Seasonal fruit chia puddings

Since my husband has started an intermittent fasting diet, about two weeks ago, I’ve been cooking healthy meals and making more chia puddings than I usually do. Not only are the chia fruit puddings in this post loaded with fibre and other nutrients, they are easy to make.

I made these puddings with fresh seasonal peaches and blueberries. They are filling yet light, and you can eat them for breakfast, dessert or as a snack.

Here’s the recipe below.

Chia blueberry puddings

Blueberry or Peach Chia Puddings

5 to 6 servings

Ingredients

  • 2 cups unsweetened almond milk, homemade or store-bought
  • 2 tablespoons (tbsp) pure maple syrup
  • ½ cup + 2 tbsps chia seeds
  • ½ – 1 teaspoon grated lime zest
  • 500 – 580 grams (3 to 3½ cups) of fresh blueberries -or- chopped peaches with peels kept on and pits removed*

* About 3-4 large peaches.

Chia peach puddings

Procedure

In a bowl, hand mix together the almond milk, maple syrup, chia seeds and lime zest with a fork. Mix well so that the chia seeds are evenly dispersed. Put this in the refrigerator for 15 minutes to gel (10 minutes if your almond milk has been chilling in the fridge).

Chia seeds in almond milk

Meanwhile, if using peaches, remove the pits and slice them leaving their skins on. Measure 3 to 3½ cups of chopped peaches or blueberries and transfer them to a small blender or NutriBullet and purée until smooth. This takes a few seconds. If your peaches are not juicy, add a few tablespoons of water. Set the fruit purée aside.

Give the refrigerated almond and chia mixture a good stir with a fork. This second stir is important so that the mixture gels evenly.

Then, add 2 cups of fruit purée and mix this really well with a fork until incorporated. For a fruitier pudding, you can add a bit more purée, for example, 2-4 tablespoons. With leftover purée, you can pour some on top each pudding serving to create a topping (as desired).

Pour the mixture equally into 5 or 6 ramekins, glasses or jars. Cover with lids or foil and chill in fridge for a few hours or overnight. Some people prefer the taste and texture the next day, so as desired!

Enjoy as is or with other toppings of choice.

Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

8 thoughts on “Seasonal fruit chia puddings

    1. Hi Conor! He’s been fasting intermittently for three weeks now and continues to do so because he finds that he has more energy. He’s been doing some reading on it, in fact, a lot of reading on it — you know, John loves to read on a variety of topics. His goal isn’t to lose weight but just to feel good, both physically and mentally. Hope you are well. Would be nice to see you at some point. Take care, Conor! 🙂

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