Gluten Free Blackberry Cobbler
This gluten free blackberry cobbler chia pudding reminds me of home. Every year of my childhood, my mom and dad would take my sisters and me foraging for blackberries in early summer.
When we arrived home with buckets of berries, we’d wash enough to fill up our bowls, open a can of evaporated milk, and pour it over the berries. Then, we’d sit outside and feast on creamy berries until we were stuffed. These are some of my favorite childhood memories.
Gluten Free Blackberry Cobbler Chia Pudding
Blackberries are native to Louisiana, and in late May through June, you can find them near almost any waterway and tree line in our state.
Every year my family collects so many gallons of blackberries we end up freezing many of them. For this recipe, I used foraged blackberries my mom gave me that I’ve frozen for a while.
There are three layers to this chia pudding. The central layer is a simple vanilla chia pudding. The second layer is a cashew-cream mixture, similar to our dairy-free coconut cashew yogurt mixture, loaded with delicious, creamy, blackberry flavor.
I wanted to really bring out the blackberry flavor, so I made some blackberry preserves and incorporated that too. Store-bought blackberry preserves will work great for this recipe!
Tips to Make Gluten Free Blackberry Cobbler Chia Pudding
- Let the chia seeds soak in the oak milk for an hour at room temperature and stir every 15 minutes before setting them in the fridge. This helps it thicken more evenly. I like to let it set in the fridge for at least an hour. Then I divide it into cute little jars and finish it with the other chia pudding layers.
- Use frozen blackberries. Fresh blackberries can be hard to find year-round, so if you can’t access any fresh berries, use frozen.
- Use a quality blender or food processor when making the blackberry cream pudding layer. Make sure to pause your blender to mix and scrape down any pieces on the sides of your blender. This will ensure that there are no chunky clumps in the mix. When using blackberries, you will have some blackberry seeds in the mix. If you have a good blender and blend for 3 minutes, it should still come out smooth.
Storing Blackberry Cobbler Chia Pudding
This chia pudding should keep in the fridge for about 5 days. The jars photographed in this blog are cute, but store this blackberry cobbler chia pudding with a lid!
More Chia Pudding Recipes to Try
Gluten Free Blackberry Cobbler Chia Pudding
This summer I decided to give this classic dessert a twist and make it into chia pudding! Try this gluten free blackberry cobbler chia pudding for a refreshing snack.
- Prep: 1 hour
- Total Time: 1 hour
Ingredients
Chia Pudding Layer
- 1/4 Cup Chia Seeds
- 1 Cup Oat Milk
- 2 Tablespoons Maple Syrup
- 1/4 Teaspoon Vanilla Extract
- 1/4 Teaspoon Sea Salt
Blackberry Cream Pudding Layer
- 1 Cup Raw Cashews (soaked for one hour in hot water and drained)
- 1/2 Cup Oat Milk
- 2 Tablespoons Maple Syrup
- 1/2 cup blackberries, fresh or frozen
Other Ingredients
- 1/4 cup blackberry preserves
- 1/4 cup gluten free granola
Instructions
- Mix all the chia pudding layer ingredients in a bowl. Whisk together for about a minute until everything is evenly combined.
- Place the chia pudding mixture in the fridge and let it set for about 1 to 3 hours (or overnight).
- Ensure you soaked your raw cashews for 30 minutes in boiling water (or overnight in room temp water), then drain.
- Combine all of the blackberry cream pudding ingredients in your blender and blend on high until evenly combined and silky smooth.
- Evenly split the chia pudding mixture into thirds.
- Layer the blackberry cream pudding mix, chia pudding mix, and blackberry preserves in small jars
- Place the jars in the fridge to set for 2 to 3 hours before eating.
It looks yummy, but in order for me to make this recipe, I would need the nutritional information.