Peach Chia Pudding
A creamy, make-ahead peach chia pudding with a thick spoonable set, juicy ripe peaches, and a vanilla maple base that comes together in 10 minutes.
Equipment
- Wide-mouth mason jars - one per serving, or lidded containers
- Glass mixing bowl - optional, if combining everything before dividing
- Mini whisk - for breaking up chia clumps
- Measuring spoons - for chia and maple syrup
- Silicone spatula - for scraping down sides and layering
- Paring knife - for the peaches
Ingredients
For the Chia Base
- 6 tablespoons chia seeds - 60 g
- 2 cups unsweetened almond milk - 480 ml, or any dairy or plant milk you like
- 3 tablespoons pure maple syrup - 45 ml, or honey, for the base
- 1 teaspoon pure vanilla extract
- 1 pinch fine sea salt - about 1/8 teaspoon
For the Peaches and Topping
- 2 large ripe peaches - about 2 cups / 300 g diced, half lightly mashed and half reserved for topping
- 1 teaspoon maple syrup - 5 ml, or honey, for the peach layer (optional)
- 1/2 cup plain Greek yogurt - 120 g, for layering (optional)
- 1/4 teaspoon ground cinnamon - optional
- 2 tablespoons granola or sliced almonds - for crunch (optional)
Instructions
- Pour the milk into a mixing bowl or divide between jars. Whisk in the maple syrup, vanilla, salt, and optional cinnamon until the syrup dissolves.
- Add the chia seeds and whisk hard for 20 to 30 seconds, making sure no dry seeds are stuck to the bottom.
- Let the mixture sit at room temperature for 5 to 10 minutes, then whisk a second time, scraping the bottom and sides to break up clumped seeds. Do not skip this second stir.
- Cover the bowl or seal the jars and refrigerate for at least 2 hours, or overnight for the best texture, until thick enough to hold a spoon upright.
- Wash, pit, and dice the peaches into small, even pieces. Lightly mash half of them with a fork and stir in the optional maple syrup to draw out the juice.
- Give the set pudding a final stir. If using Greek yogurt, spoon about 2 tablespoons into the bottom of each jar, then layer chia pudding, mashed peaches, and more pudding.
- Top each serving with the reserved diced peaches and a sprinkle of granola or sliced almonds. Add a drizzle of maple syrup if desired and serve cold.
Notes
- Stir twice, always. The second stir after 5 to 10 minutes is what separates smooth pudding from a clumpy, watery one.
- Keep the milk cold. Whisking chia into cold milk gives a smoother, more even set; warming the milk can make it gluey.
- Use a 3:1 ratio as your anchor. Three tablespoons of chia to 1 cup of milk is the reliable starting point for a thick, spoonable pudding.
- Taste before chilling. Sweetness depends on how ripe your peaches are, so adjust the maple syrup in the base before it sets.
- Dice peaches over the jar. Cutting the fruit directly above the container lets the juice run into the pudding instead of onto the board.
- Add crunchy toppings last. Granola and nuts go soft if they sit in the pudding, so add them right before eating.
- Storage: The plain chia base keeps in airtight jars in the fridge for up to 4 to 5 days. Add fresh peaches just before eating for the best texture.
- Freezing: Freezing is not recommended once fresh peaches are added. Freeze the plain chia base in portions instead, then thaw overnight and add fresh fruit.
- Make it your own: Try a peaches and cream version by folding Greek yogurt into the base, or a peach cobbler style with cinnamon, nutmeg, and granola.
- Seasonal swap: Thawed frozen peaches or canned peaches packed in juice work well year-round. Drain and pat dry before dicing.
Nutrition
Serving: 1ServingCalories: 195kcalCarbohydrates: 27gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 110mgFiber: 9gSugar: 15gCalcium: 18mg
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