Chia Seed Breakfast Pudding

• servings: 4

Ingredients

3 cups unsweetened almond milk

2½ cups blueberries, divided

2 tablespoons plain, unsweetened, plant-based protein powder

¾ cup chia seeds

2 tablespoons pure maple syrup plus 1 teaspoon, divided

1¾ teaspoons vanilla extract, divided

¼ teaspoon salt

¾ cup nonfat plain strained (Greek-style) yogurt

⅓ cup smooth natural peanut butter

Directions

Process 3 cups almond milk, 2 cups blueberries and 2 tablespoons protein powder in a blender until smooth, about 30 seconds. Transfer to a medium bowl; whisk in ¾ cup chia seeds, 2 tablespoons maple syrup, 1 teaspoon vanilla and ¼ teaspoon salt until well combined. Cover and refrigerate until thickened, at least 12 hours.

In a small bowl, stir ¾ cup yogurt, ⅓ cup peanut butter and the remaining 1 teaspoon maple syrup and ¾ teaspoon vanilla together until smooth. Cover and refrigerate until ready to use.

Spoon 1 cup of blueberry chia pudding into each of 4 jars or small bowls. Spread 2 tablespoons peanut butter mixture over each pudding. Top the puddings evenly with the remaining ½ cup blueberries.