If you love the cozy flavors of a classic Southern dessert but want a wholesome, vibrant twist to start your day, this Peach Cobbler Chia Pudding Recipe is about to become your new favorite. Imagine juicy, tender peaches infused with warm vanilla and cardamom, layered with creamy chia pudding, and topped with an irresistible almond oat crumble that adds crunch and depth. This dish not only delights your taste buds but also offers a nourishing breakfast or snack option that feels indulgent without the guilt. I can’t wait to share every step of making this delicious Peach Cobbler Chia Pudding Recipe with you!
Ingredients You’ll Need
Getting ready to make this Peach Cobbler Chia Pudding Recipe is a joy because the ingredients are straightforward yet thoughtfully combined to bring out amazing flavors and textures. Each element plays a special role, from the natural sweetness of ripe peaches to the creamy, wholesome base of plant milk and yogurt, plus the hearty crunch of almond flour and oats.
- 2 ripe large peaches: Choose firm yet juicy peaches for the perfect balance of sweetness and texture.
- 2 tbsp maple syrup or 2 tbsp brown sugar: Provides natural sweetness and helps caramelize the peaches beautifully.
- 1 tsp vanilla bean paste: Adds a rich, aromatic warmth that elevates the entire dish.
- 1/2 tsp ground cardamom: A subtle spice that pairs wonderfully with peaches, giving a gentle floral note.
- Juice and zest of half a lemon: Brings brightness and a fresh tang to balance the sweetness.
- 1/2 cup unsweetened plain plant-based yogurt: Offers creaminess and tang for the pudding base.
- 3/4 cup unsweetened soy milk or pea milk: Keeps the pudding light and dairy-free, perfect for vegan diets.
- 1/2 tsp kosher salt: Enhances all the flavors and counteracts sweetness.
- 1/3 cup chia seeds: The star that thickens the pudding and adds fiber along with a pleasant texture.
- 3 tbsp gluten-free rolled oats: Ground to add a wholesome, rustic crumble topping.
- 3 tbsp almond flour: Adds a nutty, tender crumb to the topping for contrast.
- 3 soft medjool dates: Natural sweeteners binding the crumble together with a caramel-like flavor.
- Pinch of kosher salt: Balances the sweetness in the crumble.
How to Make Peach Cobbler Chia Pudding Recipe
Step 1: Cook the Peaches
Start by warming up a sauté pan over medium-low heat and add your thinly sliced peaches along with your chosen sweetener, vanilla bean paste, lemon zest and juice, ground cardamom, and a pinch of salt. This combination simmers gently for 8 to 10 minutes, softening the peaches and allowing their juices to thicken just slightly. The result is a beautifully fragrant, sweet-tart peach mixture reminiscent of the filling in a classic cobbler.
Step 2: Blend the Pudding Base
Once your peaches have cooked down, scoop about a cup’s worth into a blender together with the plant-based yogurt, soy or pea milk, and salt. Blend these until completely smooth. This creamy mixture will not only add depth to the pudding but also infuse it with the fresh essence of the peach cobbler flavors.
Step 3: Combine and Gel the Pudding
Pour the blended peach mixture into a large container, then stir in your chia seeds. Let it sit and settle for 10 minutes, then stir again to break up any clumps and distribute the seeds evenly. Cover and refrigerate overnight or for at least 6 hours to allow the chia seeds to fully absorb liquid and create that satisfying, pudding-like texture.
Step 4: Prepare the Almond Oat Crumble
While the pudding sets, pulse the gluten-free rolled oats in a mini food processor until you get a chunky flour texture. Add almond flour, soft medjool dates, vanilla bean paste, and a pinch of salt, then pulse a few more times until the mixture forms a fine crumb with bits that will add an inviting crunch atop your pudding.
Step 5: Assemble and Enjoy
When ready to serve, spoon the chilled chia pudding into your favorite bowl or glass. Pinch the crumble topping together with your fingers to create little clumps, then generously sprinkle over the pudding. Each bite offers a delightful contrast of smooth, creamy pudding and crisp, nutty crumble that truly channels the heart of a peach cobbler dessert.
How to Serve Peach Cobbler Chia Pudding Recipe
Garnishes
The beauty of this Peach Cobbler Chia Pudding Recipe is how it invites playful garnishing. Fresh peach slices, a sprinkle of cinnamon, or a few toasted almond slivers add an extra touch of elegance and texture. A drizzle of maple syrup or a dollop of plant-based whipped cream takes it up another notch if you are serving guests.
Side Dishes
Pair this pudding with light and simple sides like a handful of mixed berries, crunchy granola, or even a crisp green salad with citrus dressing for a balanced brunch. The pudding’s rich fruity flavors complement leafy greens, enhancing the overall meal experience.
Creative Ways to Present
For a stunning presentation, layer the chia pudding with peach compote and crumble in clear parfait glasses, creating beautiful strata. You can also serve it in small mason jars for a portable breakfast or snack, or even frozen into popsicles for a cool summer treat inspired by the Peach Cobbler Chia Pudding Recipe.
Make Ahead and Storage
Storing Leftovers
This Peach Cobbler Chia Pudding Recipe keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to maintain freshness and prevent the crumble topping from getting soggy. You can always add fresh crumble or garnish before serving again to restore that crisp texture.
Freezing
While the pudding itself freezes well, the crumble topping does not freeze properly as it loses its delightful crunch. If you want to freeze portions, do so without the crumble and add a fresh batch when ready to eat. Thaw overnight in the refrigerator and stir before serving.
Reheating
Since this pudding is best enjoyed chilled, reheating is not typically necessary. However, if you prefer it warmed, gently heat in a microwave-safe bowl for just 20-30 seconds, then add your crumble topping and enjoy immediately for a comforting twist on the Peach Cobbler Chia Pudding Recipe.
FAQs
Can I use frozen peaches for this recipe?
Absolutely! Frozen peaches work perfectly if fresh ones are out of season. Just thaw and drain excess liquid before cooking to avoid a watery mixture in your pudding.
Is there a substitute for almond flour in the crumble?
You can replace almond flour with finely ground pecans or walnuts for a similar nutty flavor and texture. Just keep the quantity the same for best results.
How long does the chia pudding take to set?
It typically takes at least 6 hours or overnight in the fridge for the chia seeds to fully absorb the liquid and thicken into a creamy pudding-like consistency.
Can I make this Peach Cobbler Chia Pudding Recipe nut-free?
Yes! Swap the almond flour in the crumble for additional gluten-free oats or oat flour, and be sure to check your milk and yogurt choices to keep the recipe nut- and dairy-free.
Is this recipe suitable for a vegan diet?
Indeed, it is. Using plant-based yogurt and milk, along with natural sweeteners like maple syrup and dates, makes this Peach Cobbler Chia Pudding Recipe entirely vegan and delicious for everyone to enjoy.
Final Thoughts
This Peach Cobbler Chia Pudding Recipe is truly a little slice of morning sunshine wrapped up in a bowl. It blends classic dessert flavors with nutritious, wholesome ingredients that leave you feeling satisfied and energized. I hope you adore making and sharing it as much as I do — it’s perfect for any time you crave a comforting yet healthy treat. Give it a try and watch how quickly it becomes a beloved favorite in your kitchen!
Print
Peach Cobbler Chia Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes plus overnight chilling
- Yield: 3 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A wholesome and delicious Peach Cobbler Chia Pudding combining sweet, spiced peaches with creamy chia pudding, topped with a nutty date crumble for a healthy and satisfying breakfast or snack.
Ingredients
Peach Compote
- 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
- 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
Date 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
- Cook the Peach Compote: Heat a sauté pan over medium-low heat and add the sliced peaches, brown sugar (or maple syrup), vanilla bean paste, lemon zest and juice, cardamom, and a pinch of salt. Stir well to combine and cook for 8-10 minutes until the peaches soften and the juices thicken slightly, stirring occasionally.
- Blend the Peach Mixture: Take about one cup of the cooked peaches and transfer to a blender. Add the plant-based yogurt, soy or pea milk, and salt, then blend until smooth to create a creamy peach base.
- Prepare the Chia Pudding: Pour the blended peach mixture and remaining milk into a resealable container, then add the chia seeds. Stir thoroughly to combine and let sit for 10 minutes. Stir again to break up any clumps, cover, and refrigerate overnight to allow the pudding to thicken.
- Make the Date Crumble: In a mini food processor, pulse the rolled oats until they become a coarse, chunky flour. Add the almond flour, medjool dates, vanilla bean paste, and a generous pinch of salt, then pulse until a fine crumb topping forms.
- Assemble and Serve: Spoon the chia pudding into serving glasses or bowls. Pinch the crumble topping into larger clumps with your fingers and sprinkle generously over the pudding. Serve chilled and enjoy your peach cobbler chia pudding.
Notes
- You can substitute brown sugar with maple syrup for a vegan-friendly sweetener.
- Adjust the sweetness of the peach compote and pudding to your taste by varying the amount of sweetener used.
- To speed up chia pudding thickening, you can refrigerate for at least 4 hours, but overnight is best for texture.
- Gluten-free oats and almond flour make this recipe suitable for gluten-sensitive diets.
- Use ripe, sweet peaches for optimal flavor; frozen peaches can be used if fresh are unavailable.
