Overnight Peanut Butter and Jelly Chia Pudding Recipe- Vegan + Dairy Free!

This easy overnight vegan peanut butter and jelly chia pudding that makes for the easiest meal prep friendly plant based breakfast recipe!

I know, I know, chia pudding isn’t exactly groundbreaking. It’s been done before time and again. However, this particular version is different.

We all know that chia pudding can be a wonderful Paleo and vegan breakfast option for many. But this version (and not just the peanut butter and jelly part, the actual chia pudding recipe base) is slightly different.

I wanted a vegan chia pudding that stood out from the rest in terms of taste, texture, and ingredients.

And the result? Incredible. Not only is this chia pudding recipe packed with yumminess, but the texture is (in my opinion) so much better than traditional chia pudding, and the taste is out of this world!

Ingredients for peanut butter and jelly chia pudding:

For this chia pudding recipe, there are a few basic ingredients that you’ll need, but of course, you can vary it up a little (I’m including an option if you’d like to make Keto chia pudding as well!):

• Dairy free milk: I recommend coconut or oat milk (especially if you’re nut free), but you can use your favorite. Go for unsweetened if available.
• Dairy free yogurt: my favorite brand for this is Forager Project- their unsweetened cashew milk yogurt is unmatched! However, you can also use coconut or almond, or even soy!
• Pea protein powder: this is technically optional, but I highly recommend.
• Maple syrup: just a touch for sweetness! You can also use coconut sugar or a Keto-friendly sweetener…or omit altogether!
• Chia seeds: a given 😉 You can use black or white chia seeds.
• Peanut butter: if you’re allergic to nuts/peanuts, you can use your favorite seed butter. I also give an option for making your own.
• Jam: I recommend making a blueberry jam (see the Notes section of the recipe card at the bottom).

How to make chia pudding:

Now for the good stuff: let’s get to making our peanut butter and jelly chia pudding recipe!

To start, I want to note that you can either make your own jam (using your favorite berries: mine is blueberry!) or you can purchase your favorite preserves, such as Bonne Maman (which is my mom’s favorite!). I give notes for how to make your own jam in the notes section of the recipe card, way down at the bottom!

Another note, if you don’t have nut butter on hand, you can always make your own peanut butter or cashew butter.

Now let’s begin:

1. Start by whisking together the dairy free milk, pea protein powder, maple syrup (or keto syrup…or omit altogether!), dairy free yogurt, and vanilla extract.
2. Once everything is combined and the powder has dissolved, stir in the chia seeds.
3. Cover and refrigerate for at least 2 hours or overnight (preferable- then you can have it for breakfast!).
4. Divide into two jars when you’re ready to serve, and stir in a spoonful of peanut butter and a spoonful of jelly each.

That’s it! You can prep these the night before for breakfast the next two days or to share, or you can even triple the batch and meal prep breakfast all week!

That’s what I love about a good chia pudding recipe: it lasts up to a week in the fridge, so you can enjoy all week long for an easy on the go meal prepped breakfast!

How to make chia pudding Keto:

This peanut butter chia pudding recipe is extraordinarily easy to adjust for a Keto diet.

Right now, my mom and sister are both doing Keto so they’ve actually been enjoying this chia pudding for a few weeks and love it!

To make this chia pudding Keto:

• Ensure that your dairy free milk is unsweetened. I recommend coconut or almond milk.
• Ensure that your dairy free yogurt is unsweetened. I recommend almond milk yogurt or coconut yogurt.
• Use a Keto-friendly sweetener, such as stevia, in a small amount or omit all together (but make sure you include a no sugar added vanilla extract- that will help give the taste of sweetness!)
• Make your own berry jam (as per the recipe card notes section) or simply use fresh berries.
• Use almond butter instead of peanut butter if needed.

Why is my chia pudding runny?

This recipe should be pretty safe that you’ll never have a runny chia pudding- but occasionally it happens!

When you use too much dairy free milk or not enough chia seeds, the ratio of chia seeds to liquid will be off. To ensure that this doesn’t happen, make sure that you measure out the ingredients and use the ratios listed in the recipe card!

Chia Pudding Variations:

Maybe you don’t want just peanut butter and jelly chia pudding! Totally fine; while I love peanut butter and could easily eat it every day (I think I do actually lol), it’s good to have variation!

Here are a few of my favorite variations for a delicious chia pudding recipe:

• Add in a tablespoon of real cacao powder for a chocolatey peanut butter chia pudding.
• Switch up the fruit: use blueberries, strawberries, raspberries, grapes, bananas, or whichever is your favorite!
• Add in some crunch: stir in a few cacao nibs, seeds, or nuts to add a bit more texture to your pudding.
• Mix up the spices: keep the vanilla extract and add in cinnamon, nutmeg, almond extract, or even turmeric!
• Stir in a teaspoon of espresso powder with a spoonful of cacao powder for the ultimate chocolatey chia pudding!

I hope you love this peanut butter and jelly chia pudding recipe as much as I do! If you try it or happen to try the Keto chia pudding version, please let me know how it goes in the comments section below.

As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!

Happy chia pudding making!

More vegan breakfast recipes:

Easy vegan overnight oats

Paleo vegan banana bread

Gluten free vegan buckwheat banana bread

Easy gluten free vegan blueberry muffins

Vegan Belgian waffles

Oil free banana bread granola

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

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