Can you believe it? The season of sunny days, blueberries and peaches is finally here. Well, hello, summer! Today I thought about sharing an easy and quick breakfast recipe – vegan peach & blueberry chia pudding. It’s for those of you who don’t want to use the warm hours of summer mornings sitting in the kitchen for too long. Instead, let’s make it quick, healthy and delicious so you can save that extra time running in the sun.
June is the month when you can finally dive into the first and early produce of summer. Stone fruits like plums, peaches, apricots and nectarines or juicy berries like strawberries, raspberries and blueberries are all filling the shelves of grocery stores and farmers markets. The little nutrition nerd inside of me is celebrating big time!
And what can be better than a homemade chia pudding mixed with fresh fruits and topped with berries? If you’re like me, you love to stick with rituals. For breakfast during workdays, I usually have either a tall glass of green smoothie or a bowl of oatmeal. But weekend mornings asks for an exception (especially during summer)!
So for a sweet and summery vibe, I combined chia pudding with fresh peaches and blueberries. What a taste! You might think that chia pudding is a fancy and hard thing to make, but believe me – it’s a breeze. To make a basic chia pudding, all you need is chia seeds (shocker, I know) and your favorite plant milk. When combined with liquid, chia seeds work like magic. They soak up the liquid and form a gel creating a smooth, pudding-like consistency.
To get a perfect consistency, you need to know the right ratio (which I’ll share in the recipe) and you have to give the pudding some time. For the best results, prepare the pudding the night before, but if you leave it to set in the fridge for at least two hours, it’ll be great as well.
For this pudding, I used peaches and blueberries as they’re in the season at the moment and make a delicious combination. But you can use any other sweet fruit and berry combination that you like. To add a fresh final touch, lemon juice, maple syrup and fresh basil leaf works wonderfully. These ingredients are optional so don’t worry if you don’t have them on hand.
And let me add that this chia pudding has an impressive nutrition punch too. Chia seeds are super-high in fiber which takes a good care of your digestive tract. They’re also high in calcium, zinc and phosphorus which help to build strong bones and teeth.
Peaches are a great source of vitamin A, C and E which makes your skin glow and protects your cells against free radicals. But blueberries are the king of antioxidant foods. They contain the highest antioxidant capacity of all (!!!) commonly consumed fruits and vegetables.
So let’s make some vegan peach & blueberry chia pudding, shall we?
Vegan Peach & Blueberry Chia Pudding
Makes 2 servings
- 6 tbsp chia seeds
- 2 cups your favorite plant milk (I used rice milk)
- 2 ripe peaches
- a handful of blueberries
- a splash of lemon juice (optional)
- tsp maple syrup (optional)
- fresh basil or mint leaves (optional)
- In a jar or a bowl, mix chia seeds with plant milk of your choice. Stir well so that seeds are well separated, and there are no lumps. Put in the fridge for at least 2 hours or overnight to gel up. If possible, stir the mixture occasionally as it’ll help to avoid any lumps and will fast forward the gelling process.
- When chia seeds have gelled up in a pudding, take it out of the fridge. Chop the peaches into small cubes and put a half of cubes in the bottom of the serving dish (I used a glass jar). Then add about 3 tablespoons of chia pudding on top of peaches. Then drizzle on another layer of chopped peaches (save some for topping) and add the remaining pudding on the top.
- Top both chia puddings with blueberries and some extra peaches. Add a splash of lemon juice, maple syrup and fresh basil or mint leaf.