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Things I’m a Huge Fan of: Easy Breakfast Recipes.
And let me tell you friends, this overnight chia pudding with blueberry compote is not only easy. It’s like the most magical breakfast you will have out of a jar.
The difference in texture that you get with every bite is near perfect. Between the overnight chia pudding, blueberry compote, and the toasted coconut and pecans it is the perfect combination.
I’m sure you guys saw on my last post about blueberries in season..
But, did you know that I LOVE blueberries?! Seriously, they are like little blue bombs of flavors. And they are soooo good for you. Blueberries have the highest antioxidant levels of a lot of common fruits/veggies. These babies assist in weight loss, could help with blood pressure, help maintain brain function, and improve memory. So my point is, if you are not on the blueberry train, it is about time you hop on, it’s only here in season for the summer. Take advantage, people.
Okay, Okay back to the overnight chia pudding!
So I know you’ve heard me whine about summers in AZ. And it’s about that time. Honestly though we’ve been so lucky… but these week has been a doozy. I’m talking 115 degrees, which if you are outside for more than 32 seconds you feel like you might be slow cooking in an oven.
That is why anytime I have the opportunity to make an easy breakfast recipe, I am ready to party. And by party, I mean this overnight chia pudding with blueberry compote.
Honestly this overnight chia pudding with blueberry compote gives grab and go a healthy makeover.
All you gotta do is pre-prep out these bad boys and bada-bing you have breakfast prepped out for 4 days. The perfect easy breakfast recipe for during the week!
Want cute food prep jars like this?! Click the photo below!!
Overnight Chia Pudding with Blueberry Compote
- Chia Seed Pudding:
- 2 cup Light Coconut Milk/Almond Milk
- 1/2 cup Chia Seeds
- 1 tsp Vanilla
- Optional: 1-2 tsp Maple syrup/Agave/honey to sweeten
- Blueberry Compote:
- 1 cup Blueberries
- 2-3 tbsp water
- 1 tbsp Maple Syrup
- 1 tsp Cinnamon
- Toasted Coconut and Pecans:
- 1/4 cup Coconut Flakes
- 1/4 cup Pecans
- 1 tsp Coconut Oil
- Sprinkle of Salt
- Optional Topping: Nut Butter of Choice/PB2 to drizzle
In large enough bowl or tupperware add chia seeds, liquid of choice (almond milk/coconut milk), vanilla, and optional sweetener
Using a fork stir up to mix, let sit for 10 minutes and give it an additional stir to break up clumps
Allow to sit in fridge for at least an hour, I typically prepare it the night before I'm going to eat
In small/medium pot add blueberries, water, maple syrup, and cinnamon and heat on medium/low heat
Blueberries will start to burst, assist by mashing up with wooden spoon and stirring until you have reached the desired consistency, I prefer mine to have whole blueberries for texture
Place in fridge to chill
Toasted Coconut and Pecans:
Add oil, coconut, and pecans to cast iron skillet or non-stick pan
Turn heat on medium/low and begin to stir, you will want to continuously stir while cooking so you don't burn coconut and pecans
Coconut will start to turn golden 3-5 minutes
Once it is golden sprinkle with salt and remove from pan immediately
I like to dump mine on to a paper towel covered plate to remove excess oil
Keep in an air tight container and use extra as yummy snacks!
To assemble, layer 1/4 cup chia pudding at the bottom, spread 1-2 tbsp blueberry compote on top, layer another 1/4 cup of chia pudding, and spread an additional 1-2 tbsp of blueberry compote on top of that.
Top with toasted coconut flakes and pecan and optional nut butter drizzle of choice