Blackberry cobbler is one of the best summertime desserts, especially in our home state of Louisiana. This summer I decided to give this classic dessert a twist and make it into chia pudding! Try this healthy blackberry cobbler chia pudding for a refreshing snack, quick breakfast, or delicious dessert.

Blackberry Cobbler Chia Pudding

This 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.

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 a lot of them. For this recipe, I used foraged blackberries that my mom gave me that I’ve had frozen for a while.

There are three layers to this chia pudding. The main layer is a simple vanilla chia pudding. The second layer is a cashew-cream mixture, similar to our dairy-free coconut cashew yogurt mixture, that’s 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 Layered Chia Pudding

Let the chia seeds soak in the oak milk for an hour at room temperature, and stir every 15 minutes, before setting 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 off 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 just use frozen.
When making the blackberry cream pudding layer, use a quality blender or food processor. 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 or so, 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 be sure to store this blackberry cobbler chia pudding with a lid!

More Chia Pudding Recipes to Try