I’ve been making smoothies for breakfast for a couple months now, and while they are great, I’ve been getting really tired of them. One Friday, feeling particularly in need of a treat, I whipped up some PB&J chia pudding for breakfast, and damn! My new favorite breakfast, hands down. Super filling, super delicious.
The best part of this is the blueberry sauce I use in place of jam, so don’t skip it! Just make it the night before so it has time to cool.
For the chia:
1/4 cup coconut milk (the kind from a can)
1/4 cup cashew or almond milk
3 tbsp chia seeds
peanut butter or almond butter ( I’m really loving fatso peanut butter right now)
For the blueberry sauce:
1 cup frozen blueberries
1 tsp sugar
In a bowl or jar, mix milks, & chia seeds together.. Stir until well combined. Refrigerate for at least half an hour. Add blueberries and sugar to a saucepan. Heat until bubbling, then transfer to blender. Blend until smooth, let cool. When assembling, alternate layers: chia, blueberry sauce, chia, peanut butter, repeat. Optional: top with banana slices.