As a kid, I never threw away my sandwich or traded it with another kid if my mom had packed me a peanut butter and jelly sandwich. Let’s just say that I LOVED it when I discovered that in between two slices of soft bread, there contained rich and creamy peanut butter with a thin layer of sweet jelly. Even now as an adult I can’t get enough of peanut butter and jelly sandwiches. I can never just have one, so I usually only pack them for lunch when I’m spending my days outdoors. What can I say, it’s convenient yumminess at its finest.
Okay, I also want to add that I’m very particular about how PB & J sandwiches are made. They need the perfect balance of PB & J. The jelly is not allowed to ooze out between the slices of bread or overpower the taste of the peanut butter. I, not to brag or anything, can make the perfect PB & J sandwich. There should be an award for it or something, because I, undoubtedly, would win. You might say that it’s relative to people’s taste buds. Whatever. Personally, I prefer more peanut butter than jelly, and I would still like to be the crowned winner of ‘Most Awesome PB & J Sandwich’.
Moving on, since I don’t have the delicious and addictive sandwiches as often as I’d like, I was incredibly happy to discover Minimalist Baker’s peanut butter and jelly chia seed pudding. I prefer strawberry jam, and so I made mine a bit differently.
For the compote (jelly):
- 1 1/2 cups of chopped strawberries
- 1 Tbsp orange juice
- 1 Tbsp chia seeds
- If needed, a dash of honey or some strawberry preserves (my Costco strawberries have been a bit flavorless as of late)
For the pudding:
- 1 1/2 cup almond milk (unsweetened)
- 1/3 cup chia seeds
- 2-3 Tbsp honey
- 3-4 Tbsp all natural, unsalted peanut butter
- 1 1/2 tsp vanilla
- In a small pot, heat the strawberries and orange juice over medium-high heat for a few minutes. When it starts bubbling, lower the heat and continue cooking for another 2 minutes or so. The juice from the strawberries may have oozed out and made the mixture look too wet. Don’t worry!
- Remove the pot of strawberries from the stove and stir in a tablespoon of chia seeds. Place the compote in the fridge to chill. This will make the compote thicken.
- While the compote is chilling, add all of the pudding ingredients into a medium bowl and whisk well (I used a fork). Try to break down of all of the chunks. This may take about 3 minutes. Taste it and make sure it is at the sweetness that you prefer or that there’s enough peanut butter (add more honey or peanut butter if you’d like)
- Take out the compote, divide it evenly into multiple serving cups. Scoop the peanut butter chia seed pudding over the compote and refrigerate for a couple of hours. It definitely tastes better chilled!
That’s all there is to it. So simple, right? Almost as simple as my Chilled Chocolate Chia Seed Pudding. It’s tasty and loaded with wonderful nutrients (vitamin C from the strawberries!) and healthy fats. Seriously, if you want a convenient, easy to make dessert with your kids that’s also nutritious for them, this one is the way to go!
All right I’m off to Utah for a road trip and a ton of hiking. See you in a week!