PB&J chia seed pudding: a new take on an old classic

January 1, 2019 Adi McCasland

Back in 2017, with the help of two friends, I hosted an overnight camping yoga retreat in the Wichita Mountains, and the blaring Nickelback and golf cart joy riding from our neighbors notwithstanding, it was one of the best camping trips I’ve ever been on. We practiced yoga under the black sky lit only by the stars, and we watched the sun rise from the top of Mount Scott. We hiked for hours on trails lined with a sea of wildflowers - sharing the open space with bison and wild turkeys - and we cooled off in a forty-foot watering hole at the end of a stream. We also lost our truck keys in the bottom of that hole, but that’s another story for another day.

Anyway, because I wanted to be fully available to my students, my friend, Elena, helped me prep the food the night before. Our menu was less camping and more glamping, but we are foodies and campers, so we knew we could pull it off. We made curry tofu and mock tuna salad sandwiches (and brought almond butter and preserves for those who needed a little less dazzle to their lunch). We prepped everything to make this kick ass campfire fried rice for dinner, and for breakfast, we made overnight oats and chia seed pudding. Most of my retreaters had at least heard of overnight oats, if not had them, but the chia seed pudding turned out to be a delightfully intriguing option. After the retreat ended, I got more messages asking for that recipe than anything else we made?! Well, you’re in luck yogis from two years ago (insert face palm here), because I’ve finally got one for you, and it’s one of the quickest breakfasts to make!

Now, I normally use whatever berries I have on hand, but I wanted this to be truly reminiscent of the classic childhood PB&J flavor profile, so I made a grape compote. There’s no added sugar, so it’s a little more healthful than just dropping a dollop of grape jelly on it - not that that wouldn’t be damn delicious! The best part of chia seed pudding is that you can make it as many as five days in advance (if you use fresh non-dairy milk), or you can dig in as soon as the pudding sets (usually within 7 or 8 minutes). And despite the photo, I always serve it in those eight ounce mason jars, as I find it to be the perfect amount, and the lid makes storing or travel Adi-proof. Because homemade cashew milk is so fast, that’s what I normally use, but use what you love… or at least what you have. This is one of those recipes that can have endless variations, so if you try one you love, please let us know in the comments!

And just a little plug here: my good friend CJ Yeagley and I are collaborating to bring a local yoga retreat to Yoga at Tiffany’s in Oklahoma City. He’s handling the yoga part, and I’m handling the plant-based meals. Something tells me that this one will make an appearance on the menu.

Thanks for hanging with me in 2018, and Happy New Year to you all! As soon as I hit ‘publish’ on this post, I’m heading to Mount Scott with a friend, chia seed pudding in one hand and coffee in the other, as Leadville 100 training starts now. Make it a great day, friends!

2) Reduce heat to medium-low and cook another 10 to 11 minutes, until lightly thickened. Stir frequently, and occasionally mash the grapes so that you end up with a chunky mixture.

3) Remove from heat, stir in the 2 teaspoons of chia seeds, and set aside.
4) In a high speed blender, mix the cashew milk, 2 tablespoons of the peanut butter, sea salt, and the dates, if using. Blend on high until smooth (45-60 seconds).
5) In a large bowl, stir together the 2/3 cup of chia seeds and your milk mixture until it starts to thicken. I stir frequently for about a minute until I notice that the chia seeds take a little longer to settle. Then you’ll give it a stir every 30 seconds or so for another 3 or 4 minutes. Set aside until it’s scoopable.
6) Divide the pudding among 4 serving dishes (small bowls, high ball glasses, or 8 oz mason jars work really well), and then top each pudding with a tablespoon of natural peanut butter and the desired amount of grape compote. Enjoy!

notes: You’ll probably have some compote left, so feel free to make a grown up PB&J with it! It’s also excellent on oatmeal or, you know, on a spoon.

PB&J chia seed pudding
serves 4

for the grape compote
1 generous cup black seedless grapes, cut in half
2 Tbs fresh orange juice
1/4 tsp orange zest
1/4 tsp fresh lemon juice
2 Tbs water
2 tsp chia seeds

for the pudding
1 2/3 cups cashew milk (or whatever non-dairy milk you have)
6 Tbs natural peanut butter, divided
1 pinch sea salt
1/2 dates (optional)
2/3 cup chia seeds

1) In a small sauce pan, over medium-high heat, bring the grapes, orange juice, zest, lemon juice, and water to a heavy simmer (4 to 5 minutes), stirring frequently.
2) Reduce heat to medium-low and cook another 10 to 11 minutes, until lightly thickened. Stir frequently, and occasionally mash the grapes so that you end up with a chunky mixture.
3) Remove from heat, stir in the 2 teaspoons of chia seeds, and set aside.
4) In a high speed blender, mix the cashew milk, 2 tablespoons of the peanut butter, sea salt, and the dates, if using. Blend on high until smooth (45-60 seconds).
5) In a large bowl, stir together the 2/3 cup of chia seeds and your milk mixture until it starts to thicken. I stir frequently for about a minute until I notice that the chia seeds take a little longer to settle. Then you’ll give it a stir every 30 seconds or so for another 3 or 4 minutes. Set aside until it’s scoopable.
6) Divide the pudding among 4 serving dishes (small bowls, high ball glasses, or 8 oz mason jars work really well), and then top each pudding with a tablespoon of natural peanut butter and the desired amount of grape compote. Enjoy!

notes: You’ll probably have some compote left, so feel free to make a grown up PB&J with it! It’s also excellent on oatmeal or, you know, on a spoon.