09/04/2026
Let’s use siggi’s peach skyr to make the most creamy peach chia pudding! As a dietitian, I love using just a few ingredients because you don’t need a ton of extra stuff to make something delicious! And what I really appreciate about (and what’s kept me using it for over 5 years) is that it’s made with simple ingredients, has no artificial sweeteners, and it’s packed with protein.
Full recipe for Peach Chia Pudding below!
INGREDIENTS
¼ cup chia seeds
1 medium peach
½ cup almond milk (or milk of choice)
1 small container of ’s peach skyr (~½ cup)
1 tablespoon maple syrup
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
DIRECTIONS
Remove the pit from the peach and give it a rough chop. Add the peach, skyr, milk, maple syrup, vanilla, and cinnamon to a high speed blender or food processor. Blend until smooth, about 60 seconds to make a peach milk.
Add the chia seeds to a medium bowl with a lid. Pour the mixture over the chia seeds and give it a really good stir with a whisk. Let the mixture rest 10-15 minutes at room temperature and give it another good stir. This helps prevent the chia seeds from clumping. Refrigerate for at least 4 hours.
Hint: It will thicken up quite a bit in the fridge and I prefer my chia pudding quite thick personally! If you prefer it thinner, wait to add another splash of milk after the 4 hours if needed.
STORAGE
Refrigerator - store this chia pudding recipe in the fridge in an airtight container for up to 4-5 days
Freezer - you can store chia pudding in the freezer. Store in a freezer-safe container for up to 2 months. To thaw, put it in the refrigerator for 6-8 hours or overnight.
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