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Peach Cobbler Chia Pudding Recipe

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A refreshing and nutritious Peach Cobbler Chia Pudding that combines the natural sweetness of ripe peaches with the wholesome goodness of chia seeds, plant-based yogurt, and almond crumble. This recipe features a lightly spiced peach compote cooked on the stovetop, blended creamy chia pudding, and a crunchy oat and almond flour crumble, making it a perfect make-ahead breakfast or healthy dessert.

Ingredients

Peach Compote

  • 2 ripe large peaches, thinly sliced
  • 2 tbsp maple syrup or 2 tbsp brown sugar (adjust to taste)
  • 1 tsp vanilla bean paste
  • 1/2 tsp ground cardamom
  • Juice and zest of half a lemon
  • Pinch of kosher salt

Chia Pudding Base

  • 1/2 cup unsweetened plain plant-based yogurt
  • 3/4 cup unsweetened soy milk or pea milk
  • 1/2 tsp kosher salt
  • 1/3 cup chia seeds

Almond Oat Crumble

  • 3 tbsp gluten-free rolled oats
  • 3 tbsp almond flour
  • 3 soft medjool dates
  • 1/2 tsp vanilla bean paste
  • Pinch of kosher salt

Instructions

  1. Cook the Peach Compote: In a sauté pan over medium-low heat, combine the thinly sliced peaches, brown sugar or maple syrup, vanilla bean paste, lemon zest and juice, ground cardamom, and a pinch of kosher salt. Stir well to mix the ingredients, then cook for 8-10 minutes, stirring occasionally until the peaches soften and the juices thicken slightly, creating a fragrant and flavorful compote.
  2. Blend Chia Pudding Base: Take about one cup of the cooked peach compote and add it to a blender along with the unsweetened plant-based yogurt, soy or pea milk, and 1/2 tsp salt. Blend until smooth and creamy, ensuring a well-incorporated fruity chia pudding base.
  3. Soak the Chia Seeds: Pour the blended mixture into a resealable container and stir in the chia seeds until fully combined. Let the mixture sit for 10 minutes, then stir again to break up any clumps of chia seeds for even distribution. Cover and refrigerate overnight to allow the pudding to set to the perfect gel-like consistency.
  4. Prepare Almond Oat Crumble: In a mini food processor, pulse the gluten-free rolled oats on high until they form a chunky flour. Add the almond flour, medjool dates, vanilla bean paste, and a generous pinch of kosher salt. Pulse again until a fine crumbly mixture forms, perfect for sprinkling.
  5. Assemble and Serve: Spoon a portion of the chilled chia pudding into serving glasses or bowls. Pinch the almond oat crumble together into larger clumps and generously sprinkle over the top of the pudding for a delightful texture contrast. Enjoy immediately or keep refrigerated until serving.

Notes

  • You can adjust the sweetness by substituting maple syrup with brown sugar or another sweetener of choice.
  • For best results, use ripe, juicy peaches to maximize natural sweetness and flavor.
  • This pudding can be prepared a day ahead, making it ideal for meal prep or quick breakfasts.
  • If you don’t have pea or soy milk, almond milk can be used as a substitute with a slight change in texture.
  • Ensure to stir the chia pudding after 10 minutes of resting to prevent chia clumping and improve texture.
  • The crumble is gluten-free but can be modified with different nuts or grains if preferred.

Find it online: https://recipeplenty.com/peach-cobbler-chia-pudding-recipe/