Creamy protein-packed peanut butter and strawberry chia jelly smoothie to energize your day!
Do you have a favorite childhood food that you still enjoy today? I was always excited when mom would pack me a peanut butter and jelly sandwich with the crusts cut off. If you’re nodding your head in agreement, then we would have been best friends! Just because we still don’t get recess, doesn’t mean we can’t enjoy our favorite meals. I’ve got a particular nostalgic smoothie recipe that everyone is going to LOVE!
I bet you won’t be able to resist this creamy peanut butter and strawberry chia seed jelly smoothie recipe. This is one of those fun and exciting breakfast options that you will look forward to whipping up in the morning, or for an afternoon snack. Little kiddos and children at heart will enjoy this refreshing, creamy and nutrient-rich smoothie!
Chia seed jelly, it’s what all the cool kids are doing. Well, at least the nerdy food geeks like me! Sweet jelly and jams are my weakness, but I’ve been trying to avoid adding extra refined sugar into my smoothies.
Chia seeds are incredible because they are full of fiber and naturally swell in liquid, creating a thickened texture like in my chia pudding recipe. Adding about 2 cups of pureed fruit to 2 tablespoons of chia seeds, then allowing the mixture to sit for at least 20 minutes to an hour creates this magical “jelly” without cooking, or adding pectin for it to thicken. It’s the neatest kitchen trick!
If your fruit is ripe, then you don’t need any extra sweetness. If you like, honey, maple syrup, or a dash of stevia are tasty options. I like to prep this a day ahead when I can. I use any extra to add to my oatmeal, toast, or more smoothies.
My toddler James has been hooked on my fruit smoothies. It’s a fantastic way to add lots of wholesome ingredients that are packed with protein and fiber for a quick snack. I thought that the entire family would enjoy this PB&J inspired smoothie, but I made some smarter choices for the ingredients.
The peanut butter smoothie is a combination of a few simple key elements, making each sip out of this world. Instead of traditional peanut butter, I used Jif Peanut Powder. If you’ve never tried it before, you’re going to be hooked! There is no added sugar, 85% less fat than traditional peanut butter (that’s huge!) and it’s so easy and versatile to use. To be clear though, it’s not a low-calorie food item.
I like the convenience of scooping the Jiff powder and pouring it right into my blender. The powder has a subtle roasted peanut flavor. I can’t wait to try it in baking or even in some savory dishes like my spring rolls recipe. You can also rehydrate the powder in a little bit of water to make peanut butter spread in an instant!
To make this PB&J smoothie power-packed, I use Greek Nonfat Yogurt. There’s zero added sugar, artificial sweeteners or fat, and it tastes so good! The protein boost from the yogurt provides at least 30g per 1 cup serving in this recipe. Protein helps you stay satiated until the next meal time!
Are you ready to satisfy that peanut butter and jelly craving? If you loved this drinkable version of peanut butter and jelly-inspired smoothie, let me know in the comment section below. What chia jelly flavor did you create? Happy sipping!
What are Chia Seeds and how do they create a Jelly?
Chia seeds are nutrient-dense superfoods that contain a plant-based source of omega-3 fatty acids, fiber, iron, calcium, easily digestible fiber. The fiber is key to the gelling effect you will see in my chia jelly recipe. When stirred into a liquid, the natural fiber in the chia seed absorbs the liquid (almost nine times its weight) and in just a few minutes you can physically see it swell and create a jelly-like texture. It naturally thickens food like the fruit puree, leaves a tiny crunch from the seeds in each bite, and is an easy way to add viscosity to any foods. One tablespoon also provides a whopping 5 grams of fiber to help keep you full while you get your daily dose in a tasty way.
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Peanut Butter and Jelly Smoothie
- 2 cups strawberries, fresh or frozen
- 2 tablespoons chia seeds
- 2 medium bananas, ripe, frozen (about 2 cups)
- 1 cup greek yogurt, non-fat
- 5 tablespoons peanut powder
- 1 cup milk, unsweetened, (almond, cashew, soy, coconut or dairy)
- 1 cup ice cubes
- Puree the strawberries in a blender until smooth, about 15 seconds. If the strawberries are frozen, microwave the berries in a bowl for 2 minutes before blending.
- Transfer puree to a bowl and mix with 2 tablespoons chia seeds. Stir and then allow to sit for 20 minutes to thicken, or 1 hour for a thicker jelly. Refrigerate if you are not using it right away. Add any sweetener if desired.
- Rinse the blender and add frozen bananas broken into smaller pieces, yogurt, peanut butter powder, milk, and ice. Puree until smooth, about 60 to 90 seconds.
- Add the desired amount of strawberry chia jelly and peanut butter mixture into each glass.
- You can use any berries for the chia jelly like blueberries, raspberries, blackberries, strawberries or a mixture.
- Depending on how ripe the fruit, you can add some natural sweetener like honey, maple syrup, agave, or stevia to sweeten the chia jelly.
- Add ¼ to ½ teaspoon pure vanilla extract if you like an extra kick of vanilla.
- If you can make the chia jelly ahead of time, the texture is nice and thick and saves you time on prep when you are in a hurry!
- If you forget to freeze the bananas, that's okay! The smoothie will just be slightly less thick but still tasty.
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