Peach Pecan Chia Pudding

Peach Pecan Chia Pudding (gluten free, vegan)

I first experimented with chia pudding during Breakfast Lovers Month when I came up with the Black Forest Chia pudding. Since then, I’ve made a few other varieties including this peach cobbler inspired pudding. Initially, I imagined this recipe as part of a complete breakfast maybe alongside an omelette or avocado toast. But, upon second thought I think many of you would see it as a light dessert.  What do you think?

You will notice in the recipe that I left the choice and quantity of sweetener in the chia pudding up to you. Depending on your sugar intake goals, sweetness tolerance and the sweetness of your peaches, you may want to adjust the amount of sweetener accordingly. I have provided the nutrition information for the recipe with no additional sweetener in the pudding and with 1 tablespoon of maple syrup.

Inactive: 4+ hours . Cook Time:  6 minutes . Yield: Serves 4

2 1/2 Cups Unsweetened Almond Milk
1/4 Cup Chia Seeds
1 Tsp Vanilla
1/4 Tsp Cinnamon
Dash of nutmeg
0 to 2 Tbsp sweetener of your choosing (maple syrup, stevia, honey, etc.)
*Adjust sweetener based on your preference

3 peaches, halved, pits removed and cut into 1-inch slices
1/4 Cup Pecans, chopped
1 Tbsp Brown Sugar
1 Tsp Coconut Oil
1/4 Tsp Cinnamon
Juice from half a lemon
Dash of nutmeg
Pinch of Salt

Prepare Pudding (This step can be done well in advance)
Combine almond milk, chia seeds, vanilla, a dash of nutmeg and 1/4 teaspoon of cinnamon on a bowl. Refrigerate for 4 hours or overnight. Stir after the first hour; additional stirring will most likely be required when you are ready to serve.

Prepare Topping
1. In a bowl, combine sliced peaches, brown sugar, 1/4 teaspoon cinnamon, grated nutmeg, lemon juice and salt. Toss until peaches are evenly coated.

2. In a large skillet, heat coconut oil over medium-high heat. Add peaches and cook, while stirring occasionally, for approximately 5-6 minutes until caramelized and golden. Add chopped pecans and toss until well mixed.

Taste the peaches and then add any additional sweetener to the chia pudding (keep an eye on the increased sugar content). Scoop about 3/4 Cup of pudding into a bowl, then top with warm caramelized peaches and pecans.

Nutrition per serving (with no additional sweetener in pudding): 152 Cals; 18g Carb; 7g Fat; 5g Protein; 8g Dietary Fiber; 10g Sugars
Nutrition per serving (with 1 tablespoon of maple syrup in pudding): 165 Cals; 21g Carb; 7g Fat; 5g Protein; 8g Dietary Fiber; 13g Sugars
Nutrition calculated using the MyFitnessPal Recipe Importer

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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