This blueberry pie chia pudding recipe makes me so happy. Let me tell you why...it combines two of my favorite things, blueberry pie and breakfast! It’s the perfect treat, dessert or breakfast parfait that is full of blueberry pie flavor and made with nutrient dense chia seeds. And don’t let me forget to mention, it’s dairy free and gluten free too!
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How to a simple chia seed pudding
If you’ve never tried to make chia pudding before, please don’t be intimidated. It’s actually quite easy!
The simplest chia seed pudding recipes only call for chia seeds and milk. Soak the chia seeds in the milk overnight to create the pudding-like texture. Top with your favorite fruit and granola for a delicious breakfast or treat. That's all there is to a simple pudding recipe but I will share how to make a blueberry pie chia pudding in the recipe below.
Ingredients for blueberry pie chia pudding
This blueberry pie chia pudding recipe is broken up into three parts. First, there’s the chia pudding recipe, then the blueberry compote and finally the crumble topping. Each part of this recipe only has a few ingredients to make this unique breakfast parfait.
Chia Pudding
Unsweetened Light Coconut Milk - I use unsweetened light coconut milk with my chia pudding. I find that full fat coconut milk makes the pudding too thick for my liking but feel free to test out your favorite dairy free milk with this recipe.
Chia seeds - don’t let the size of chia seeds fool you. They are a nutrient dense little seed that are a great source of fiber.
Maple Syrup - the maple syrup adds a bit of sweetness to the pudding that I prefer. If you want your pudding less sweet, feel free to adjust the amount of syrup to your liking. You could also try to sweeten the pudding with honey instead.
Vanilla Extract - for that delicious vanilla flavor.
Blueberry Compote
Blueberries - You can use either fresh or frozen blueberries in this recipe.
Lemon Juice - fresh squeezed lemon juice adds just a bit of citrus to the blueberry compote.
Honey - You can use maple syrup instead for the sweetener here. If you prefer a sweeter compote, adjust to your preference.
Spices: Ground cinnamon, nutmeg, and a pinch of salt for that blueberry pie flavor that we all know and love.
Crumble Topping
Nuts - Pecans and almonds are ground up with the oats to make a crunchy, granola-like topping without any need for baking.
Rolled Oats - I use these gluten free rolled oats for the crumble.
Honey - Just a little bit of honey added to this crumble topping to act as a sweetener and bonding agent.
Medjool Dates: Make sure the seeds are removed before you blend the dates. Also, if your dates are hard, soak them in hot water for 10 minutes to soften.
Ground Cinnamon and Vanilla Extract
How to make Blueberry Pie Chia Pudding
To make the pudding: To make the pudding, add coconut milk, chia seeds, maple syrup and vanilla extract to a bowl. Stir to combine. Cover and refrigerate overnight.
To make the blueberry compote: Add the blueberries, lemon juice, and honey to a small saucepan. Heat over medium-high heat until bubbling. Stir and mash the fruit with a spoon. Once bubbling, continue to cook over medium-low heat for about 10 minutes. Stirring and mashing the fruit as it cooks. Remove from heat and add the ground cinnamon, ground nutmeg and sea salt. Stir to combine. Set aside in the refrigerator to cool off.
To make the crumble topping: To a blender or food processor, add the pecans, almonds, oats, honey, ground cinnamon, dates and vanilla. Blend for 30 seconds until crumble forms.
Assemble the pudding parfait: Once the compote is cooled, take it out of the refrigerator and divide into four serving dishes. Next, add the pudding that soaked overnight. Then finally top with the nut crumble topping. Serve immediately or cover and store in the refrigerator for up to 3-4 days.
Make ahead tips:
This recipe is great for making ahead of time. You can make the chia pudding, blueberry compote and crumble topping all a day before planning on serving it.
The chia pudding needs to soak overnight or at least 6 hours in the refrigerator.
The blueberry compote can be made a day before so it has time to cool off in the refrigerator.
The crumble topping needs no refrigeration or baking time but it can store on the counter for up to 4 days.
What jars do you use for chia pudding?
The glass jars that I usually use for homemade chia pudding are actually leftover yogurt jars. I’ve also seen a lot of small jars at thrift stores or on Amazon that are great for serving parfaits and puddings in. Small mason jars are also a great option!
Substitutions
Feel free to substitute the blueberries for other berry flavors. You could try triple berry (check out our No Bake Triple Berry Pie if you’re a fan of berries!), raspberries, or blackberries.
Also, if you want to use yogurt instead of chia pudding, I’d recommend using a vanilla coconut yogurt for a non dairy option!
Looking for more breakfast recipes?
Gluten Free Raspberry Orange Scones
Gluten Free Strawberry Almond Baked Oatmeal
Gluten Free Blueberry Vanilla Granola
Let's Connect!
Thank you so much for checking out this recipe! If you’ve enjoyed this recipe or any of my others, please leave a review and comment below. Also feel free to tag @withsweethoney on Instagram and follow us on Pinterest. I love seeing all of your creations!
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Blueberry Pie Chia Pudding
Equipment
- Blender
- Saucepan
- Small jars or mason jars
Ingredients
Pudding
- 1 can light unsweetened coconut milk (one 13.5 fl oz can)
- ½ cup chia seeds
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Blueberry Compote
- 2 cups fresh or frozen blueberries
- 1 ½ tbsp fresh lemon juice
- 3 tbsp honey
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of sea salt
Crumble Topping
- ⅓ cup chopped pecans
- ⅓ cup sliced almonds
- ¼ cup gluten free old fashioned oats
- 2 tsp honey
- 1 tsp ground cinnamon
- 3 whole medjool dates (pitted)
- ¼ tsp vanilla extract
Instructions
- Make the pudding: To make the pudding, add coconut milk, chia seeds, maple syrup and vanilla extract to a bowl. Stir to combine. Cover and refrigerate overnight.
- Make the blueberry compote: Add the blueberries, lemon juice, and honey to a small saucepan. Heat over medium-high heat until bubbling. Stir and mash the fruit with a spoon. Once bubbling, continue to cook over medium-low heat for about 10 minutes. Stirring and mashing the fruit as it cooks. Remove from heat and add the ground cinnamon, ground nutmeg and sea salt. Stir to combine. Set aside in the refrigerator to cool off.
- Make the crumble topping: To a blender or food processor, add the pecans, almonds, oats, honey, ground cinnamon, dates and vanilla. Blend for 30 seconds until crumble forms.
- Assemble the pudding parfait: Once the compote is cooled, take it out of the refrigerator and divide into four serving dishes. Next, add the pudding that soaked overnight. Then finally top with the nut crumble topping. Serve immediately or cover and store in the refrigerator for up to 3-4 days.
Notes
- Pudding recipe adapted from Minimalist Baker
- You can make the pudding, compote and crumble topping ahead of time. Just put the pudding and compote in the refrigerator until ready to use.
- This recipe gives you extra crumble so you can use it on other recipes or roll the excess into 1 inch balls for quick bite size energy balls.
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