Hi folks and happy moon day, otherwise known as a day ashtangis may sleep till (gasp!) 6 or 7!

On mornings like this, moon days and Saturdays, I sometimes find myself weirdly relaxed, or alternately at loose ends (like, what in the world am I still doing in my pajamas at 7 am?!) or crazy hungry. It’s like my belly knows we don’t have to power up for a practice first and demands feeding, pronto like.

On one of these mornings I found myself dreaming of peanut butter. Not almond butter or sunflower butter or calcium rich tahini, but peanut butter. And I wondered why you never see a peanut butter chia pudding. I mean, really, have you seen one? It’s always goji or strawberry or chocolate spirulina or some crazy thing. My go-to has always been simple vanilla with cardamom and/or cinnamon. But this week I wanted something slightly more decadent. And while I was at it, I thought, if PB, then why not PB and J?

Yes, I went there. And I’m so glad I did. I think It’s going to inspire a long list of chia parfaits. Actually, vanilla layered with the berry might be even better (how about vanilla layered with blueberry? Or cherry? OMG). I think Chocolate layered with the peanut butter would be awesome. And how about coffee? Like your morning brew and breakfast all in one go. Oh man, I’m getting hungry right now.

To be clear, I didn’t use real jam. I wanted these to be somewhat healthy. I merely made strawberry flavored milk to create my chia pudding, which, in combination with the peanut butter, give the PB & J effect. But you could use some jam as a topping or layer if you like.

And, just as a reminder, chia seeds are amazing health promoters. Their mucilaginous properties make them great for gut healing, while the high fiber content keeps you full. With protein, calcium and omega 3s, they’re teeny tiny little health powerhouses. And adding nuts and seeds, plus fruits and other super foods makes this a pudding fit for a super hero.

I made a big batch of these parfaits one Saturday morning and enjoyed them for a few days, with friends. So they’ll last. Make some on a day off then take them to go for those faster paced days. I know you might buy those chia pods or the like when you’re on the go. But chia pudding is simple to make. I know you can do it. And, those tiny little pods are not nearly enough to satisfy my breakfast hunger. Admit it, you eat two as well…

Anyway, I loved these for their beauty and their decadent flavor. One day I even ate mine drizzled with extra homemade nut milk. This is what my grandfather always did with his tapioca pudding and it’s perfectly indulgent.

You can, of course, eat just one flavor at a time. But I ask you, why????

PB&J Chia Parfaits

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Sometimes you want the comfort of PB&J. This is the childhood flavor, all grown up.

• Dietary IngredientsDairy-Free, Gluten-Free, Grain-Free, Low-Sugar, Vegan, Vegetarian

Servings	Prep Time
4	15Minutes

Passive Time

1Hour (or overnight)

Servings Prep Time 4 15Minutes

Passive Time 1Hour (or overnight)

PB&J Chia Parfaits 1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe! Sometimes you want the comfort of PB&J. This is the childhood flavor, all grown up. Dietary IngredientsDairy-Free, Gluten-Free, Grain-Free, Low-Sugar, Vegan, Vegetarian Servings Prep Time 4 15Minutes Passive Time 1Hour (or overnight) Servings Prep Time 4 15Minutes Passive Time 1Hour (or overnight)

Ingredients

Peanut Butter Pudding

• 2cups non-dairy milkI used cashew
• 3 medjool datesor 1-2 Tblsp. maple syrup, to taste
• 3 Tblsp. peanut butteror more, to taste, organic please
• 1tsp vanilla extract
• 1/4cup + 1 Tblsp. chia seeds

Strawberry Pudding

• 2cups non-dairy milkI used cashew
• 1/4cup + 1 Tblsp. chia seeds
• 3 medjool datesor 1-2 Tblsp. maple syrup, to taste
• 1cup strawberriesfresh or frozen
• 1tsp vanilla extract

For the Parfaits

• sliced strawberries
• sliced bananas
• buckwheat crispies or granola
• cacao nibs
• chopped nuts
• peanut butter

Servings:

Units:MetricUS Imperial

Instructions

Make the Puddings

1. Add nut milk, peanut butter, vanilla and dates to your blender jar and blend well.
2. Pour the peanut butter 'milk' into a large jar, add chia seeds, cover and shake well (about 30 seconds).
3. Let sit for a few minutes, then shake again.
4. Store in the refrigerator for at least one hour or overnight to allow the chia seeds to expand and the pudding to thicken.
5. Add nut milk, strawberries, dates and vanilla to blender jar and blend well.
6. Pour the strawberry 'milk' into a large jar, add chia seeds, cover and shake well (about 30 seconds).
7. Let sit for a few minutes, then shake again.
8. Store in the refrigerator for at least one hour or overnight to allow the chia seeds to expand and the pudding to thicken.

To Assemble the Parfaits

1. Spoon a layer of peanut butter pudding into each of four jars, glasses or goblets.
2. Layer banana and strawberry slices on top of peanut butter pudding.
3. Spoon a layer of strawberry pudding over strawberry and banana slices.
4. Repeat until remaining pudding and fruit is used up. Top as desired with granola, buckwheat crispies (soaked, dehydrated buckwheat), nuts and seeds, cacao nibs or whatever strikes your fancy. Some extra peanut butter thinned with a little liquid coconut oil makes a fantastic drizzle.

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