Door to Door Organics Recipe: Overnight Peanut Butter and Jelly Chia Pudding
I am a total morning person, and one of my favorite times of the day is sitting down and eating breakfast. But as the weather turns colder, it gets harder and harder to drag myself out of bed to make a meal before work. So, I love any recipe that you can just pull out of the fridge and enjoy! I was skeptical about chia seed pudding at first, but give this recipe a try. If you’ve never tried chia seeds before, a little goes a long way. The seeds have more uses than just being the basis for the “hair” in those goofy planters we all had in the 90’s! They plump up after sitting in the milk, and become nutrient-packed deliciousness, almost the consistency of tapioca pearls.
This pudding is healthy, it’s tasty, and it’s a hearty breakfast that is ready when you wake up in the morning. There is just something comforting about anything centered around PB + J! Best of all, this recipe is created entirely using Door to Door Organics products, which are delivered right to your home. You can learn more about my Door to Door Organics experience here.
Ingredients
1 cup Milk (I used Hartzler Dairy 2%)
1/3 cup peanut butter
3 Tablespoons maple syrup (optional, for extra sweetness)
1/4 cup chia seeds
1 pint raspberries
Place milk, peanut butter, and maple syrup (if desired) into a large container with a lid. I find that a large Mason jar works best for this; that way all the ingredients can be shaken to easily combine them. Stir or shake milk mixture to incorporate.
Next add the chia seeds to the milk mixture. Again vigorously shake the jar to make certain all of the seeds are covered by milk. Take the covered jar and place it in the fridge overnight.
The next morning, you will find that the chia seeds have soaked up all of the milk, becoming a thick pudding. Stir in the raspberries to incorporate. Sprinkle a few more berries and a drizzle of peanut butter on top to garnish, if desired. Gobble this healthy treat for breakfast, or even a light dessert. What’s not to love about a childhood favorite like PB + J?
To make this recipe from Door to Door Organics, all Columbus Culinary Connection readers can get $10 off their first order by following this link – https://ohio.doortodoororganics.com/signup?gift_cert=CBUSCULINARY15O.
See if you are in the delivery area by visiting the site: https://ohio.doortodoororganics.com.
Keep Connected,
Caroline
- 1 cup Milk
- ⅓ cup peanut butter
- 3 Tablespoons maple syrup (optional, for extra sweetness)
- ¼ cup chia seeds
- 1 pint raspberries
- Scoop peanut butter into a bowl.
- Microwave until the peanut butter is smooth and liquefied.
- Place milk, melted peanut butter, and maple syrup (if desired) into a large container with a lid.
- Stir or shake milk mixture to incorporate.
- Add the chia seeds to the milk mixture.
- Again vigorously shake the jar to make certain all of the seeds are covered by milk.
- Take the covered jar and place it in the fridge overnight.
- The next morning, you will find that the chia seeds have soaked up all of the milk, becoming a thick pudding.
- Stir in the raspberries to incorporate.
- Sprinkle a few more berries and a drizzle of peanut butter on top to garnish, if desired.
Disclosure: I was given a Door to Door Organics trial in order to provide an honest review of the service. Any opinions expressed within this review are my own unbiased views.