Description
A delicious and nutritious Peach Cobbler Chia Pudding that combines the natural sweetness of ripe peaches with creamy plant-based yogurt and milk, enriched with chia seeds for a satisfying texture. This easy no-bake recipe features a spiced peach compote, a smooth chia pudding base, and a crunchy oat-almond crumble topping, perfect for a healthy breakfast or dessert.
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 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
- Prepare the Peach Compote: In a sauté pan over medium-low heat, combine the thinly sliced peaches, maple syrup or brown sugar, 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 slightly thicken into a compote.
- Blend the Chia Pudding Base: Transfer about one cup of the cooked peach compote to a blender along with the plant-based yogurt, soy or pea milk, and 1/2 tsp kosher salt. Blend until the mixture is smooth and creamy.
- Soak the Chia Seeds: Pour the blended liquid into a resealable container, add the chia seeds, and stir thoroughly to distribute the seeds evenly without clumps. Let the mixture rest for 10 minutes, stir again, then cover and refrigerate overnight to allow the pudding to gel and thicken.
- Make the Crumble Topping: Place the gluten-free rolled oats in a mini food processor and pulse on high until a chunky flour forms. Add the almond flour, soft medjool dates, vanilla bean paste, and a pinch of kosher salt. Pulse until the mixture forms a fine crumb with some larger clumps to create texture.
- Assemble and Serve: Spoon a portion of the chilled chia pudding into serving glasses or bowls. Pinch the crumble topping with your fingers to create bigger clumps and generously sprinkle it over the pudding. Enjoy immediately for a refreshing, textured delight.
Notes
- You can substitute maple syrup with brown sugar or honey if not strictly vegan.
- The peach compote can be made ahead and refrigerated for up to 2 days.
- The chia pudding requires overnight chilling for best texture; however, a minimum of 4 hours can also work in a pinch.
- Medjool dates add natural sweetness and chewiness; if unavailable, soaked raisins or dried apricots can be used.
- Ensure to stir the chia pudding after 10 minutes of soaking to prevent clumping of seeds.
- This recipe is naturally gluten-free if using certified gluten-free oats and almond flour.
