It’s time to shake up breakfast time (or snack time) with healthy fats. And while we’re at it, let’s ditch the misconception that fat is bad. Healthy fats from foods like almonds are concentrated sources of energy for the body. They slow the absorption of carbs and help us feel full longer.

Healthy fats are a crucial part of our diets – and even more important for growing bodies and minds. Children require around one-third of their calories from a healthy fat source for brain growth and development. From fueling the brain to aiding in the digestion of fat-soluble vitamins, healthy fats deserve a welcome spot at the table.

This recipe combines Justin’s Maple Almond Butter and chia seeds in the creamiest, tastiest way to fuel a big day at school, a lively soccer practice, or anything in between! Almond butter is a great addition to breakfast, smoothies, lunches and snacks because of its high content of healthy monounsaturated fats. And compared to peanut butter, it contains seven times the amount of calcium and 50 percent more magnesium – so it’s the perfect ingredient for a healthy back to school pantry makeover.

We also added a healthy boost with chia seeds, which are rich in omega-3 fatty acids, antioxidants, fiber, calcium, and much more. And with a dollop of sweet and salty almond butter plus a little almond milk, the chia seeds gel into the perfect pudding that will have the kids (and let’s be honest, yourself) asking for more.

We layered in some of our favorite toppings so this pudding can transform from breakfast to dessert anytime – but feel free to get creative and mix it up!

Overnight Almond Butter and Chia Pudding
Serves 3


  • 1 cup Earth Fare Almond Milk (unsweetened)
  • 1/2 cup Earth Fare Coconut Milk (canned)
  • 1 teaspoon vanilla
  • 1-2 tablespoons maple syrup (optional)
  • 3 tablespoons Justin’s Maple Almond Butter
  • 1/3 cup chia seeds

For the toppings:

  • 2-3 tablespoons Justin’s Maple Almond Butter
  • 1/4 cup coconut chips (or dark chocolate chips for something a little more indulgent)
  • 1/4 cup almond slices
  • 1 banana, sliced


  1. Add the almond milk, coconut milk, maple syrup, and almond butter to a blender and blend on high until fully combined. Taste and adjust flavors as needed.
  2. Add the chia seeds and pulse 2 to 3 times, or until incorporated. (Careful not to over-pulse, so the chia seeds stay whole.) Transfer the liquid to a small bowl or a measuring cup, cover, and place in the refrigerator overnight (or at least 3 to 4 hours until fully set).
  3. In small glasses or containers (4 to 6 oz.) drop a dollop of the chia pudding and then top with a few banana slices, coconut chips (or chocolate chips), a small handful of almonds, and a drizzle of almond butter. Add more chia pudding and continue to layer with remaining ingredients.
  4. Serve immediately, or chill in the fridge for a protein-packed breakfast or the perfect afternoon snack!


Justin’s® naturally delicious nut butter is gluten-free with 4-8g of protein per serving and available in seven varieties including Classic, Maple, Honey, Vanilla and Chocolate Hazelnut. Take home a jar or try a squeeze pack, perfect for on-the-go snacking and just in time for back to school! Spread it on toast, pair with fruit, or add to your favorite recipe!  Find more great recipes and about Justin’s efforts to support pollinators who are responsible for almonds and so much of the food we eat at

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