This peach cobbler chia pudding offers a bright and sweet way to get in your fiber. Made with a caramelized peach milk and topped with a sweet and buttery crumb.
Why You’ll Love This Peach Cobbler Chia Pudding
- An easy way to maximize on fiber in the morning. Chia seeds and peaches provide a specific fiber called soluble fiber that helps to reduce cholesterol. Each serving of this pudding provides a total of 11 grams of fiber.
- Something you can prep ahead and enjoy through the week. There’s nothing like looking forward to a treat, so make this pudding ahead of time to help make assembling and enjoying breakfast throughout the week easier.
- Customize it the way you like it. Adjust the sweetness based on how sweet your fruit is.
Key Ingredients and Substitutions
- Peaches: Fresh in season peaches are best, but you can swap for some frozen peaches instead. If using frozen, do note that the cooking time will be increased to adjust for the thawing time. Alternatively, you can also use different fruit based on your preference.
- Sweetener: Feel free to use what you like. I tested this with brown sugar and maple syrup, and both worked out really well. You can also use much less if you have really ripe sweet peaches.
- Oats: Rolled or quick oats are preferred.
- Almond Flour: Alternatively you can use blanched slivered almonds or walnuts to get that buttery texture we’re looking for in the crumb.
- Dates: I prefer medjool dates, but if that is not available, you can try this with golden raisins or dried apricots to mimic the sticky texture and adjust the sweetness with touch of brown sugar if needed.
- Yogurt: For the benefit of protein, I recommend using a higher protein yogurt option like Silk’s Soy Yogurt, Kite Hill’s Greek Style Yogurt, or Siggi’s Plant-Based Yogurt. Other yogurts that can work are cashew or coconut based yogurts, but note that they will not add protein.
- Milk: I tend to use soy milk or pea protein milk for the protein boost. However, oat milk, almond milk, or cashew milk work just as well here.
- Lemon: This adds a nice sharpness to the peaches that lends to the overall flavor. Fresh is best to take advantage of the juice and zest.
How to Make Peach Cobbler Chia Pudding
Cook your peaches. To a sauté pan over medium low heat, add the peaches, brown sugar, vanilla, lemon zest and juice, cardamom and a pinch of salt. Stir well to combine, then cook for about 8-10 minutes, stirring occasionally until the peaches have softened and the juices have slightly thickened.
Make the peach milk. Add a cups worth of the cooked peaches and their juices to a blender cup with the yogurt, milk and salt. Blend together until smooth.
Mix in your chia seeds. Pour the milk into a resealable container along with the chia seeds then stir together to combine. Let the mixture sit for 10 minutes, then stir again making sure the chia seeds are evenly mixed with no large clumps. Cover and place in the fridge overnight to gel.
Make the cobbler crumb. To a mini food processor, add the oats, almond flour, dates, vanilla, and a generous pinch of salt. Pulse together until a fine crumb forms.
Assemble. Use a serving glass or bowl to enjoy a portion of the chia pudding. Pinch the crumble together with your fingers to form bigger clumps then sprinkle a generous portion on top and enjoy!
Expert Tips
- Avoid large clumps. After initially mixing the chia seeds with the peach milk, let the chia mixture sit for 10 minutes, then give it another good stir to help break up any clumps that form before refrigerating overnight.
- Use more peaches when serving. For more peach flavor, serve your pudding with more peaches. Use fresh peaches or enjoy topped with extra cooked peaches if desired.
- Adjust the flavors to your liking. You can adjust the sweetness of your chia pudding by using more or less sweetener based on your preference. This will ultimately be based on how sweet your peaches are.
Frequently Asked Questions
Yes! After making the chia pudding and the crumble, store in separate airtight containers and store in the fridge for up to 4 days. When ready to assemble, just portion out what you plan to enjoy.
Use a higher protein Greek Style vegan yogurt to help bump up the protein. A good option that works here is Kite Hill’s Greek Style Yogurt. I also recommend using a higher protein milk like soy milk or pea protein milk for an added boost. To drive up the protein more, consider adding a scoop of your favorite vegan protein powder to the mix. For reference, this recipe was made using Silk’s Organic Unsweetened Soy Milk and Silk’s Plain Soy Yogurt, which ends up giving you 10g of protein per serving.
Of course! Just make sure you are adjusting cooking times based on the fruit you are using. Some fruits may need more time to cook as they will be juicier in consistency. After cooking, you should have about 1 cup of the cooked fruit for blending.
Make It Balanced
By using a high protein milk and yogurt, you can make this a balanced way to start your day. On top of that you will get fiber, a serving of fruit, complex carbohydrates and healthy fats too! Feel free to:
- Add a scoop of protein powder and adjust the liquids to add more protein.
- Serve with extra fresh or cooked peaches.
More Chia Pudding Recipes to Try
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
Description
This peach cobbler chia pudding offers a bright and sweet way to get in your fiber. Made with a caramelized peach milk and topped with a sweet and buttery crumb.
Chia Pudding
Cobbler Crumb
- To a sauté pan over medium low heat, add the peaches, brown sugar, vanilla, lemon zest and juice, cardamom and a pinch of salt. Stir well to combine, then cook for about 8-10 minutes, stirring occasionally until the peaches have softened and the juices have slightly thickened.
- Add a cups worth of the cooked peaches to a blender cup with the yogurt, milk and salt. Blend together until smooth.
- Pour the milk into a resealable container along with the chia seeds then stir together to combine. Let the mixture sit for 10 minutes, then stir again making sure the chia seeds are evenly mixed with no large clumps. Cover and place in the fridge overnight to gel.
- To a mini food processor, add the oats then blend on high to make a chunky flour. Add the almond flour, dates, vanilla, and a generous pinch of salt, then pulse together until a fine crumb forms.
- Use a serving glass or bowl to enjoy a portion of the chia pudding. Pinch the crumble together with your fingers to form bigger clumps then sprinkle a generous portion on top and enjoy!
Notes
Avoid large clumps. After initially mixing the chia seeds with the peach milk, let the chia mixture sit for 10 minutes, then give it another good stir to help break up any clumps that form before refrigerating overnight.
Use more peaches when serving. For more peach flavor, serve your pudding with more peaches. Use fresh peaches or enjoy topped with extra cooked peaches if desired.
Adjust the flavors to your liking. You can adjust the sweetness of your chia pudding by using more or less sweetener based on your preference. This will ultimately be based on how sweet your peaches are.
Nutrition
- Serving Size: 1
- Calories: 331
- Fat: 11 g
- Fiber: 11 g
- Protein: 10 g
This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!