Description

Indulge in the delightful flavors of Blueberry Chia Seed Pie, a nutritious dessert that combines a luscious blueberry filling thickened with chia seeds and a wholesome oat and almond flour crust. Perfect for summer gatherings or as a healthy snack, this pie impresses with its vibrant colors and delicious taste. Enjoy it chilled, garnished with fresh blueberries and mint for an extra touch of freshness. This recipe is not only delicious but also packed with nutrients, making it a satisfying choice for any occasion.

Ingredients

Scale

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)

Instructions

Rinse fresh blueberries under cold water. If using frozen blueberries, they can be added directly to the pot without thawing.
In a medium saucepan over medium heat, combine blueberries, almond milk, maple syrup, vanilla extract, and lemon juice. Stir gently to mix.
Bring the mixture to a gentle simmer, stirring occasionally, for about 5-7 minutes until the blueberries soften and release their juices.
Remove the saucepan from heat once the mixture is bubbling and the blueberries are soft.
Stir in chia seeds, ensuring they are evenly distributed throughout the mixture.
Allow the blueberry mixture to cool for 10-15 minutes, during which the chia seeds will thicken the filling.
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine rolled oats, almond flour, melted coconut oil, honey (or agave syrup), and a pinch of salt.
Mix until a crumbly dough forms. If too dry, add a tablespoon of water or more melted coconut oil.
Grease a 9-inch pie dish with coconut oil or line it with parchment paper.
Press the crust mixture evenly into the bottom and up the sides of the pie dish, ensuring it is compact.
Bake the crust for 15-20 minutes until lightly golden brown. Keep an eye on it to prevent burning.
Remove the crust from the oven and let it cool for a few minutes.
Once the blueberry filling has cooled and thickened, pour it into the cooled crust, spreading it evenly with a spatula.
Optionally, add a few extra fresh blueberries on top for decoration.
Refrigerate the assembled pie for at least 2 hours to allow it to set completely.
To serve, garnish each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Add a few mint leaves on top of each slice for a fresh touch.
Enjoy your blueberry chia seed pie chilled, perfect for summer gatherings or as a healthy snack!
Store leftovers in an airtight container in the refrigerator for 3-4 days.
For longer storage, freeze the pie tightly wrapped in plastic wrap and aluminum foil for up to 2 months.
To thaw, place it in the refrigerator overnight before serving.

Notes

Der Teig darf während der Ruhezeit nicht bewegt werden.
Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
Experiment with different fruits like raspberries, strawberries, or a mix of berries for a unique twist.
Add chopped nuts or seeds to the crust for extra crunch.
For a chocolate flavor, mix cocoa powder into the crust or sprinkle dark chocolate chips into the filling.
Adjust the sweetness by modifying the amount of maple syrup or honey to your taste.
For a vegan version, ensure sweeteners are plant-based and use any non-dairy milk.
If short on time, consider using a store-bought pie crust.
This pie is not only delicious but also packed with nutrients, making it a healthy choice.
Serve at gatherings for a crowd-pleasing dessert that is both satisfying and nutritious.
Capture a photo of your beautiful pie to share on social media!
Enjoy the baking process and feel free to make this recipe your own!

Prep Time: 20 minutes
Cook Time: 35 minutes