These simple peach pie breakfast parfaits taste like a decadent dessert and are so delicious! Use just 8 ingredients, are gluten-free + vegan!
We're in the peak of peach season right now and I have to say this might be one of the best years yet. I probably say that every year, but nothing beats a perfectly ripe peach.
I've beenĀ eating at least one peach per day–whether that's in my morning green smoothie bowl, my grilled peach salsa, or my stone fruit crumble for a sweet breakfast–I'm trying to make the most of this season while it lasts. And since I'm sure you're just as enamored with this juicy stone fruit as I am, I wanted to give you a little inspiration whileĀ these fruits are cheap and in season.
Today's Peach Pie Breakfast Parfait is a riff on one of my favorite desserts, but with a twist. We're going with a base of chia pudding, then an oat and date crumble, then cinnamon peaches to finish it off. It's summery, easy to make, and the perfect way to start your day.
What I love starting your day with something like this is that a) it feels special with minimal effort,and b) it's sweet like a dessert.
We start with a base of chia pudding, which can be made the night before if you don't want to bother in the morning. I've shown you how to make chia pudding before, but basically you just mix chia seeds, maple syrup and almond milk together, then let it sit for a few hours to thicken.
For the “crumble” portion, I wanted to give you something that had texture and some sweetness. And I also didn't want to use oil, flour or any excessive sweeteners.
Instead, we're using just three ingredients: oats, pecans and dates. You whizz them up in your food processor until they're ground into a sandy texture and that's it. It's the perfect layer between the chia pudding and the peaches!
You'll also probably have a little extra, so I recommend saving it and sprinklingĀ it on your smoothie bowl, morning yogurt or even atopĀ a slice of almond butter toast.
For the peaches? Just chopped peaches and cinnamon!
Because peaches are in season right now, they're totally sweet enough on their own. You don't need to add syrup or anything else. And I found if you let them marinate them for a little while in the fridge (or again overnight), they get even sweeter.
I have to admit, I was a bit worried it would get soggy in the fridge, but I let one of these sit in the fridge overnight (already assembled) and it was perfectly fine! The crumble was still crunchy, the chia pudding was still thick and the peaches were nice and juicy.
If you want to stretch this recipe to last you a few days, here's what I recommend:
- Double the amount of chia pudding and keep it in a sealed container
- Slice your peaches and toss them withĀ the cinnamon and store them in a separate sealed container, draining any excess juice before assembling your parfaits
- Prepare the crumble and storeĀ that in a sealed container at room temperature
- Assemble the parfait the morningĀ you're ready to eat it
And you certainly don't have to eat it parfait style if that doesn't appeal to you š It would be just as delicious tossed in a bowl!
All in all I'd say it's a pretty epic way to kick off your day. You're going to love how easy they are to make and how much the remind you of a dessert. You can't go wrong with a breakfast that tastes like a slice of pie! š
Your turn…
What's your favorite make-ahead breakfast? I'd love to get some ideas for an upcoming series I'm thinking about, so leave your faves in the comments below! And if you end up making this recipe, I'd love for you to share a picture on Instagram and tag @simplyquinoa or use #simplyquinoa so I can find your post and give you some love in return!
XO Alyssa
More Chia Pudding Recipes to try:
- Apple Pie Overnight Quinoa
- High Protein Vanilla Chia Pudding
- Dark Chocolate Quinoa Pudding
- High Protein Carrot Cake Chia Pudding
- Chocolate Peanut Butter Quinoa Breakfast Parfait
- Apple Pie Breakfast Parfaits
- Chocolate Raspberry Chia Parfaits
Peach Pie Breakfast Parfaits
Ingredients
- 1/4 cup chia seeds
- 1 tablespoon pure maple syrup or liquid sweetener of choice
- 1 cup almond milk
- 2/3 cups rolled oats gluten-free if necessary
- 1/3 cup raw pecans
- 4 medjool dates depending on the size, pitted
- 2 teaspoons cinnamon divided
- 2 medium peaches
Instructions
- Make the chia pudding: combine the chia seeds, syrup and almond milk in a bowl of large mason jar. Mix together until incorporated, then refrigerate to set for at least 2 hours.
- Make the crumble: toast oats and pecans in a dry skillet over medium heat until golden brown, about 5 minutes. (alternatively you could also toast them in a toaster oven on the medium setting) Once toasted, transfer to a food processor along with dates and 1 teaspoon of cinnamon. Process to form the texture of coarse sand.
- Make the peaches: slice the peaches in half, discarding the pit, and chopping into bite-sized pieces. Add to a bowl with the remaining 1 teaspoon of cinnamon and toss to combine.
- Assemble the parfaits: divide the chia pudding evenly among two stemless wine glasses or mason jars. Add a layer of the crumble, then divide peaches evenly and place on top of crumble. Sprinkle with a touch of crumble topping and enjoy!
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