Containers of blueberry compote with chia pudding and granola topping are sitting an a kitchen counter. Small white spoons are sitting next to the jars.

We started eating chia seed pudding while staying at our favorite hotel (Mob House) in Paris. It was in a large bowl at the breakfast bar. Next to it were small serving bowls and a variety of toppings, such as chopped dates, strawberry preserves, and several variations of cereal and granola. It was a fun addition to the breakfast bar that felt a little less indulgent than the croissants. We found ourselves having a small serving every morning we were there.

After returning home, we started making our own healthy version, and it’s become a regular part of our routine, either for breakfast or as an afternoon snack when we want something that feels a bit like a treat.

Just a few ingredients for chia seed pudding with blueberry compote and Greek yogurt

A saucepan of blueberry compote is sitting next to Kefir, Greek yogurt, chia seeds, and containers waiting to be filled.

Small jars are filling with blueberry compote and chia seeds mixed with Greek yogurt, are sitting on a kitchen counter.

What I love about this recipe is how few ingredients it actually calls for, yet how delicious, satisfying, and filling it is without any added sugars or sweeteners. If you do want a little sweetness, you could add some maple syrup, agave, honey, or your favorite sweetener to the blueberry compote.

Chia seeds
Greek yogurt
Kefir (or other milk of your choice)
Blueberries (or your favorite fruit)
Fresh lemon juice and lemon zest

Why we love this recipe

A saucepan with blueberry compote is sitting next to a measuring cup of Kefir, Greek yogurt, chia seeds, and empty glass jars.

Glass jars are filled with blueberry compote and the empty saucepan is sitting next to the containers.

Chia seed pudding is quick and easy to throw together. Combined with a simple blueberry compote that’s not too sweet and a little lemon juice, it’s a healthy, protein-packed breakfast. It also keeps well in the refrigerator, so you can prep several days at once. Every time we have it, it reminds me of our trips to Paris and the leisurely breakfasts we enjoy. It’s now in our regular breakfast rotation, and we hope it might find a place in yours too.

Tips and variations

Chia seed pudding, in small jars, are topped with a dollop of lemon curd and two of them are also topped with granola.

Two white porcelain spoons are sitting next to chia seed pudding that is topped with lemon curd and granola.

Make several servings at a time. Chia pudding keeps well in the fridge for several days, making it an easy breakfast to grab on busy mornings.
You can swap the fruit to mix it up. We’ve tried it with raspberries, strawberries, and blueberries, but I bet it’s great with other fruits as well. You can swap your fruits by the season. Also, a small dollop of lemon curd and granola on top is a nice touch.
This recipe is very versatile, and you can adjust the texture to your liking. If you like your pudding thicker, use less Kefir or add a few more chia seeds. If you prefer it looser, add some additional Kefir. I find the Kefir mixes well with the Greek yogurt and provides a very smooth and creamy texture.
If you can’t find Kefir at your local market, almond milk works really well too.

During our morning breakfast at home, we may not be sitting on the Terrace at Mob House or in the restaurant, but every time we make this, it takes us right back. Let us know if you like it too. We’d love to hear from you!