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Earl Grey Chia Pudding with Wild Blueberry Compote Recipe

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4 from 3 reviews

This Earl Grey Chia Pudding with Wild Blueberry Compote is a delicious and nutritious layered breakfast or snack. Combining fragrant Earl Grey-infused milk chia pudding with a vibrant and tangy wild blueberry compote, it offers a perfect balance of flavors and textures. The pudding is creamy and lightly sweetened with maple syrup and vanilla, while the compote adds a burst of fruity freshness enhanced by a hint of cardamom. Easy to prepare and perfect for make-ahead meals, this recipe is designed for busy mornings or a wholesome treat.

  • Total Time: 40 minutes (including chilling time; refrigeration at least 3 hours or overnight recommended)
  • Yield: 3 servings

Ingredients

Wild Blueberry Compote

  • 10 oz. frozen wild blueberries (about 2 1/3 cups, no need to thaw)
  • 2 Tbsp. maple syrup
  • 2 Tbsp. water
  • 1 tsp. vanilla bean paste (or vanilla extract)
  • 1/4 tsp. ground cardamom

Earl Grey Chia Pudding

  • 2 cups milk of choice (unsweetened almond milk recommended)
  • 2 Earl Grey tea bags
  • 1/2 cup chia seeds
  • 1 cup plain 2% or full-fat Greek yogurt
  • 2 Tbsp. maple syrup
  • 1 tsp. vanilla bean paste (or vanilla extract)
  • Pinch of kosher salt

Instructions

  1. Prepare Wild Blueberry Compote: In a small saucepan, combine frozen wild blueberries, maple syrup, and 2 tablespoons of water. Bring the mixture to a boil over medium heat, then reduce heat and simmer until some berries burst and the sauce thickens, about 10 minutes. Remove from heat, stir in vanilla and cardamom, then transfer to a bowl to cool completely at room temperature or in the refrigerator.
  2. Steep Milk: Warm the milk on the stovetop in a small saucepan or microwave-safe bowl just until bubbles form around the edges and steam begins to rise (about 2 to 2 1/2 minutes in the microwave). Add the Earl Grey tea bags and steep for 5 to 7 minutes. Remove and discard tea bags, then allow the milk to cool slightly.
  3. Prepare Chia Pudding: In a large bowl, combine chia seeds, Greek yogurt, maple syrup, vanilla, and a pinch of kosher salt. Pour in the Earl Grey-infused milk and whisk thoroughly to combine. Let the mixture rest for 10 minutes, then whisk again to break up any clumps.
  4. Assemble: In 3 glass jars or small containers with lids, layer the blueberry compote and chia pudding mixture evenly. Start with 1 to 2 tablespoons of compote at the bottom of each jar, then alternate between layers of pudding and compote to create two or more layers.
  5. Refrigerate and Serve: Cover the jars and refrigerate for at least 3 hours or ideally overnight to allow the chia pudding to fully thicken. Enjoy within 4 days for the best flavor and freshness.

Notes

  • Use unsweetened almond milk or any milk of your choice; full-fat or 2% Greek yogurt works best for a creamy texture.
  • The blueberry compote can be made ahead and stored in the refrigerator for up to 5 days.
  • Whisk the chia pudding mixture again after resting to ensure there are no clumps.
  • For vegan preparation, substitute Greek yogurt with a plant-based yogurt.
  • Adjust sweetness by modifying the maple syrup quantity according to taste.
  • Steeping time for tea can be adjusted for stronger or lighter Earl Grey flavor.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/earl-grey-chia-pudding-with-wild-blueberry-compote-recipe/