This Blueberry Pie Chia Pudding truly tastes like a dessert you’d order at a cozy little café, but it’s healthy enough to eat for breakfast or as a nourishing snack. Imagine luscious coconut chia pudding layered with jammy homemade blueberry compote and a buttery, cinnamon-kissed nut crumble—all the flavors of blueberry pie in a glass!
Why You’ll Love This Recipe
- Flavor-Packed Layers: Every spoonful delivers creamy chia pudding, vibrant blueberry compote, and a pie-inspired nut crumble—pure bliss!
- Easy Make-Ahead: Prep each component in advance for grab-and-go breakfasts or impressive meal-prep desserts.
- Naturally Sweetened: This recipe is loaded with fruit and a touch of maple and honey—no refined sugar needed!
- Wholesome Meets Indulgent: Blueberry Pie Chia Pudding offers all the nostalgia of pie with nourishing, real-food ingredients that leave you energized.
Ingredients You’ll Need
Blueberry Pie Chia Pudding is the ultimate celebration of simple, whole-food ingredients. Each element, from creamy coconut milk to juicy blueberries and crunchy nuts, brings its own cozy comfort and texture to the jar.
- Light Unsweetened Coconut Milk: This creates the dreamy, creamy base that’s dairy-free and subtly tropical.
- Chia Seeds: These little superfoods work magic by thickening the pudding while packing in fiber and omegas.
- Maple Syrup: Just enough for gentle sweetness and that classic pie flavor note.
- Vanilla Extract: A splash brings warmth and enhances dessert-like vibes.
- Blueberries (fresh or frozen): The star of our compote; they bubble down into a sweet, tangy, jewel-toned sauce.
- Fresh Lemon Juice: Brightens up the blueberries and adds a hint of tartness—just like homemade pie filling.
- Honey: Subtle and floral, honey sweetens both the compote and nutty crumble.
- Ground Cinnamon & Nutmeg: A cozy pinch of each brings that unmistakable “pie” aroma.
- Sea Salt: A tiny pinch amplifies all the flavors.
- Chopped Pecans & Sliced Almonds: Roasted, nutty crunch that transforms the topping into a pie crust-y treat.
- Gluten Free Old Fashioned Oats: Oats add chewiness to the crumble, keeping it gloriously rustic and hearty.
- Medjool Dates: Soft and caramel-like, these help bind the crumble while lending natural sweetness.
Variations
One of the best things about Blueberry Pie Chia Pudding? It’s endlessly riffable! Play around with swaps and add-ins to fit your tastes, dietary needs, or whatever’s hanging out in your pantry.
- Make it Vegan: Simply swap the honey in both the compote and crumble for maple syrup or agave.
- Switch Up the Fruit: Try strawberries, raspberries, or a combo of berries for a twist on classic blueberry pie flavors.
- Add More Pie Vibes: Stir a spoonful of almond butter into the pudding or add toasted coconut to the nut crumble for a richer treat.
- Nut-Free Version: Replace pecans and almonds with sunflower or pumpkin seeds if you need a nut-free topping.
How to Make Blueberry Pie Chia Pudding
Step 1: Mix Up the Chia Pudding
In a mixing bowl, combine the coconut milk, chia seeds, maple syrup, and vanilla extract. Give everything a good whisk, making sure the chia seeds are evenly dispersed (so you don’t get clumps later). Cover and refrigerate overnight so the seeds can work their magic, thickening into a luscious, spoonable pudding.
Step 2: Simmer the Blueberry Compote
Pop your blueberries into a small saucepan along with the lemon juice and honey. Bring the mixture to a gentle bubble over medium-high heat, then reduce the heat. Cook for about 10 minutes, stirring and lightly mashing some of the berries. When it’s glossy and jammy, stir in cinnamon, nutmeg, and sea salt. Cool the compote in the fridge so it’s ready to layer up later.
Step 3: Blitz the Nut Crumble
In a food processor or blender, add the pecans, almonds, oats, honey, cinnamon, dates, and vanilla. Pulse for about 30 seconds or until you get a coarse, crumbly texture reminiscent of pie topping. This fragrant mixture brings major pie energy to your Blueberry Pie Chia Pudding!
Step 4: Assemble & Enjoy
Once your compote’s cooled and your pudding has thickened, layer the compote into four serving glasses or jars. Scoop creamy chia pudding over the compote, and finish with a generous sprinkle of that irresistible nut crumble. Dig in immediately or pop them back in the fridge to enjoy all week long!
Pro Tips for Making Blueberry Pie Chia Pudding
- Chill for Perfect Texture: Give your chia pudding a proper overnight rest to ensure the seeds absorb all the coconut milk and become ultra-creamy—no runniness here!
- Mash and Simmer the Compote: Don’t skip the gentle mashing as the berries simmer; it helps release the pectin, so your compote thickens naturally and turns satisfyingly jammy.
- Date Softener Hack: If your dates are a bit dry, soak them in hot water for 10 minutes before blending. This makes the crumble even smoother.
- Go Big on Texture: For an even heartier bite, pulse the crumble topping just enough to leave small nutty chunks—you want pops of crunch!
How to Serve Blueberry Pie Chia Pudding
Garnishes
For a signature finish, scatter fresh blueberries and a few extra oat crumbles over the top. If you’re feeling fancy, add a dollop of coconut whipped cream and a dusting of lemon zest for that real-deal pie look. A drizzle of honey or maple syrup never hurts either!
Side Dishes
Serve Blueberry Pie Chia Pudding with a hot cup of coffee or your favorite herbal tea for a balanced breakfast. For a true brunch spread, pair with soft scrambled eggs, a handful of toasted nuts, or a slice of whole-grain toast—sweet meets savory in absolute harmony.
Creative Ways to Present
I love serving this pudding in clear glasses or pretty jars to show off those dreamy layers—it always makes for an Instagram-worthy breakfast! For gatherings, make mini parfaits in small cups, or even layer the ingredients in a trifle dish for a dramatic, shareable dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Blueberry Pie Chia Pudding will keep beautifully in an airtight container in the refrigerator for up to 3–4 days. Simply keep the nut crumble stored separately to preserve its crunch, and assemble just before enjoying for maximum treat factor.
Freezing
Chia pudding itself freezes well for up to a month; just thaw it overnight in the fridge and stir before serving. The compote can also be frozen, but I recommend making the nut crumble fresh to keep the texture as crisp as possible.
Reheating
There’s no need to reheat Blueberry Pie Chia Pudding—it’s meant to be enjoyed cold from the fridge! If you’d like a warm contrast, gently microwave the compote for a few seconds before assembling, then layer with cold pudding and crumble for a cozy twist.
FAQs
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Can I use a different milk for the chia pudding base?
Absolutely! While coconut milk gives a lush creaminess and flavor, you can use any milk you love—almond, oat, or even regular dairy milk. Just know your pudding may be a little less rich with lighter milks.
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Is Blueberry Pie Chia Pudding gluten-free?
Yes, as long as you use certified gluten-free oats in the crumble, this recipe is completely gluten-free and safe for those with gluten sensitivities.
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Can I prep this for meal prep breakfasts?
This recipe is meal prep gold! Mix up all the layers in advance, store the pudding and compote in separate jars in the fridge, and add your crumble fresh each morning for the perfect grab-and-go breakfast.
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What should I do with leftover crumble?
Extra crumble makes the best snack—roll it into little energy balls, sprinkle onto yogurt, or enjoy by the handful for a sweet treat throughout the week.
Final Thoughts
If you’re craving that nostalgic, comforting taste of blueberry pie but want something nourishing and meal-prep friendly, Blueberry Pie Chia Pudding is your answer. Give it a try—you might just find yourself making it on repeat for breakfasts, snacks, and dessert-worthy moments all season long!
Print
Blueberry Pie Chia Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 20 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Mixing, Cooking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of a Blueberry Pie Chia Pudding – a luscious layered dessert featuring a silky coconut chia pudding, tangy blueberry compote, and crunchy nut crumble topping. This recipe is a perfect balance of sweetness and texture!
Ingredients
Pudding
- 1 can light unsweetened coconut milk (one 13.5 fl oz can)
- 1/2 cup chia seeds
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
Blueberry Compote
- 2 cups fresh or frozen blueberries
- 1 1/2 tablespoon fresh lemon juice
- 3 tablespoon honey
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of sea salt
Crumble Topping
- 1/3 cup chopped pecans
- 1/3 cup sliced almonds
- 1/4 cup gluten free old fashioned oats
- 2 teaspoon honey
- 1 teaspoon ground cinnamon
- 3 whole medjool dates (pitted)
- 1/4 teaspoon 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.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 20g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 6g
- Cholesterol: 0mg
