This is the kind of breakfast that makes you feel like you’ve got your life together—even if you totally don’t. 😅 Peach Almond Chia Pudding is creamy, naturally sweet, and super easy to prep the night before. You mix it, let it sit, and wake up to a cold, satisfying breakfast that feels like a treat.
💛 Why I Love This Recipe
I started making this when I was trying to eat a little better but still wanted something that felt cozy and filling. It’s now a go-to for busy mornings or a quick snack in the afternoon.
- It’s make-ahead magic – Mix it the night before, and it’s ready when you are
- Naturally sweet and light – Peaches give it all the summer vibes
- So creamy and satisfying – Chia seeds + almond milk = pudding texture
- Healthy without feeling like a “health” food
- Easy to customize – Add whatever fruit or nuts you have on hand
🍽 Makes: 2 servings
Prep Time: 5 minutes
Chill Time: 4+ hours (overnight is best)
Total Time: 5 minutes prep + chill
🧾 What You’ll Need
- 1 cup unsweetened almond milk
- ¼ cup chia seeds
- 1 tablespoon maple syrup (or honey)
- ½ teaspoon vanilla extract
- 1 ripe peach, diced
- 2 tablespoons slivered almonds
⚖️ Macros (Per Serving, Approximate)
- Calories: 210
- Protein: 6g
- Fat: 11g
- Carbs: 24g
- Fiber: 9g
- Sugar: 10g
🔬 Why This Recipe Works (Quick Science)
Chia seeds absorb liquid and expand—turning almond milk into a creamy, thick pudding thanks to their soluble fiber. The maple syrup sweetens without overpowering, and the vanilla adds depth. Peaches give that juicy contrast, and almonds bring a bit of crunch and healthy fat.
❌ Common Mistakes
- Not stirring well: Chia seeds clump together. Stir well, then stir again 10 minutes later.
- Using too little liquid: You need a good ratio to get that pudding texture—not cement.
- Not letting it sit long enough: Give it at least 4 hours, but overnight is best.
- Using unripe peaches: Go for soft, sweet ones for the best flavor.
🍴 What to Serve With
- A cup of coffee or matcha
- Whole grain toast with almond butter
- A hard-boiled egg for extra protein
- Fresh berries on the side
- Sprinkle granola on top if you like extra crunch
❓ FAQ
Can I use a different milk?
Yes! Oat, soy, or regular milk all work great.
Is it sweet enough without syrup?
Depends on your peaches. If they’re super sweet, you can skip it.
Can I make a big batch?
Absolutely—just double or triple the recipe and store in jars.
Do I have to peel the peach?
Nope! Leave the skin on if you like—it adds color and fiber.
👩🍳 How to Make Peach Almond Chia Pudding
Step 1: Mix the chia pudding base
In a bowl or jar, combine almond milk, chia seeds, maple syrup, and vanilla extract. Stir really well so the chia doesn’t clump.
Step 2: Let it sit, then stir again
Let the mixture sit for 10 minutes, then give it another stir to break up any clumps. Cover and refrigerate for at least 4 hours or overnight.
Step 3: Dice the peach
Dice one ripe peach into small cubes. You want it bite-sized so it’s easy to scoop with a spoon.
Step 4: Assemble and top
Once the chia pudding is thick and chilled, spoon it into bowls or jars. Top with diced peaches and a sprinkle of slivered almonds.
🧊 Leftovers & Storage
This pudding keeps in the fridge for up to 4 days in an airtight jar. Just add fresh fruit and nuts right before serving to keep everything crisp and juicy.
✨ That’s it!
Simple, creamy, sweet, and fresh—this peach almond chia pudding is one of those recipes you’ll come back to again and again. If you try it, drop a comment and let me know how it turned out—or what fruit combo you used!
