Blueberry Lemon Chia Seed Pudding Recipe

Introduction

Blueberry Lemon Chia Seed Pudding is a refreshing and nutritious treat that’s perfect for breakfast or a healthy snack. Combining the tartness of lemon with sweet blueberries and creamy chia pudding, this recipe is both satisfying and easy to make.

Ingredients

• ½ cup chia seeds
• 1 ½ cups milk (almond, cashew, or soy)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 3 tablespoons honey (or agave nectar, divided)
• 1 cup blueberries

Instructions

1. Step 1: In a medium-sized bowl, combine the chia seeds, milk, lemon juice, lemon zest, and 2 tablespoons of honey. Mix well with a spoon until thoroughly combined.
2. Step 2: Let the mixture rest for about 4-5 minutes, then stir again to prevent the chia seeds from clumping together.
3. Step 3: While the chia seeds are soaking, place the blueberries and the remaining 1 tablespoon of honey in a microwave-safe bowl. Microwave on high for 45-60 seconds until the berries begin to burst.
4. Step 4: Smash the cooked blueberries with a spoon until you achieve a thick, jam-like consistency.
5. Step 5: Divide the chia pudding and blueberry jam evenly into four 6-ounce jars or containers, layering as you like.
6. Step 6: Cover the jars and refrigerate for at least one hour before serving, or up to overnight to allow flavors to meld.

Tips & Variations

• Use coconut milk instead of nut milk for a richer, tropical flavor.
• Swap blueberries for strawberries or raspberries to change the fruit profile.
• Add a splash of vanilla extract to the chia mixture for extra depth of flavor.
• For a crunch, sprinkle toasted nuts or granola on top just before serving.

Storage

Store the pudding in airtight containers in the refrigerator for up to 5 days. For best texture, give the pudding a good stir before serving. You can enjoy it chilled straight from the fridge or let it sit at room temperature for a few minutes for a softer consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dairy milk instead of plant-based milk?

Yes, regular dairy milk works perfectly well in this recipe if you prefer it or don’t have plant-based options.

How do I prevent chia pudding from becoming too thick or gelatinous?

Stirring the mixture after a few minutes of soaking and adjusting the liquid amount to your preferred consistency can help keep the pudding smoother and less gelatinous.

Blueberry Lemon Chia Seed Pudding Recipe

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★★★★★

4.9 from 104 reviews

• Author: Isabella
• Total Time: 1 hour 6 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A refreshing and nutritious Blueberry Lemon Chia Seed Pudding made with chia seeds soaked in almond milk, flavored with fresh lemon juice and zest, sweetened with honey, and layered with a simple homemade blueberry jam. Perfect for a healthy breakfast, snack, or dessert that’s vegan-friendly and easy to prepare.

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Ingredients

Scale 1x2x3x

Chia Pudding

• ½ cup chia seeds
• 1 ½ cups milk (almond, cashew, or soy)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons honey or agave nectar

Blueberry Jam

• 1 cup blueberries
• 1 tablespoon honey or agave nectar

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Instructions

1. Make chia pudding: In a medium-sized bowl, combine the chia seeds, almond milk, lemon juice, lemon zest, and 2 tablespoons of honey. Stir thoroughly with a spoon to mix all ingredients evenly.
2. Let chia seeds rest: Allow the mixture to sit for 4-5 minutes, then stir again to prevent the chia seeds from clumping together and ensure an even texture.
3. Make blueberry jam: While the chia seeds are soaking, place the blueberries and 1 tablespoon of honey into a microwave-safe bowl. Microwave on high for 45-60 seconds until the blueberries begin to burst and release their juices.
4. Smash jam: Using a spoon, mash the microwaved blueberries until they reach a thick, jam-like consistency suitable for layering.
5. Layer filling in jars: Divide the blueberry jam and chia seed pudding equally among four 6-ounce jars or containers, alternating layers as desired.
6. Chill then serve: Cover the jars and refrigerate for at least one hour to allow the pudding to set and flavors to meld. Serve chilled. The pudding can be stored for up to 5 days in the refrigerator.

Notes

• You can substitute honey with agave nectar for a vegan option.
• Milk options such as almond, cashew, or soy milk work well; choose your preferred milk.
• Stirring the chia mixture after initial rest prevents clumps and ensures a creamy texture.
• If you prefer a smoother blueberry jam, you can blend the mixture briefly instead of mashing.
• Store pudding in airtight containers to maintain freshness up to 5 days in the fridge.
• To enhance flavor, add a pinch of vanilla extract or cinnamon to the chia mixture if desired.

• Prep Time: 5 minutes
• Cook Time: 1 minute
• Category: Breakfast
• Method: No-Cook
• Cuisine: American

Keywords: blueberry chia pudding, lemon chia pudding, healthy breakfast, vegan pudding, chia seed recipe, blueberry jam, no cook dessert