This post may contain affiliate links. Please read our disclosure policy.
Earl Grey Chia Pudding combines the bright, citrusy notes of bergamot-infused tea with creamy, protein-rich chia pudding for an elevated, nourishing breakfast. Topped with a wild blueberry-cardamom compote, it’s a make-ahead breakfast that tastes like a cozy cafe treat.
Table of Contents
Why You’ll Love this Earl Grey Chia Pudding
- Nourishing + Balanced. Chia seeds provide fiber, plant-based omega-3’s, and a surprising amount of protein. Greek yogurt also adds a good punch of protein to make the chia pudding extra satiating. Additionally, wild blueberries are rich in antioxidants, particularly anthocyanins, to support immunity.
- Make-Ahead Friendly. This recipe makes 3 servings, so you can prep it ahead on Sunday, and enjoy throughout the week.
- Allergen-Friendly. As written, this recipe is gluten free and nut free, and can easily be made dairy free with one simple swap. You can also boost protein by mixing in collagen powder or protein powder.
If you’re looking to elevate your breakfast routine, this Earl Grey Chia Pudding is the perfect place to start.
It’s a make-ahead breakfast that feels special enough for a weekend brunch, yet simple enough for a bustling weekday morning.
Think of it as your favorite tea latte transformed into a nourishing breakfast that feels equal parts comforting and elegant.
The cooling, creaminess is especially satisfying during these hot summer days. Even my kids have been reaching for this breakfast over their typical bowls of cereal.
For more nourishing, make-ahead breakfast options, check out my Coconut Chia Pudding, Banana Bread Overnight Oats, and this Healthy Granola Recipe.
The Ingredients
- Chia seeds: The star ingredient that thickens the pudding base while adding protein, fiber, and omega-3’s.
- Yogurt: I like using plain, full-fat Greek yogurt, which is extra satiating. If making the recipe plant-based, use a coconut or almond-based yogurt alternative.
- Milk: While any milk will work, I love using unsweetened almond milk, which allows the delicate Earl Grey flavor to shine.
- Earl Grey Tea: Infuses the almond milk with fragrant bergamot and subtle floral notes. The flavors of Earl Grey tea also pair beautifully with blueberries.
- Vanilla: You can use vanilla extract or vanilla bean paste in both the chia pudding and blueberry mixture.
- Cardamom: Adds a subtle warm spice that pairs perfectly with both Earl Grey and blueberries. Alternatively, you can use ground cinnamon.
- Blueberries: Frozen wild blueberries are smaller and more intensely flavored that conventional blueberries. They are also more concentrated with antioxidants.
- Maple Syrup: Naturally sweetens both the chia pudding and blueberry mixture. Alternatively, you can use honey or agave.
For a complete list of recipe ingredients and quantities, see the recipe card below.
Protein Boost
While chia seeds and Greek yogurt add a good dose of protein, you can choose to add more by mixing in 1 scoop of your favorite unflavored or vanilla protein powder or collagen peptides. You can also top the chia pudding with hemp seeds, which have ~10 grams of protein per serving.
The Directions
Step 1: Prepare Wild Blueberry Compote. Combine frozen wild blueberries with water and maple syrup in a small saucepan. Bring to a boil, reduce heat, and simmer until some of the berries burst and the mixture thickens.
Remove from heat and stir in vanilla and cardamom. Let cool completely.
Step 2: Steep Milk. Warm 2 cups of milk in the microwave or on a stovetop. Add two bags of Earl Grey tea and steep for ~5 to 7 minutes. Remove and discard tea bags, and let milk cool.
Step 3: Prepare Chia Pudding Mixture. To a large mixing bowl, combine milk, chia seeds, yogurt, maple syrup, vanilla, and a pinch of salt; whisk well.
Recipe Tip
After combining the chia pudding ingredients, it’s important to whisk it multiple times before refrigerating to prevent clumping. I suggest letting it rest for 10 to 15 minutes, and giving it a good mix every 5 or so minutes.
Step 4: Assemble. Layer blueberry compote and chia pudding mixture in Mason jars or Tupperware containers. Refrigerate 3 to 4 hours or ideally overnight.
Recipe Variations
- Try a different tea. Not an Earl Grey fan? This chia pudding is just as delicious with any variety of English breakfast tea, chai, or rooibos.
- Make dairy free. Swap the Greek yogurt for a thick dairy-free yogurt, such as coconut or almond yogurt.
- Swap the fruit. Replace the wild blueberries with frozen raspberries, cherries, blackberries, or a mixed berry blend.
- Add a toasty topping. Add richness and crunch by topping the chia pudding with toasted almonds or coconut, granola, or a sprinkle of hemp hearts.
- Add lemon. Stir fresh orange juice or lemon zest into the blueberry compote to brighten the flavors even more.
- Switch up the spices. If you’re not a fan of cardamom, you can swap it for ground cinnamon or ginger.
Make-Ahead and Storage Tips
- Make-ahead: I recommend making this Earl Grey Chia Pudding the night before, which allows the chia pudding to thicken and the flavors to marry.
- Store: Portion everything into individual jars and refrigerate for 4 to 5 days. For the best texture, I suggest waiting to add any crunchy toppings (such as granola or nuts) until just before serving.
More Make-Ahead Breakfasts
Banana Peanut Butter Oat Bars
Chai Spice Baked Oatmeal with Pecan Crumble
Chocolate Peanut Butter Overnight Oats
The Best Vegan Blueberry Muffins
If you try this Earl Grey Chia Pudding, snap a photo and tag #dishingouthealth. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Earl Grey Chia Pudding with Wild Blueberry Compote
Equipment
- Small saucepan
- Microwave safe bowl
- Jars or small containers with fitted lids
Ingredients
Wild Blueberry-Cardamom Compote
- 10 oz. frozen wild blueberries (about 2 1/3 cups – no need to thaw)
- 2 Tbsp. maple syrup
- 1 tsp. vanilla bean paste (or vanilla extract)
- 1/4 tsp. ground cardamom
Earl Grey Chia Pudding
- 2 cups milk of choice (I use unsweetened almond milk)
- 2 Earl Grey tea bags
- 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 with maple syrup and 2 Tablespoons water in a small saucepan. Bring to a boil, reduce heat, and simmer until some of the berries burst and the mixture thickens, about 10 minutes.Remove from heat and stir in vanilla and cardamom. Transfer to a bowl and let cool completely either at room temperature or in the refrigerator.
- Steep Milk. Warm milk either on the stovetop in a small saucepan or in a microwave-safe bowl just until bubbles form around the edge and steam begins to rise. (I microwave it for ~2 to 2 1/2 minutes.) Add Earl Grey tea bags and steep for 5 to 7 minutes.Remove and discard tea bags and let milk slightly cool.
- Prepare Chia Pudding. To a large bowl, add chia seeds, Greek yogurt, maple syrup, vanilla, and salt. Pour in Earl Grey-infused milk and whisk well to combine. Let rest for 10 minutes and whisk again to break up any clumps.
- Assemble. Using 3 glass jars or small Tupperware containers with fitted lids, begin layering blueberry compote and chia pudding mixture evenly into each. (I like to start with ~1 to 2 Tablespoons of compote at the bottom of each jar and create two alternating layers from there.)
- Cover and refrigerate for at least 3 hours to allow chia pudding time to thicken, or ideally overnight. Enjoy for up to 4 days.
Notes
- Protein boost: Mix in 1 scoop of your favorite unflavored or vanilla protein powder or collagen peptides. You can also top the chia pudding with hemp seeds, which have ~10 grams of protein per serving.
- Add a toasty topping. Add richness and crunch by topping the chia pudding with toasted almonds or coconut flakes, or your favorite granola.
- Make dairy free. Swap the Greek yogurt for a thick dairy-free yogurt, such as coconut or almond yogurt.
- Switch up the spices. If you’re not a fan of cardamom, swap it for ground cinnamon or ginger.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
