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.