Chia Seed and Oat Pudding with Mixed Berry compote

This  breakfast recipe for Chia Seed and Oat Pudding with Mixed Berry Compote was the first recipe I produced as a guest blogger for lifestyle Blogger Flamingo Monroe.

Suitable for babies from 6 months this breakfast is packed with nutrients and takes hardly any time to make. Recipes can’t really get any simpler than this – scroll down and take a look at the method below.

This is one of the breakfasts I choose to make if I need to dash out of the house in the morning because it needs to be prepared the night before to be ready for the morning (because the chia seeds need a long time to soak) and also it is perfect for scooping into glass jar or container to take and eat on the go.

You will have no doubt have noticed that Chia seeds are pretty big on the healthy eating scene  at the moment. They are loaded with a huge amount of nutritional compounds such as Omega-3 fatty acids, protein, fibre and calcium. The compote contains no added sugar and is a yummy and nutritious way to flavour the pudding without resorting to conventional sugary shop-bought jams. You can make this breakfast super interesting and luxurious with a topping of fresh berries and a handful of homemade granola. Yum!

As a mummy I chose to raise my daughter on real food from the start in the hope that she will embrace a lifetime of healthy eating. I am so happy with our decision to cut out refined sugar and processed food that I created my blog to document our journey, share recipe ideas and most importantly to connect with other parents who are also interested in adopting a whole food lifestyle and who share our passion for raising their little ones on a healthy diet.

I hope you enjoy this breakfast recipe as much as I do.

For more recipe ideas and weaning inspiration you can find me on Facebook @weaningthenation and Instagram @weaningthenation 

Happy Weaning

Kelly Xxx

Chia seed and Oat pudding with Berry compote

The chia seeds and oats take a while to take on the moisture of the surrounding liquid and form a sticky pudding consistency so it is best to leave them overnight. I make the pudding and compote on an evening and leave in the fridge in sealed containers ready to be served in the morning and I recommend that you do the same.

Ingredients (Makes 4 adult portions, or 2 adult and 4 baby portions)

For the Compote:

  • 150g or a heaped cup Blueberries (fresh or frozen)
  • 150g raspberries or a heaped cup Raspberries (fresh or frozen)
  • 1 tablespoon Lemon juice
  • 1 tablespoon Maple syrup


For the Chia and Oat pudding:

  • 45g or ¼ cup Chia seeds
  • 30g or ⅓ cup Oats
  • 500ml or 2 cups Milk (either cow’s milk or your favourite plant based alternative)



For the compote:

  • Add all the ingredients for the compote into a small saucepan and apply medium heat for 15 min stirring occasionally as the fruit breaks down.
  • Pour into a container where the mixture will thicken as it cools.  Pop the lid on and store in the fridge overnight.

For the Chia and Oat Pudding

  • Pour the ingredients into a container. Give it a good stir and leave in the fridge overnight.

To assemble:

  • Mix together a large dollop of the compote and a larger dollop or two of the pudding or if you have time you could make pretty alternate layers of each as shown in the photos.
  • I don’t think this breakfast is truely complete without a topping of crunchy granola or some fresh berries and a cheeky squeeze of honey or maple syrup.
  • Voila, pretty and tasty! Yum!


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