As you can see from the photos below, the fruit trees at my community garden are a bit ridiculous right now. There are literally thousands of peaches and nectarines on these trees and I’ve been bringing home more fruit than I know what to do with…
I’ve also been eating a lot of chia pudding lately and realized that I’ve never shared my favorite basic chia pudding recipe with you guys. It includes blended rolled oats which add extra creaminess and body, plus coconut water, coconut flakes, and lime juice for extra sweetness and a tropical flavor. Let that set overnight, then spoon it into a big cup with layers of pureed fruit (peaches, naturally!) and some fresh mint for a quick breakfast in the morning.
Makes 2-3 servings
- 4 tablespoons chia seeds
- 1/4 cup rolled oats
- 1 teaspoons vanilla
- 1 cup non-dairy milk
- 1 cup coconut water
- 1 tablespoon lemon or lime juice
- 1 tablespoon maple syrup
- 1/4 cup coconut flakes
- 2-3 large peaches
- 2-3 sprigs mint, for garnish
In a blender, combine just one tablespoon of the chia seeds with the rolled oats, vanilla, non-dairy milk (I use almond), coconut water, citrus juice, and maple syrup. Blend until smooth. Then, transfer to a large mason jar or tupperware container and add in the other 3 tablespoons of chia seeds and the coconut flakes. Stir, and allow to refrigerate for 3+ hours (overnight is best).
When ready to serve, peel & pit a few peaches, then add them to a blender and puree. Spoon the pudding and fruit in alternating layers in clear glasses and top with a sprig of mint.