the raspberries from our backyard this summer! Thanks Katie!

    Reply
  3. Laura

    May 30, 2021 at 8:54 AM

    Do you consider the processing involved with these alternative mylks? I’m having to cut out some dairy because my nursing baby is bothered by it. I miss milk! I don’t really want to replaced it with something processed and so many mylks have added vegetable oils—yuck!

    Reply
  4. Beth Duffey

    May 30, 2021 at 7:10 AM

    Can this be made with fruit other than blackberries? And will fresh squeezed orange juice work?

    Reply
    • Suzanne

      June 24, 2021 at 1:37 PM

      I haven’t tried it with other fruits, but I don’t see any reason it shouldn’t work. And yes, it’ll work perfectly with fresh-squeezed orange juice.

      Reply
  5. Taryn

    May 26, 2021 at 1:19 PM

    Which variety/flavor of the flax milk did you prefer?

    Reply

Join the Conversation... Cancel reply

Your email address will not be published. Please read the comment policy.

Recipe Rating




The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. By accessing or using this website, you agree to abide by the Terms of Service, Full Disclaimer, Privacy Policy, Affiliate Disclosure, and Comment Policy. Content may not be reproduced in any form. Ads provided by CafeMedia Family & Parenting Network. Displayed ads do not constitute endorsement or recommendation by Wellness Mama.


Content

  • Home
  • About
  • Blog
  • Podcast
  • Favorites
  • Wellnesse

Support

  • Newsletter
  • Podcast Application
  • Medical Review Board
  • My Books
  • Sitemap
  • Contact

Policies

  • Privacy Policy
  • Terms of Service
  • Full Disclaimer
  • Affiliate Disclosure
  • Promo Guidelines
  • Comment Policy

Join the
Wellness Mama Tribe!


Copyright © 2023 · Wellness Mama® · All Rights Reserved · Powered by BizBudding