Dessert

Gluten-Free Blackberry Cobbler Chia Pudding Recipe

Name: Gluten-Free Blackberry Cobbler Chia Pudding Recipe
Prep time: 15 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 1/4 Cup Chia Seeds; 1 Cup Oat Milk; 2 Tablespoons Maple Syrup; 1/4 Teaspoon Vanilla Extract; 1/4 Teaspoon Sea Salt; 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); 1/4 Cup Blackberry Preserves; 1/4 Cup Gluten Free Granola

ByJeannette Jaeger January 27, 2026January 27, 2026

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Introduction

This Gluten Free Blackberry Cobbler Chia Pudding is a delightful, layered dessert that combines creamy chia pudding with a luscious blackberry cashew cream. Naturally sweetened and easy to prepare, it’s perfect for a healthy breakfast or a guilt-free treat.

Three small clear glass jars with three visible layers each, placed on a white marbled surface. The bottom layer in each jar is a light gray chia pudding with a bumpy texture, followed by a dark purple fruit layer with seeds and swirls. Above this is a smooth, creamy purple mousse-like layer, topped with small clusters of light brown granola. Some granola pieces are scattered around on the surface near the jars. The background is plain and softly lit. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a bowl, whisk together chia seeds, oat milk, maple syrup, vanilla extract, and sea salt until evenly combined. Place the mixture in the fridge to set for 1 to 3 hours, or overnight for best results.
Step 2: Soak raw cashews in boiling water for 30 minutes (or overnight in room temperature water), then drain thoroughly.
Step 3: In a blender, combine soaked cashews, oat milk, maple syrup, and blackberries. Blend on high until smooth and creamy.
Step 4: Divide the chia pudding mixture evenly into three portions.
Step 5: In small jars, layer one portion of chia pudding, followed by the blackberry cream pudding, another portion of chia pudding, and then top with blackberry preserves. Repeat layering if desired.
Step 6: Refrigerate the jars for 2 to 3 hours to let the layers set before serving. Sprinkle gluten free granola on top just before eating for added crunch.

Tips & Variations

For a nut-free version, substitute soaked cashews with soaked sunflower seeds.
Use coconut milk instead of oat milk for a richer, tropical flavor.
Fresh blackberries add a burst of flavor, but frozen berries work well too—just thaw slightly before blending.
Adjust the sweetness by adding more or less maple syrup according to your taste.

Storage

Store the prepared cobbler pudding in airtight jars or containers in the refrigerator for up to 3 days. For best texture, add gluten free granola just before serving to keep it crunchy. To enjoy it chilled or at room temperature, remove from the fridge about 15 minutes before eating.

How to Serve

Three small glass jars are filled with two layers: a bottom layer of thick purple mousse and a top layer of crumbly golden brown streusel. The jars sit vertically aligned on a beige cloth over a white marbled surface, with scattered crumbs around. The image is bright and clear, showing the texture contrast between the smooth mousse and the crunchy topping. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding ahead of time?

Yes, this pudding tastes even better after sitting overnight as the flavors meld and the chia seeds fully absorb the liquid. Prepare it the day before for convenience.