Ingredients
For the Chia Pudding:
1 very ripe yellow peach, pitted and cut into chunks
1 cup milk of choice (dairy or plant-based)
1 scoop vegan vanilla protein powder (optional, about 36g)
2 tsp maple syrup
½ tsp vanilla extract
Pinch of kosher salt
¼ cup chia seeds
For the Parfaits:
Full-fat plain Greek yogurt or skyr
Peach compote or jam (homemade or store-bought)
Crushed graham crackers (optional, for topping)
Instructions
-
Blend the Peach Milk:
Combine peach chunks, milk, protein powder (if using), maple syrup, vanilla extract, and salt in a blender. Blend until smooth. Taste and adjust sweetness if needed. -
Stir in Chia Seeds & Refrigerate:
Pour the blended peach milk into a jar or airtight container. Stir in chia seeds until evenly distributed. Cover and refrigerate for at least 3 hours, preferably overnight. The chia seeds will absorb the liquid and thicken into a pudding. -
Assemble the Parfaits:
In a glass or jar, layer chia pudding, Greek yogurt, and peach compote. Repeat the layers as desired. Top with crushed graham crackers for added texture. Serve immediately or store in the fridge until ready to eat.
Notes
- Protein Powder Tip: A plant-based vanilla protein powder works best. If omitted, the pudding will be slightly thinner but still delicious.
- Peach Compote Shortcut: Peel and cube 2–3 peaches, cook in a small pot with 2–3 tsp sugar, a splash of lemon juice, and a pinch of cornstarch for 5–7 minutes until thickened. Stir in ½ tsp vanilla extract and cool before using.
- Meal Prep: Prepare the chia pudding ahead of time and store in the refrigerator for up to 4 days. Assemble parfaits when ready to serve for freshest layers.
- Vegan Option: Substitute plant-based milk and Greek-style dairy-free yogurt. Avoid canned coconut milk, which can make the pudding overly thick.
- Prep Time: 5 min