• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
With Sweet Honey
  • Home
  • Recipe Index
  • Lifestyle
  • My Story
    • Work With Me
    • My Portfolio
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipe Index
  • Lifestyle
  • My Portfolio
  • Work With Me
  • Contact
    • Email
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Blueberry Pie Chia Pudding

    Published: Jan 12, 2022 by Katelyn | With Sweet Honey · This post may contain affiliate links Leave a Comment

    Jump to Recipe Print Recipe

    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!

    blueberry chia pudding parfait in small glass jars with crumble topping
    Jump to:
    • How to a simple chia seed pudding
    • Ingredients for blueberry pie chia pudding
    • How to make Blueberry Pie Chia Pudding
    • Make ahead tips:
    • What jars do you use for chia pudding?
    • Substitutions
    • Looking for more breakfast recipes?
    • Let's Connect!
    • Blueberry Pie Chia Pudding

    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.

    three blueberry chia pudding cups with a spoon full of nut crumble

    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.

    chia pudding in a glass container after soaking overnight in the fridge

    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.

    fresh whole blueberries in a small saucepan
    blueberries being cooked in a small saucepan on the stovetop
    blueberry compote sauce in a small saucepan with a wooden spoon

    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.

    small blender with crumble nut topping inside of it

    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.

    three blueberry pudding parfaits with chia seed pudding and crumble topping

    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!

    blueberry pie chia pudding in a small glass yogurt jar with fresh blueberries

    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?

    Mushroom Sausage Egg Muffins

    Gluten Free Raspberry Orange Scones

    Gluten Free Strawberry Almond Baked Oatmeal

    Gluten Free Banana Waffles

    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!

    This post contains affiliate links. Thank you for supporting With Sweet Honey!

    blueberry chia pudding parfait in small glass jars with crumble topping

    Blueberry Pie Chia Pudding

    This chia pudding is easy to make and packed with blueberry pie goodness!
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: American
    Keyword: blueberry, chia pudding, dairy free, gluten free, simple
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 6 hours 20 minutes
    Servings: 4 people
    Katelyn | With Sweet Honey

    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.
    Tried this recipe?Tag @withsweethoney on Instagram!
    « Whole30 Sloppy Joes
    Instant Pot Chicken Vegetable Soup »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Katelyn! I create gluten-free, dairy-free, and paleo recipes that are easy and delicious. Food should make you feel good, and I hope my recipes inspire you to try something new. Happy cooking!

    More about me →

    Winter Recipes

    • Homemade Dairy Free Gingerbread Latte Recipe
    • Healing Slow Cooker Carrot Soup (Dairy Free)
    • Best Sweet Potato Shepherd’s Pie (Paleo, Whole30)
    • Soft Molasses Cookies (Gluten Free)

    Popular Posts

    • Simple Coconut Chickpea Curry with Spinach
    • Veggie Nuggets
    • Gluten Free Blueberry Crisp
    • Instant Pot Cauliflower Soup

    My Personal Favorites

    • Gluten Free Blueberry Crisp
    • Roasted Tomato Basil Soup (Dairy Free)
    • Slow Cooker Creamy Turkey Chowder (Dairy Free)
    • Easy Ginger Turkey Meatballs

    Featured On

    Footer

    ↑ back to top

    About

    • My Story
    • Portfolio
    • Work With Me
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 With Sweet Honey | All Rights Reserved