Instructions

Add the chia seeds and milk to a large bowl and stir together until combined and not clumpy. Seal the bowl with it’s lid or plastic wrap. Place in the refrigerator for 45 minutes, then stir it with a fork (this helps reduce clumping). Seal again and keep in the fridge overnight, or for at least 5 hours.

Prepare 5 jars with lids (I use these) and half of the chia seed pudding to the bottom of each one.

Place the peanut butter in a microwave safe bowl and microwave for 30 second intervals, stirring in between until it is melted and pour-able. (This usually takes 60 seconds for me.)

Distribute the melted peanut butter evenly between the jars, then the jelly. Add the other half of the chia pudding on top, then seal each jar with it’s lid and place in the refrigerator until ready to eat.