Blackberry Compote Chia Pudding

Chia pudding isn't usually associated with Autumn, but this Blackberry Compote Chia Pudding and our Apple Crumble Chia Pudding seem to prove otherwise. With its comforting layers of spiced blackberries that burst in your mouth and satisfying texture, this is a treat you won't want to miss out on. As usual, you can make up the chia the night before, then quickly prepare the blackberry mixture the morning after and then layer it up and serve, so without further ado, let's get on with the delicious recipe!

Happy Baking!

The Chai Home 😋

INGREDIENTS

Serves 3

For the Chia

• 2x cups of Almond Milk or your favourite milk

• 8x heaped tbsp of Organic Chia Seeds

• 2x heaped tbsp of Honey or Maple syrup

• 2x capfuls of Vanilla Extract

For the compote

• 350g of frozen Blackberries

• 1/4 of Water

• 2x tsp of Ground Cinnamon

• 2x tsp of Ground Ginger

• 1x dessert spoon of Honey or Maplesyrup (optional)

Toppings

• 1x cup of roughly chopped Walnuts

• Drizzle of honey

METHOD

In a large mixing bowl add the milk, vanilla and honey and stir together.

Add the Chia Seeds and stir thoroughly until evenly and well mixed.

Pop into the fridge for 5 minutes before stirring again and popping back in the fridge.

You can leave overnight or you can leave for 20-30 minutes or until the milk has fully absorbed into the Chia Seeds.

10-15 minutes before you're ready to serve go ahead and prepare your Blackberry Compote.

In a small saucepan add all of the Compote ingredients and bring to a light simmer. Stir occasionally.

Once the blackberries are hot throughout and have softened it's time to remove from the heat and serve.

Serve as you wish, however we like to serve ours in layers.

In our serving glass we add a layer of the Chia followed by a small layer of Compote and a small sprinkling of Walnuts. We then repeat the layer, but with a larger serving of compote and Walnuts. Then drizzle with the remaining Compote Syrup.

Serve and Enjoy!