Can this be made in advance?

Yes! After making the chia pudding and the crumble, store in separate airtight containers and store in the fridge for up to 4 days. When ready to assemble, just portion out what you plan to enjoy.

How can I add in more protein?

Use a higher protein Greek Style vegan yogurt to help bump up the protein. A good option that works here is Kite Hill’s Greek Style Yogurt. I also recommend using a higher protein milk like soy milk or pea protein milk for an added boost. To drive up the protein more, consider adding a scoop of your favorite vegan protein powder to the mix. For reference, this recipe was made using Silk’s Organic Unsweetened Soy Milk and Silk’s Plain Soy Yogurt, which ends up giving you 10g of protein per serving.

Can I use other fruits outside of peaches?

Of course! Just make sure you are adjusting cooking times based on the fruit you are using. Some fruits may need more time to cook as they will be juicier in consistency. After cooking, you should have about 1 cup of the cooked fruit for blending.

Peach Cobbler Chia Pudding

Description

This peach cobbler chia pudding offers a bright and sweet way to get in your fiber. Made with a caramelized peach milk and topped with a sweet and buttery crumb.

Ingredients

Scale

Chia Pudding

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
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

Cobbler Crumb

3 tbsp gluten-free rolled oats
3 tbsp almond flour
1/2 tsp vanilla bean paste
3 soft medjool dates
Pinch of kosher salt

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Instructions

To a sauté pan over medium low heat, add the peaches, brown sugar, vanilla, lemon zest and juice, cardamom and a pinch of salt. Stir well to combine, then cook for about 8-10 minutes, stirring occasionally until the peaches have softened and the juices have slightly thickened.
Add a cups worth of the cooked peaches to a blender cup with the yogurt, milk and salt. Blend together until smooth.
Pour the milk into a resealable container along with the chia seeds then stir together to combine. Let the mixture sit for 10 minutes, then stir again making sure the chia seeds are evenly mixed with no large clumps. Cover and place in the fridge overnight to gel.
To a mini food processor, add the oats then blend on high to make a chunky flour. Add the almond flour, dates, vanilla, and a generous pinch of salt, then pulse together until a fine crumb forms.
Use a serving glass or bowl to enjoy a portion of the chia pudding. Pinch the crumble together with your fingers to form bigger clumps then sprinkle a generous portion on top and enjoy!

Notes

Avoid large clumps. After initially mixing the chia seeds with the peach milk, let the chia mixture sit for 10 minutes, then give it another good stir to help break up any clumps that form before refrigerating overnight.

Use more peaches when serving. For more peach flavor, serve your pudding with more peaches. Use fresh peaches or enjoy topped with extra cooked peaches if desired.

Adjust the flavors to your liking. You can adjust the sweetness of your chia pudding by using more or less sweetener based on your preference. This will ultimately be based on how sweet your peaches are.

Nutrition

Serving Size: 1
Calories: 331
Fat: 11 g
Fiber: 11 g
Protein: 10 g