Ingredients
Scale
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk (or milk of choice)
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon vanilla extract
- 2 large ripe peaches, diced or sliced
- 1/2 cup Greek yogurt (plain or vanilla)
- 1/4 cup granola for topping
- Optional: fresh mint leaves for garnish
Instructions
- In a medium bowl or mason jar, combine the chia seeds, milk, maple syrup, and vanilla extract. Whisk or stir vigorously for about two minutes to ensure the seeds are well-distributed and not clumping together at the bottom.
- Cover the bowl or jar and place it in the refrigerator. Let it sit for at least 4 hours, or ideally overnight. The chia seeds will absorb the liquid and thicken into a pudding-like consistency. Give it one more stir after the first 30 minutes of chilling if possible.
- Wash the fresh peaches and remove the pits. Dice them into small, bite-sized pieces. If you prefer a smoother texture, you can lightly mash a few of the peach pieces with a fork to create a quick “compote” to layer between the pudding.
- Take two serving glasses or jars. Start by spooning half of the chilled chia pudding into the bottom of each glass. Add a layer of Greek yogurt, followed by a generous layer of the fresh diced peaches.
- Repeat the layers if your glass is tall enough. Just before serving, sprinkle the granola on top to maintain its crunch. Garnish with a fresh mint leaf if you want a professional, cafe-style look.
- Cook Time: 4 hours 10 minutes
- Diet: Gluten-Free, Vegetarian, Vegan-option