This pudding is a fantastic idea for breakfast when you’re in a hurry. There are so many reasons to add chia seeds to your diet. Add peanut butter and refined sugar-free jelly to the mix and BOOM! Delicious and nutritious meal!
I want to focus this post on an exciting announcement. I started an Etsy store! It’s called Mulberry Daydream and it is the reason I haven’t had quite as much motivation to create content for the blog. Because of everything I learned my first year of college, I decided to put some of my new digital art skills to use. I designed 3 stickers and they’re for sale! Just $3!
It was such a blast working on growing my online store and I can’t wait for you guys to see it. I have had a few sales, but things are slow-moving at the moment. It is so exciting to think about the potential for growth.
Okay, now that I’ve said all I need to about my Etsy store, we can get to the pudding. I am such a fan of chia pudding. Mostly because it takes so little time. All you have to do is mix some chia seeds and almond milk together the night before and the next morning, you have a delicious treat.
- 1 and ¾ cup almond milk
- 6 Tablespoons chia seeds
- 1 Tablespoon agave
- 4 Tablespoons natural peanut butter
- 4 Tablespoons jelly (I used sugar-free jelly, sweetened with fruit juice)
- optional: berries, for topping
- Combine almond milk, chia seeds, and agave in a jar or container by shaking.
- Once combined, let sit for 5 minutes, then give it another shake or thorough stir to break up any clumps.
- Refrigerate at least 3 hours. (I recommend refrigerating overnight for best results.)
- Prepare two small jars or bowls with peanut butter and jelly.
- Transfer pudding evenly and top with berries if desired.
