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Fresh Peach Chia Pudding Recipe Easy Healthy Breakfast with Toasted Coconut and Hemp Seeds

fresh peach chia pudding - featured image

A refreshing and creamy chia pudding made with fresh peaches, toasted coconut flakes, and hemp seeds, perfect for a healthy summer breakfast or brunch.

Ingredients

Scale
  • 1/4 cup chia seeds (about 40g)
  • 1 1/2 cups unsweetened almond milk (360ml)
  • 1 tablespoon pure maple syrup (optional)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)
  • 2 large ripe peaches, sliced (about 1 1/2 cups)
  • 1 teaspoon lemon juice
  • 1/4 cup unsweetened shredded coconut flakes (about 15g)
  • 2 tablespoons hemp seeds (about 20g)

Instructions

  1. In a medium bowl, whisk together chia seeds, almond milk, maple syrup, vanilla extract, and cinnamon until well combined to avoid clumps (about 5 minutes).
  2. Cover the bowl and refrigerate for at least 3 hours or overnight for the creamiest texture. Stir after the first 30 minutes to prevent clumping.
  3. Slice peaches into thin wedges and toss with lemon juice to keep fresh (about 5 minutes).
  4. Toast coconut flakes and hemp seeds in a dry non-stick skillet over medium heat, stirring frequently for 3 to 5 minutes until golden and fragrant. Remove from heat and let cool.
  5. Stir the set chia pudding and spoon into serving bowls or jars. Top with fresh peaches and sprinkle toasted coconut and hemp seeds on top (about 5 minutes).
  6. Serve chilled immediately or cover and refrigerate for up to 24 hours before serving.

Notes

Toast coconut flakes and hemp seeds just before serving to maintain crunch. Stir pudding after 30 minutes of chilling to prevent clumps. If pudding is too thick, stir in a splash of almond milk before serving. Use oat or soy milk for creamier texture. Frozen peaches can be used if thawed and drained.

Nutrition

Keywords: chia pudding, peach recipe, healthy breakfast, toasted coconut, hemp seeds, vegan, gluten-free, summer brunch