Blueberry chia pudding with raspberry compote


One of my favourite summer breakfasts is chia pudding and since summer is just around the corner I thought I would share my recipe for chia pudding with berry compote.

Not only is this recipe super delicious, it is also super easy to make. You simply throw all the ingredients together in a jar and refrigerate overnight.

There’s no wrong time to eat chia pudding, it doesn’t have to be for breakfasts only. You can also serve it as a snack or dessert by throwing in different toppings.

I love chia seeds but I’m not all hyped up about them being a superfood. I don’t believe in superfoods. Superfood is just a marketing term to get people to waste their money and time. It doesn’t exist.

However, chia seeds are believed to be high in fibre, calcium, protein and amino acids. They are also loaded with vitamins, minerals, omega-3 and antioxidants.

Blueberry chia pudding with raspberry compote


  • 250ml coconut milk
  • 1/4 cup chia seeds
  • 1/4 cup blueberries
  • 1/4 cup raspberries
  • 1 teaspoon maple syrup (optional)
  • 1 teaspoon pure vanilla extract (optional)
  • Toppings: Coconut yoghurt, Strawberries, Blueberries, Almonds, Coconut flakes


  1. In a mason jar, combine milk, chia seeds, honey, berries and vanilla. Soak overnight until set.
  2. To make the berry compote, place raspberries in a small saucepan over medium heat. Stir constantly until the berries have broken down into a jam like texture. Reduce the heat and simmer until the compote is nice and thick.
  3. To assemble, slide down sliced strawberries in a clean jar or glass. Add chia pudding, top with compote and garnish with coconut yoghurt, fresh berries, nuts and coconut flakes.


One Comment

  1. Rudo says:

    This looks perfect for hot days,can’t wait to try it

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