August 20, 2026
Peach cobbler chia seed pudding
There are few things better than a really good summer peach, and I’m always looking for ways to turn them into something I can eat for breakfast.
This Peach Cobbler Chia Seed Pudding has layers of cinnamon granola, creamy vanilla chia pudding, and homemade peach curd that tastes like the filling of a peach cobbler. It’s sweet, cozy, and can be made completely ahead of time.
Basically, peach cobbler for breakfast. I’m not mad about it.
Why You’ll Like This
It actually tastes like peach cobbler. The peach curd is sweet and fruity with warm nutmeg, while the cinnamon granola adds that cobbler-like crunch.
The peach curd is the star. It’s simple to make and adds so much peach flavor to the chia pudding.
It’s perfect for meal prep. Both the chia pudding and peach curd can be made ahead, so breakfast is basically ready to assemble.
Fresh or frozen peaches work. You can make this during peak peach season or pull out a bag of frozen peaches whenever the craving hits.
It makes chia pudding way more exciting. Creamy chia pudding + peach cobbler flavor + crunchy granola is a combination I will happily eat on repeat.
Peach Cobbler Chia Seed Pudding
Serves 2
Ingredients
Peach Curd
- 1 cup peaches, thawed if using frozen
- 3 tablespoons maple syrup
- 2½ teaspoons arrowroot powder
- 2 tablespoons fresh lemon juice
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground turmeric powder
Chia Pudding
- ¼ cup chia seeds
- 1 cup unsweetened almond milk
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
“Crust”
- 1 cup cinnamon granola
How to Make Peach Cobbler Chia Seed Pudding
Make the Chia Pudding
Add the chia seeds, almond milk, maple syrup, and vanilla extract to a bowl. Mix until well combined.
Cover and refrigerate for at least 1 hour or overnight. Stir the mixture a few times while it sets to prevent the chia seeds from settling at the bottom.
Make the Peach Curd
If using frozen peaches, thaw them with warm water.
Add the peaches, maple syrup, and nutmeg to a food processor or blender and blend until very smooth.
In a small bowl, whisk together the lemon juice and arrowroot powder until smooth. Add the mixture to the blended peaches and blend again until fully combined.
Pour the peach mixture into a medium saucepan and cook over medium heat, stirring constantly, until it begins to boil. Continue cooking for a few minutes, stirring constantly, until the mixture thickens.
Transfer the peach curd to a glass container and whisk in the turmeric. Allow it to cool to room temperature, then cover and refrigerate for at least 1 hour or overnight.
Assemble
Divide the cinnamon granola evenly between two glasses or bowls.
Top with the chia pudding, followed by the peach curd.
Serve immediately or refrigerate until ready to enjoy.
Tips
Make it ahead. Make the chia pudding and peach curd the night before for an easy breakfast the next morning.
Use cinnamon granola. It adds the perfect little crunch and really helps give this that peach cobbler flavor.
Fresh or frozen peaches work. No need to wait for peach season to make this one.
Let the curd cool completely. This helps keep the layers nice and creamy when you assemble everything.
Want more crunch? Add extra granola right before serving so it stays crispy.
Final Thoughts
This is one of those recipes that feels a little extra for breakfast in the best possible way.
You get creamy chia pudding, sweet peach curd, and crunchy cinnamon granola in every bite, and the whole thing can be prepped ahead so you can just pull it out of the fridge when you’re ready to eat.
If you make it, tag me on Instagram @whatrobineats — I always want to see your recreations!
Peach cobbler chia seed pudding
Ingredients
Peach curd
- 1 cup peaches, thawed if using frozen
- 3 tbsp maple syrup
- 2 1/2 tsp arrowroot powder
- 2 tbsps fresh lemon juice
- 1/4 tsp ground nutmeg
- 1 tsp ground turmeric powder
Chia seed pudding
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Topping or crust
- 1 cup cinnamon granola
Instructions
Make the Chia Pudding
Add the chia seeds, almond milk, maple syrup, and vanilla extract to a bowl. Mix until well combined.Cover and refrigerate for at least 1 hour or overnight. Stir the mixture a few times while it sets to prevent the chia seeds from settling at the bottom.Make the Peach Curd
If using frozen peaches, thaw them with warm water.Add the peaches, maple syrup, and nutmeg to a food processor or blender and blend until very smooth.In a small bowl, whisk together the lemon juice and arrowroot powder until smooth. Add the mixture to the blended peaches and blend again until fully combined.Pour the peach mixture into a medium saucepan and cook over medium heat, stirring constantly, until it begins to boil. Continue cooking for a few minutes, stirring constantly, until the mixture thickens.Transfer the peach curd to a glass container and whisk in the turmeric. Allow it to cool to room temperature, then cover and refrigerate for at least 1 hour or overnight.Assemble
Divide the cinnamon granola evenly between two glasses or bowls.Top with the chia pudding, followed by the peach curd.Serve immediately or refrigerate until ready to enjoy.
