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peach chia pudding ready to serve
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.
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Prep Time 20 minutes
Refrigeration 4 hours
Total Time 4 hours 20 minutes
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.