chocolate chia pudding with blueberry & ginger compote and skyr

Do you like a sweet or savoury breakfast? I love a good savoury brunch when I have time at the weekend but weekdays it’s usually oats, pancakes or a smoothie. This chia/compote/skyr combination will satisfy a sweet tooth but is packed with healthy fats and protein to help you stay full. If savoury is your thing to start the day then this also packs up well as part of a lunch and is more nourishing than reaching for the biscuit tin.

This post feels less recipe and more serving suggestion as it contains a number of links and the blueberry compote is SO easy that it hardly needs a recipe. That said this is such a lovely combination that I thought it was well worth capturing.

Skyr is an Icelandic yoghurt. It’s thick and creamy and high in protein. I fell in love with it when on holiday in Reykjavik where skyr, blueberry compote and a quick stove top granola (no oven in our apartment) became my morning staple. Plain Icelandic skyr is hard to come by in the UK and most British brands are disappointing. Yorkshire based Hesper’s does a lovely one but if you can’t find a stockist then substitute with 0% fat free Greek yoghurt. Coconut yoghurt would work as a dairy free/vegan alternative although does give a different taste and texture and the protein profile will be different.

I’ve shared the chocolate chia pudding recipe on this blog before. You can find the recipe in the archives here. Chia seeds are a complete protein and high in healthy omega 3 fats and fibre. They also contain a number of nutrients including magnesium and calcium. They swell when added to liquid so these are best enjoyed pre-soaked or blended as described here so that they don’t cause digestive discomfort.
​
The blueberry compote is quick and easy. It makes a decent size jam jar and will keep for at least a week in the fridge. It’s fantastic on porridge, pancakes, swirled into yoghurt or even topped with a crumble topping for a quick pudding.

Ingredients:
1 batch chocolate chia pudding
2 tbsp skyr/yoghurt per person
For Blueberry compote:
2 balls stem ginger, roughly chopped
1 tbsp syrup from ginger jar
250g bag frozen blueberries
​

​Method:
Put all of the chocolate chia pudding ingredients into a high power blender and blitz. You may need to scrape down the sides to incorporate all of the ingredients fully.

Add stem ginger to a pan with the syrup and frozen blueberries. Simmer for 5 - 10 mins (depending on size of your pan), stirring occasionally until the blueberries released their juice and the sauce thickened.

​Ideally at this stage you should leave the compote to cool. However, if like me you are incredibly impatient you can just serve in a wide pasta bowl, starting with the blueberries and keeping them separate from the other ingredients so that they continue to cool whilst you are dishing up.

Spoon 1 – 2 tbsp of berry compote into each bowl. Follow with the skyr and then 2 – 3 tbsp of the chocolate chia pudding.