Earl Grey Chia Pudding with Wild Blueberry Compote Recipe
A refreshing and elegant Earl Grey Chia Pudding layered with a luscious wild blueberry compote. This healthy breakfast or snack combines the floral, citrusy notes of Earl Grey tea with antioxidant-packed wild blueberries and creamy Greek yogurt for a naturally sweet, satisfying treat. Perfect for make-ahead meals and suitable for various dietary preferences depending on the milk choice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes plus chilling time
- Yield: 3 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
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 Infused Milk
- 2 cups milk of choice (unsweetened almond milk recommended)
- 2 Earl Grey tea bags
Chia Pudding
- 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
- Prepare Wild Blueberry Compote: Combine frozen wild blueberries, maple syrup, and 2 tablespoons of water in a small saucepan. Bring the mixture to a boil, then reduce heat and simmer until some berries burst and the compote thickens, about 10 minutes. Remove from heat and stir in vanilla bean paste and ground cardamom. Transfer to a bowl and let cool completely at room temperature or in the refrigerator.
- Steep Milk: Warm the milk on the stovetop or in the microwave until bubbles form around the edges and steam rises (about 2 to 2 1/2 minutes in microwave). Add Earl Grey tea bags and steep for 5 to 7 minutes. Remove and discard the tea bags. Let the infused milk cool slightly.
- Prepare Chia Pudding: In a large bowl, combine chia seeds, Greek yogurt, maple syrup, vanilla bean paste, and a pinch of kosher salt. Pour the Earl Grey-infused milk over the mixture and whisk thoroughly to combine. Let the chia pudding rest for 10 minutes, then whisk again to break up any clumps.
- Assemble: In three glass jars or small containers with lids, layer the blueberry compote and chia pudding evenly. Start by adding 1 to 2 tablespoons of compote at the bottom of each jar, then alternate layers of compote and pudding twice.
- Refrigerate: Cover the jars and refrigerate for at least 3 hours to allow the chia pudding to thicken, or ideally overnight for best texture. Consume within 4 days for optimal freshness.
Notes
- Use unsweetened almond milk or milk of choice to suit dietary preferences.
- For a vegan version, ensure Greek yogurt is substituted with a plant-based alternative.
- The compote can be made in advance and stored separately for convenience.
- Adjust maple syrup amount depending on preferred sweetness.
- Steeping time for tea affects the intensity of flavor; adjust accordingly.
