Description
A delightful Peach Cobbler Chia Pudding recipe combining the natural sweetness of ripe peaches with creamy plant-based yogurt, chia seeds, and a crunchy almond-oat crumble topping for a healthy, flavorful breakfast or snack.
Ingredients
Scale
Peach Compote
- 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
- 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
Crumb 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 Compote: In a sauté pan over medium low heat, add the 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 about 8-10 minutes, stirring occasionally, until the peaches soften and the juices thicken slightly.
- Blend Peach Mixture: Take about one cup of the cooked peaches and place them in a blender with the plant-based yogurt, soy or pea milk, and salt. Blend until smooth to create a creamy peach base.
- Prepare Chia Pudding: Pour the blended peach-milk mixture into a resealable container, then stir in the chia seeds. Let the mixture sit for 10 minutes, then stir again to break up any clumps. Cover and refrigerate overnight to allow it to gel and thicken.
- Make the Crumble Topping: In a mini food processor, pulse the gluten-free oats on high to create a coarse flour. Add almond flour, medjool dates, vanilla bean paste, and a generous pinch of salt. Pulse until a fine crumbly mixture forms.
- Assemble and Serve: Spoon the set chia pudding into serving glasses or bowls. Pinch the crumble topping to form larger clumps and sprinkle generously on top. Enjoy immediately for a fresh, textured dessert or breakfast.
Notes
- You can substitute the soy or pea milk with any other plant-based milk like almond or oat milk if preferred.
- Adjust the sweetness by varying the amount of maple syrup or brown sugar according to taste.
- For a nuttier flavor, toast the almond flour and oats lightly before processing.
- Leftover peach compote can be stored in the fridge for up to 3 days and used in smoothies or as a topping for oatmeal.
- This pudding tastes best after chilling overnight but can be enjoyed after at least 4 hours for a softer texture.
