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Roasted Peach Pudding Jars


40 Minutes


1 Jar


  • 2 cup almond milk.
  • ¼ cup coconut sugar
  • 3 tbsp arrowroot
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 2 cups peaches, sliced (fresh or frozen)
  • 2 cups peaches, sliced (fresh or frozen)
  • 2 tbsp coconut oil
  • 2 tbsp coconut sugar
  • ¼ tbsp cinnamon
  • Greek yogurt
  • Avelina Quick Cooking Oats


  • Preheat oven to 425 degrees F.
  • Mix the peaches with the coconut oil, coconut sugar and cinnamon.
  • Spread on a baking sheet covered with baking paper and cook for 20-25 minutes
  • While the peaches are cooking, combine the almond milk (reserve ¼ cup), coconut sugar, and salt in a saucepan, then add the vanilla.
  • Bring to a boil over medium low heat, whisking frequently.
  • Dissolve the arrowroot starch in ¼ cup of reserved milk.
  • Once the mixture is boiling, pour in the arrowroot mixture, whisking constantly
  • Keep cooking over medium heat until thickened (3-5 minutes)
  • Transfer to a heat proof bowl, place a piece of plastic wrap on top (touching the pudding to prevent a top layer from forming) and let it cool. You can even make it the night before and let it cool.

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