4.5 from 6 votes
Peach Breakfast Quinoa Chia Pudding
This peach breakfast quinoa is layered with creamy chia pudding for a healthy, portable breakfast that is vegan-friendly, gluten free and will keep you full until lunch!
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 2 servings
Calories: 400 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
For the quinoa layer:
- 1 Cup unsweetened vanilla almond milk
- 1 Tbsp Better Body Foods Agave
- 1 tsp Better Body Foods vanilla extract
- 1/2 Cup Better Body Foods Tri-color quinoa uncooked
- 3/4 tsp cinnamon
For the peach layer:
- 1 large peach cut into small cubes
- 1 1/2 tsp thinly sliced fresh mint packed
For the chia pudding layer:
- 1 Cup unsweetened vanilla almond milk
- 1/4 Cup Better Body Foods Chia Seeds
- 1 Tbsp Better Body Foods Agave
- 1 tsp fresh ginger minced
Instructions
- In a LARGE pot (almond milk rises a lot when heated) combine the almond milk, agave and vanilla extract and bring to a boil over high heat.
- Once boiling, stir in the quinoa, cover, and reduce the heat to low. Cook until the quinoa has absorbed most of the milk but is a still a tiny bit creamy, about 30-35 minutes* Transfer to a bowl and refrigerate for 10-15 minutes to let cool.
- Once the quinoa is cooled, stir in the cinnamon and then divide the quinoa between two large cups, or small mason jars. REALLY pack the quinoa down (I used a mortar to do so) if you want to get all the pretty layers, or else the chia pudding seeps between all the quinoa grains.
- Stir the chopped peaches and mint together and then divide them on top of the quinoa layer. Place into the refrigerator while the chia pudding sets.
- In a medium bowl, whisk together all of the chia pudding ingredients and place into the refrigerator for 1 hour so that it can begin to thicken, and not seep into all the quinoa on the bottom.**
- Once thickened, divide the chia pudding between the two cups and refrigerate for an additional 4 hours to overnight to let it fully thicken. ***
- DEVOUR
Cup of Yum
Notes
- *Tri-colored quinoa takes longer to cook than white quinoa, so adjust accordingly.** I find that chia seeds like to sink when making chia pudding and, if you stir the pudding a few times within the first hour that it's setting, you avoid this. So, I recommend stirring it a few times.*** You don't HAVE to make the chia pudding separate before layering, but I recommend you do if you really want a thick chia pudding, and separate layers.
Nutrition Information
Calories
400kcal
(20%)
Carbohydrates
62g
(21%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
8g
Monounsaturated Fat
3g
Trans Fat
0.03g
Sodium
342mg
(14%)
Potassium
429mg
(12%)
Fiber
13g
(52%)
Sugar
21g
(42%)
Vitamin A
267IU
(5%)
Vitamin C
7mg
(8%)
Calcium
465mg
(47%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 400
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 62g | 21% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Sodium | 342mg | 14% |
| Potassium | 429mg | 9% |
| Fiber | 13g | 52% |
| Sugar | 21g | 42% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 465mg | 47% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.