High-Protein Blueberry & Peanut Butter Chia Pudding

Ingredients

1/2x1x2x

Original recipe (1X) yields 4 servings

• 1 ½ cups unsweetened almond milk
• 1 ¼ cups blueberries, divided
• 1 tablespoon plain, unsweetened, plant-based protein powder
• ⅜ cup chia seeds
• 1 tablespoon pure maple syrup plus ½ teaspoon, divided
• ⅞ teaspoon vanilla extract, divided
• ⅛ teaspoon salt
• ⅜ cup nonfat plain strained (Greek-style) yogurt
• ⅙ cup smooth natural peanut butter

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Directions

1. 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.Photographer: Jen Causey; Food Stylist: Chelsea Zimmer; Prop Stylist: Claire Spollen.
2. 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.Photographer: Jen Causey; Food Stylist: Chelsea Zimmer; Prop Stylist: Claire Spollen.
3. 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.