Easy Chia Seed Pudding with Blueberry Compote & Greek Yogurt
A simple make-ahead chia seed pudding recipe with blueberry compote and Greek yogurt, inspired by our favorite Paris breakfast spot.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Stove top
- Cuisine: American
Ingredients
Scale
- 1 16-ounce package frozen blueberries (you can also use 16-ounces fresh blueberries)
- 1 1/2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 32-ounce container Greek yogurt
- 6-ounces Kefir (or other milk you prefer)
- 8 tablespoons chia seeds
Instructions
- In a medium saucepan over medium heat, add the blueberries, lemon juice, and lemon zest. Cook the blueberries until most of the liquid has evaporated and you have a wet, jammy mixture. Remove from heat and let cool.
- In a large mixing bowl, add the yogurt, Kefir, chia seeds, and whisk together until smooth and creamy.
- Once the blueberry compote has cooled, place 1 tablespoon in the bottom of each jar. Pour yogurt on top of the compote leaving enough room for any toppings you might add. Place the lids on the jars and refrigerate for at least 2 hours.
Notes
The containers I used are 6-ounce jars.