Peach Chia Seed Pudding

Peach Chia Seed Pudding

We're taking a delicious make ahead breakfast favorite, Chia Pudding, and infusing it with the best summer vibes using fresh peaches!

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Servings: 4

Ingredients Method Notes

Ingredients

  

• 2 peaches cubed
• 1 1/2 cups milk - use your favorite, I prefer unsweetend almond milk
• 1 teaspoon cinnamon
• 2 tablespoons date syrup, maple syrup or honey
• 1/4 teaspoon almond extract
• 3/4 cup chia seeds
• 2 tablespoons slivered almonds

Method

 

1. Place the peaches, milk, cinnamon, syrup and almond extract in a blender and puree until smooth
2. Pour the mixture evenly into 3-4 sealable containers (depending on how big you like your servings) that you will store the chia pudding in the fridge in
3. Split the chia seeds evenly between each container and immediately stir with a fork to combine and break up any clumps
4. Over the next 5 minutes, continue to stir occasionally to make sure no clumps form.
5. Cover and place the containers in the fridge to set up for at least 4 hours or overnight
6. When you're ready to eat, top the chia pudding with the slivered almonds and enjoy!

Notes

The chia pudding can be made ahead and stored in the fridge up to 3 days!

~Amanda~

Summer is coming to an end, but thankfully all the delicious fresh peaches are still in season and we are getting them at the Farmer’s Market constantly. There really is nothing better than a fresh, juicy peach in the summer! We use them in so many ways (have you checked out our Peachy Popsicles yet?!), but one of our favorite meals to have them with is breakfast. Chia Pudding is one of my favorite make ahead breakfasts to have ready to go in the fridge for busy mornings and I’m always looking for new flavors and ideas so it was a no brainer to use some of my peaches in a batch!

This recipe is simple and quick to make so you can throw it together when you have a few extra minutes in your day. For the ingredients, like any chia pudding, you’ll need chia seeds and milk as your base. The milk you use is totally up to you, but I prefer to use a unsweetened almond milk in mine. Obviously you’ll need some peaches (fresh is amazing if you’re able to get your hands on them, but if it’s not an option, frozen ones that you have defrosted work great also), along with some cinnamon, almond extract and a little syrup (again, use what you like here – I love date syrup, but you can also use maple syrup or even honey – they all taste amazing). 

To make it, you’ll start by blending the peaches, milk, cinnamon, almond extract and syrup together in a blender until its smooth. After that, split the mixture between 3-4 containters depending on how large you want your servings to be. Next, split the chia seeds equally between the containers and immediately stir with a fork to break up any clumps that may have formed. You’ll continue to stir occasionally over the next 5 minutes as it starts to set up to make sure you don’t get any other clumps. 

Now it’s just time to wait! You will want to cover the chia puddings and place them in the fridge for at least 4 hours to overnight before eating. When they’re ready, top with some slivered almonds, extra peach slides if you have them and enjoy!