Peach Melba Chia-Seed Pudding
This Peach Melba Chia-Seed Pudding is a fresh, fruity, and nourishing treat with luscious peaches, tart raspberries, and creamy chia pudding. Perfect for breakfast or dessert!
Servings: 4 servings
Ingredients
- 1 cup almond milk unsweetened for a lighter option or sweetened for extra flavor
- 1/4 cup chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh peaches diced
- 1/2 cup raspberries
- mint leaves for garnish
Instructions
- Start by pouring 1 cup of almond milk into a medium bowl or a large jar. Add the 1/4 cup of chia seeds, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract. Whisk everything together vigorously to prevent the chia seeds from clumping.
- Cover the bowl or jar and place it in the refrigerator for at least 4 hours, preferably overnight. Stir after 30 minutes if clumps form.
- Dice 1 cup of fresh peaches and rinse 1/2 cup of raspberries gently, then pat them dry.
- Spoon half of the chia pudding into serving glasses or bowls. Layer half of the diced peaches and raspberries on top. Repeat layers with remaining pudding and fruit.
- Garnish with fresh mint leaves and serve immediately or keep chilled until ready to enjoy.
Equipment
- Medium Bowl
- Large jar
- Whisk
Notes
- Stir the chia seeds well initially to avoid clumping for a smooth pudding texture.
- Use ripe peaches for the best flavor and sweetness in your pudding.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; stir before serving.
- Try swapping almond milk with other plant-based milks like coconut or oat for flavor variations.
- Add toasted nuts or spices like cinnamon for extra texture and flavor twists.