Frankly, I’m in a serious blueberry mood.
And it includes peaches — one of my favorite breakfasts or snacks: chia pudding in a bowl. I usually make chia in jars, but this version is meant to be eaten quickly. It doesn’t need to sit overnight; in about 15 to 20 minutes it sets up enough to top and enjoy. That makes it perfect for busy mornings, or for those of us who forget to prepare it the night before.
I’ve loved the blueberry-and-peach combination forever. Last year I attempted a blueberry-peach pie that didn’t turn out pretty, but I’m determined to master it this season. I’ve also made a blueberry-peach crisp that I keep thinking about — it’s one of the best fruit pairings in my opinion.
I once made a blueberry-peach salsa to top chicken tostadas, and it was incredible. The sweet-tart blueberries with juicy peaches brighten everything they touch.
If you’re unsure about chia pudding’s texture, you can give it a quick whirl in a blender before topping it. That technique yields a whipped, mousse-like chia pudding — I’ve done this with chocolate chia pudding and loved the result. Blending smooths the seeds and gives a creamier finish while still keeping the nutritious benefits.
What drew me to this particular recipe is how simple it is. The chia base is minimal and the toppings — fresh blueberries, sliced peaches and crunchy almonds — add the flavor and texture that make it feel special. It’s lighter than some of the more elaborate chia puddings I make, but just as refreshing and perfect for summer. Even if you’re not quite there on the calendar yet, warm days make this feel right now.
This recipe comes from a delightfully named cookbook, FOOD SWINGS, by Jessica Seinfeld. I love the title — it’s spot on for how food choices can change with mood. The name stuck with me the moment I saw it, and the book has ideas that fit busy lives and shifting appetites.
I hope this inspires some easy, delicious weekday breakfasts. You can absolutely make these bowls ahead of time and customize the toppings however you like — additional fruit, seeds, a drizzle of nut butter, or even a sprinkle of white chocolate if you’re feeling decadent.
Blueberry Peach Chia Bowls
1
bowl, easily multiplied
20 mins
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Ingredients
- 1/3 cup almond, coconut or cow’s milk
- 2 tablespoons chia seeds
- 1/2 teaspoon honey
- 1/4 teaspoon vanilla extract
- 1 small peach, sliced
- 1 tablespoon sliced almonds
- handful fresh blueberries
Instructions
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Stir together the milk, chia seeds, honey and vanilla extract. Let sit 15 to 20 minutes, stirring once or twice while the seeds plump and the mixture thickens.
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When the chia pudding has set up, top with sliced peaches, fresh blueberries and sliced almonds. Serve immediately.
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This recipe really puts me in full-on summer mode.