Transform your plain chia pudding into an ultimate breakfast bomb. This chia pudding with warm blueberry & blackberry compote and crunchy granola is a speedy, healthy yet delicious breakfast. It’s perfect for making ahead and makes a great post-workout snack too.
When it comes to chia pudding, I know it’s not everyone’s cup of tea. And to be honest, when I tried it for the first time, I was not a fan of its bland and rather gloopy texture myself. BUT… through experimenting and playing with different flavours and ingredients, I found what really transforms boring and bland chia pudding into a delicious breakfast/snack full of flavours and textures.
HOW TO MAKE CHIA PUDDING
To make a basic chia pudding, just combine 3 tablespoons of chia seeds with 1 cup of milk of choice and 1-2 tablespoons of liquid sweetener of your choice in a small bowl. My favourite sweetener has to be maple syrup as I love its distinct flavour. You can also use agave syrup or honey.
I normally use a little whisk for whisking my chia pudding, just to ensure I get rid of all the lumps. I then stick it in the fridge overnight and whisk it again just before eating. Depending on how thick it is, you might want to add a little more milk at this stage.
HOW TO SERVE CHIA PUDDING
In my humble opinion, combining a cold chia pudding with warm blueberry & blackberry compote makes it much more flavoursome, as well as more interesting. To make the berry compote, just combine frozen or fresh blueberries and blackberries (or berries of your choice) in a small saucepan. Bring to a gentle boil and add a little maple syrup, water, vanilla extract, cinnamon and nutmeg and cook for a few minutes until the berries have slightly softened. The aroma of the berry compote will make your house smell delicious!
All you need now to transform your chia pudding into the ultimate breakfast goal is a little crunch. I find that homemade granola works the best. I used chocolate granola but you can use whichever falvour granola you prefer.
And that’s all you need to make an ultimate chia pudding breakfast bomb. If you re-create this recipe (it’s so worth it!), I’d be delighted to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram, Facebook or Pinterest so I don’t miss them. It gives me so much joy seeing your takes on my recipes!
See you next week.
THE ULTIMATE CHIA PUDDING BREAKFAST BOMB
For chia pudding:
- 3 tbsp chia seeds
- ½ tsp ground cinnamon
- 1 cup dairy free milk of choice
- 1 tbsp maple syrup or to taste
- 1 tsp vanilla extract
- 4 tbsp Granola of choice
For berry compote:
- 1/2 cup frozen or fresh blueberries and blackberries
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 3-4 tbsp water
- To make chia pudding, combine chia seeds, cinnamon, milk, maple syrup and vanilla extract in a small bowl or jar and whisk well. Refrigerate overnight or for at least 30 mins to allow chia pudding to thicken up. Whisk again before serving to get rid of all the lumps. If chia pudding is too thick at this point, just add more milk, a little at a time. If it’s not thick enough, sprinkle in more chia seeds and it’ll thicken up in a few minutes.
- To prepare the berry compote, combine all ingredients in a small saucepan and bring to a boil. Simmer for 5-7mins until the berries have slightly softened and the compote has thickened a little. You’ll have some compote left over – transfer it into a jam jar, let it cool down and it’ll keep in the fridge for 4-5 days. You can reheat it in the microwave just before serving or it tastes great cold too.
- To serve, transfer the chia pudding into a bowl (or jar), pour a generous helping of berry compote over the pudding and sprinkle with granola of your choice. Enjoy!