No Waste, No Mess: Chia Seed Pudding in a Almond Butter Jar

Hi! If you’re new to my page — Welcome to your new home of simple, delicious, yet gut-friendly recipes. Health begins in your gut, so let me show you how. I’m your go-to gut health dietitian, Jasmin, and I’m here to show you that good nutrition shouldn’t be complicated (or tasteless). Make sure to subscribe! && if you’re a local to the Jasmin D the RD community, welcome back. You’ve been missed!

No food waste here is allowed. This is the only way I’ll be enjoying my almost-empty almond butter or peanut butter jars. This is my Chia Seed Pudding in a Almond Butter Jar recipe and it took me less than 5 minutes to make it.

The best part about this recipe is that it’s mess-free and you can take it on the go with you! After fully enjoying the chia seed pudding, you can simply wash and recycle the jar. You only need several ingredients to make this recipe and as always, you can customize it and personalize it your liking. You can switch up the garnishes as you please.

(someone remind me to take a better picture next time)

Yields: 1

Prep time: 5 minutes

Total time: 4 hours or overnight

This recipe is dairy free, gluten free, and vegan. If you use honey as the sweetener, the recipe is considered vegetarian.

What you’re going to need:

• 1 almost-empty nut butter jar (almond, peanut, sunflower, cashew all work)

• 2-3 tbsp chia seeds

• 1 cup milk (I used soy milk for an extra 8 grams of protein)

• 1 tsp sweetener of choice (agave, honey, or maple syrup)

• ½ tsp vanilla extract

• Pinch of salt

• Optional: I didn’t try adding protein powder to this recipe, but if it’s something you want to try, please do so

Garnish:

• Fresh fruit:

  • Berries

  • Sliced banana

  • Pomegranate seeds

  • Cherries

• Nuts & seeds:

  • Hemp seeds

  • Sliced almonds

  • Sunflower seeds

  • Pumpkin seeds

How you’re going to make it:

1. Build: Add chia seeds, milk, sweetener, vanilla extract, and a pinch of salt directly into your almost-empty nut butter jar.

2. Mix: Secure the lid tightly and shake well until everything is fully combined and the remaining nut butter has mixed into the milk. Use a spoon to ensure the butter is not stuck to the bottom of the jar. Let the jar sit for 5–10 minutes, then give it another good shake (or stir) to break up any clumps of chia seeds.

3. Refrigerate: Refrigerate for at least 4 hours, or overnight, until the pudding has thickened.

4. Serve: Top with your favorite fruit, nuts, and seeds before serving. Enjoy straight from the jar!

Recipe notes:

• Use 2 tbsp of chia seeds for a softer pudding or 3 tbsp for a thicker texture.

• Store in the refrigerator for up to 4 days, making it perfect for meal prep.

• Feel free to mix and match different nut butters and toppings to create new flavor combos every time!

Let me know if you end up trying this recipe out! Make sure to follow along and stay tuned for more gut healthy tips and recipes.

💬 Want to ask your own questions?
Inside my monthly community, you get access to Ask a Gut Health RD, where you can submit gut health, digestion, and nutrition questions anytime and get thoughtful, science-backed answers from me.

It’s a supportive space for learning, asking, and growing — without the overwhelm.

You can also find me on Instagram and TikTok for even more ideas and inspiration.

Interested in working on your gut health and nutrition foundations 1:1? - please take advantage of booking a complimentary discovery call with me to get started on your personal healing journey. Don’t wait!

xoxo,
Jasmin D the RD

Leave a comment