Name: Healthy Blackberry Cobbler Chia Pudding
Prep time: 25 min
Cook time: 15 min
Total time: 2 h
Cuisine: American
Ingredients: 2 cups (480 ml) milk of choice (unsweetened almond, oat, cow’s milk, etc.); 6 tablespoons chia seeds; 2 tablespoons maple syrup or honey (adjust to taste); 1 teaspoon vanilla extract; Pinch of fine salt; 1/2 cup plain Greek yogurt or dairy-free yogurt (optional); 3 cups blackberries (fresh or frozen); 2 tablespoons maple syrup or honey (more or less to taste); 1 tablespoon fresh lemon juice; 1/2 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional thickener); 3/4 cup rolled oats; 1/4 cup almond flour (or additional oats for nut-free); 2 tablespoons melted coconut oil or butter; 2 tablespoons maple syrup; Pinch of salt; 1/4 cup chopped almonds or pecans (optional)

Description

A delicious and nutritious layered pudding combining chia, blackberry compote, and a crunchy cobbler topping. Perfect for breakfast or dessert.

Ingredients

2 cups (480 ml) milk of choice (unsweetened almond, oat, cow’s milk, etc.)
6 tablespoons chia seeds
2 tablespoons maple syrup or honey (adjust to taste)
1 teaspoon vanilla extract
Pinch of fine salt
1/2 cup plain Greek yogurt or dairy-free yogurt (optional)
3 cups blackberries (fresh or frozen)
2 tablespoons maple syrup or honey (more or less to taste)
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional thickener)
3/4 cup rolled oats
1/4 cup almond flour (or additional oats for nut-free)
2 tablespoons melted coconut oil or butter
2 tablespoons maple syrup
Pinch of salt
1/4 cup chopped almonds or pecans (optional)

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Instructions

Make the blackberry compote: Place blackberries, maple syrup, lemon juice, and cinnamon in a small saucepan. Bring to a gentle simmer over medium-low heat. Cook 5–8 minutes, mashing a few berries to release juices. If you want a thicker compote, stir in the cornstarch slurry and simmer for 1 more minute until glossy. Stir in vanilla. Remove from heat and let cool slightly.
Prepare the chia pudding: In a bowl, whisk milk, maple syrup, vanilla, and salt until combined. Whisk in chia seeds until evenly distributed. If using yogurt, fold it in now. Let the mixture sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate at least 2 hours, or overnight.
Toast the crumble: Preheat oven to 350°F (175°C). Toss oats, almond flour, melted coconut oil, maple syrup, and salt together. Spread on a baking sheet and toast for 8–12 minutes, stirring halfway, until golden and fragrant. Cool completely.
Assemble: Spoon chia pudding into jars or bowls. Top with blackberry compote and sprinkle with crumble. Serve immediately or refrigerate.

Notes

Best if assembled just before serving. Store components separately for optimal texture.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: No-Bake
Cuisine: American