Description
A delicious and nutritious Peach Cobbler Chia Pudding that combines the sweetness of sautéed peaches with creamy plant-based yogurt and milk, chia seeds for a gelled texture, and a crunchy almond oat crumble topping. Perfect for a wholesome breakfast or a healthy dessert, this recipe is naturally gluten-free and vegan, offering a delightful balance of flavors and textures.
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
Almond Oat 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
- Sauté the Peaches: In a sauté pan over medium-low heat, combine the sliced peaches, brown sugar or maple syrup, vanilla bean paste, lemon zest and juice, ground cardamom, and a pinch of salt. Stir well to mix all ingredients. Cook the mixture for 8-10 minutes, stirring occasionally, until the peaches soften and the juices thicken slightly.
- Blend the Peach Mixture: Take about one cup of the cooked peach mixture and place it into a blender with the plant-based yogurt, soy or pea milk, and salt. Blend until smooth and creamy to create the pudding base.
- Prepare the Chia Pudding: Pour the blended peach milk mixture into a resealable container. Add the chia seeds and stir thoroughly to combine, ensuring no large clumps remain. Let it sit for 10 minutes, then stir again before covering and refrigerating overnight to allow the chia seeds to swell and gel.
- Make the Almond Oat Crumble: Place the gluten-free rolled oats into a mini food processor and blend on high until they form a chunky flour. Add the almond flour, medjool dates, vanilla bean paste, and pinch of salt. Pulse the mixture until it forms a fine crumbly texture suitable for topping.
- Assemble and Serve: Spoon a serving portion of the chilled chia pudding into a glass or bowl. Pinch the crumble together with your fingers to form larger clumps and sprinkle generously on top of the pudding. Serve immediately and enjoy the contrast of creamy pudding with crunchy crumble.
Notes
- You can substitute maple syrup for brown sugar in the peach sauté for a different sweetness profile.
- Using fresh ripe peaches is recommended for the best flavor and texture.
- The pudding needs to chill overnight to properly set due to the chia seeds.
- For a nut-free option, substitute almond flour with oat flour or a seed-based flour.
- The crumble can be stored separately in an airtight container for up to 3 days to maintain its crunch.
