Gluten Free Blackberry Cobbler Chia Pudding

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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.


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


  1. Mix all the chia pudding layer ingredients in a bowl. Whisk together for about a minute until everything is evenly combined. 
  2. Place the chia pudding mixture in the fridge and let it set for about 1 to 3 hours (or overnight).
  3. Ensure you soaked your raw cashews for 30 minutes in boiling water (or overnight in room temp water), then drain. 
  4. Combine all of the blackberry cream pudding ingredients in your blender and blend on high until evenly combined and silky smooth.
  5. Evenly split the chia pudding mixture into thirds.
  6. Layer the blackberry cream pudding mix, chia pudding mix, and blackberry preserves in small jars
  7. Place the jars in the fridge to set for 2 to 3 hours before eating.