Peach and Blueberry Chia Pudding
This creamy peach and blueberry chia pudding is an easy make-ahead breakfast layered with seasonal jammy fruit. It is packed with fiber and made with Greek yogurt for an extra boost of protein.
Equipment
Ingredients
For the Chia Pudding
- 2 cups milk of choice
- 1/2 cup Greek yogurt plain
- 1/2 cup chia seeds
- 1 teaspoon vanilla extract
For the Peach and Blueberry Jammy Fruit
- 2 medium ripe peaches diced
- 1 cup fresh or frozen blueberries
- 1 tablespoon maple syrup
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cinnamon optional
Optional Toppings
- Chopped almonds or walnuts
- Pumpkin seeds
- Additional fresh peaches or blueberries
Instructions
- Add the milk, Greek yogurt, chia seeds, vanilla extract, and salt to a medium bowl. Whisk until thoroughly combined.
- Let the mixture sit for 5 minutes, then whisk it again to break up any clumps of chia seeds.
- Divide the chia pudding evenly among four jars or meal-prep containers. Cover and refrigerate for at least 4 hours or overnight.
- To make the jammy fruit, add the diced peaches, blueberries, maple syrup, lemon juice, and cinnamon to a small saucepan.
- Cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until the peaches soften and the blueberries begin to burst.
- Gently mash some of the blueberries with the back of a spoon while leaving pieces of peach intact for texture.
- Remove the fruit from the heat and allow it to cool completely. The mixture will continue to thicken as it cools.
- Spoon the cooled peach and blueberry mixture over the chilled chia pudding.
- Add nuts, seeds, or additional fresh fruit immediately before serving.
Notes
- Fresh or frozen blueberries both work well. Frozen blueberries do not need to be thawed first.
- The amount of sweetener needed will depend on the ripeness and sweetness of the fruit.
- Whisking the chia pudding a second time after 5 minutes helps prevent the chia seeds from settling or clumping.
- For a thinner consistency, stir in a splash of milk before serving.
- Allow the jammy fruit to cool completely before adding it to the chia pudding jars.
- Store crunchy toppings separately until serving.
- Refrigerate in covered containers for up to 4 to 5 days.
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