Chia Pudding with Peach and Passion Fruit Compote
I’m always on the lookout for new grab and go breakfast options. I know a lot of people swear by getting up early, making breakfast, and having a lovely morning, but I just can’t commit to that. And since I know that about myself, grab and go breakfasts spare me from having to scrounge for scraps in my kitchen before work. So last week, I decided to try my hand at making chia pudding. This stuff really just seemed perfect for my lazy girl morning routine. It’s healthy, easy, and has a less offensive texture than overnight oats. Buuut, as my coworkers can tell you, I was not at all pleased with that first attempt.
I’d followed what looked like a solid recipe, but my pudding was a watery, overly sweetened mess. So I made some adjustments. I’m happy to report that I was much happier with round two. Now despite the chia pudding base being incredibly simple, getting a consistency that you’re happy with can be tricky. Why? Well, milk. Most people I know (myself included) are into milk alternatives, as opposed to cow’s milk. But while that’s great, there are a lot of different milks on the market. And their flavors and density can vary quite a bit. So you may have to play around with milk and chia seed ratios a little bit. If it’s runnier than you’d like, add more chia seeds. If it’s too thick, add more milk! Or just buy the same brand of oat milk that I did and hope for the best.
Chia Pudding with Peach and Passion Fruit Compote (4 servings)
- 1 cup chia seeds
- 2.5 cups milk (I used Oatly oat milk in original, but feel free to use your favorite milk or milk alternative)
- 3 tbsp honey
- 1 lb peaches, sliced (fresh and frozen both work here)
- 3-4 passion fruits
- A pinch of salt
- 1 lemon
- Add chia seeds, milk, and 2 tbsp honey to a medium sized bowl. Whisk to combine, and put in the fridge for 2 hours, or overnight.
- Now make the compote! Put the sliced peaches in a medium pot. Now add the remaining tbsp of honey, a pinch of salt, the juice of your lemon, and the juice of 2 passion fruits. (I poured my passion fruits into a mesh sieve so as to avoid the seeds.) Cook on medium high heat until this mixture comes to a boil. Then decrease the temperature and let your fruit mush simmer for about 5 minutes before removing from the heat.
- Once the compote has cooled a bit, blend it in a food processor or blender for a few seconds. That way fruit chunks don’t eat up valuable real estate in your container. If you’re still waiting on your chia pudding to solidify, stick the compote in the fridge and chill for a bit.
- Is it time? Ok. Pull the chia pudding and compote out of the fridge and grab 4 small containers. I used 8oz mason jars, but whatever works. Spoon layers of compote and chia pudding into each jar, alternating to create a fun pattern. Now top with the remaining passion fruit, and enjoy!
And now you have 4 days worth of breakfasts. Congrats. If you end up making this, let me know in the comments on or on Instagram! I always love hearing from you!