Peach Chia Pudding with Yogurt and Vanilla, Healthy
This Peach Chia Pudding 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!
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
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.
- 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
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 serving (makes 2 servings)Calories: 245kcalCarbohydrates: 30gProtein: 12gFat: 9gPolyunsaturated Fat: 6gFiber: 9gSugar: 19g
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