This peach blue spirulina chia pudding brings together the juicy sweetness of ripe peaches, the nuttiness of almonds and the earthy vibe of blue spirulina. The result is a naturally sweet, cremy and satisfying pudding with a beutiful pastel blue color and full of good nutrients for the body and soul.
One of the best things about this chia pudding (beside how pretty it is!) is how simple it is to make ahead. Stir everything together the night before and you’ll wake up to a cool satisfying breakfast, perfect for big and little ones too. Or whip it up in the morning and let it chill while you go about your day, at least 4 hours but better 6-8 hours. Either way, it’s easy, no-stress way to load up on fiber, plant-based protein and antioxidants, perfect if you are trying to eat a bit more mindfully without giving up on flavor or fun.
What You’ll Need
- Ripe peach
- Chia seeds
- Almond milk (or any plant-based milk)
- Almonds
- Maple syrup (or other sweetener)
- Blue spirulina powder
- Vanilla extract (optional)
- Fresh fruit for topping (optional)
- Almonds or coconut flakes for garnish (optional)
What Is Spirulina? (And Why the Blue One?)
Spirulina is a type of blue-green algae that’s been celebrated for centuries for its impressive nutritional profile. It’s packed with protein, iron, antioxidants, and essential vitamins — all in a natural, plant-based form. Just a small amount goes a long way, making it a popular addition to smoothies, energy bites, and even desserts like this peach chia pudding.
There are two common types: green spirulina (which has a stronger earthy taste and dark green color) and blue spirulina, also known as phycocyanin. Blue spirulina is extracted from the green kind but has a much milder flavor and that stunning bright blue hue.
For this recipe, I love using blue spirulina because it gives the pudding a dreamy color without taking away the delicate flavor of the peaches. It adds a gorgeous color and extra nutrients the natural way, no artificial dyes in sight.
Tips:
- Adjust the sweetness based on how ripe your peach is. You can taste the mixture before adding the chia seeds and add more sweetner if necessary.
- If you’re not a fan of spirulina’s flavor, start with 1/2 tsp and increase next time (or you can always omit it).
- For extra creaminess, use full-fat coconut milk or replace half of some almond milk with yogurt.
Storage:
Store the chia pudding in an airtight container in the fridge for up to 3 days. Stir before serving, if it thickens too much, add a splash of milk of choice to loosen the texture, if desired.
Variations to Try
- No spirulina? Skip it! The pudding will still taste amazing and have a pretty peachy hue.
- Use frozen peaches if fresh ones aren’t available.
- Swap the almond with cashew or other nuts or even nut butter or skip it all together.
- Add texture with granola, toasted seeds, or cacao nibs on top.
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Peach Spirulina Chia Pudding
Ingredients
Method
- In a blender, combine the coconut milk, almond milk, peach, almonds, maple syrup or honey, and spirulina powder. Blend until smooth.
- Pour the mixture into a bowl or container. Add the chia seeds and stir well to combine.
- Cover and refrigerate for at least 3 hours or overnight until thickened.
- Optional: Before serving, top with a dollop of yogurt, extra peach slices, or a sprinkle of chopped almonds.
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