Hey guys! I’ve been trying to get a little more organized and consistent with posts here, which let’s be honest, isn’t the easiest. These past few months I’ve been really dedicated to kicking my blog into high gear and bringing my brand to life. It’s been a slow process but I’ve really wanted to add more variety to the content I share.
Having said that, one of the things I’ve loved lately has been finding the yummiest recipes to make so I wanted to try sharing more of that with you all. We’re coming up on almost a year of dairy-free, meat-free living — whoo! And since we are pretty well into veganism, the same old recipes over and over again just weren’t cutting it. So, I’ve really been into trying new recipes and basically seeing how it goes 🙂
One of the recipe’s that has been a great morning game-changer has been this overnight PB&J chia pudding. It’s so easy to make and the prefect sweet treat in the morning without all the guilt 😉 It’s dairy-free, packed with antioxidant filled blueberries and mixed with chia seeds. If you’ve never tried chia before, these little seeds are magic. They’re loaded with calcium, fiber, protein … and as if that wasn’t enough to convince you, they also have a ton of Omega-3 fatty acids. (whhhhattttt?!) I know, mind blown.
Who says you shouldn’t have sweets for breakfast? 😉
- 1 cup blueberries (frozen or fresh)
- 1 Tbsp orange juice
- 1 Tbsp chia seeds
- 1 cup unsweetened plain almond milk
- 1/2 cup light coconut milk
- 1 tsp vanilla
- 1-2 Tbsp maple syrup (to taste)
- 3 Tbsp natural salted peanut butter (plus more for serving)
- 1/3 cup chia seeds
- optional: Fresh blueberries for topping
- To a small skillet or saucepan, add the blueberries and orange juice. 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 three small serving dishes (like these from Weck), and set in the refrigerator to chill.
- In the meantime, add almond and coconut milk to a blender, along with vanilla (optional), 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 between the three serving dishes right on top of 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 (optional). Will keep covered in the refrigerator for 3-4 days.
Original creation and recipe by Minimalist Baker