This Gluten-Free Vegan Wild Blueberry and Chia Seed Cobbler is an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based breakfast or dessert that's both dairy-free and egg-free and can be made with two easy steps!
Here's Why This Recipe Works
My top 3 favorite reasons:
- Healthy Makeover Recipe - A healthier recipe version of the classic comfort food dessert made without eggs, white flour or white sugar!
- Only 2 Easy Steps - Simply mix together the filling ingredients, then mix together the topping ingredients then it's ready to assemble!
- Made With Clean, Real Food Ingredients -
It's a thick layer of naturally sweetened wild blueberries and chia seeds topped with a soft, naturally sweetened flourless and vegan crumbly crust.
And, it's perfect piping hot right out of the oven topped with some Homemade Whipped Coconut Cream Topping or even homemade vegan ice cream.
Here are some typical ingredients found in traditional homemade blueberry cobbler:
S.A.D. (Standard American Diet) Traditional Blueberry Cobbler Typical Ingredients:
Bleached White Flour, Refined White Sugar, Butter, Milk, and Eggs.
My healthier plant-based version is vegan, gluten-free, grain-free, flourless, dairy-free, egg-free, paleo-friendly, contains no refined sugar and is Medical Medium® Compliant.
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Oat Flour: If you don't have oat flour on hand, you can use your Vitamix to make it. Simply add the oats to your Vitamix and blend on HIGH speed until the oats turn into a flour-consistency.
Homemade Almond Milk: Using homemade almond milk is my preference, however, you can use your favorite non-dairy milk. Another great option is Joi Organic Almond Milk which is made with 100% organic almonds.
Coconut Oil: If you don't like the taste or smell of coconut oil, you can use organic refined coconut oil which has zero coconut taste and smell.
Coconut Sugar: This can be substituted with your favorite organic unrefined granular sweetener.
Baking Powder: Make sure it's fresh for the best results!
Vanilla Bean Powder: If you don't need the recipe to be 100% Medical Medium compliant, you can substitute with organic pure vanilla extract in the same amount.
Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.
Wild Blueberries: They can be substituted with the larger cultivated blueberries or another fruit such as peaches, strawberries or even dark cherries.
Chia Seeds: I added these to increase the nutritional profile in the filling, but they can be omitted if you prefer.
Frequently Asked Questions
Can I Substitute Another Fruit?
Yes! Other fruits that work well are dark cherries, peaches, and strawberries.
Can I Use Different Size Baking Dish?
Yes! Simply divide the filling mixture and topping mixture evenly between your preferred baking dish.
How Can I Serve This Dish?
Here are a couple of ways I like to serve this dish:
- Top it with a scoop of Vegan Homemade Vanilla Bean Ice Cream
- Top it with a dollop of Homemade Whipped Coconut Cream Topping
Can I Use Regular Blueberries Instead of Wild Blueberries?
Yes! I like to use organic wild blueberries because they contain 2x the antioxidants than regular blueberries, but you can substitute with the larger cultivated blueberries.
Gluten-Free Vegan Wild Blueberry and Chia Seed Cobbler
Equipment
Ingredients
For the topping:
- 1 cup almond flour
- 1 cup organic oat flour
- ½ cup homemade almond milk
- ¼ cup organic coconut sugar
- ¼ cup organic coconut oil (melted / liquid)
- 3 teaspoons aluminum-free baking powder
- 1 teaspoon organic ground vanilla bean powder
- ½ teaspoon Himalayan pink salt
For the filling:
- 4 cups organic wild blueberries
- ¼ cup organic chia seeds
- ¼ cup organic coconut sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Set aside (2) 9-inch oval baking dishes.
Prepare the filling:
- Add all ingredients for the filling to a medium-size mixing bowl and stir together until everything is well combined.
- Divide the filling mixture evenly between (2) 9-inch oval baking dishes, then set aside.
Prepare the topping:
- Add all ingredients for the topping to a medium-size mixing bowl and stir together until everything is well combined.
- Divide the topping mixture evenly between the (2) baking dishes, taking a handful out at a time and crumbling it over the top of the blueberries in each baking dish. Gently pat the topping mixture down, but not firmly.
- Bake at 350 degrees Fahrenheit for approximately 45 minutes, or until the tops become golden.
- Store leftovers in an air-tight BPA-free container.
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
Want More Healthy Gluten-Free Vegan Dessert Recipes?
Check out these:
- Gluten-Free Vegan No-Bake Wild Blueberry Cheesecake
- No-Bake Wild Blueberry Cheesecake
- Wild Blueberry "Nice" Cream
- or my CLEAN DESSERTS Cookbook with 72 plant-based no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
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