Sweet and Creamy Peaches and Cream Chia Pudding–the perfect make-ahead paleo breakfast option in a pinch!
Iiiiitttsss Monday! I know we’re in the full swing of fall right now, but I’m still making recipes that look like summer because I do what I want. And because it’s still basically summer in AZ. We get a few weeks of semi-winter in January, but then it’s right back to spring and then summer again. When can I move??
I already booked my tickets to New York and CT for Christmas and I CAN NOT WAIT to freeze my butt off for two weeks. It’ll be a nice change of pace.
But anyways, Today we’re making peaches and cream chia pudding parfaits. Full disclosure: I don’t actually eat chia pudding. My stomach isn’t a fan of the seeds, and the texture is kinda off-putting to me(man, don’t I know how to sell my own stuff??) but I love how it looks, and I know the rest of the works loves it, so I figure it’s worth making for you. Besides, the world needs more breakfast recipes in it, especially Paleo and gluten-free ones.
And, I mean, how could you not love something this pretty? I just want to look at it all day, please.
I used peaches in this chia pudding, but you could absolutely use berries or another fruit! It’s a choose your own adventure Paleo breakfast. Isn’t that exciting?
Tips for making this Peaches and Cream Chia Pudding Parfait:
The best part about chia pudding is that’s it’s make ahead… so plan to make it ahead! Get those seeds soaking the day before so you’ll be good to go when you’re ready to eat it.
Peaches and Cream Chia Pudding Parfaits
PREP TIME 10 minutes
rest time 3 hours
or milk of choice
scoops collagen peptides
pitted and diced
dairy-free greek yogurt
grain-free granola of choice
In a small bowl, whisk together all of the pudding ingredients.
Let the pudding rest in the fridge overnight, or at least 3-5 hours. The chia seeds will absorb all of the liquid and thicken into a pudding consistency.
Divide the pudding between two jars, layering with peaches, yogurt, and grain-free granola.
Keep leftovers for up to 3 days in the fridge.