Confession time: I can’t get enough of the peaches. I had to get in one more peach focused recipe before the summer ended. I thought it would be fun to share a combo of elements I love. Chia pudding, date crumble and spiced peaches. Layering everything and making these pretty cute, yet insanely delicious parfaits.
If you’re not a fan of peaches or you’re reading this months after the fact, you can use whatever fruit you’d like. I think this would be perfect for the fall time too, using apples instead. Heck these would be amazing with diced pumpkin too – just a thought. You can get crazy with combinations and changing up the spices. If you do that, let me know how it turns out!
Now I’ve talked about chia pudding in the past. You’ve seen it as is with fruit on top. You’ve also seen it mixed with oats for an overnight breakfast option. Can’t go wrong with either of the two. But now I think this is my personal favorite choice. I’ve sweetened the pudding with stevia to taste, but monk fruit or any sweetener will do. I’ve also kept the crumble totally sugar free, naturally sweetened with dates. I did add some coconut sugar to the peaches, but please use whatever you like best. Maple sugar is also delicious for that!
Since we’re working with a few different elements, these can be made over the course of two days. Prepping the chia pudding the night before. Then assembling everything together the next day. Once layered, I’d recommend consuming them within two days. Fresh is best though, the crumble loses it’s texture overnight in the fridge.
No-Bake Peach Cobbler Chia Pudding Parfaits
Yield 2 pints
Chia Pudding Base:
- 2 cups Non-Dairy Milk, I used Cashew
- 1/4 cup Vitacost White Chia Seeds
- 1/2 tsp Vitacost Vanilla Extract
- 1/2 tsp Vitacost Stevia*, any sweetener to taste
Peach Cobbler Filling:
- 2 cups Yellow Peaches, diced or sliced
- 2 tbsp Vitacost Coconut Sugar
- 2 tsp Fresh Lemon Juice
- 1/2 tsp Vitacost Cinnamon
Date Oat Crumble:
- 3/4 cup Pitted Medjool Dates
- 3/4 cup Rolled Oats
- 1 tbsp Water, as needed
- 1/2 tsp Cinnamon
- Pinch of Salt
- In a sealable container, add chia pudding ingredients and whisk to evenly combine. Keep whisking for about a minute to allow the chia seeds to start expanding and not stick to each other. Cover and let chill in the fridge. Overnight is best but 1-2 hours is plenty of time.
- Add date crumble ingredients into a food processor and pulse until everything comes together in small chunks. You might need to add 1-2 tbsp of water to help it along if your dates are dry. You can also soak them beforehand. Transfer to a bowl and set aside.
- Wash and dice yellow peaches. Alternatively you can cut slices but I found that cubes layer a bit more evenly.
- Bring a small saucepan to medium heat and add in coconut sugar and lemon juice. Quickly stir it around, I recommend using a silicon tipped spoon or spatula. Toss in peaches and mix together. Allow everything to come to a boil for 2-3 minutes stirring frequently and then turn the heat off. Transfer to a bowl and let cool to room temperature.
- Begin to layer your jars starting with whichever component you would like. I decided to work with the date crumble - peaches - chia pudding, starting from the bottom. You should have enough of everything to make two layers of each.
- Top off with a few sliced peaches and a final sprinkle of the date crumble. You could also add more cinnamon.
- Serve chilled or slightly warmed. Dig in with a spoon and enjoy!
Courses Breakfast, Dessert, Snack