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Coconut Yogurt Chia Pudding with Peaches and Blueberries

Photo by Stephanie Pavelko

Photo by Stephanie Pavelko

This breakfast couldn't be easier to make and it's packed with delicious summer fruit, fat, and fiber! It's a great breakfast while you're traveling and can easily be adapted to include the fruit in your Imperfect box. Check out Stephanie's blog, My Tiny Laguna Kitchen, for more great recipes.


  • 4 tablespoons of chia seeds
  • 8 ounces of coconut yogurt
  • 1/4 c Imperfect blueberries
  • 1/4 c smashed Imperfect peaches


  1. In a medium-sized bowl mix your coconut yogurt and chia seeds together
  2. Let soak for 10-20 minutes
  3. In the meantime, wash and mash your peaches until they're jam-like (or try using a food processor)
  4. Once the chia pudding is complete, grab two jars and layer your chia pudding, peaches, and sliced blueberries on top. Voila!

Recipe Notes

If you need a bit more sweetness, feel free to use honey or maple syrup. You can also swap out peaches and blueberries for other fruit combinations, like the classic strawberry-banana, or mango-raspberry.