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Oat Milk Chia Pudding with Plums

Updated: Apr 12, 2023

Breakfast or Dessert? Chia pudding can be eaten anytime of day for a nutritious filling treat.

It's the start of August, and here in Oregon the plums trees are bursting with fruit. I'm not one to let fallen fruit go to waste when I see it, and neither are the bees! The plums are so juicy and sweet the bees practically swarm a newly fallen plum. Like the bees, when I pass a fruit tree with a ring of fallen fruit below it, I can hardly help myself from forging.

For this recipe I forged 6 small plums that felt warm in my hands from the sun practically baking the fruit in it's skin. When I returned to my kitchen and cut into a plum, I found they were practically filled with jam they were so ripe. They were sweet, tart and juicy, perfect for topping a chia pudding with minimum preparation.

Chia Pudding:

Yield: 4 servings or 2 cups


1/4 cup white chia seeds

12 fluid ounces, oat milk, unsweetened

1 TBSP maple syrup (or preferred sweetener)

Plum compote:

Yield: 1 cup


6 plums, very ripe

1 TBSP maple syrup (or preferred sweetener)

Optional garnishes:

Fresh blueberries

Shredded coconut flake

chopped almonds


  1. In a medium bowl, whisk together the ingredients for the chia pudding and set aside for 5 minutes

  2. In a medium bowl, remove plum flesh from the skin and add the flesh to the bowl. Tare or cut the skin into smaller pieces and add to bowl. Smash the plums with a whisk or fork until broken down into a jam like consistency. There should be roughly 1 cup of smashed plums.

    1. Depending on the ripeness of your plums you may want to dice and cook them in a saucepan over medium-low heat until the juices start to leach out. Taste and sweeten to desired preference. For a smooth consistency, use an immersion blender or mini food processor to puree the plums and set aside.

  3. Whisk the chia seed mixture to evenly distribute the seeds in the liquid and to prevent clumping. Let sit for 5 more minutes.

  4. Spoon chia mixture into jars and top with the smashed plums. Let chia pudding set in the fridge for 30 mins or until ready to eat.

  5. Garnish with fresh blueberries and shredded coconut

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