Morning treat – Blueberry Chia Pudding with Caramel and Grilled Peaches

 

I think I’ve told you several times, I’m not a breakfast person. However, when it’s about slow mornings, brunches and amazing morning treats, I’m all in! When the first peaches arrived in the stores I came up with a breakfast idea for summer mornings. A simple – but so pretty and purple – blueberry chia pudding, some delicious caramel and grilled peaches on top. Oh I love this combination (and look at those colours!). For healthier option, leave the caramel off and add a bit more honey to the chia pudding to make it sweeter!

 

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Blueberry Chia Pudding with Caramel and Grilled Peaches

  • Author: Viola Minerva
  • Prep Time: 15 min.
  • Cook Time: (Set overnight)
  • Total Time: 6 minute
  • Yield: 5-6 servings 1x
Scale

Ingredients

Blueberry chia pudding

  • 200 g frozen blueberries
  • 6 dl (2 1/2 cups) almond milk
  • 7 tbsp honey or maple syrup
  • 10 tbsp chia seeds

On top

  • 1 tin (about 390 g) caramelised condensed milk
  • 56 peaches

Instructions

  1. Pour the frozen blueberries to a sauce pan and cook until they are soft and start to bubble. Mash with a fork.
  2. Stir in the almond milk, honey and chia seeds until there are no lumps. Let it sit for 5 minutes and stir again. Spoon the chia-blueberry mixture into 5-6 clean glass jars or bowls, cover and refrigerate over night.
  3. Mix the caramelised condensed milk in a bowl until there are no lumps and it’s creamy. Spoon a thick layer of caramel on top of every chia pudding. (You can decide yourself how much of the caramel want, you can use just part of it to make a healthier option).
  4. Slice the peaches and remove the stones. If you have a grill available, grill the peach slices quickly on both sides in a very hot grill. (You can also use iron grill pan to get a similar result). Place on top of the chia puddings and enjoy!

Author: Viola Minerva

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