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Peach Cobbler Chia Pudding Recipe

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4 from 8 reviews

This Peach Cobbler Chia Pudding is a delightful, dairy-free breakfast or snack option that combines the warm, fragrant flavors of cooked peaches with a creamy, plant-based chia pudding base. Featuring spices like cardamom and the natural sweetness of dates and maple syrup, this recipe layers textures from soft peaches, smooth chia pudding, and a crunchy oat-almond crumble topping, making it both nutritious and indulgent.

  • Total Time: 10 hours 25 minutes (including overnight chilling)
  • Yield: 3 servings

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

  • 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

Oat and Almond 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. Prepare the Peach Compote: Place a sauté pan over medium-low heat and add the thinly sliced peaches, maple syrup or brown sugar, vanilla bean paste, lemon zest and juice, ground cardamom, and a pinch of salt. Stir the ingredients well to combine, then cook for about 8 to 10 minutes, stirring occasionally until the peaches have softened and the mixture has thickened slightly into a compote.
  2. Make the Peach Yogurt Blend: Take a cup’s worth of the warm peach compote and transfer it to a blender. Add the plant-based yogurt, soy or pea milk, and kosher salt. Blend until smooth and creamy, creating a peach-flavored yogurt mixture.
  3. Prepare the Chia Pudding Base: In a resealable container, combine the remaining milk with the chia seeds, stirring thoroughly to distribute the seeds evenly and prevent clumping. Let this mixture sit at room temperature for 10 minutes, then stir again to break up any clumps. Cover and refrigerate overnight to allow the chia seeds to fully gel and create a pudding-like texture.
  4. Create the Oat and Almond Crumble: In a mini food processor, pulse the gluten-free rolled oats on high speed until they form a coarse, chunky flour. Add the almond flour, pitted medjool dates, vanilla bean paste, and a generous pinch of kosher salt. Pulse again until the mixture forms a fine crumbly texture with some larger clumps for crunch.
  5. Assemble and Serve: Spoon the chilled chia pudding into serving glasses or bowls. Pinch the oat-almond crumble with your fingers to form bigger clumps, then generously sprinkle it over the pudding. Top with additional peach compote if desired and enjoy the layered textures and flavors immediately.

Notes

  • You can substitute maple syrup with honey if not vegan.
  • Overnight chilling of chia pudding improves texture and flavor melding.
  • Use ripe peaches for maximum sweetness and flavor.
  • If plant-based yogurt is unavailable, dairy yogurt can be used but will change the diet category.
  • The crumble can be customized by adding chopped nuts or cinnamon for extra flavor.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

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