Peach Chia Pudding with Yogurt and Vanilla

Peach chia pudding is a make-ahead breakfast with a soft, creamy base and fresh fruit on top. Chia seeds need time and even mixing to hydrate; a quick second stir prevents clumps from settling at the bottom. Yogurt gives the pudding body, while vanilla supports the fruit without masking its flavor.

Mix first, then check the texture

Whisk the seeds thoroughly into the yogurt mixture, wait a few minutes, then stir again before refrigerating. If the pudding becomes thicker than you like, loosen it with a splash of milk and mix until smooth. If it seems thin, give it more chill time before adding extra seeds; they continue absorbing liquid as they sit.

Use ripe peaches that smell fragrant and yield slightly to gentle pressure. Dice them just before serving to keep their edges fresh. Very ripe fruit can release juice, so add it on top rather than mixing it into every portion ahead of time. A small handful of toasted nuts or oats adds crunch; keep crunchy toppings separate until the bowl is served.

Breakfast prep that travels

Portion the pudding into covered jars for easy mornings, and refrigerate promptly. Add the peaches and any crunchy garnish in the morning for the best contrast. For another fruit-forward make-ahead breakfast, apple-cinnamon baked oatmeal is easy to portion and reheat.

Vagner Carvalho

Peach Chia Pudding with Yogurt and Vanilla

Peach chia pudding is a make-ahead breakfast with a cool, spoonable texture and fresh fruit on top. Greek yogurt makes the base thicker and adds protein, while chia seeds absorb some of the milk overnight.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Refrigeration 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 2 servings

Course: Breakfast

Cuisine: American

Calories: 255

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup (240 ml) 2% milk
• 1/2 cup (120 g) plain Greek yogurt
• 1/4 cup (40 g) chia seeds
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1 large ripe peach (about 150 g edible flesh), diced
• 1/8 teaspoon ground cinnamon, optional

Equipment

• Mixing bowl, whisk and two lidded serving jars

Method

 

1. Whisk milk, yogurt, maple syrup and vanilla until smooth. Stir in chia seeds thoroughly, scraping the bottom and sides so no dry clusters remain.
2. Let stand for 10 minutes, then whisk again to break up clumps. This brief second stir helps the seeds stay evenly suspended as the mixture thickens.
3. Cover and refrigerate at least 4 hours or overnight, until spoonable. Do not leave the mixture on the counter to set.
4. Stir the cold pudding. If it is thicker than you prefer, add milk 1 tablespoon at a time; additional milk changes the portion and nutrition slightly. If still loose, allow more refrigeration time before adding extra seeds.
5. Divide between two jars or bowls and top with diced peach. Add cinnamon if desired. Cut the fruit close to serving for the best color and texture.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for one jar, including half the peach topping.