Ingredients
Chia Pudding
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
Peach Cobbler Topping
- 1 1/2 cups fresh or frozen peaches, diced
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
- 1 tablespoon water (if using cornstarch)
Instructions
- Prepare the chia pudding: In a mixing bowl or jar, combine chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to ensure chia seeds are evenly distributed and not clumping. Cover and refrigerate for at least 4 hours or preferably overnight, allowing the mixture to thicken into a creamy pudding.
- Make the peach compote: In a small saucepan over medium heat, combine diced peaches, maple syrup, cinnamon, nutmeg, and lemon juice. Cook gently for about 5-7 minutes until peaches soften and release their juices. If desired, mix cornstarch with water to create a slurry and stir into the peaches to thicken the compote slightly. Cook for another 1-2 minutes, then remove from heat and let cool slightly.
- Assemble the pudding: Once the chia pudding has set and the peach compote is cooled slightly, layer the chia pudding into serving glasses or bowls. Top generously with the warm peach compote.
- Serve and enjoy: Serve immediately for a warm-cold contrast or refrigerate for another hour and enjoy chilled. Garnish with additional cinnamon or fresh peach slices if desired.
Notes
- Use fresh peaches in season or high-quality frozen peaches for best flavor.
- Maple syrup can be substituted with honey or agave for different sweetness options.
- To make the pudding vegan, ensure the sweetener used is plant-based.
- Cornstarch is optional and used only if a thicker topping is preferred.
- Chia pudding can be made up to 2 days in advance for convenience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
