Earl Grey Chia Pudding with Wild Blueberry Compote
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.
Servings: 3
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
Serving: 1jar | Calories: 350kcal | Carbohydrates: 47g | Protein: 15g | Fat: 14g | Saturated Fat: 1g | Sodium: 170mg | Fiber: 15g | Sugar: 23g