Blueberry Pie Chia Pudding with Nut Crumble

If you’re looking for a delightful way to bring together the fresh, tangy burst of blueberries with creamy texture and a satisfyingly crunchy finish, this Blueberry Pie Chia Pudding with Nut Crumble Recipe is exactly your next kitchen adventure. Imagine the lusciousness of a classic blueberry pie captured in a wholesome, nutrient-packed chia pudding, topped with a nutty, naturally sweet crumble that makes each bite a celebration. It’s not only a treat for your taste buds but a nourishing, visually stunning dish that feels like a hug in a bowl.

Ingredients You’ll Need

Three small clear glass bowls are arranged on a wooden board on a white marbled surface. Each bowl has three visible layers: the bottom layer is dark purple blueberry filling, the middle is another layer of the filling, and the top layer is a crumbly light brown oat topping with a few fresh dark blueberries resting on it. Some extra blueberries are scattered on the wooden board and surface. A silver spoon filled with the crumbly oat topping lies to the right on the marble surface. A white cloth with black stripes is placed near the bowls, and some green and yellow leaves appear in the top right corner of the image. Photo taken with an iphone --ar 4:5 --v 7

The magic of this dish lies in its simplicity—each ingredient plays a very deliberate role in crafting the perfect harmony of taste, texture, and color. From creamy coconut milk providing that silky base to the fresh burst of blueberries, and finally the nut crumble imparting rich crunchiness, every component comes together beautifully.

Light unsweetened coconut milk: Creates a creamy, dairy-free base with subtle tropical notes.
Chia seeds: Provide that signature pudding texture and pack a powerful nutritional punch.
Maple syrup: Adds natural sweetness and a touch of earthiness.
Vanilla extract: Brings warmth and depth to the flavor profile.
Fresh or frozen blueberries: The star of this recipe with their juicy tang and vibrant color.
Fresh lemon juice: Brightens the compote with zesty freshness.
Honey (two uses): One to sweeten the blueberry compote, another in the crumble for subtle floral notes.
Ground cinnamon and ground nutmeg: Infuse the compote and crumble with cozy, pie-worthy spices.
Sea salt: A pinch balances sweetness and enhances all the flavors.
Chopped pecans and sliced almonds: Give the crumble its irresistible crunch and nutty flavor.
Gluten free old fashioned oats: Add texture and help hold the crumble together.
Medjool dates (pitted): Naturally sweet and sticky, these bind the crumble ingredients in the blender.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Blueberry Pie Chia Pudding with Nut Crumble Recipe

Step 1: Prepare the Chia Pudding

Start with the foundation by mixing coconut milk, chia seeds, maple syrup, and vanilla extract in a bowl. Give it a good stir to combine until the chia seeds are evenly dispersed throughout the creamy liquid. Cover it up and place it in the refrigerator to work its magic overnight or at least for six hours. This slow soak transforms the chia seeds into a luscious pudding that’s both creamy and satisfying.

Step 2: Cook the Blueberry Compote

While your pudding chills, it’s time to bring the blueberry pie essence to life. In a small saucepan, combine blueberries, fresh lemon juice, and honey. Heat on medium-high until the mixture bubbles with excitement. Using a spoon, gently mash the berries while stirring to coax out their juicy sweetness. After about 10 minutes on medium-low heat, take the pot off the stove. Stir in warm spices like cinnamon and nutmeg along with a pinch of sea salt. This mix simmers into the heart of your pie flavor and should be set aside to cool in the fridge.

Step 3: Blend the Nut Crumble Topping

Now for the satisfying crunch. Into a blender or food processor, toss pecans, almonds, oats, honey, cinnamon, medjool dates, and vanilla extract. Pulse for about 30 seconds until it transforms into a coarse crumble. This topping offers the perfect balance of sweet and nutty textures that will elevate the chia pudding with delightful contrast.

Step 4: Assemble the Blueberry Pie Chia Pudding with Nut Crumble Recipe

Once everything is prepped and the compote has cooled, it’s time to bring it all together. Divide the blueberry compote equally into four serving dishes. Spoon or pour the chilled chia pudding over the fruit layer. Finally, don’t forget to crown each dish with a generous sprinkle of that nut crumble topping. Serve immediately to enjoy the fresh textures, or cover and refrigerate for a few days to let the flavors meld.

How to Serve Blueberry Pie Chia Pudding with Nut Crumble Recipe

A close-up top view of a white pot filled with a thick, deep purple sauce that has a smooth, glossy texture and some small bubbles on its surface. Inside the pot, a light wooden spoon is partially dipped in the sauce, showing the rich purple color staining half of the spoon. The inside edges of the pot are smeared with the sauce, leaving visible dark purple streaks. The pot is placed on a white marbled surface with a light blue cloth underneath the handle. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh blueberries on top or a few delicate mint leaves adds a refreshing and colorful touch, elevating the presentation and adding a burst of freshness with every bite.

Side Dishes

Pairing this pudding with a light green salad or a cup of herbal tea makes for a balanced brunch or a wholesome dessert experience that’s not overly heavy but leaves you completely satisfied.

Creative Ways to Present

Try layering this chia pudding parfait in elegant glass jars for a picnic or potluck, or use vintage teacups to add a whimsical charm for a brunch spread. Individual mason jars also make great gifts or convenient grab-and-go treats.

Make Ahead and Storage

Storing Leftovers

This pudding stores beautifully in the fridge for 3 to 4 days when covered tightly. The flavors deepen over time, making it even more delicious after a day or two in the refrigerator.

Freezing

Although chia pudding can be frozen, the texture of the nut crumble may soften upon thawing. If freezing, store the pudding and compote separately from the crumble for best results. Thaw overnight in the fridge before assembling.

Reheating

Since this dish is best enjoyed chilled, reheating isn’t necessary. However, if you prefer it slightly warmer, let it sit at room temperature for about 10 minutes before eating.

FAQs

Can I use other types of milk instead of coconut milk?

Absolutely! Almond milk, oat milk, or any plant-based milk will work; however, coconut milk lends the richest creaminess and subtle flavor that complements the blueberries beautifully.

Do I need to soak the chia pudding overnight?

For the best texture, letting the chia seeds soak for at least six hours or overnight is ideal. This allows the seeds to fully absorb the liquid and create that perfect pudding consistency.

Can I make the nut crumble nut-free?

Yes, you can substitute the nuts with seeds like pumpkin or sunflower seeds and adjust the ingredient amounts accordingly, though the flavor will be different from the original nutty crunch.

Is it okay to use frozen blueberries?

Definitely! Frozen blueberries work wonderfully for the compote and can even intensify the flavor as they cook down. Just thaw slightly before using for easier mashing.

How can I keep the crumble crunchy if preparing in advance?

Store the crumble separately in an airtight container at room temperature and add it just before serving to keep its crunchiness intact.

Final Thoughts

You absolutely have to try this Blueberry Pie Chia Pudding with Nut Crumble Recipe if you crave a dish that’s as nourishing as it is indulgent. It’s a fantastic way to enjoy the essence of blueberry pie without the oven or guilt, plus it’s packed with wholesome ingredients that make you feel good. Whether for breakfast, dessert, or a special snack, it will quickly become a favorite you’ll love sharing with others.