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Peach Chia Pudding Recipe

Peach Chia Pudding

iamwinfred
This peach chia pudding recipe is the easiest breakfast you'll make all summer. Stir together a handful of pantry staples the night before, and by morning you have a thick, creamy pudding studded with juicy diced peaches. No stove, no oven, no fuss. Just a jar, a spoon, and a little patience while it chills in the fridge.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 220 kcal

Equipment

  • Large mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Cutting board
  • Paring knife
  • Glass mason jars with lids 4 jars, wide mouth recommended
  • Large airtight container optional alternative to jars
  • Personal size blender optional, for smoother base

Ingredients
  

  • 2 cups whole milk or almond milk, oat milk, or coconut milk (480ml)
  • 1/2 cup chia seeds 80g
  • 3 tablespoons pure maple syrup or honey (45ml)
  • 1 teaspoon vanilla extract 5ml
  • 1/4 teaspoon ground cinnamon optional
  • salt pinch
  • 2 large ripe peaches peeled and diced, divided (about 2 cups or 340g)

Optional Toppings

  • extra peach slices for topping
  • granola for topping
  • plain or vanilla yogurt for topping
  • sliced almonds for topping
  • toasted coconut flakes optional topping
  • extra maple syrup or honey optional drizzle

Instructions
 

  • Wash peaches, peel if desired, remove pits, and dice into bite-sized pieces. Reserve about a third of the diced peaches for topping.
  • In a large mixing bowl, whisk together milk, maple syrup, vanilla, cinnamon (if using), and salt until syrup dissolves. Add chia seeds and whisk vigorously for 1 minute until no clumps remain.
  • Add most of the diced peaches (reserving some for topping) to the chia mixture and stir gently until evenly distributed.
  • Let the mixture rest on the counter for 5 minutes, then whisk again to break up any clumps that may have settled at the bottom.
  • Pour or spoon the mixture evenly into 4 mason jars or a large airtight container. Cover with lids.
  • Refrigerate for at least 4 hours or overnight until thickened to a pudding-like consistency. Stir halfway through chilling if possible.
  • Top each jar with reserved diced peaches, granola, yogurt, sliced almonds, or other desired toppings. Serve chilled straight from the jar.

Notes

  • Use ripe, fragrant peaches for the sweetest flavor. If your peaches are firm, let them ripen on the counter for a day or two.
  • Whisk twice—right after adding chia seeds and again after 5 minutes—to prevent clumpy pudding.
  • Don't skip the 4-hour minimum chill time. Chia seeds need time to fully absorb liquid and thicken properly.
  • Adjust sweetness to taste; very ripe peaches may need less maple syrup than firmer ones.
  • For a smoother, custard-like base, blend half the peaches with the milk before adding chia seeds.
  • Store individual portions in sealed jars in the refrigerator for up to 5 days.
  • Add fresh peach toppings just before serving to prevent them from getting mushy.
  • This recipe is not suitable for freezing, as the texture becomes watery and grainy when thawed.
  • Make it vegan by using plant-based milk and maple syrup instead of honey.
  • For a protein boost, whisk a scoop of vanilla protein powder into the milk before adding chia seeds.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 29gProtein: 7gFat: 9gSaturated Fat: 3.5gPolyunsaturated Fat: 5gMonounsaturated Fat: 2.5gCholesterol: 12mgSodium: 95mgPotassium: 340mgFiber: 9gSugar: 18gVitamin A: 8IUVitamin C: 15mgCalcium: 23mgIron: 10mg
Keyword chia seed pudding, make ahead breakfast, peach chia pudding, summer breakfast
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