If you are new to the plant based diet, then you may have noticed just how popular chia seed puddings are, especially on social media channels. There’s no denying it, chia seeds are trending and not just because they look cool or you used to use it to grow Chia Pets, but because they’re incredibly rich in fiber. They have a mildly nutty flavor, which is probably why they complement almond or coconut milk when turning them into pudding. One of my favorite parts about making chia seed pudding are all of the delicious mix-ins.
Whether it be making chia seed pudding or even some tacos, I am all about accessorizing and loading’em up with toppings. Chia seeds go well with plenty of things, which is why it is so easy to pair them up with seasonal fruits such as the blueberry compote I made in this video. Since we are just about into those summer months some blackberries, strawberries, or raspberries would also add exceptional flavor to this chia seed pudding.
Since it is summer and I love cobbler every which way, I thought it would be fun to apply some of those elements when making this Blueberry Cobbler Chia Seed Pudding. Using the pudding as the base I thought it would be tasty to make a simple blueberry compote consisting of fresh blueberries, lemon juice, honey, and cinnamon. From there you make layers of chia seed pudding and blueberry compote and then top it off with granola. While you may not use granola on top of your cobbler, I’m sure you’ve had oatmeal streusel on a cobbler, so why not use the healthier version?
Chia seed pudding is incredibly easy to make and delicious, eaten by itself or with delicious fruits or veggies that you want to mix in. Be sure to give this Blueberry Cobbler Chia Seed Pudding a try!
Blueberry Cobbler Chia Seed Pudding
- ½ cup Bob’s Red Mill Chia Seeds
- 2 cups Coconut Milk
- 1 tsp Vanilla
- 6 Tbsp Honey
- 3 cups fresh Blueberries
- Juice of ½ Lemon
- ½ tsp Cinnamon
- ½ cup frozen Blueberries
- Optional Toppings: Bob’s Red Mill Granola and Hemp Hearts
Serves 2 to 4
In a medium size bowl, whisk together the chia seeds, coconut milk, vanilla, and 2 tablespoons of honey until combined. Chill in the refrigerator for 4-6 hours.
In a small sauce pot mix together 4 tablespoons of honey, fresh blueberries, lemon juice, and cinnamon and cook over low heat for 10-12 minutes, or until it becomes very thick. Chill immediately.
To Serve: Layer the chilled chia seed pudding along with the chilled blueberry compote and garnish with frozen blueberries, granola, and hemp hearts.
Hello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.” I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!
I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef. I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants. I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions, and twists on old classics. I’m incredibly spontaneous and outgoing, and run twp small businesses, BPMVC, and my latest venture, 5 Loaves 2 Fish!