Peach Chia Pudding

This Peach Chia Pudding tastes like peaches and cream for breakfast – but with 35 grams of protein and 12 grams of fiber, it’ll actually keep you full past 10am. Five ingredients, five minutes of prep, and it’s waiting for you in the fridge all week.

_{^{This post may contain affiliate links. Thank you for your support!}}

As a registered dietitian, this is exactly the kind of breakfast I want in heavy rotation during peach season: it takes advantage of summer fruit at its best, it preps ahead effortlessly, and that protein and fiber combo means it works just as hard as a full breakfast — not a snack pretending to be one.

If make-ahead breakfasts are your thing, this one fits right in alongside my peanut butter overnight oats and the rest of my high-protein breakfast meal prep lineup.

Reasons You’ll Love This Recipe:

• 35 grams of protein and 12 grams of fiber – the combination that actually keeps you full through the morning, from Greek yogurt, protein powder, and chia seeds working together.
• Five minutes of hands-on time – stir it together tonight, and breakfast is done tomorrow.
• Real summer peaches – this is the recipe to make while peaches are actually in season (though frozen work too – more on that below).
• Meal prep friendly – make a few jars at once and breakfast is handled for days.

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Fresh peach – one ripe peach. The riper, the sweeter. In-season summer peaches make this recipe, but frozen and thawed works when they’re not.
• Vanilla Greek yogurt – I use vanilla Oikos that has no added sugar, but do what works for you. Greek yogurt is what makes this so creamy and adds a big chunk of the protein.
• Milk – any milk works here. Dairy milk adds a little extra protein, but use whatever’s in your fridge.
• Vanilla protein powder – I use Clean Simple Eats. This is the difference between chia pudding as a snack and chia pudding as a real breakfast. Chia seeds – the thickening magic and where most of that fiber comes from.

How to Make Peach Chia Pudding

For complete instructions, please check out the recipe card at the bottom of this post.

1. Blend the base. Add the peach, Greek yogurt, and milk to a blender and blend until smooth. Add the protein powder and quickly pulse 2-3 times to blend in, or stir in.
2. Stir in the chia seeds. Pour the mixture into a jar or container and stir in the chia seeds until evenly distributed. (No clumps hiding at the bottom!)
3. Chill. Refrigerate at least 4 hours, or overnight. Give it one more stir about 30 minutes in if you can — it helps the chia seeds set evenly.
4. Top and eat. Add any desired toppings, like more diced peaches, Greek yogurt, whipped cream, granola, etc.

Dietitian Tips

• Don’t blend the protein powder at first. It takes a minute or so for the peach to fully blend and create a smooth mixture. With whey protein powders in particular, they can get really airy and fluffy as you blend. Which isn’t bad, but it just makes the texture a little different (and you’ll need a bigger storage container!)
• Stir twice for the best texture. One stir when you mix it, one stir 20–30 minutes later. That second stir is what prevents the dreaded chia clump at the bottom of the jar.
• Ripeness matters more than variety. A ripe yellow or white peach both work — just make sure it gives slightly when you press near the stem.
• Try frozen peaches. Thaw them first, but this can be a great way to get all that peach flavor without having to cut up peaches or when it’s not peach season!
• Scale it up. This recipe multiplies easily. Make three or four jars on Sunday and you’ve got breakfast through mid-week without thinking about it.

Variations

• Peaches and cream style – this peach chia seed pudding is very creamy already, but top with a spoonful of extra Greek yogurt or whipped cream for extra peaches and cream vibes.
• Peach cobbler vibes – add a pinch of cinnamon to the base and top with granola right before eating.
• Blended smooth – if chia seed texture isn’t your thing, blend everything (chia seeds included) after chilling for a smooth, mousse-like pudding

Meal Prep: Storing & Reheating

Store peach chia pudding in an airtight container in the fridge for 3 days (3–4 days max). If you’re topping with fresh peach, add it just before eating so it stays fresh. I don’t recommend freezing this one — the texture of the chia seeds and fresh peach doesn’t bounce back well after thawing.

F.A.Q.

Shop This Recipe

As an Amazon affiliate, I may earn a small amount from qualifying affiliate purchases at no cost to you.

All of my favorites can be found on my Amazon storefront, including a whole page dedicated to my Meal Prep Essentials!

• 10 Ounce Glass Jars
• 16 Ounce Glass Jars
• 2 Cup Glass Round Containers with Lids
• Bamboo Butcher Block
• Ninja Kitchen System Blender + Food Processor
• Gold & Wood Measuring Cups & Spoons
• Cookie Scoop Set

More Chia Pudding Recipes to Love

• Protein Chia Seed Pudding
• Blueberry Chia Pudding
• Coffee Chia Pudding
• Orange Creamsicle Chia Pudding
• Yogurt Chia Pudding
• Quinoa Chia Pudding

Did you make this recipe? Please give a rating and review below! For more balanced nutrition and no fuss, balanced recipes, be sure to follow me on Instagram!