This peach blue spirulina chia pudding combines the juicy sweetness of ripe peaches with the subtle nuttiness of almonds and the earthy undertone of blue spirulina. The result? A naturally sweet, creamy pudding with a gorgeous pastel green hue and a whole lot of nutrition in every bite.
What makes this chia pudding so great, besides how pretty it looks, is how easy it is to prep ahead. Stir it together the night before and wake up to a cool, satisfying breakfast. Or blend it up in the morning and let it chill while you go about your day. Either way, it’s a no-fuss way to pack in fiber, plant-based protein, and antioxidants—especially if you’re trying to eat more mindfully without sacrificing 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 overpowering the delicate sweetness of the peaches. It’s a fun, natural way to add a pop of color and a boost of nutrients — no artificial dyes needed.
Tips:
- Adjust the sweetness based on how ripe your peach is. Taste the blended mix before adding chia seeds.
- If you’re not a fan of spirulina’s flavor, start with 1/2 tsp and increase next time.
- For extra creaminess, use full-fat coconut milk or replace 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 almond milk to loosen the texture if desired.
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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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