Peanut Butter and Jelly Chia Pudding
Ingredients
Jelly compote
- 45g (1 cup) blueberries (frozen or fresh)
- 1 Tbsp @sweetfreedomuk caramel syrup (or regular maple syrup)
- 1 Tbsp chia seeds
Chia pudding
- 170ml (1 cup) unsweetened plain almond milk @alpro
- 50ml (1/2 cup) @barebells.uk vanilla protein shake or sub with 1 tsp vanilla and 40ml almond milk
- 1 Tbsp @sweetfreedomuk caramel syrup (or regular maple syrup)
- 3 Tbsp @picspeanutbutter peanut butter
- 40g (1/3 cup) chia seeds
Preparation
In a small pan, add the blueberries and syrup. 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.
Add the compote to a jar and set in the refrigerator to chill.
In the meantime, combine the ingredients for the chia pudding in a bowl. Transfer to a liquid measuring cup or jar and set in the fridge to chill for at least 1-2 hours (preferably overnight).
Combine the chia pudding with yoghurt, the jelly and your fav granola.
