- 1 cup blueberries (fresh or frozen), plus more for serving
- 1 tbsp orange juice
- 1/3 cup + 1 tbsp chia seeds
- 1 cup unsweetened almond milk
- 1/2 cup light coconut milk
- 1 tsp vanilla
- 1 tbsp honey (can sub maply syrup or sweetener)
- 3 tbsp peanut butter, plus more for serving
- 1/2 cup chia seeds
- Shredded coconut, for garnish (optional)
- Make a blueberry compote - in a small saucepan, add 1 cup blueberries and 1 tbsp orange juice on medium heat.
- Bring to a boil, then let it cook for 2 minutes, stirring occasionally.
- Roughly press the blueberries with a fork, they should mash easily.
- Remove from heat, add 1 tbsp chia seeds and stir to combine.
- Set aside to cool (fridge or room-temp).
- In a food processor, add the almond milk, light coconut milk, vanilla, peanut butter and honey. Blend until combined. [Note: if you don’t have a food processor, using a stick blender in a mixing bowl also works]
- Pour the mixture into a large mixing bowl. Add 1/2 cup chia seeds and whisk until combined.
- Leave the chia pudding to rest for 5-10 minutes, give it a stir, then let it rest for another 5-10 minutes.
- Refrigerate both the bowl of chia pudding and the blueberry compote for at least 1 hour (overnight is fine).
- Remove from the fridge and give both mixtures a good stir. The chia seeds should have absorbed the liquid and formed a pudding-like consistency.
- Assemble the chia pudding in their final serving container - you can use a bowl, cup or glass jar. Fill roughly 1/3 of the container with the almond/coconut milk chia pudding, add a layer of the blueberry compote, add some peanut butter if desired (add to the middle layer with the blueberry compote, or add some on top later; heat it up a little in the microwave to make it easier to distribute), then top off with more almond/coconut milk chia pudding. [Note: can be stored refrigerated for 3-4 days. Glass jars with screw-on lids are great for a make-ahead grab-and-go breakfast].
- Top with fresh blueberries and a sprinkle of shredded coconut when serving.
Product used in recipe
- TCC - Light Coconut Milk