probiotic PB & J chia pudding
This probiotic peanut butter & jelly chia pudding is basically a make-ahead snack pot that does a lot of heavy lifting. Blend the fruity kefir base, stir it through the seeds and oats, and let the fridge do the rest. It tastes creamy, berry-sweet, and a little peanut-buttery, but it’s also filling enough to actually hold kids over.
- 1 cup kefir
- ½ avocado
- 2 cups blueberries
- ½ cup raspberries
- 2 tbsp peanut butter (or sunflower seed butter for nut-free)
- 2 tbsp full-fat Greek yogurt or cottage cheese
- 2 tbsp raw honey or maple syrup
- ½ tsp cinnamon
- 4 tbsp oats
- 8 tbsp chia seeds
- 4 tbsp ground flaxseed
- 4 tbsp hemp seeds
- For topping:
- Pumpkin seeds
- Extra blueberries
Add the kefir, avocado, blueberries, raspberries, peanut butter (or sunflower seed butter), honey, Greek yogurt (or cottage cheese), and cinnamon to a blender.
Blend until smooth.
Add the oats, chia seeds, flaxseed and hemp seeds to one large container or bowl.
Pour over the smoothie mixture and stir well.
Either leave it as one big batch and scoop into bowls or lunchbox containers throughout the week, OR divide it into 4 jars straight away.
Leave in the fridge for at least 2 hours, or overnight, so the chia can thicken.
Top with pumpkin seeds and extra blueberries before serving.
- Easy to prep once and portion out through the week
- Works for breakfast, snacks, or lunchbox pots
- Great for gut support
- A more filling option than a plain fruit pot or pouch
Store in an airtight container.
Freeze in individual portions and thaw overnight in the fridge. Stir well before serving, as the texture may thicken after freezing.
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