Recipes: Chia Pudding with Raspberry Compote
Chia seed pudding is one of those foods I’m not sure whether to call breakfast or dessert. This version is full of some of my favorite breakfast foods, like yogurt and fruit, but it also manages to be just sweet enough to satisfy those post-dinner dessert cravings.
This chia pudding recipe gets a little lift in the sophistication category with the addition of homemade raspberry compote made with frozen raspberries, balsamic vinegar, sugar and a touch of vanilla. Simmering the mixture on the stovetop reduces the liquid and gives the mixture a thick, jam-like consistency. Feel free to substitute your favorite berry, such as blueberries, blackberries or strawberries.
Chia Pudding with Raspberry Compote
1 package (10 ounces) Cascadian Farm organic frozen red raspberries
2 tablespoons balsamic vinegar
1/4 cup sugar
1/2 teaspoon vanilla
2 cups milk
3/4 cup chia seeds
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
1 cup plain whole milk yogurt
Unsweetened coconut flakes
Toasted chopped pecans
In a small saucepan, combine raspberries, balsamic vinegar, sugar and vanilla. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, 12 to 15 minutes or until mixture is thickened and has a jam-like consistency. Cool 20 minutes or until room temperature.
Meanwhile, in small mixing bowl, combine milk, chia seeds, vanilla, cinnamon and salt. Stir until well combined. Cover and refrigerate 15 minutes or until mixture is thickened. Stir in the yogurt.
To assemble, divide chia mixture among four bowls. Top with some of the berry compote, coconut flakes and chopped pecans.
Prep Time: 20 Minutes | Total Time: 40 Minutes | Servings: 4
Here are some other sweet chia recipes to try:
- Vanilla Chia Pudding from Pastry Affair
- Chocolate Peanut Butter Creamy Chia Pudding from Edible Perspective
- Chocolate Coconut Mousse from The Dabblist