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Vegan "Peaches n' Cream" Quinoa Chia Pudding - This peach breakfast quinoa is layered with creamy chia pudding for a healthy, portable breakfast that is gluten free and will keep you full until lunch! | Foodfaithfitness.com | @FoodFaithFit

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!

Course Breakfast
Cuisine American
Keyword breakfast bowl, chia pudding, gluten free, healthy breakfasts, peaches, vegan breakfasts
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 servings

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. **
  7. Once thickened, divide the chia pudding between the two cups and refrigerate for an additional 4 hours to overnight to let it fully thicken. ***
  8. DEVOUR

Recipe 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.