Chia Pudding with Blueberry Compote

Oh…This one is worth the wait. Although it’s pretty quick to prepare and make, it will take some time to cool before you can really enjoy. If you are a berry fan, this one might just become a staple.

[recipe servings=2 time=20 Minutes difficulty=Easy]


Chia Pudding

½ Cup Chia Seeds

Pinch of Kosher Salt

½ Teaspoon Vanilla Extract

½ Cup Full-Fat Unsweetened Coconut Milk

1 Cup Unsweetened Almond or Oat Milk

Fresh Berries, for Serving, Optional


Blueberry Honey Compote

1 Cup Frozen Blueberries

1 Tablespoon Water

2 Tablespoons Honey or Maple Syrup, to Taste

Pinch of Kosher Salt

1 Teaspoon Lemon Juice



  1. To make the chia pudding, combine the chia seeds, salt, vanilla, coconut milk, and almond/oat milk in a medium bowl or container with a lid. Whisk well to break up any clumps of chia. Cover and refrigerate overnight, or for at least 4 hours.
  2. To make the compote, add the blueberries, water, honey, and salt to a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to keep at a simmer. Simmer until the compote is reduced by half, about 5 minutes. Squeeze in the lemon juice, taste and adjust with more honey if you like.
  3. To serve, divide the chia pudding between bowls, top with blueberry compote, and toppings of choice.



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