Peach Chia Pudding
This peach chia pudding recipe is thick, creamy, and naturally sweet from fresh peaches. It takes only five minutes of hands-on prep and is the perfect make-ahead breakfast or healthy dessert.
Equipment
- Mason jars or glass containers with lids - 16 oz size works great for 1-2 servings each
- Mixing bowl - for combining the chia base
- Whisk or fork - for stirring the chia mixture
- Measuring spoons
- Liquid measuring cup
- Sharp paring knife - for slicing peaches
- Cutting board
- Blender (optional) - for making a smooth peach puree layer
Ingredients
- 3 tablespoons chia seeds - 30g, white or black
- 1 cup unsweetened almond milk - 240ml, or any milk of your choice (oat, coconut, whole dairy milk)
- 1 tablespoon pure maple syrup - 15ml, or honey, agave, or your preferred sweetener
- 0.5 teaspoon pure vanilla extract
- 1 pinch ground cinnamon - optional but recommended
For the Peach Layer
- 2 medium ripe peaches - about 1 1/2 cups or 230g, diced or sliced
- 1 teaspoon fresh lemon juice - helps brighten the peach flavor and prevent browning
For Extra Creaminess
- 0.25 cup plain Greek yogurt - 60g, optional, for extra creaminess and protein
For Serving
- granola - for crunch
- extra sliced peaches
- honey - or additional maple syrup, for drizzling
- fresh mint - for garnish
Instructions
- Wash peaches thoroughly. If peeling, score an X on the bottom, boil for 30-45 seconds, then transfer to ice water and slip off skins. Halve, pit, and dice into bite-sized pieces.
- Toss diced peaches with 1 teaspoon lemon juice to prevent browning and brighten flavor. Set aside half for topping; blend the other half until smooth for a puree layer if desired.
- In a mixing bowl or jars, combine chia seeds, milk, maple syrup, vanilla, cinnamon, and yogurt if using. Whisk vigorously to distribute seeds evenly.
- Let mixture sit at room temperature for 5 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 2 hours, but preferably overnight.
- After setting, stir the pudding. If too thick, add a splash of milk. If too thin, let it set longer. Assemble with peach puree, chia pudding, and fresh peach slices.
- Top with granola, a drizzle of honey, fresh mint, or other desired toppings. Serve immediately or refrigerate for up to 30 minutes before serving.
Notes
- Double-stir method: Always stir the chia mixture twice—once immediately after mixing and again after 5 minutes. This is the single most important tip for lump-free pudding.
- Ripe peaches: Use fully ripe peaches for the best sweetness and flavor. If your peaches aren't ripe, let them sit on the counter for a day or two before using.
- Adjust consistency: For a thicker pudding, use 4 tablespoons (40g) of chia seeds per cup of milk. For a looser consistency, use 2 tablespoons (20g).
- Warm topping option: Quickly sauté peach slices with a teaspoon of brown sugar and a pinch of cinnamon for a warm topping that contrasts beautifully with the cold pudding.
- Sweetness adjustment: Taste before serving. If the pudding seems bland, stir in another small drizzle of maple syrup or a pinch of sea salt to enhance the flavors.
- Storage: Store assembled or unassembled chia pudding in airtight jars in the refrigerator for up to 5 days. Keep toppings separate and add just before serving.
- Freezing: Chia pudding can be frozen for up to 1 month in individual portions. Thaw overnight in the refrigerator; texture will be slightly softer after thawing.
- Fruit swaps: This recipe works with any seasonal fruit. Try mango, raspberries, or strawberries in place of or alongside the peaches.
- Canned peaches: When fresh peaches aren't in season, canned peaches in 100% juice (not heavy syrup) work perfectly. Drain them well before using.
- Milk choices: For the richest, creamiest result, use full-fat coconut milk or oat milk. Barista-style oat milk is especially creamy.