Blueberry Pie Chia Pudding Recipe
This Blueberry Pie Chia Pudding is a wholesome, layered dessert featuring creamy coconut chia pudding, a vibrant blueberry compote infused with warm spices, and a crunchy nutty crumble topping. Perfect for a healthy breakfast, snack, or guilt-free dessert, this recipe combines natural sweetness with nutritious ingredients for a delicious treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 8 hours 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Pudding
- 1 can light unsweetened coconut milk (13.5 fl oz)
- ½ cup chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Blueberry Compote
- 2 cups fresh or frozen blueberries
- 1½ tablespoons fresh lemon juice
- 3 tablespoons honey
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of sea salt
Crumble Topping
- ⅓ cup chopped pecans
- ⅓ cup sliced almonds
- ¼ cup gluten free old fashioned oats
- 2 teaspoons honey
- 1 teaspoon ground cinnamon
- 3 whole medjool dates, pitted
- ¼ teaspoon vanilla extract
Instructions
- Make the Pudding: In a bowl, combine the coconut milk, chia seeds, maple syrup, and vanilla extract. Stir well to ensure the chia seeds are evenly distributed. Cover the bowl and place it in the refrigerator to chill and thicken overnight.
- Make the Blueberry Compote: In a small saucepan, add the blueberries, fresh lemon juice, and honey. Heat over medium-high until the mixture begins to bubble. Use a spoon to stir and partially mash the blueberries. Reduce the heat to medium-low and continue cooking for about 10 minutes, stirring regularly and mashing the fruit to create a thick compote. Remove from heat and stir in ground cinnamon, ground nutmeg, and a pinch of sea salt. Refrigerate to cool.
- Prepare the Crumble Topping: Add the chopped pecans, sliced almonds, gluten free oats, honey, ground cinnamon, pitted dates, and vanilla extract to a blender or food processor. Blend for about 30 seconds or until a crumbly mixture forms.
- Assemble the Pudding Parfait: Once the blueberry compote is cooled, divide it evenly into four small jars or serving dishes. Next, spoon the overnight chia pudding on top of the compote. Finally, sprinkle the nut crumble topping over the pudding. Serve immediately or cover and refrigerate for up to 3-4 days.
Notes
- Pudding recipe adapted from Minimalist Baker.
- You can prepare the pudding, compote, and crumble topping ahead of time and store them separately in the refrigerator until ready to assemble.
- This recipe yields extra crumble, which can be used as a topping on other dishes or rolled into 1-inch balls for quick energy bites.
Find it online: https://justsosavory.com/blueberry-pie-chia-pudding-recipe/
