Peanut Butter and Jelly Chia Pudding Parfait

If you’re looking for a healthy, make-ahead breakfast to go, try chia pudding! This peanut butter and jelly chia pudding tastes just like a PB&J sandwich.

30 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	607
Fat:	51 g
Carbohydrates:	21 g
Protein:	14 g
Calculated for total recipe.

by ACleanBake

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View other recipes by ACleanBake

Serves: 1

Ingredients

2 Tbsp 2 Tbsp 2 Tbsp Coconut Milk, unsweetened, full fat, canned
1 Tbsp 1 Tbsp 1 Tbsp Chia Seeds
2 Tbsp 2 Tbsp 2 Tbsp Peanut Butter, Salted
0.5 cups 0.5 cups 0.5 cups Strawberries, or berries of choice
0.25 tsp 0.25 tsp 0.25 tsp Lemon Juice

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the peanut butter layer
In a bowl, mix together the 6 tbsp of coconut milk and 1 tbsp chia seeds.
Transfer to a blender or food processor and mix till smooth with 2 tbsp peanut butter and 1-2 drops of stevia.
Cover and put in the refrigerator for around 20 minutes, and if possible overnight, to thicken.
Make the jelly layer
In a small bowl, stir together the 2 tbsp coconut milk and 1 tbsp of chia seeds.
Transfer to a blender or food processor and mix till smooth with 1/2 cup strawberries, 4 drops stevia, and 1/4 tsp lemon juice.
Cover and put in the refrigerator for around 20 minutes, and if possible overnight, to thicken.
Assemble
Pour half of the peanut butter mixture into a bowl, jar, or glass. Spread into an smooth layer.
Add the entire strawberry layer on top.
Place the remaining peanut butter mixture on top.
Serve.

Notes

You can use fresh or frozen strawberries. If using frozen, make sure they are thawed and that you include the liquid that they release when defrosted. This recipe is already conveniently compliant with many special diets. It is gluten free, egg free, dairy free, vegan, and sugar free. You can make it paleo easily, by using almond butter or whatever nut/seed butter you want, in place of the peanut butter. Same goes for making it nut-free (use seed butter). If desired, add a few drops of liquid stevia, to taste! You can leave out the stevia to make it a perfect Whole30 breakfast. Just know that, in order to get the "jelly" flavor, you do need a touch of extra sweetness. You can replace the stevia with coconut sugar to taste if you prefer (I get this question a lot) And, of course, you can make this recipe in advance, double it, store it, maybe freeze it, eat it on the go, and never have a reason not to have a healthy, filling, and really, really, enjoyable breakfast on hand!