Get ready for a healthy and delicious twist on a childhood favorite with these Easy Peanut Butter & Jam Chia Pudding Parfaits! This recipe layers creamy vanilla chia pudding (made with almond milk), a quick homemade raspberry chia jam, and a luscious peanut butter-maple mixture for a treat that’s perfect for breakfast, snacks, or even a light dessert. I absolutely love making Peanut Butter & Jam Chia Pudding because it’s incredibly simple to prep ahead, packed with nutrients like fiber and protein, and satisfies those nostalgic PB&J cravings in a wholesome way. It’s a fantastic make-ahead option for busy spring mornings!
Why You’ll Love This Peanut Butter & Jam Chia Pudding
- Healthy & Nutritious: Packed with fiber from chia seeds, protein from peanut butter, and antioxidants from raspberries. Naturally dairy-free and easily gluten-free.
- Easy Make-Ahead: Prepare the components the night before for a grab-and-go breakfast or snack.
- Classic PB&J Flavor: A fun and healthy twist on the beloved peanut butter and jelly combination.
- Simple Ingredients: Uses common pantry staples and fresh or frozen berries.
- Creamy & Satisfying: The chia pudding creates a lovely thick texture, balanced by the fruit and peanut butter layers.
Ingredients for Peanut Butter & Jam Chia Pudding
Here’s what you’ll need to make these delicious layered parfaits. The full list with measurements is in the recipe card below.
Chia Pudding Base
- Unsweetened vanilla almond milk (or other milk) (Liquid)
- Chia seeds (Seeds)
- Maple syrup (Sweetener)
- Vanilla extract (Flavoring)
Raspberry Chia Jam
- Fresh (or thawed frozen) raspberries (Fruit)
- Chia seeds (Seeds/Thickener)
- Maple syrup (Sweetener)
Peanut Butter Layer
- Natural smooth peanut butter (Nut Butter)
- Maple syrup (Sweetener)
- Hot water or melted coconut oil (optional, for thinning) (Liquid/Fat) (Added based on instructions)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic raspberry and peanut butter pairing in this Peanut Butter & Jam Chia Pudding, but feel free to customize:
- Different Berry Jam: Use strawberries, blueberries, or blackberries to make the quick chia jam.
- Different Nut/Seed Butter: Substitute almond butter, cashew butter, or sunflower seed butter (for nut-free) for the peanut butter layer.
- Add Chocolate: Sprinkle mini chocolate chips (dairy-free if needed) between the layers or on top.
- Add Granola: Top with your favorite granola for extra crunch.
- Different Milk: Use oat milk, soy milk, coconut milk beverage, or dairy milk for the chia pudding base.
How to Make Peanut Butter & Jam Chia Pudding Parfaits
Making these layered Peanut Butter & Jam Chia Pudding parfaits is incredibly easy with a little overnight prep:
Make Chia Pudding & Jam (The Night Before)
- Chia Pudding: In a medium bowl or large jar, I whisk together the unsweetened vanilla almond milk, ½ cup of chia seeds, 3 tablespoons of maple syrup, and the teaspoon of vanilla extract.
- I let this mixture sit for about 10 minutes, then give it another thorough whisk to break up any clumps and ensure the seeds are evenly distributed.
- I cover the container tightly and place it in the refrigerator to set for at least 4 hours, or preferably overnight.
- Raspberry Chia Jam: While the pudding chills initially, I make the quick jam. In a small bowl, I mash the fresh (or thawed frozen) raspberries with a fork until mostly broken down but still slightly chunky.
- I add the 2 tablespoons of chia seeds to the mashed raspberries and stir well to combine.
- I cover this mixture and refrigerate it alongside the almond milk mixture, allowing it to thicken into a jam-like consistency as the chia seeds gel.
Assemble the Parfaits
- Prepare Peanut Butter Layer: Once the chia pudding has fully set (after 4+ hours or overnight), I prepare the peanut butter layer right before assembling. In a small bowl, I stir together the natural smooth peanut butter and the 2 tablespoons of maple syrup until combined. If the peanut butter mixture is very thick and difficult to spread, I add a tiny bit (like ½ teaspoon) of hot water or melted coconut oil to thin it down just enough so it’s easily spreadable.
- Layer: I divide the set vanilla chia pudding among 4 short glasses or small jars, filling each about halfway (leaving a couple of inches at the top of the glass for the other layers).
- Next, I carefully layer the peanut butter mixture over the chia pudding in each glass (about 2 tablespoons per parfait).
- Finally, I top the peanut butter layer with the raspberry chia jam mixture.
Serve or Store
- Serve immediately
- Or refrigerate for later!
Tips and Tricks for the BEST Chia Pudding Parfaits
Here are my secrets for making perfect Peanut Butter & Jam Chia Pudding:
- Whisk Chia Pudding Well: Stirring thoroughly after 10 minutes is crucial to prevent clumps and ensure even setting.
- Overnight Chill is Best: While edible after 4 hours, letting the chia pudding and jam set overnight results in the best texture.
- Use Natural Peanut Butter: A smooth, natural peanut butter (just peanuts and salt) works well. Stir it thoroughly if the oil has separated.
- Adjust Sweetness: Taste the components! Add more or less maple syrup to the pudding or peanut butter layer based on your preference.
- Thin PB Layer Carefully: Only add a tiny bit of hot water or oil if needed to make the peanut butter spreadable; too much will make it runny.
How to Serve
These Peanut Butter & Jam Chia Pudding Parfaits are perfect served chilled! Enjoy them as:
- A Healthy Make-Ahead Breakfast: Grab a jar from the fridge for a quick and easy start to the day.
- A Nutritious Snack: A satisfying and filling snack to curb mid-day hunger.
- A Light Dessert: A healthier way to enjoy PB&J flavors for dessert.
Serve straight from the refrigerator in the glasses or jars they were assembled in.
Make Ahead and Storage
This recipe is designed to be made ahead!
- Make Ahead: Prepare the chia pudding and raspberry chia jam the night before (or up to 2-3 days ahead). Assemble the parfaits with the peanut butter layer up to 2 days ahead.
- Storage: Store assembled Peanut Butter & Jam Chia Pudding parfaits covered (or in sealed jars) in the refrigerator for up to 3 days. The layers might blend slightly over time, but they will still be delicious!
FAQs about Peanut Butter & Jam Chia Pudding
- Can I use frozen raspberries for the jam?
- Yes! Thaw the frozen raspberries completely before mashing them and mixing with the chia seeds.
- Can I use a different kind of jam instead of making chia jam?
- Yes, you can layer store-bought raspberry or strawberry jam (preferably a lower sugar variety) instead of making the chia jam for an even quicker assembly.
- Can I make this nut-free?
- Absolutely! Substitute sunflower seed butter or tahini for the peanut butter in the layering step. Ensure your non-dairy milk is also nut-free if needed.
Enjoy this healthy, delicious, and incredibly easy Peanut Butter & Jam Chia Pudding! It’s a perfect make-ahead breakfast or snack.
Print
Peanut Butter & Jam Chia Pudding Parfaits
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 1x
- Category: Breakfast, Snack, Dessert, Healthy, Vegan Option, Gluten-Free Option
- Cuisine: American
Description
A healthy and delicious twist on the classic PB&J! This layered parfait features a creamy vanilla chia pudding, a quick raspberry chia jam, and a sweet peanut butter layer. Perfect for a make-ahead breakfast, snack, or dessert.
Ingredients
Scale
For the Base Chia Pudding:
- 2 cups unsweetened vanilla almond milk (or other milk)
- ½ cup chia seeds
- 3 tablespoons pure maple syrup (or honey/agave)
- 1 teaspoon vanilla extract
For the Raspberry Chia Jam:
- 1 cup fresh raspberries (or thawed frozen raspberries)
- 2 tablespoons chia seeds
For the Peanut Butter Layer:
- ½ cup natural smooth peanut butter
- 2 tablespoons pure maple syrup (or honey/agave)
- Optional: Tiny splash of hot water or melted coconut oil (to thin)
Instructions
- Make Base Chia Pudding: In a medium bowl, whisk together the almond milk, ½ cup chia seeds, 3 tablespoons maple syrup, and vanilla extract until well combined.
- Chill Base Pudding: Cover the bowl and refrigerate until the chia pudding has thickened and set, at least 4 hours or preferably overnight. Stir it once after about 30 minutes to prevent clumping, if possible.
- Make Raspberry Chia Jam: While the base pudding chills, prepare the jam. In a small bowl, mash the raspberries thoroughly with a fork. Stir in the 2 tablespoons of chia seeds until combined. Cover and refrigerate alongside the almond milk mixture for at least 30 minutes (or until thickened).
- Prepare Peanut Butter Layer: Just before assembling, stir together the peanut butter and 2 tablespoons maple syrup in a small bowl until combined. If the mixture is very thick and difficult to spread, add a tiny splash (start with 1/2 tsp) of hot water or melted coconut oil to thin it to a more spreadable consistency.
- Assemble Parfaits: Once the base chia pudding has set, divide half of it evenly among 4 short glasses or jars.
- Add Peanut Butter Layer: Carefully layer about 2 tablespoons of the peanut butter mixture over the chia pudding in each glass. Spread gently.
- Add Jam Layer: Top the peanut butter layer with the raspberry chia jam, dividing it evenly among the glasses.
- Add Final Pudding Layer: Top the jam layer with the remaining half of the base chia pudding.
- Serve or Chill: Serve immediately, or cover and refrigerate for up to 2 days.
Notes
- Milk: Any milk (dairy or non-dairy) works for the base pudding. Vanilla almond milk adds extra flavor.
- Chia Seeds: These seeds absorb liquid and create the pudding-like texture. Ensure they are well mixed.
- Sweetener: Maple syrup keeps this vegan. Honey or agave can be substituted. Adjust sweetness to taste.
- Raspberry Jam: Mashing the raspberries well and letting the chia seeds thicken creates a quick jam. Other berries can be substituted.
- Peanut Butter: Use natural, smooth peanut butter. Adjust thinning liquid as needed for desired consistency.
- Storage: Assembled parfaits can be stored covered in the refrigerator for 2-3 days, making them great for meal prep.