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Peach Cobbler Chia Pudding Recipe

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4.2 from 33 reviews

This Peach Cobbler Chia Pudding is a delightful and wholesome plant-based dessert that combines the sweet, spiced flavors of cooked peaches with creamy chia pudding and a crunchy oat-almond crumble. Perfect for a healthy breakfast or a guilt-free treat, it features a blend of cardamom, vanilla, and lemon zest for a refreshing twist on classic peach cobbler flavors.

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 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

Oat-Almond Crumble

  • 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

  1. Cook the Peach Compote: Heat a sauté pan over medium-low heat and add the thinly sliced peaches, maple syrup or brown sugar, vanilla bean paste, lemon zest and juice, ground cardamom, and a pinch of kosher salt. Stir to combine and cook for 8-10 minutes, stirring occasionally, until the peaches soften and the juices thicken slightly.
  2. Prepare the Peach Yogurt Blend: Take about a cup of the cooked peach mixture and transfer it to a blender. Add the plant-based yogurt, soy or pea milk, and kosher salt. Blend until smooth and creamy.
  3. Make the Chia Pudding: Pour the blended peach yogurt mixture into a resealable container. Stir in the chia seeds thoroughly, then let the mixture sit for 10 minutes to allow the chia seeds to absorb the liquid. Stir again to break up any clumps, then cover and refrigerate overnight to gel properly.
  4. Create the Oat-Almond Crumble: In a mini food processor, pulse the gluten-free rolled oats until they become a chunky flour. Add in the almond flour, medjool dates, vanilla bean paste, and a generous pinch of kosher salt. Pulse until a fine crumbly mixture forms, suitable for sprinkling on top.
  5. Assemble and Serve: Spoon the chilled chia pudding into serving glasses or bowls. Pinch the oat-almond crumble together with your fingers to form clumps, then generously sprinkle on top of the pudding. Serve immediately and enjoy the lovely contrast of creamy, fruity pudding with crunchy crumble.

Notes

  • Adjust the sweetness in the peach compote by using maple syrup or brown sugar according to taste preferences.
  • For best texture, do not skip stirring the chia pudding after 10 minutes before refrigerating.
  • Ensure the dates are soft for easy blending into the crumble; soak them briefly if they are dry.
  • Use gluten-free oats to maintain the recipe gluten-free.
  • This pudding is best enjoyed within 2 days of preparation for optimal freshness.

Find it online: https://recipethrive.com/peach-cobbler-chia-pudding-recipe/