Peach Chia Seed Pudding, a simple chia seed pudding recipe topped with fresh peaches and a sprinkle of granola. Great for a make ahead plant-based breakfast or snack!
ByAuthor: Kristina Todini, RDN
Blend peaches: Add pitted and sliced peaches, plant-based milk, maple syrup, and vanilla extract to a medium mixing bowl. Blend with an immersion blender (or place inside a blender) to make a peach liquid.
1 whole peach, 2 cups plant-based milk, 1 tablespoon maple syrup, ½ tablespoon vanilla extract
Make chia pudding: Add chia seeds to the mixing bowl and stir to combine. Let sit 10 minutes, then stir again to mix well. Then cover and place in the refrigerator for at least two hours to let the pudding thicken, ideally overnight.
½ cup chia seeds
Build chia pudding cups: To build the pudding cups, add the chilled and thickened peach chia pudding into small glasses or jars, leaving about 1/2 inch left at the top. Then add sliced peaches and a sprinkle of nuts or seeds.
Optional garnishes: sliced peaches, nuts or seeds
Make ahead: Chia seed pudding is great for meal prep and can be made up to 3 days before eating. Build the entire pudding with toppings, or just make the pudding ahead of time and then top with peaches and nuts or seeds before serving.
Leftovers and storage: Store in airtight containers in the refrigerator for up to 3 days. To freeze, add to airtight containers and freeze up to two month. To thaw, remove from freezer into refrigerator for 24 hours and then enjoy within 2-3 days.
Nutrition notes: Nutrition information is an estimate for all ingredients and using sunflower seeds as a source for the nuts or seeds. This recipe is vegan and gluten free. Serving: 1serving | Calories: 186kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 0.5g | Trans Fat: 0.03g | Sodium: 61mg | Potassium: 160mg | Fiber: 8g | Sugar: 13g | Vitamin A: 258IU | Vitamin C: 0.4mg | Calcium: 312mg | Iron: 3mg