If you are looking for a healthy & easy breakfast on a budget, then chia pudding is for you (unless you don’t like chia seed…) hmm… Anyways, I love chia seeds, saving money, and time in the kitchen. So, for me this recipe is a win. In a pinch for time? Why not try this keto pb&j chia pudding?! There is really not much to loose…

These tiny little seeds are so freaking good for you! They are loaded with omega-3’s & antioxidants and are also a great source of fiber, calcium, and iron.

Making chia pudding is super easy. Basically, you add 1 cup of dairy free milk, to 3 tbsp chia seed. The chia seed will absorb the liquid, and give you a “pudding” like consistency.

Life is short, so lets get right to it!

PB&J Chia Pudding ingredients…

2 tbsp Chia Seed
1 Cup Non Dairy Milk (I prefer coconut milk)
1 tbsp Sugar Free Sweetener (I love to use Lakanato Monkfruit Syrup)
2 tbsp Peanut Butter
1/4 Cup Frozen Raspberries

The recipe…

So this is like, the easiest thing to make. It really doesn’t need a recipe.

My preferred method to make this is to literally put all the ingredients in a jar and shake it up. Let it sit for an hour or so in the fridge, then it’s ready to eat.

IF you want the pudding ingredients stratified (like in the picture), then you will need to let the chia seed soak in the milk FIRST, this will take about 20 minutes or so. Also, I would add the sweetener with the milk and seeds. You will need to wait a few minutes for the chia to soak up all the liquid. Once the chia seeds are expanded and the consistency is THICK, then you can start adding the peanut butter and raspberries.

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