If you adore the cozy, comforting flavors of a classic peach cobbler but want something lighter and more refreshing, you are going to fall head over heels for this Peach Cobbler Chia Pudding Recipe. It beautifully combines juicy, spiced peaches with creamy, nutrient-packed chia pudding and a delightful almond oat crumble. This dessert (or breakfast!) delivers sweetness, texture, and a lovely hint of warmth from vanilla and cardamom, making it a treat that’s as nourishing as it is delicious.
Ingredients You’ll Need
Gathering the right ingredients for this Peach Cobbler Chia Pudding Recipe is straightforward but essential. Each element contributes distinct flavors and textures: the ripe peaches lend natural sweetness and juiciness, chia seeds bring creaminess and a nutritional boost, while the almond oat crumble adds a satisfyingly crunchy contrast.
- 2 ripe large peaches: Fresh and juicy peaches are the star of the show, providing vibrant sweetness and that irresistible cobbler flavor.
- 2 tbsp maple syrup or brown sugar: Adds a touch of natural sweetness; choose maple syrup for a deep, caramel note or brown sugar for classic warmth.
- 1 tsp vanilla bean paste: Delivers a rich, aromatic depth that elevates the whole dish.
- 1/2 tsp ground cardamom: Adds a unique, slightly citrusy spice that pairs perfectly with peaches.
- Juice and zest of half a lemon: Brightens the flavor and balances the sweetness beautifully.
- 1/2 cup unsweetened plain plant-based yogurt: Provides creaminess and a subtle tang, keeping it dairy-free but decadent.
- 3/4 cup unsweetened soy milk or pea milk: The liquid base that helps the chia seeds expand and creates that creamy pudding texture.
- 1/2 tsp kosher salt: A pinch of salt amplifies all the sweet flavors and rounds out the profile.
- 1/3 cup chia seeds: The heart of the pudding, offering fiber and omega-3s while thickening to luscious perfection.
- 3 tbsp gluten-free rolled oats: Adds whole-grain texture and helps form the crumble topping.
- 3 tbsp almond flour: Gives a nutty, buttery quality to the crumble.
- 3 soft medjool dates: Naturally sweet and sticky, these bind the crumble ingredients together.
- Pinch of kosher salt: Just enough to enhance the crumble’s flavor balance.
How to Make Peach Cobbler Chia Pudding Recipe
Step 1: Cook the Peaches
Start by gently simmering your thinly sliced peaches in a sauté pan over medium-low heat with the brown sugar or maple syrup, vanilla bean paste, lemon zest and juice, cardamom, and a pinch of salt. This slow cooking softens the peaches and lets the juices thicken slightly, concentrating those lush flavors and creating the perfect fruit base that is sweet, warm, and a little tangy.
Step 2: Blend the Peach Mixture with Yogurt and Milk
Once your peaches have cooked down, scoop about a cup of the mixture into a blender along with the plant-based yogurt, your choice of soy or pea milk, and a small sprinkle of salt. Blend everything until smooth and creamy, creating that lovely peach-infused liquid that will combine perfectly with the chia seeds.
Step 3: Combine Chia Seeds and Peach Mixture
Next, pour the blended peach mixture into a resealable container and stir in the chia seeds thoroughly. Let the mixture sit for 10 minutes and then give it a good stir again to prevent any clumping, ensuring every seed has that creamy coating. Cover it and place it in the fridge overnight so the chia seeds can gel into that perfect pudding texture.
Step 4: Prepare the Almond Oat Crumble
While your pudding sets, use a mini food processor to pulse the rolled oats until they become a chunky flour. Add in the almond flour, medjool dates, vanilla bean paste, and a pinch of salt. Pulse the mixture until it forms a fine, crumbly texture that will provide an irresistible crunchy topping for your pudding.
Step 5: Assemble and Enjoy
When you’re ready to serve, scoop the chilled chia pudding into a glass or bowl. Take handfuls of the crumble, pinch them together slightly to form bigger clumps, then generously sprinkle or layer the crumble over the top. This contrast between silky pudding and crumbly topping is pure magic.
How to Serve Peach Cobbler Chia Pudding Recipe
Garnishes
Adding simple garnishes can really boost your Peach Cobbler Chia Pudding Recipe. Consider fresh peach slices, a sprig of mint for color and freshness, or a light dusting of cinnamon to echo the warm spice in the pudding. A drizzle of extra maple syrup or a spoonful of coconut cream can take it to the next level.
Side Dishes
This dish shines as a wholesome breakfast or dessert on its own, but if you want to round out your meal, try pairing it with a light green tea or a smoothie bowl filled with fresh berries for a nutritious balance. Toasted nuts on the side also complement the almond crumble beautifully.
Creative Ways to Present
For a stunning presentation, layer the peach cobbler chia pudding into clear jars or parfait glasses alternating pudding and crumble layers for a beautiful striped effect. You can also serve it in small ramekins topped with edible flowers or crushed pistachios for a lovely pop of color and texture.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from your Peach Cobbler Chia Pudding Recipe, store them in an airtight container in the refrigerator for up to 3 days. The pudding will thicken as it sits, so a quick stir before serving will revive its perfect consistency.
Freezing
Freezing this pudding is not recommended as chia seeds can change texture after being frozen and thawed, and the fresh peach flavor may dull. It’s best enjoyed fresh within a few days for the fullest taste and best texture.
Reheating
This dish is designed to be enjoyed cold or at room temperature, so reheating is unnecessary and could affect the texture negatively. If you prefer a warmer treat, try gently warming your fruit topping separately and spooning it over chilled pudding.
FAQs
Can I use frozen peaches for this recipe?
Yes, you can substitute frozen peaches if fresh are not available. Just be sure to thaw them completely and drain excess liquid before cooking to avoid making the mixture too watery.
Is this pudding vegan and gluten-free?
Absolutely! The Peach Cobbler Chia Pudding Recipe uses plant-based yogurt and milk with gluten-free rolled oats, making it suitable for both vegan and gluten-free diets.
Can I sweeten this pudding with honey instead of maple syrup?
While maple syrup pairs wonderfully with the flavor profile, honey can be used as an alternative if you’re not strictly vegan. Keep in mind honey has a stronger taste, so adjust sweetness to your liking.
How long does it take for the chia pudding to set?
Chia pudding typically needs a minimum of 4 hours to gel, but overnight in the fridge is best to achieve that creamy, spoonable texture.
What can I substitute if I don’t have almond flour?
You can use ground almonds or another nut flour such as hazelnut or cashew flour to keep the crumble nutty and flavorful.
Final Thoughts
This Peach Cobbler Chia Pudding Recipe is such a wonderful way to enjoy the flavors of peach cobbler in a wholesome, nourishing form. Whether you are looking for a fresh breakfast idea, a light dessert, or a healthy snack, this pudding delivers on taste, texture, and nutrition. Give it a try and watch it become one of your new favorite easy, feel-good recipes.
Print
Peach Cobbler Chia Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 10 minutes active, plus overnight chilling
- Yield: 3 servings
- Category: Breakfast, Snack, Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free, Vegan
Description
This Peach Cobbler Chia Pudding combines the fresh, warm flavors of sautéed peaches with creamy chia pudding and a crunchy oat-almond crumble, creating a healthy and delicious breakfast or snack that’s naturally sweetened and gluten-free.
Ingredients
Peach Mixture
- 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
Crumble Topping
- 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
- Cook the Peach Mixture: Heat a sauté pan over medium-low heat and add sliced peaches, brown sugar or maple syrup, vanilla bean paste, lemon zest and juice, ground cardamom, and a pinch of salt. Stir well to combine. Cook for 8-10 minutes, stirring occasionally until the peaches soften and the juices thicken slightly.
- Blend the Pudding Base: Take about one cup of the cooked peach mixture and put it in a blender cup with the plant-based yogurt, soy or pea milk, and 1/2 tsp kosher salt. Blend until smooth and creamy.
- Prepare the Chia Seeds: Pour the blended mixture into a resealable container, then add chia seeds. Stir to combine thoroughly. Allow the mixture to sit for 10 minutes, then stir again to prevent clumping. Cover and refrigerate overnight to let the chia seeds gel.
- Make the Crumble Topping: In a mini food processor, blend the gluten-free oats until a chunky flour forms. Add the almond flour, medjool dates, vanilla bean paste, and a pinch of salt. Pulse until a fine crumbly texture is achieved but still with some chunkiness for texture.
- Assemble and Serve: Spoon the chia pudding into serving glasses or bowls. Pinch the crumble topping together to form bigger clumps and sprinkle generously over the pudding. Enjoy immediately.
Notes
- Adjust the sweetness by using maple syrup or brown sugar according to your preference.
- Use plant-based yogurt and milk options to keep the recipe vegan and dairy-free.
- The overnight chilling step is important to allow the chia seeds to fully absorb liquid and set to pudding consistency.
- For extra crunch, you can toast the crumble topping lightly before serving.
