Chia Pudding Jars
This little chia pudding recipe has become a fast favorite in our house over the last few months. A few months ago I’d never even had a chia pudding and now I’m making them at home in bulk. Ahhhh… how the times they are a changin’.
Here’s the deal, you can totally eat this recipe out of a little dish or a coffee mug or something, but they are for sure 100x better when eaten out of a little jar. I ordered a pack of these jars on Amazon specifically for this recipe and they are the perfect size. Plus, another great part about using the jars is that you can have them prepped and ready in the fridge for a quick snack, just waiting for a little topping of granola.
INGREDIENTS:
2 tbsp. chia seeds
1/2 c. almond milk
1 tsp. maple syrup
Toppings:
Peanutbutter or any nut butter
DIRECTIONS:
*Note! The ratio of chia seeds to milk is listed above. I usually make at least 8 tablespoons worth of seeds (which would then be 2 cups of almond milk.) I am prepping to fill all of my jars and have them on hand for the whole week.
Combine chia seeds, almond milk, and maple syrup. Whisk together for at least 30 seconds to make sure it’s well combined. Place into an airtight container and store in the refrigerator for at least 2 hours while the chia seeds absorb the pudding liquid. I prefer to let mine sit overnight.
Once chia seeds are ready, scoop a few large spoonfuls into the bottom of your jar. Add a thin layer of peanut butter and top with more scoop of chia. There is no exact measurement or science here. Just try it one way and if the next time you think “Hmm, that needs more peanut butter!”, add more. The jar should be just barely over halfway full with the chia and peanut butter. Finally, top it all off with Homemade Honey Granola or your favorite crunchy granola. You can definitely add more granola to the top of yours than I have shown in these pictures. I fill mine almost to the top. and leave just enough room to still get the spoon in there.
Enjoy!
Here’s the link to the cute little jars!