Description
This Peach Cobbler Chia Pudding is a wholesome and delicious breakfast or snack option that combines the sweet, spiced flavor of sautéed peaches with creamy plant-based yogurt and chia seeds. Enhanced with warm cardamom and a crumbly almond-oat topping reminiscent of classic cobbler, this recipe is dairy-free, gluten-free, and packed with nourishing ingredients. It’s easy to prepare ahead and enjoy chilled, making it perfect for a nutritious start to your day or a refreshing treat.
Ingredients
Scale
Peach Mixture
- 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
- Sauté the Peaches: Heat a sauté pan over medium-low heat and add thinly sliced peaches, brown sugar or maple syrup, vanilla bean paste, lemon zest and juice, ground cardamom, and a pinch of salt. Stir to combine and cook for 8-10 minutes until the peaches soften and juices slightly thicken, stirring occasionally to prevent sticking.
- Blend the Peach Mixture: Scoop about one cup of the cooked peaches into a blender cup. Add the unsweetened plant-based yogurt, soy or pea milk, and kosher salt. Blend until smooth to create a creamy peach base for the pudding.
- Prepare Chia Pudding: Pour the blended peach milk mixture into a resealable container, add the chia seeds, and stir to combine thoroughly. Let the mixture sit for 10 minutes, stirring once more to break up clumps, then cover and refrigerate overnight to allow the chia seeds to gel and absorb the liquids.
- Make the Crumble Topping: Place gluten-free rolled oats in a mini food processor and blend on high speed to form a chunky flour. Add almond flour, soft medjool dates, vanilla bean paste, and a generous pinch of kosher salt. Pulse together until a fine crumbly texture forms, suitable for topping.
- Assemble and Serve: Spoon a portion of the chilled chia pudding into serving glasses or bowls. Pinch portions of the crumble together to form bigger clumps and generously sprinkle over the pudding. Enjoy this peach cobbler-inspired chia pudding as a nutritious and flavorful meal or snack.
Notes
- Adjust sweetness by substituting maple syrup for brown sugar or to taste.
- Using ripe peaches is essential to maximize natural sweetness and flavor.
- Plant-based yogurt and milk make this recipe dairy-free and vegan-friendly.
- Soaking chia seeds overnight ensures proper gel formation and pudding consistency.
- For a nut-free version, substitute almond flour with oat flour or other preferred flour.
- The crumble topping adds texture contrast and mimics traditional cobbler topping flavors.
