This is me being super late to the whole chia pudding game. Well, at least in the blogging world I am pretty late to the party. Chia pudding was very huge in 2014 across the web and possibly even before that.
Not sure why it took me this long to hop on this train but thank goodness some sense got knocked into me. I feel like chia pudding is still the cool kid on the block, am I right? Can I be cool now with my chia pudding peach pie or is it too late?
This month The Recipe Redux challenged us to come up with a pie recipe. Pie either means two things to me. Thanksgiving or summer. Thanksgiving is geared more towards smooth pumpkin and sinful pecan. Summer screams blueberry cobblers, peach crumble bars and chocolate mousse tarts.
Sidenote, I made a chocolate nutella mousse tart with vanilla wafer crust and dulce de leche drizzle for father’s day. It’s a little dangerous giving me the dessert duty because I take go big or go home pretty seriously.
Anyways it was delicious, and while I pretty much crave sweets everyday that chocolate tart would be the death of me if it was consumed all the time. Plus, I am a firm believer that if those things were eaten all the time the magic of them wouldn’t be there anymore. Sprinkles cupcakes makes me go bezerk because it only happens once in awhile.
But we still need a halfway point. That’s where my inner TNK comes in and brings you peach pie chia pudding.
Because we should be able to have our pie and eat it too right? At any hour of the day, particularly breakfast. Especially since this healthier version of pie is packed with chia seeds, greek yogurt and maple glazed peaches. Plus some layers of graham cracker crumble to make it more pie-esque.
While I am all for the occasional indulgence, healthy alternatives are how I survive my day-to-day cravings. So find your balance, make this chia pudding and eat pie for breakfast. Happy Monday to that my friends.
Maple Glazed Peach Pie Chia Pudding
Ingredients
Chia Pudding
- 1 cup vanilla almond milk
- 1/2 cup greek yogurt
- 3 Tbsp chia seeds
- 1–2 tsp sweetener of choice (optional)
Peaches
- 2 small peaches, diced
- 1 Tbsp maple syrup
- Cinnamon + sea salt to taste
Pie Cobbler Topping
- 3/4 cup graham flour (graham crackers made into flour)
- 1 Tbsp almond milk
- 2 Tbsp almond butter
Instructions
- Prepare your chia pudding the night before by mixing all its ingredients together. Store covered in the fridge over night or for atleast three hours.
- Sautee your diced peaches in a pan with a little butter or olive oil over medium high heat. Add maple syrup and seasoning and cook for about 5 minutes, untile the peaches are softened.
- Prepare your pie cobbler topping but mixing together the graham flour, almond butter and almond milk until a crumble has formed.
- Layer the chia pudding into jars, starting with a spooful of chia pudding, then some maple glazed peaches, a little crumble and repeat until the jar is filled. This recipe can make 3-4 sevings depending how large of servings you want.
Notes
Makes 2-4 servings, depending how large of servings you prefer.
Do not replace the graham cracker flour with any other flour. It will not come out the same or as good. To make the graham flour simple grind graham crackers in blender until flour forms. I like Annie’s Homegrown graham bunnies.