Spring is finally here! Well, maybe not entirely since there is still a lot of snow on the ground, but it's definitely on it's way!
Daylight savings happened last weekend, and we rolled the clocks forward an hour, so it's light out later. It's so nice to look out the window at 5pm, and see some sun! I find it gives me so much more energy, and with that comes more energy for working out, cooking, and doing outdoor activities.
Here is a great little spring breakfast (or dessert) that I have been loving this week. It's my peanut butter and jelly chia parfait. I'm a HUGE peanut butter and jelly fan. I can eat pb&j everyday, so I figured I might as well make it into a chia pudding!
Prep Time: 2 hours
Serves: 2 cups
- 1/4 cup chia seeds
- 1 cup almond milk
- 1/2 tsp vanilla extract
- 1 tsp maple syrup
- 1 cup strawberries
- 1 tbsp maple syrup
- 1/2 cup yogurt (of your choice)
- 1/4 cup peanut butter, melted
- granola for topping
I made a strawberry compote for this peanut butter and jelly chia parfait, but if you prefer raspberry, cherry, or any other type of fruit jam with your peanut butter, feel free to use that! Remember you’ll also have to prepare your chia pudding ahead of time, to prep this breakfast the night before you want to eat it!
1 - To prepare the chia pudding, add all ingredients into a bowl and whisk together. Place in the fridge and let sit for a couple hours, or overnight until the texture is a thick pudding. If it is too thick for your liking, just add some more milk.
2 - In a saucepan, add your strawberries on medium heat, stirring constantly for 5-10 minutes, until strawberries are cooked down. Add in maple syrup to sweeten (if needed.)
3 - Too assemble your parfait, start with a layer of chia pudding, next add layers of yogurt, strawberry compote, and melted peanut butter.
4 - Top with granola or fresh fruit.