Peach Cobbler Inspired Chia Pudding

Serves 1
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Directions

  1. 1Add peaches, brown sugar, vanilla, lemon zest, lemon juice, cardamom, and a pinch of salt to a sauté pan over medium-low heat.
  2. 2Add peaches, brown sugar, vanilla, lemon zest, lemon juice, cardamom, and a pinch of salt to a sauté pan over medium-low heat.
  3. 3Add peaches, brown sugar, vanilla, lemon zest, lemon juice, cardamom, and a pinch of salt to a sauté pan over medium-low heat.
  4. 4Stir well to combine the ingredients in the pan.
  5. 5Stir well to combine the ingredients in the pan.
  6. 6Stir well to combine the ingredients in the pan.
  7. 7Cook for about 8-10 minutes, stirring occasionally, until the peaches have softened and the juices have slightly thickened.
  8. 8Cook for about 8-10 minutes, stirring occasionally, until the peaches have softened and the juices have slightly thickened.
  9. 9Cook for about 8-10 minutes, stirring occasionally, until the peaches have softened and the juices have slightly thickened.
  10. 10Add a cup of the cooked peaches to a blender cup with yogurt, milk, and salt.
  11. 11Add a cup of the cooked peaches to a blender cup with yogurt, milk, and salt.
  12. 12Add a cup of the cooked peaches to a blender cup with yogurt, milk, and salt.
  13. 13Blend the peach, yogurt, milk, and salt mixture until smooth.
  14. 14Blend the peach, yogurt, milk, and salt mixture until smooth.
  15. 15Blend the peach, yogurt, milk, and salt mixture until smooth.
  16. 16Pour the blended milk into a resealable container along with the chia seeds.
  17. 17Pour the blended milk into a resealable container along with the chia seeds.
  18. 18Pour the blended milk into a resealable container along with the chia seeds.
  19. 19Stir the chia seed mixture well to combine.
  20. 20Stir the chia seed mixture well to combine.
  21. 21Stir the chia seed mixture well to combine.
  22. 22Let the mixture sit for 10 minutes, then stir again to ensure chia seeds are evenly mixed with no large clumps.
  23. 23Let the mixture sit for 10 minutes, then stir again to ensure chia seeds are evenly mixed with no large clumps.
  24. 24Let the mixture sit for 10 minutes, then stir again to ensure chia seeds are evenly mixed with no large clumps.
  25. 25Cover and place the chia pudding in the fridge overnight to gel.
  26. 26Cover and place the chia pudding in the fridge overnight to gel.
  27. 27Cover and place the chia pudding in the fridge overnight to gel.
  28. 28Add oats to a mini food processor and blend on high to create a chunky flour.
  29. 29Add oats to a mini food processor and blend on high to create a chunky flour.
  30. 30Add oats to a mini food processor and blend on high to create a chunky flour.
  31. 31Add almond flour, dates, vanilla, and a generous pinch of salt to the food processor.
  32. 32Add almond flour, dates, vanilla, and a generous pinch of salt to the food processor.
  33. 33Add almond flour, dates, vanilla, and a generous pinch of salt to the food processor.
  34. 34Pulse the mixture until a fine crumb forms.
  35. 35Pulse the mixture until a fine crumb forms.
  36. 36Pulse the mixture until a fine crumb forms.
  37. 37Use a serving glass or bowl to enjoy a portion of the chia pudding.
  38. 38Use a serving glass or bowl to enjoy a portion of the chia pudding.
  39. 39Use a serving glass or bowl to enjoy a portion of the chia pudding.
  40. 40Pinch the crumble together with your fingers to form bigger clumps, then sprinkle a generous portion on top of the chia pudding.
  41. 41Pinch the crumble together with your fingers to form bigger clumps, then sprinkle a generous portion on top of the chia pudding.
  42. 42Pinch the crumble together with your fingers to form bigger clumps, then sprinkle a generous portion on top of the chia pudding.

Ingredients

  • 2 ripe large peaches, thinly sliced
  • 2 ripe large peaches, thinly sliced
  • 2 ripe large peaches, thinly sliced
  • 2 tbsp maple syrup or brown sugar
  • 2 tbsp maple syrup or brown sugar
  • 2 tbsp maple syrup or brown sugar
  • 1 tsp vanilla bean paste
  • 1 tsp vanilla bean paste
  • 1 tsp vanilla bean paste
  • 0.5 tsp ground cardamom
  • 0.5 tsp ground cardamom
  • 0.5 tsp ground cardamom
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 cup unsweetened plain plant-based yogurt
  • 0.5 cup unsweetened plain plant-based yogurt
  • 0.5 cup unsweetened plain plant-based yogurt
  • 0.75 cup unsweetened soy milk or pea milk
  • 0.75 cup unsweetened soy milk or pea milk
  • 0.75 cup unsweetened soy milk or pea milk
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 0.33 cup chia seeds
  • 0.33 cup chia seeds
  • 0.33 cup chia seeds
  • 3 tbsp gluten-free rolled oats
  • 3 tbsp gluten-free rolled oats
  • 3 tbsp gluten-free rolled oats
  • 3 tbsp almond flour
  • 3 tbsp almond flour
  • 3 tbsp almond flour
  • 0.5 tsp vanilla bean paste
  • 0.5 tsp vanilla bean paste
  • 0.5 tsp vanilla bean paste
  • 3 soft medjool dates
  • 3 soft medjool dates
  • 3 soft medjool dates
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 pinch kosher salt

Equipment

sauté panblender cupresealable containermini food processorserving glass or bowl

Tips

  • If you aren’t used to fiber, take it slow and in smaller amounts.
  • Stay hydrated.
  • Pinch the crumble together with your fingers to form bigger clumps before sprinkling.