Peanut Butter Chia Pudding with Berry Compote

I love breakfasts in a jar. There are few things better than waking up in the morning and having breakfast waiting in the fridge. If you’re in a rush like I’ve been lately, it’s convenient.

It’s also fun. I take my spoon and go from the top layer to the bottom, mixing the ingredients in the jar along the way. When I get to the bottom layer it’s like striking gold. Maybe I’m the only person who gets this excited about breakfast in a jar, but I don’t think so.

I’ve wanted to try peanut butter chia pudding for a while now. I’m a fan of peanut butter and jelly-flavored combos and I was intrigued by the way peanut butter would taste with chia seeds. I wasn’t sure if the textures would work well together, but as it turns out, they do. The peanut butter makes the chia pudding extra thick and creamy.

You can top this pudding with whatever you want, but I would recommend berries. Bananas would also taste good. I’m thinking about making a peanut butter/chocolate/banana combo soon.

In the meantime, I’ll be enjoying this PB&J version. Here’s a song that’s been stuck in my head since Sunday, when I made these jars for breakfast during the week.

Peanut Butter Chia Pudding with Berry Compote (slightly adapted from Minimalist Baker)


for the compote:

1 cup wild blueberries (frozen or fresh)
1 Tbsp water
1 Tbsp chia seeds

for the pudding:

1 cup unsweetened plain almond milk
1/2 cup light coconut milk
1 tsp vanilla
2 Tbsp maple syrup
3 Tbsp natural salted crunchy peanut butter, plus more for serving
1/3 cup chia seeds
fresh blueberries for topping


To a small skillet or saucepan, add the blueberries and water. Warm over medium-high heat until bubbling. Then lower heat to medium and cook for 2 minutes – stirring occasionally. Remove from heat and add chia seeds. Stir to combine.

Divide the compote between two Mason jars and place them in the fridge to chill.

In the meantime, add almond and coconut milk to a blender, along with vanilla, maple syrup, and peanut butter. Blend on high to fully combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, or peanut butter for saltiness.

Add chia seeds and pulse a few times to incorporate, being careful not to blend as you want the chia seeds left whole.

Transfer to a liquid measuring cup or jar (or just set your whole blender in the fridge), and set in the fridge to begin chilling.

Wait 10 minutes for the chia compote to cool. Then remove the chia pudding and compote from the refrigerator. Give the chia pudding a stir to redistribute the chia seeds, then divide the mixture between the two jars with the compote.

Cover well and set in the refrigerator to chill for at least 1-2 hours (preferably overnight), or until chilled through and pudding-like in consistency.

To serve, top with extra peanut butter and fresh blueberries. Will keep covered in the refrigerator for 3-4 days. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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