Blueberry Chia Seed Pie

Blueberry Chia Seed Pie

Author: Chef Elsa Prep Time: 15 min
Cook Time: 30 min Total Time: 45 min
Yield: 8 servings Category: Desserts And Drinks Cuisine: American Diet: Gluten-Free, Vegetarian

Description

Description A delicious and healthy dessert that combines fresh blueberries and chia seeds for a nutritious treat.

Ingredients

  • 1 ½ cups fresh or frozen blueberries
  • 1 cup almond milk (or any milk of your choice)
  • ¼ cup maple syrup (adjust to taste)
  • ¼ cup chia seeds
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 cup rolled oats
  • ½ cup almond flour
  • ¼ cup coconut oil, melted
  • 2 tablespoons honey or agave syrup (optional, for sweetness)
  • Pinch of salt
  • Fresh blueberries and mint leaves for garnish (optional)
Cook Mode Prevent your screen from going dark

Instructions

  1. Rinse fresh blueberries under cold water or add frozen blueberries directly to the pot without thawing.
  2. In a medium saucepan over medium heat, combine blueberries, almond milk, maple syrup, vanilla extract, and lemon juice; stir gently.
  3. Bring to a gentle simmer, stirring occasionally, for about 5-7 minutes, until blueberries soften.
  4. Remove from heat and stir in chia seeds until evenly distributed.
  5. Allow to cool for 10-15 minutes to thicken.
  6. Preheat oven to 350°F (175°C).
  7. In a large bowl, mix rolled oats, almond flour, melted coconut oil, honey or agave syrup, and a pinch of salt.
  8. Form a crumbly dough; add water or more melted coconut oil if too dry.
  9. Grease a 9-inch pie dish or line with parchment paper.
  10. Press the crust mixture into the prepared dish.
  11. Bake for 15-20 minutes until lightly golden brown.
  12. Let the crust cool for a few minutes.
  13. Pour the cooled blueberry filling into the crust, spreading it evenly.
  14. Refrigerate for at least 2 hours to set.
  15. Serve garnished with whipped cream, ice cream, or fresh mint leaves.

Notes

  1. Notes
  2. Leftover pie can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 2 months.