Description
This Peach Cobbler Chia Pudding is a delightful, wholesome breakfast or snack option featuring warm spiced peaches combined with creamy chia pudding and a nutty, date-sweetened oat almond crumble. The recipe blends fresh fruit, plant-based yogurt and milk, chia seeds, and gluten-free oats to create a nourishing and naturally sweetened dish that sets overnight for a perfect grab-and-go treat.
Ingredients
Scale
Peach Topping
- 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
Oat Almond Crumble
- 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 peaches: In a sauté pan over medium-low heat, combine the thinly sliced peaches with brown sugar or maple syrup, vanilla bean paste, lemon zest and juice, ground cardamom, and a pinch of kosher salt. Stir well to combine and cook for 8 to 10 minutes, stirring occasionally, until the peaches soften and their juices slightly thicken.
- Prepare the peach blend: Take about one cup of the cooked peaches and place them into a blender along with the plant-based yogurt, unsweetened soy or pea milk, and kosher salt. Blend until smooth to create a creamy peach milk mixture.
- Make the chia pudding: Pour the peach milk mixture into a resealable container, then add the chia seeds. Stir thoroughly to ensure chia seeds are evenly dispersed. Let the mixture sit for 10 minutes, then stir again to break up any clumps. Cover and refrigerate overnight to allow the pudding to gel.
- Prepare the oat almond crumble: Place the gluten-free rolled oats into a mini food processor and blend on high until a coarse flour forms. Add the almond flour, medjool dates, vanilla bean paste, and a generous pinch of kosher salt. Pulse until the ingredients combine into a fine, crumbly texture.
- Assemble and serve: Scoop a serving of chia pudding into a glass or bowl. Pinch the oat almond crumble together with your fingers to make larger clumps, then sprinkle generously over the pudding. Enjoy immediately.
Notes
- Use ripe peaches for the best natural sweetness and flavor.
- The maple syrup or brown sugar can be adjusted or omitted depending on your preferred sweetness.
- This recipe is gluten-free by using certified gluten-free oats and almond flour.
- Letting the chia seeds gel overnight ensures the pudding reaches optimal thickness and texture.
- You can substitute soy or pea milk with any preferred unsweetened plant-based milk.
