Description
A refreshing and healthy Peach Cobbler Chia Pudding that combines the sweet, spiced flavors of peach cobbler with the nutritious goodness of chia seeds and plant-based ingredients. Perfect for breakfast or a light dessert, this recipe features cooked peaches infused with cardamom and vanilla, blended with creamy plant-based yogurt and milk, and topped with a crunchy almond oat crumble.
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
- Cook the Peach Mixture: 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 kosher salt. Stir well to mix all ingredients. Cook for 8-10 minutes, stirring occasionally, until the peaches soften and their juices thicken slightly, creating a flavorful syrup.
- Blend the Chia Pudding Base: Take about one cup of the cooked peach mixture and place it into a blender cup along with the plant-based yogurt, soy or pea milk, and 1/2 teaspoon kosher salt. Blend the mixture until it reaches a smooth, creamy consistency.
- Prepare and Soak Chia Seeds: Pour the blended peach and yogurt mixture into a resealable container. Add the chia seeds and stir thoroughly to combine, ensuring there are no clumps. Let the mixture sit at room temperature for 10 minutes, then stir again to evenly distribute the chia seeds. Cover and refrigerate overnight to allow the pudding to gel and thicken.
- Make the Almond Oat Crumble: Place the gluten-free rolled oats into a mini food processor and blend on high until they turn into a chunky flour texture. Add almond flour, chopped medjool dates, vanilla bean paste, and a pinch of kosher salt. Pulse the mixture until it forms a fine crumbly texture suitable for topping.
- Assemble and Serve: Spoon the chilled chia pudding into serving glasses or bowls. Pinch the almond oat crumble together with your fingers to form larger clumps and generously sprinkle it over the pudding. Enjoy immediately for a delightful contrast of creamy, fruity, and crunchy textures.
Notes
- You can substitute maple syrup with brown sugar depending on your preference or dietary needs.
- Allowing the chia pudding to refrigerate overnight is essential for the perfect gel-like texture.
- If you prefer a sweeter crumble, add an extra date or a touch of sweetener to the almond oat mixture.
- This recipe is naturally gluten free if using gluten-free oats and suitable plant-based yogurts.
- For a nuttier flavor, toast the oats lightly before processing.
