Description
This Peach Cobbler Chia Pudding combines the fresh, sweet flavors of sautéed peaches with creamy plant-based yogurt and milk, chia seeds for a nutrient boost, and a crunchy almond oat crumble topping. It’s a wholesome, gluten-free, and dairy-free breakfast or dessert that can be prepared ahead for a convenient and delicious treat.
Ingredients
Scale
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
- Sauté the Peaches: Heat a sauté pan over medium-low heat and 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 and cook for 8-10 minutes, stirring occasionally, until the peaches soften and the juices thicken slightly.
- Blend the Peach Mixture: Scoop about one cup of the cooked peaches into a blender along with the plant-based yogurt, soy or pea milk, and salt. Blend until smooth to create a creamy peach base.
- Prepare the Chia Pudding: In a resealable container, combine the blended peach mixture and chia seeds. Stir well to evenly distribute the seeds. Let sit for 10 minutes, then stir again to break up any clumps. Cover and refrigerate overnight to allow the pudding to gel and thicken.
- Make the Crumble: Place the gluten-free rolled oats in a mini food processor and pulse on high until they form a coarse flour. Add the almond flour, medjool dates, vanilla bean paste, and a generous pinch of salt. Pulse again until a fine crumbly mixture forms, perfect for a crunchy topping.
- Assemble and Serve: Spoon a serving of chilled chia pudding into a glass or bowl. Pinch the crumble mixture with your fingers to form larger clumps and generously sprinkle over the top of the pudding. Enjoy this wholesome, peach-infused chia pudding as a nutritious breakfast or snack.
Notes
- You can substitute brown sugar with maple syrup for a vegan option and to adjust sweetness.
- Use any plant-based yogurt you prefer, but unsweetened plain works best to balance flavors.
- The crumble topping can be stored separately in an airtight container for up to three days for added crunchiness.
- Adjust the lemon zest and juice according to your acidity preference for brightness.
- This recipe is naturally gluten-free and dairy-free when using certified gluten-free oats and plant-based milk.
