Tuesday, September 15, 2015

Peach and Almond Milk Chia pudding

Tired of muesli?  Dig into the breakfast pudding!

Peach and Almond Milk Chia pudding. 


  • 2 cups unsweetened almond milk or 11/2 cup almond milk and ½ cup coconut milk
  • 1/2 cup chia seeds
  • 1/2 teaspoon vanilla extract
  • Pinch of ground cardamom.
  • 1 tablespoon pure agave syrup or honey
  • Seasonal fruit for topping (peaches, figs and plums are pictured here)
  • Roughly ground almonds or pistachios for topping



  1. Combine almond/coconut milk, chia seeds, vanilla, cardamom and agave syrup in a bowl. Mix well to combine ingredients well.
  2. Let the mixture stand at room temperature for 20 minutes stirring occasionally so that the seeds are evenly distributed through the mixture.
  3. Cover and refrigerate overnight or until the mixture thickens into a pudding-like consistency (this should take a couple of hours).
  4. Stir well before spooning into individual bowls.
  5. Top with fresh fruit and nuts of your choice.

You can keep the mixture refrigerated for up to 5 days.  Enjoy!

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