Apple Chia Pudding with Peanut Butter

This Apple Chia Pudding with Peanut Butter makes the perfect light breakfast, snack, or healthy dessert — packed with protein and fiber to keep you full and energized.

⏱️ 130 menit 🔪 Persiapan: 10 menit 📊 Sulit 👁️ 3 dilihat
👨‍🍳 Mulai Masak
Apple Chia Pudding with Peanut Butter Foto: Skinnytaste

Bahan-bahan

2 porsi
  • ¼ cup chia seeds
  • 1 cup fat free milk (almond milk, or milk of choice)
  • ½ teaspoon vanilla extract
  • 1 cup nonfat plain Greek yogurt
  • 1 tablespoon maple syrup (I used sugar free, or sweetener of your choice)
  • ½ teaspoon ground cinnamon (plus more (optional) for topping)
  • 2 tablespoons natural unsweetened creamy peanut butter (melted in the microwave 30 seconds)
  • 1 large apple (cored and diced)

Langkah-langkah

  1. Pour 2 tablespoons chia seeds each into 2 (16-ounce) mason jars or containers with lids.

  2. Add ½ cup milk and ¼ teaspoon vanilla to each jar then mix with a fork until chia seeds are evenly distributed.   Add ½ cup yogurt, ½ tablespoon syrup and ¼ teaspoon cinnamon to each jar and mix again, scraping the bottom and sides of the jar as you mix so the chia seeds don’t clump.

  3. Seal and refrigerate for at least 2 hours. When ready to eat, add ½ the diced apple to each jar. Top with a dash of cinnamon and drizzle with melted peanut butter.

  4. To serve, mix in the jar and enjoy.

Estimasi Nutrisi (per porsi)

Makronutrien

Kalori37319% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 17.775
Per Porsi Rp 8.888/porsi
🏠 Lebih hemat ~Rp 35.550 dari beli jadi!
📋 Rincian Harga Bahan (13% bahan terdeteksi)
BahanJumlahHarga SatuanSubtotal
chia seeds 0.25 cup - -
fat free milk 1 cup - -
vanilla extract 0.5 teaspoon - -
nonfat plain Greek yogurt 1 cup Rp 15.000/200g Rp 17.775
maple syrup 1 tablespoon - -
ground cinnamon 0.5 teaspoon - -
natural unsweetened creamy peanut butter 2 tablespoons - -
apple 1 large - -

*Harga pasar perkiraan, bisa berbeda di daerah Anda

Sumber: Skinnytaste

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