When fresh peaches are in season, one of my favorite ways to use them is by making Peach Chia Pudding! It is a perfect option to meal prep for a quick breakfast or healthy snack with nearly 10 grams of fiber and 12 grams of protein. The secret to making it super creamy is to blend the peaches with Greek yogurt or skyr and milk before pouring it over the chia seeds. It seriously tastes like peaches & cream! I hope you enjoy it as much as I do. 😊
As a dietitian, I get asked a lot of questions about fiber and requests for new recipes to incorporate more of it. One of my suggestions is always to start the day with a healthy breakfast that provides fiber and protein like this Peach Chia Pudding. It's an easy way to keep you going on busy mornings, and quick to prep in advance in around 5 minutes.
More Chia Pudding Recipes
- Vanilla Cinnamon Chia Pudding
- Coffee Chia Pudding with yogurt
- Blueberry Chia Pudding with Yogurt
- Pumpkin Pie Chia Pudding
- Apple Cinnamon Chia Pudding with Dates
- Strawberries and Cream Chia Pudding
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Key Ingredient Notes and Substitution Ideas
This Peach Chia Seed Pudding recipe is made with simple ingredients. Below are some ingredients notes. Check the recipe card at the bottom for measurements.
- Chia Seeds - chia seed is the main ingredient. Chia seeds are nutritional powerhouses that provide a good dose of fiber, healthy fats, and plant-protein. And when soaked like in this easy chia pudding, they absorb the liquid and have a gel-like texture.
- Juicy Peaches - I suggest to use a fresh peach during peach season if possible and ripe peaches work best to add natural sweetness. If not, you can substitute with frozen peach slices for the peach flavor.
- Skyr or Greek Yogurt- for an extra protein boost and to make it especially creamy. Greek yogurt or skyr (Icelandic yogurt) both add protein and probiotics to help support gut health. Use peach skyr for extra sweetness or plain for less sugar. If the texture of it bothers you, use regular yogurt or vegan yogurt like coconut yogurt.
- Milk - I prefer to use almond milk for the base recipe for chia pudding because it gives it a creamy consistency. Other options are regular milk or a different non-dairy milk like oat milk, soy milk, cashew milk, or coconut milk.
- Vanilla Extract - to add a creamier vanilla burst of flavor.
- Pure Maple Syrup - I personally love using a drizzle of maple syrup to sweeten chia pudding. You could also use honey, agave nectar, date syrup, or your liquid sweetener of choice.
- Cinnamon - this is optional, but a pinch of cinnamon helps to add more flavor.
How to Make Peach Chia Pudding (Step-By-Step Instructions)
Below are some photos showing the instructions for making peaches and cream chia pudding that I hope you find helpful! The full recipe can be found in the recipe card at the bottom of this post.
- Step 1: Remove the pit from the peach and give it a rough chop. Add the peach, yogurt or skyr, milk, maple syrup, vanilla, and cinnamon to a high speed blender or food processor. Blend until smoothie, about 60 seconds to make a peach milk.
- Step 2: Add the chia seeds to a medium bowl with a lid. Pour the mixture over the chia seeds and give it a really good stir with a whisk. Let the mixture rest 10-15 minutes at room temperature and give it another good stir. This helps prevent the chia seeds from clumping. Refrigerate for at least 4 hours.
Hint: It will thicken up quite a bit in the fridge and I prefer my chia pudding quite thick personally! If you prefer it thinner, wait to add another splash of milk after the 4 hours if needed.
Dietitian Tip
Chia Seeds have been shown to support a healthy gut and play a part in the prevention of chronic illnesses including heart disease, type 2 diabetes, and cancer. They can also help with weight loss and weight management! Read more about the health benefits of chia seeds here.
Variations for Peach Chia Pudding
There are endless ways to customize this recipe. Below are some ideas for variations and toppings.
- Fresh Fruits - top it with different fruit like fresh berries or banana slices. Chopped medjool dates or fresh mint would work too!
- Nuts - add chopped pistachios or sliced almonds for a little crunch.
- Peanut Butter - add a drizzle of nut butter - peanut butter, almond butter, or cashew butter.
- High Protein - add a scoop of protein powder for more protein.
- Double Cinnamon Vanilla - replace peach skyr or yogurt with vanilla and add extra cinnamon!
- Peach Cobbler Chia Pudding - add crushed honey graham crackers on top to give it a cobbler like flavor. Serve it with a scoop of ice cream if you're a fan of peach desserts.
Equipment
You'll need a blender for this recipe. I have a Ninja Blender and a Beast Blender and love them both.
Storage for Peach Chia Pudding
- Refrigerator - store this chia pudding recipe in the fridge in an airtight container for up to 4-5 days.
- Freezer - you can store chia pudding the freezer. Store in a freezer-safe container for up to 2 months. To thaw, put it in the refrigerator for 6-8 hours or overnight.
- If you want to store it in individual serving containers, here are some options: Mason Jars with Bamboo Lids, Wide Mouth Mason Jar
Expert Tips
- Be sure to use fresh chia seeds! If chia seeds are expired or older, they won't absorb liquid as effectively and become as gel-like.
- Don't skip the double stir. After whisking in the chia seeds, let it sit about 10-15 minutes at room temperature and whisk it very well again before refrigerating.
- Patience is key! Give it at least 4 hours in the fridge for the chia seeds to plump up to their full potential.
- If you're using a larger peach, it will have more juice that gets blended with the milk and yogurt. If this is the case, you'll need to add more chia seeds to thicken it. I suggest adding 1 tablespoon of additional chia seeds at a time until it gets to the thickness you prefer.
- If it's too thick after it sets, add more milk to thin it out to the consistency you like.ke.
FAQ
While healthy means something different to everyone, this is a nutrient-rich recipes. The chia seeds provide dietary fiber, plant-protein, antioxidants, healthy fatty acids, and several vitamins and minerals. The Skyr or Greek yogurt adds more protein and calcium. This recipe is sweetened with maple syrup, cinnamon and vanilla extract. Peaches provide fiber, antioxidants, and vitamin C. If you prefer to cut the sugar even more, skip the maple syrup!
Chia seeds are commonly found in the health foods/organic section of the grocery store. Sometimes they are found in the baking aisle. Often you can also find them in the bulk section.
To avoid this problem, be sure to stir it VERY well when you add the chia seeds and let it sit for at least 4 hours in the fridge! It will continue to thicken as it sits.
To avoid the chia seeds from clumping, don't skip the step where you wait about 15 minutes after adding the chia seeds and stir very well again. I've found this to make a big difference in the end product.
Related
Looking for other dietitian recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Peach Chia Pudding:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Peach Chia Pudding with Yogurt and Vanilla, Healthy
Equipment
- 1 blender (or food processor)
Ingredients
- ¼ cup chia seeds
- 1 medium peach
- ⅓ cup almond milk (or milk of choice)
- ½ cup peach skyr (or Greek yogurt)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Remove the pit from the peach and give it a rough chop. Add the peach, yogurt or skyr, milk, maple syrup, vanilla, and cinnamon to a high speed blender or food processor. Blend until smoothie, about 60 seconds to make a peach milk.
- Add the chia seeds to a medium bowl with a lid. Pour the mixture over the chia seeds and give it a really good stir with a whisk. Let the mixture rest 10-15 minutes at room temperature and give it another good stir. This helps prevent the chia seeds from clumping. Refrigerate for at least 4 hours.
- Hint: It will thicken up quite a bit in the fridge and I prefer my chia pudding quite thick personally! If you prefer it thinner, wait to add another splash of milk after the 4 hours if needed.
Notes
- Be sure to use fresh chia seeds! If chia seeds are expired or older, they won't absorb liquid as effectively and become as gel-like.
- Don't skip the double stir. After whisking in the chia seeds, let it sit about 10-15 minutes at room temperature and whisk it very well again before refrigerating.
- Patience is key! Give it at least 4 hours in the fridge for the chia seeds to plump up to their full potential.
- If you're using a larger peach, it will have more juice that gets blended with the milk and yogurt. If this is the case, you'll need to add more chia seeds to thicken it. I suggest adding 1 tablespoon of additional chia seeds at a time until it gets to the thickness you prefer.
- If it's too thick after it sets, add more milk to thin it out to the consistency you like.
- Refrigerator - store this chia pudding recipe in the fridge in an airtight container for up to 4-5 days.
- Freezer - you can store chia pudding the freezer. Store in a freezer-safe container for up to 2 months. To thaw, put it in the refrigerator for 6-8 hours or overnight.
- If you want to store it in individual serving containers, here are some options: Mason Jars with Bamboo Lids, Wide Mouth Mason Jar
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