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Chia Seed Breakfast Pudding with Roasted Peaches and Blueberries

  • Prep Time: 15 minutes
  • Cook Time: Chill 4 - 12 hours; Cook 10 - 15 minutes
  • Servings: 4
  • Course: Breakfast

A protein-packed chia seed breakfast pudding that’s both delicious and healthy.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Line baking pan with Reynolds Wrap®Aluminum Foil for easy cleanup every time!


  • 1 1/2 cups almond milk
  • 1/2 cup plain Greek yogurt 
  • 2 tablespoons honey
  • 1/4 teaspoon vanilla extract
  • 1/2 cup chia seeds
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 2 peaches, pitted and cut into 8 slices each
  • 3/4 cup blueberries
  • Reynolds Wrap® Aluminum Foil


Step 1

Whisk together milk, yogurt, honey and vanilla. Whisk in chia seeds. Let stand for 5 minutes then whisk the mixture again. Let stand for another 5 minutes and then whisk again. Cover and refrigerate for 4 hours or overnight.

Step 2

Combine the sugar and cinnamon in a small bowl.

Step 3

Preheat the oven to 400 degrees F. Line a 15x10x1-inch baking pan with Reynolds Wrap® Aluminum Foil.

Step 4

Arrange peaches and blueberries in a single layer on the pan. Sprinkle cinnamon sugar on top. Bake for 10 to 15 minutes.

Step 5

Spoon chia seed mixture into 4 bowls. Top with roasted peaches and blueberries.

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