If you’ve been on the hunt for a breakfast recipe with peaches, this peach chia pudding is where it’s at. These gorgeously layered Peach Puddings with Chia Seeds taste like a cross between fruit cobbler and homemade pudding, minus all the hard work!
Featured comment: Even though peeling peaches isn’t that big of a deal, I love that I didn’t absolutely have to for this recipe. Because sometimes you just have a case of the lazyies, you know? This peach pudding isn’t just stunning, it’s also so delicious! I used amaretto instead of almond syrup because Amaretto in your peaches is ALWAYS the right choice. Thanks!” – Amanda
Update: This post was originally published in June 2016. I made small tweaks to the pudding recipe and updates to the article below. Plus, there’s now a recipe video showing you exactly how to make chia seed pudding with fruit at home.
With layers of healthy chia pudding, juicy peaches, and whipped cream, this recipe for peaches and cream pudding is perfect for breakfast. Or, add crushed cookies and rich caramel sauce to make creamy, dreamy peaches and cream dessert! Honestly, you can serve this chia seed pudding with fruit however your heart desires!
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About this peaches pudding
Ever since I made Oats and Chia Seed Pudding with bananas I’ve been on the chia seed pudding train, and it’s showing no signs of slowing. While they’re ALL delicious, I’ve been wanting to give the humble dish an elegant makeover. I’m happy to report this fruity chia seed pudding delivers in style.
My creamy peaches pudding is loaded with gelatinous, protein-packed chia seeds; light, fluffy, honey-spiked whipped cream; silky, luscious, sweet, almond syrup-marinated peaches; crunchy, delectable, crushed amaretti cookies; and smooth, rich caramel sauce.
This beauty is all about the layers. Layers of pure, sweet heaven.
And, just to put this out there, you could also totally refer to this as a peach pudding parfait or a chia pudding fool. The differences between trifles, parfaits, and fools and so small that I consider them all to be close cousins.
Why you’ll love this pudding recipe
TL;DR? This chia breakfast pudding recipe is:
- Quick & Easy. It’ll only take you 20 minutes of active time from start to finish! Plus there’s step-by-step photos and a recipe video to guide you along the way.
- Takes Just 12 Ingredients, most of which I’d bet you already have on hand.
- Meal Prep-Friendly. You have to chill your chia pudding overnight to reach peak deliciousness, but it’s well worth the wait!
- Customizable & Versatile. Whether you serve it as a chia seed breakfast pudding, or lean into the sweet add-ons to turn it into a peach cobbler trifle, this sweet treat is sure to get your tastebuds dancing. Read on below for lots of ideas on how to adjust this easy chia pudding recipe to suit your needs and preferences!
What is chia pudding?
Chia seed pudding is a delightful and nutritious treat that’s gained quite a bit of popularity in recent years. They’re excellent as a healthy breakfast option, a satisfying snack, or a guilt-free dessert. Imagine a creamy, pudding-like dessert with a healthy twist.
Chia seeds are tiny black seeds that come from the Salvia hispanica plant, which is native to Central and South America. These seeds are incredibly versatile and super nutritious, boasting omega-3 fatty acids, fiber, protein, and various vitamins and minerals.
To make any healthy chia pudding recipe, you start by mixing chia seeds with a liquid of your choice, like milk (dairy or plant-based) or fruit juice. As the mixture sits, the chia seeds absorb the liquid and swell up, creating a delectably gelatinous, pudding-like consistency.
What’s a chia seed pudding with fruit?
The best part is that healthy chia pudding recipes are also highly customizable. This chia seed pudding includes peaches. However, you can flavor them with vanilla extract, honey, cocoa powder, cinnamon, or serve your chia seed pudding with other fruits like berries and sliced bananas. You can even experiment with adding nuts, shredded coconut, or a drizzle of maple syrup for added texture and sweetness. What I’m trying to say is, there are endless different chia pudding flavors to play with.
So, whether you’re looking for a wholesome breakfast alternative or a delightful treat, chia seed pudding is definitely worth a try. Give it a go, get creative with your toppings, and enjoy this nutritious and tasty delight!
Ingredients for peach chia pudding
For the chia pudding
- Unsweetened Full-Fat Coconut Milk & Plain Almond Milk – I used a combination of rich, creamy coconut milk to impart a bit of tropical flavor, then thinned it out with lower-calorie almond milk to get the best of both flavor and health.
- Substitutions: You’re welcome to use any plant-based or dairy milk you prefer here!
- Vanilla Bean – For the richest vanilla flavor and the prettiest little flecks, vanilla bean is the way to go.
- Substitutions: You can also use about 1 tablespoon of either vanilla extract, vanilla powder, or vanilla paste, or swap in ½ tablespoon of ground vanilla seeds.
- Honey – I love the lightly floral flavor of honey, especially next to sweet peach nectar.
- Substitutions: Pure Maple Syrup, Agave Syrup, or Brown Rice Syrup are all acceptable substitutes!
- Chia Seeds – Because you can’t have healthy chia seed pudding without chia seeds!
- Substitution: You can also make a pretty darn tasty flax seed pudding by swapping in whole flax seeds here. They also swell up and get gelatinous, so the texture is quite similar!
For the peaches
- Peaches – If you ask me, peaches are summer’s finest fruit. If you don’t like the skin, you can peel the peaches first. Or if you don’t have fresh peaches on hand, you can swap in defrosted frozen peaches or drained canned peaches in juice.
- Substitutions: Feel free to top your chia seeds pudding with fruit of any kind!
- Unsalted Butter – Because butter makes everything better, especially stewed fruit.
- Substitution: Feel free to use ghee, coconut oil, or plant-based butter if you’re dairy-free.
- Light Brown Sugar – Adding a touch of molasses-y sweetness to the buttery peaches takes them into cobbler territory.
- Substitutions: You can also use dark brown sugar, muscovado sugar, jaggery, or piloncillo.
- Cinnamon – For a touch of warmth.
- Substitutions: You’re welcome to experiment with other warming spices like ginger, cardamom, nutmeg, or cloves.
- Almond Syrup – Almond and peaches are a match made in heaven. Make a quick homemade syrup with equal parts sugar and water, then flavor it with almond extract to taste.
- Substitution: If you’re planning on serving this chia fruit peaches pudding as dessert, try swapping in boozy amaretto instead. YUM.
- Heavy Whipping Cream – Of all the chia pudding toppings, fluffy chantilly might be my favorite.
- Substitution: You can also use pre-made frozen whipped topping to make life easier, or swap in coconut cream to make it vegan.
- Vanilla Extract – For flavoring the whipped cream topping.
- Substitutions: You’re welcome to use an equal amount of vanilla paste or vanilla powder, or use half as much ground vanilla bean. Alternatively, lean harder into the almond flavor profile and swap in almond extract instead!
Variations of peach puddings
Oh, there are so many fun variations with this overnight chia pudding recipe! Here are just a few to consider:
- Matcha Madness: Mix 1-2 teaspoons of matcha green tea powder into the pudding mixture for a vibrant color and earthy taste.
- Citrus Zing: Squeeze in the juice and/or add the zest of an orange, lemon, or lime to add a refreshing citrus “twist” (HA!) to the pudding.
- Berry Burst: Instead of peaches, try using a mix of fresh berries like strawberries, raspberries, blueberries, or blackberries. You can toss them with a little sugar or honey and let them macerate before adding them to the pudding.
- Tropical Twist: Use diced mangoes, pineapple chunks, or slices of banana to give your pudding a tropical flair.
- Crunchy Goodness: Sprinkle crushed amaretti cookies or chopped nuts like almonds or walnuts on top of the pudding for an added crunch.
- Sweet Drizzle: Drizzle caramel sauce, chocolate sauce, or fruit purée (like peach, raspberry, or strawberry) over the finished pudding for an extra burst of flavor.
- Vegan/Vegetarian: Substitute the heavy whipping cream with coconut cream or a dairy-free alternative like almond or cashew cream and replace the honey with pure maple syrup or agave nectar to make it vegan-friendly.
Remember, these are just some suggestions, and you can always get creative and mix and match flavors according to your preferences. Don’t be afraid to experiment and have fun with your chia seed pudding creation. Enjoy!
How to make recipe for peach pudding
This peach pudding with chia seeds comes together fairly easily. Here’s how it’s done:
Start the Pudding: In a large jar with a tight fitting lid, add the coconut milk, Almond Milk, vanilla seeds, and honey. Whisk well to combine. Add the chia seeds and whisk again, or seal the jar and shake vigorously to combine the ingredients well. Place the jar in the refrigerator for at least 6 hours, preferably overnight.
Cook the Peaches: In a large skillet over medium heat, melt the butter. Then add in the peaches, sugar, and cinnamon. Cook, stirring occasionally, until the peaches are lightly browned and the sugar is caramelized, about 3-5 minutes. Next, add in the almond syrup and stir to combine. Then, remove from heat and set aside.
Make the Honey Whipped Cream: Add the heavy cream to a large cold mixing bowl. Using a hand held mixer, beat heavy cream on low speed for 2 minutes. Then, gradually increase the speed to medium, and continue to beat for another 2 minutes, or until soft peaks form. Next, addd in the honey and vanilla and continue to beat on medium speed until medium-stiff peaks form, being careful NOT to over beat!
Assemble Peach Puddings: Divide the vanilla chia seed pudding between serving glasses. Next, add a layer of cooked peaches to each glass. Then, drizzle the sauce in the pan all over the peaches pudding. Finish with honey whipped cream, a drizzle of caramel sauce, and a sprinkle of crushed cookies, if using. Serve and enjoy.
Expert tips for the best puddings with peaches
- After combining the chia seeds with the liquid mixture, give it a good stir to distribute the seeds, then let it rest for about 5-10 minutes before stirring again. This resting period allows the chia seeds to start absorbing the liquid and thicken properly. Stirring intermittently during this time will prevent clumping and ensure a uniform texture.
- When using a vanilla bean, make sure to split it lengthwise (hot dog-style) and scrape out the seeds carefully. Save the leftover pod to flavor sugar or salt, or make your own homemade vanilla extract.
- When preparing the peaches, make sure to cook them in the unsalted butter and light brown sugar over medium heat until they caramelize slightly. This will intensify their natural sweetness and add a delicious caramelized flavor to the pudding.
- To make the fluffiest whipped cream, ensure that the heavy whipping cream is chilled, and, if possible, use a chilled bowl for whipping for faster and fluffier results. Also, be careful not to over-whip the cream, as it can turn into butter.
- I used fresh, unpeeled peaches for the amaretto-marinated peaches. You can absolutely peel the peaches, if that’s how you roll. You can also use frozen, defrosted and sliced peaches if you don’t have access to fresh. However, if you can get your hands on some freshly picked, ripe peaches, go for it. Nothing beats the taste of fresh summer peaches!!
- Skip the store-bought whipped cream! Normally a short cut or two is perfectly fine, but since this chia peach pudding recipe is a riff on peaches and cream, I recommend you make your own. It’s incredibly easy, tastes a million times better and the addition of honey really tastes delicious! Plus, the honey whipped cream will keep, stored in an airtight container in the refrigerator for 2-3 days in advance.
- If you can’t find amaretti cookies you can substitute almond macaroons or almond biscotti. Or, if you can’t find either of those, graham crackers or ginger snaps are a good stand-in.
FAQs: chia seeds pudding with fruit
Is chia pudding good for you?
Chia pudding is not only delicious but can also be quite good for you. Chia seeds, the star ingredient of chia pudding, are a nutritional powerhouse that are loaded with beneficial nutrients.
Firstly, chia seeds are an excellent source of both soluble and insoluble fiber. Furthermore, chia seeds are rich in omega-3 fatty acids, and other essential minerals like calcium, magnesium, and phosphorus. These tiny seeds also provide a good amount of protein, making them a great addition to a plant-based diet.
Moreover, chia pudding can be easily customized to fit different dietary needs. Whether you follow a vegan, vegetarian, gluten-free, or dairy-free diet, this breakfast pudding can be adapted to suit your preferences and restrictions.
However, it’s worth noting that while chia pudding CAN be a healthy option, it’ll all depend on the specific ingredients and toppings you use. Since this peach pudding recipe calls for heavy whipping cream and butter, there will be a significant amount of fat. It also has honey, almond syrup (or amaretto), and brown sugar.
To keep things on the healthier side, be choosy with your pudding toppings. Consider using fresh peaches (without the syrup), omitting the whipped cream, and swapping the caramel sauce and cookies for healthier options like granola and toasted nuts.
What is the most basic ratio to make chia pudding breakfast recipes?
The basic ratio of liquid to chia seeds is generally 4:1, so 1 cup of milk to 1/4 cup of chia seeds. That said, it can certainly be adjusted according to taste.
Serving puddings with peaches
I personally like to serve this recipe for peach puddings in brandy glasses for perfectly portioned treats and use a thick layer of each component. Of course, you can also do thinner, repeated layers if that makes you happy.
If you’re looking to serve it for breakfast, consider using small 8oz mason jars to portion it out for easy grab-and-go status. This trifle can also be made in a large bowl or would be so cute served in shot glasses for a classy dessert hors d’oeuvres option!
When serving the pudding to guests or company, consider presenting it in individual glasses or jars for an elegant touch.
If serving this pudding as dessert, top it with the optional honey whipped cream, a scoop of ice cream or whipped Greek yogurt before garnishing with crushed amaretti cookies and a drizzle of caramel sauce.
And if you are looking to make this chia pudding recipe extra fancy, drizzle on plenty of homemade peach purée before serving.
Storing chia fruit pudding
Here are some storage instructions to help you keep your chia pudding fresh and tasty:
- Store this peach pudding recipe in the refrigerator to maintain its freshness and prevent the growth of bacteria.
- Transfer your prepared chia pudding into airtight containers or jars before refrigerating to preserve its texture and prevent any unwanted odors or flavors from seeping in.
- Label and date your jars. This way, you can easily keep track of the chia pudding’s freshness and consume within a reasonable timeframe.
- This peach pudding is best enjoyed within 3-5 days of preparation. As time passes, the chia seeds continue to absorb liquid and may result in a thicker consistency. If you notice any off smells or changes in texture, it’s a good idea to discard it.
- When you’re ready to enjoy your refrigerated chia pudding, give it a good stir before serving. This will help redistribute the ingredients and ensure a smooth and consistent texture.
- If you want to add toppings or garnishes, such as fruits, nuts, or sauces, it’s usually best to add them just before serving the peaches pudding prevent them from becoming soggy in the refrigerator.
Alright, my pudding-tastic friends! Remember, life is too short to skip dessert or miss out on a good laugh. So, keep stirring up delicious creations in the kitchen! I hope your peach pudding is as sweet as your smile and as smooth as your dance moves. Until next time, may your days be filled with healthy treats and laughter that chia-rms the soul!
More delicious peach recipes!
If you love this peach pudding recipe, try these delicious dishes next:
More cold recipes for hot summer days!
How to make the best chia pudding with peaches! 👇
Peaches Pudding with Chia Seeds
- 1 Storage Jars - or more (for making the pudding)
- 1 large skillet (for cooking the peaches)
- OPTIONAL Large Mixing Bowl (for the cream topping)
- OPTIONAL Hand-held mixer (for the cream topping)
- For the Pudding: In a large jar with a tight fitting lid, add the coconut milk, Almond Milk, vanilla seeds, and honey. Whisk well to combine. Add the chia seeds and whisk again, or seal the jar and shake vigorously to combine the ingredients well. Place the jar in the refrigerator for at least 6 hours, preferably overnight.
- Cook the Peaches: Melt the butter in a large skillet over medium heat. Add in the peaches, sugar and cinnamon. Cook, stirring occasionally, until the peaches are lightly browned and the sugar is caramelized, about 3-5 minutes. Add in the almond syrup and stir to combine. Remove from heat and set aside.
- Make the Honey Whipped Cream: Add heavy cream to a large chilled mixing bowl. Using a hand held mixer, beat heavy cream on low speed for 2 minutes. Gradually increase the speed to medium, continuing to beat for another 2 minutes, or until soft peaks form. Add in honey and vanilla. Continue to beat on medium speed until medium-stiff peaks form, being careful NOT to over beat!
- Assemble Peach Puddings: Divide the vanilla chia seed pudding between serving glasses. Add a layer of peaches to each glass and drizzle with the sauce in the pan.
- Garnish and Serve Pudding: Top the chia peach pudding with honey whipped cream. Drizzle with caramel sauce and sprinkle with crushed cookies, if using. Serve and enjoy.
- I used fresh, unpeeled peaches for the marinated peaches. However, you can peel the peaches, if you prefer. You can also use frozen, defrosted and sliced peaches if you don’t have access to fresh. However, if you can get your hands on some freshly picked, ripe peaches, I highly suggest you use them. Nothing beat the taste of fresh!
- Skip the store bought whipped cream! Normally a short cut or two is perfectly fine, but since this trifle is a riff on peaches and cream, I recommend you make your own. It’s incredibly easy, tastes a million times better and the addition of honey really tastes delicious! Plus, the honey whipped cream will keep, stored in an airtight container in the refrigerator for 2-3 days in advance.
- If you can’t find amaretti cookies you can substitute almond macaroons or almond biscotti. If you can’t find either of those, you can substitute graham crackers as a last resort, but you will be missing the amazing almond flavor of amaretti cookies.
- If you want to make boozy peaches and cream pudding, replace the almond syrup with amaretto - SO YUMMY!
- Recipe Yield: 2 large trifles; 4 small trifles
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