Blackberry Chia Pudding with Peanut Butter

The best Blackberry Chia Pudding loaded up with peanut butter, blackberries and granola for some crunch.  (gluten free, dairy free,)

You are going to love this Blackberry Chia Pudding because it has the perfect texture and sweetness.  It will fill you up with healthy goodness and you won't be hungry until lunch I promise.  Enjoy with a cup of coffee or eat a small amount for a quick snack.

Chia seeds are loaded with goodness and I try to incorporate them into my diet at least weekly.  

Health Benefits of Chia Seeds

• loaded with high soluble fiber
• lots of antioxidants
• high in protein
• high in omega-3 fatty acids 
• when mixed with milk they make the perfect pudding!

Ingredients

1. almond milk - any milk will do
2. chia seeds
3. vanilla - I like Rodelle Vanilla
4. blackberries - I used fresh but you could thaw frozen ones to use
5. pure maple syrup
6. toppings: peanut butter, blackberries

Meal Prep Ideas

This Blackberry Chia Pudding can easily be made on a Sunday and eaten throughout the week.  I prefer to make my chia pudding in a big jar and add the fruit and toppings right before I eat it.  If you like you can go ahead and dish these out into small containers with the blackberry compote and berries.  I would add the peanut butter at the last minute.  Enjoy!

Blackberry Chia Pudding

Oh so creamy Blackberry Chia Pudding is perfect for meal prep!

Print Pin Rate

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: chia pudding

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 2

Calories: 491kcal

Ingredients

• ½ cup chia seeds
• 2 cups almond milk or any milk will do
• 1 pint fresh blackberries
• 2 tablespoon pure maple syrup
• 2 tablespoon natural peanut butter optional
• fresh blackberries optional

Instructions

• Add chia seeds and almond milk to a jar with a lid. Stir well and refigerate overnight or at least 3 hours. Shake the jar a few times to mix the chia seeds around.
• When ready to assemble place pint of blackberries and maple syrup into a small saucepan. Heat over medium heat until boiling and quickly lower to a simmer. Mash berries with a potato masher and cook for about 3-5 minutes or until juices are released.
• Divide chia pudding across two small bowls or glasses. Top with cooled blackberry compote. Top with peanut butter, berries and granola. (optional)

Notes

Use any type of milk you like.

These can be prepped ahead and stored in fridge for about 3-4 days.

These are two hearty servings - also can make 4 smaller servings.

Nutrition

Calories: 491kcal | Carbohydrates: 58g | Protein: 16g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 409mg | Potassium: 705mg | Fiber: 29g | Sugar: 25g | Vitamin A: 529IU | Vitamin C: 50mg | Calcium: 665mg | Iron: 5mg

Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.

Adapted from my Kiwi and Raspberry Chia Pudding.