Description
This Peach Cobbler Chia Pudding is a nutritious and naturally sweetened dessert or breakfast option that combines soft, warm spiced peaches with creamy chia pudding and a crumbly oat-almond topping. Featuring plant-based yogurt, chia seeds, and wholesome ingredients, this recipe offers a delicious, gluten-free, and vegetarian treat that takes just 30 minutes of active preparation plus overnight chilling for a refreshing, comforting dish.
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
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
- Prepare the Peach Compote: In a sauté pan over medium-low heat, combine the peach slices, maple syrup or brown sugar, vanilla bean paste, lemon zest and juice, ground cardamom, and a pinch of kosher salt. Stir well to combine, then cook for 8-10 minutes, stirring occasionally, until the peaches soften and the juices slightly thicken.
- Blend the Peach Yogurt Mixture: Measure about one cup of the cooked peach compote and transfer it to a blender along with the plant-based yogurt, soy or pea milk, and 1/2 tsp kosher salt. Blend until smooth to create a flavorful, creamy base for the chia pudding.
- Make the Chia Pudding: Pour the blended peach and yogurt mixture into a resealable container. Add the chia seeds and stir thoroughly to ensure no clumps remain. Let the mixture sit for 10 minutes, then stir again to redistribute the chia seeds evenly. Cover and refrigerate overnight for the pudding to thicken.
- Prepare the Oat-Almond Crumble: Place the gluten-free rolled oats in a mini food processor and blend on high until you achieve a chunky flour consistency. Add the almond flour, medjool dates, vanilla bean paste, and a generous pinch of kosher salt. Pulse until the mixture forms a fine crumb texture suitable for sprinkling.
- Assemble and Serve: Spoon a portion of the set chia pudding into a serving glass or bowl. Pinch together portions of the oat-almond crumble to form bigger clumps and generously sprinkle it over the pudding. Enjoy your delicious, peach cobbler-inspired chia pudding immediately.
Notes
- You can adjust the sweetness by using maple syrup or brown sugar according to your taste preference.
- Using medjool dates adds natural sweetness and moisture to the crumble; you can substitute with other soft dried fruits if needed.
- For best texture, ensure to stir the chia pudding after the initial 10 minutes to avoid clumps forming.
- This pudding requires refrigeration overnight; plan accordingly for the best results.
- Gluten-free rolled oats are recommended to keep this recipe gluten-free.
- Feel free to substitute plant-based yogurt and milk with dairy if not vegan or dairy-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
