This peach chia pudding is a fruity and creamy light breakfast or snack that tastes like summer! It has a hint of spice from ginger and a touch of extra sweetness from the maple syrup. This easy to make vegan chia pudding is also a gluten-free and low histamine breakfast idea.
Chia pudding is always such a hit here on the site, and some of my most viewed posts. If you would like to get more ideas for flavours, then you may like to see my blueberry coconut chia pudding and cardamom chia pudding. Both healthy and tasty!
And for a fun twist, why not try my warm chia pudding? It's so creamy and delicious, and so easy to make for a winter breakfast option.
🥣 What is chia pudding?
Now if you ask my niece she will tell you that chia pudding looks like tiny squashy tadpoles . . . Although she definitely doesn't mind eating it (and especially if there is a touch of maple syrup in it!).
Chia pudding is a very simple breakfast idea that combines chia seeds and a liquid, usually a dairy or non-dairy milk. The chia seeds absorb the liquid over time and become rather gelatinous and gooey. They turn into a fun pudding that you can flavour in so many ways if you wish.
⭐ Why you'll love this recipe
- Full of fruit - the juicy ripe peaches are so delicious and feel like the best summer treat.
- Meal prep breakfast idea - you can make this pudding ahead of time.
- Easy to make - chia pudding is very simple and requires just a few steps.
All the ingredients and their quantities are set out in the recipe card below.
This is a 'few ingredients' peach chia pudding that lets the favours of sweet summer peaches and spicy ginger come through.
- Peaches: the most beautiful summer fruit, I can't stop making recipes with them! Make sure the peaches are ripe for that all-important sweet flavour.
- Chia seeds: the main ingredient, it will keep you full with all its protein and fibre. The Terrasoul organic chia seeds are good.
- Ginger: for a little kick of spice! I use fresh ginger, but a tiny pinch of dried will work too.
- Non-dairy milk: the liquid that the chia seeds will absorb. Choose your favourite.
- Maple syrup: for a nice bit of added sweetness, it almost makes this breakfast taste like dessert! I always use the Clarks maple syrup.
📖 Variations on the recipe
This recipe can be adapted in a number of ways:
- Adjust the amount of ginger to taste preference. Some like only a hint of spice, others a more flavourful pudding.
- Swap out peaches for nectarines if you don't have any to hand. Make sure the nectarines are ripe.
- You can use agave syrup in place of maple syrup.
🔪 Step by step instructions
Chia pudding is one of the easiest recipes to make and requires just a few steps:
Step 1 & 2
De-stone your peaches and cut into rough quarters (just to make them easier to blend).
Add all the ingredients except the chia seeds to a blender, and blend until it is thick and creamy.
Pour into a bowl or a container that can be sealed and add in the chia seeds.
Whisk well until all combined. Pop in the fridge. I would recommend doing so for a minimum of an hour, but two hours (or more) is better. I like to give it a stir about halfway through.
Pour into your bowl or jar, and top with some more peaches if you like.
💭 Recipe tips and notes
- Be sure to use ripe peaches so they have that delicious sweetness.
- Give the pudding a stir after 30 minutes or so to break up any seeds that are clumping together.
- I find a whisk more helpful than a spoon to combine the ingredients.
- If you like a very thick chia pudding you can use a sprinkle more seeds or a little less milk.
📋 Frequently asked questions
The chia seed to milk ratio definitely seems to be a debated one! My go-to is half a cup of non-dairy milk and two tablespoon of chia seeds. So doubling for this recipe using a cup of milk means 4 tbsp. However, with the ripe peaches and their juices giving a little more liquid, you may like to add another half or full tablespoon of chia seeds for a thicker pudding.
Give the chia pudding a stir about halfway through its time in the fridge to break up any clumps that form.
Definitely! If you like, add a little more ginger!
🍯 Health benefits of chia seeds
I was recommended to increase my intake of chia seeds (and flaxmeal) by a doctor to help with some tummy issues a while back. It definitely seems to have been helpful, and it is nice to have a treatment that involves eating rather than taking pills!
Chia seeds have a lot of heath benefits and are a good source of omega 3 fatty acids, calcium, magnesium and phosphorous, amongst many other nutrients. They also provide a source of vegan protein, as well as fibre (Healthline). A very healthy breakfast or snack for mid-afternoon.
🥣 Breakfast meal prep idea
Chia pudding is a great option for meal prepping your breakfast. Simply make the chia pudding in the evening and place in the fridge overnight. Then come morning you can add some toppings if you like.
For my low histamine readers, meal prep isn't always the best idea though due to histamine formation. Best to speak to a dietician to see if this is an option that would work for you.
🥣 More fun chia pudding recipes
Chia pudding is so versatile, with so many possible flavour combinations. Perhaps you would like to try my popular blackberry chia pudding or my flavourful coffee chia pudding. Some fun recipes to try out:
And how about trying the tahini chia pudding in my low histamine breakfast recipes ebook?
I’m always in the kitchen, so come join me on Instagram and Facebook to be the first to hear of new recipes. And do leave a review if you like the recipe!
Peach Chia Pudding
- 4 peaches de-stoned, cut into quarters
- 1 cup non-dairy milk
- 4 tablespoon chia seeds
- 1 tablespoon maple syrup
- 1 cm knob of ginger (adjust quantity to taste)
- Add the peaches, non-dairy milk, ginger and maple syrup to a blender. Blend for 30 seconds or so until smooth.
- Transfer the mixture to a container that can be sealed, and add the chia seeds. Whisk very thoroughly so all the ingredients are combined. Place in the fridge for two hours, or longer.
- If you like, serve with extra peach as a topping.
- Let the chia seed pudding set in the fridge for at least two hours.
- Be sure to stir the pudding at least once, if possible, to break up clumps of seeds that may form and so they absorb the milk in a more even way.
- If you would like even more chia seeds you can add another tablespoon to the mixture.
- Ensure the peaches are ripe so they will blend and have a nice sweetness.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- ginger, which scores 1. There is a note 'small amounts are well tolerated'.
- non-dairy milk has variable scores.
Hi. I just made a realization that I too may be suffering from MCAS. I'm still in the experimental stage with foods to see what works and what doesn't. So far my once thought "healthy" beetroot, carrot, apple and spirulina breakfast smoothie I have every single morning is one of the things hindering me. I had one drink and almost immediately I developed an increase in phlegm in my throat, I started with a tickle in my throat that made me cough, my throat started getting tight and I grabbed my puffer. All this time I thought my asthma was randomly attacking me. I omitted the spirulina and everything is back to normal. I want to thank you for this recipe. I have made chia seed pudding alot but never with a spritz of ginger until today. It is amazingly and creepily satisfying. I will be making it with ginger more often. Thank you. Also, I am checking out your other recipes to keep my diet low in histamines.
It can take a long time to figure out food triggers can't it. So glad you like the chia pudding!
I really like this especially with extra peaches on top!
I always add so much extra fruit too!