It’s stone fruit season in Australia and I’ve been making this peach chia pudding a lot! It’s so quick and easy, and a great meal prep for the whole week.
I’ll give you two options on how to prepare this yummy breakfast idea and, as always, a few variations and substitutions so you can adapt it to your liking.
This healthy little morning treat is vegan, gluten-free, sugar-free (if leaving out maple syrup) and loaded with essential vitamins and minerals as well as protein, making it the perfect start to the day.
Ingredients
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- chia seeds
- milk
- peaches
- maple syrup (optional)
Trust me, this is really all you need. No matter which version you’re gonna make! But hey, you can absolutely add more, if you like!
Chia seeds: I generally buy organic and/or locally as I’m so lucky to live up here in Queensland, Australia, where chia seeds are grown only a few hours drive away. (There’s also a brand for you guys living in the US, and even in the UK, they’re growing chia seeds now.)
Milk: many options for you here, peeps. You can use any (non-dairy) milk you like! Coconut, almond, oat, etc. I prefer coconut because it makes this peach chia pudding so nice and creamy.
Peaches: preferably you use fresh fruit when peaches are in season (normally in summer, in Australia it’s between Oct-Apr, in the US it’s between May-Sep). Alternatively, canned/tinned peaches will do, too. Pick those that are labelled ‘in juice’, not ‘in syrup’.
Maple Syrup: only optional, if you like it sweeter. I never add it because I think the peaches make it sweet enough.
Instructions
Okay, here are my two versions: Version one is to soak the chia seeds in a, let’s say, peach smoothie. The other one has a peach puree layer on top.
How to make Peach Chia Pudding (version 1)
Step One. Wash peaches, remove the stone and cut them into pieces. Then, add them to a high-speed blender. If you don’t have a high-speed blender, use a hand-held or stick blender instead. It won’t be as smooth but it’ll work perfectly fine.
Step Two. Add milk or water whichever you prefer and maple syrup, if using, and blend for about a minute until smooth.
Step Three. Pour ‘peach smoothie’ in a bowl or container. Stir in chia seeds. Wait about 15 minutes for them to gel.
Every five minutes or so, stir the chia seeds again so they don’t clump together.
Step Four. Spoon the peach chia pudding into glasses, jars or small containers to have them ready to go and put them into the fridge. You can alternatively leave it in one larger container and take out as much as you like for breakfast.
Ideally, you let the pudding soak overnight or for at least 4 hours. If it’s too firm the next day, you can add more milk or water.
How to make Peach Chia Pudding (version 2)
Step One. In a bowl or a container mix together 2 cups of milk (I wouldn’t recommend using water here), chia seeds and maple syrup, if using. Then wait for about 15 minutes for the chia seeds to gel and every five minutes, you stir the seeds again so they don’t end up in big clusters.
Step Two. Spoon the chia pudding into small glasses, jars or containers leaving enough space for the peach puree on the top and refrigerate for at least 3-4 hours or overnight.
Step Three. Once the pudding is set, wash peaches, remove the stone and cut into small pieces. Blend in a high-speed blender or puree with a stick blender. You might need to add some water or milk to help the blending process. It doesn’t need to be perfectly smooth, a few little pieces are fine too.
Step Four. Pour peach puree on top of the chia pudding.
Substitutions
Peaches: use other stone fruit such as nectarines or apricots (you’ll need a few more for this recipe because they’re smaller) instead of peaches. Or mango and berries will taste great too!
Maple Syrup: you can choose any liquid sweetener you like if using any at all. Or a tablespoon of sugar.
If you like it sweeter but don’t want to add sugar, try a banana! Either blended in the peach smoothie or added to the puree (if you make the layer-version).
Variations
Mango: Instead of peaches, make this chia pudding with a mango! I recommend using coconut milk then because it’ll make this even more of a tropical breakfast.
Peach & Berry layered Chia Pudding: Make version 2 of the peach chia pudding. Substitute half of the peaches with berries and puree them with some water, separately. Then alternatively add a layer of chia pudding, peach puree and berry puree.
Mint: when making the peach smoothie or puree, add some fresh mint leaves.
Spices: add ½ teaspoon cinnamon to the chia pudding or peach puree or sprinkle over the top.
Toppings
- fresh peaches, thinly sliced
- chopped almonds, pistachios, walnuts or cashews
- goji berries
- cinnamon
- toasted coconut (shredded or flakes)
- fresh mint leaves
Storage
Keep refrigerated. The peach chia pudding stays fresh in the fridge for up to 5 days (maybe even for a week, depending on the peaches) which makes it perfect for meal prep!
Top Tip
Pour the chia pudding into small, airtight containers so you can take it with you to work or for a breakfast to go!
📖 Recipe
Equipment
- 1 high-speed or stick blender
Ingredients
- 2 peaches
- 60g / ⅓ cup chia seeds
- 250ml / 1 cup milk
- maple syrup optional, to taste
Instructions
- Wash peaches, remove the stone and cut them into pieces. Then, add them to a high-speed blender. If you don’t have a high-speed blender, use a hand-held or stick blender instead.
- Add milk, and maple syrup if using, and blend for about a minute until smooth.
- Pour ‘peach smoothie’ into a bowl or container. Stir in chia seeds. Wait about 15 minutes for them to gel. Every five minutes or so, stir the chia seeds again so they don’t clump together.
- Spoon the peach chia pudding into glasses, jars or small containers to have them ready to go and put them into the fridge. You can alternatively leave it in one larger container and take out as much as you like for breakfast.Ideally, you let the pudding soak overnight or for at least 3-4 hours. If it's too firm the next day, you can add more milk.
Notes
- Milk: you can use any (non-dairy, if needed) milk you like! Coconut, almond, oat, etc. I prefer coconut because it makes this chia pudding so nice and creamy.
- I like my chia pudding a bit runnier so I always add more milk (about 50ml/¼ cup) in the beginning.
