Chia Seed Pudding is bursting with fresh lemon flavor, made with dairy-free milk, and complete with a vegan blueberry jam. This quick and healthy chia pudding recipe can be meal prepped and then refrigerated overnight for an easy breakfast, dessert, or snack on-the-go!
Want a few other easy overnight recipes? You might also enjoy these Blueberry Overnight Oats, Maple Brown Sugar Oatmeal, and Chocolate Peanut Butter Oats.
Chia Seed Pudding Recipe
Blueberry lemon chia seed pudding… where have you been all of my life?!
Recently I was chatting with my sister-in-law about the difficulty she has selecting healthy snacks with a very active 1-year-old.
She told me she has been whipping together these things called “chia pudding” and then refrigerating them overnight.
Now, don’t get me wrong, I have known about the magic of mixing chia seeds with a liquid and watching as a gelatinous mixture forms within minutes.
I’ve even known that you can actually use chia seeds mixed with water as an egg replacement in vegan recipes. (Yup, it’s totally cool!)
And… I even knew you could mix it with orange juice for the hubby to gulp down during a 260-mile canoe race.
But what I didn’t know was how INCREDIBLE you can make them they can taste with just a few extra ingredients… and of course, a touch of love!
Lemon and Blueberry
With Spring just around the corner, the house has been absolutely FULL of fresh lemons.
One of the most EPIC flavor combinations is, of course… lemons and blueberries.
There’s something so irresistible about the tartness of the lemons mixed with the natural sweetness of the blueberries.
It’s such a quick and easy way to add a TON of flavor to an otherwise bland and boring chia seed pudding.
(And if you want something a little sweeter than this healthy treat can deliver, check out these Lemon Blueberry Cookies or these Lemon Blueberry Waffles.)
What are Chia Seeds?
Chia seeds are the edible seed from a plant in the mint family that grows in Central America. They are typically mixed together with a liquid to form a gelatinous, and pudding-like consistency.
One ounce of chia seeds contains 12 grams of carbohydrates, 10 grams of dietary fiber, 5 grams of protein, and 9 grams of fat.
Ingredients
There are only a few simple ingredients that you will need to make this easy chia pudding recipe.
- Chia Seeds – White or black seeds can be used with not affect on taste or texture. However, do make sure to use whole chia seeds and not ground.
- Milk – Just about any dairy-free milk can be used in this recipe. A few of my favorites include:
- Almond milk
- Cashew milk
- Oat milk
- Coconut milk
- Lemons – Two medium-sized lemons will be needed to get enough juice and zest.
- Learn how to zest a lemon if you don’t already know!
- Blueberries – Feel free to experiment and try using strawberries, raspberries, or blackberries instead.
- Honey – While honey compliments beautifully with the fresh lemon juice and zest, pure maple syrup or agave nectar can easily be substituted if vegan. You can also increase or decrease the amount you add depending on the level of sweetness you desire.
How to Make Chia Seed Pudding
Whether you’re making this lemon blueberry chia pudding recipe, or another vegan variation, the basic process for making chia seed pudding remains the same.
Chia Pudding Recipe Instructions:
- Add 1 part chia seeds to a medium-sized bowl, jar, or storage container.
- Pour in 3 parts milk of choice.
- Add 1 tablespoon sweetener for every 1/4 cup of chia seeds used along with additional ingredients. (i.e. – lemon juice, zest, etc.)
- Whisk chia seeds with milk until well combined.
- Let sit for 4-5 minutes.
- Stir mixture again to ensure the seeds do not clump together.
- Refrigerate pudding for at least an hour or up to overnight before serving.
Quick Blueberry Jam
Did you know there is a super quick and easy way to make a blueberry “jam” from fresh berries?
I first discovered this secret when making these Blueberry Overnight Oats.
- Add 1 cup of fresh blueberries to a microwave-safe bowl with 1 tablespoon of your sweetener of choice.
- Cover the bowl with a paper towel and microwave the berries on high for 45-60 seconds.
- The berries will become soft and tender, and some of them will even burst open.
- Using the back of a spoon, mash the blueberries until your desired “jam” consistency is reached.
Assembling
Once you have your chia pudding mixture and the vegan blueberry jam made, it’s time to assemble your individual servings.
The recipe you will find below makes four chia puddings that are roughly 4 ounces each.
These glass jars with lids are the perfect container to store them in!
Fill each jar with equal amounts of the blueberry jam and lemon chia mixture.
Cover the jar with a lid and refrigerate for at least an hour before serving.
FAQs
Chia seed pudding ratio?
The ideal ratio is 1 part chia seeds to 3 parts liquid when making chia pudding.
How long to soak?
Chia seeds need to soak in liquid for a minimum of 20 minutes or up to overnight. At least 4-6 hours is ideal.
What liquid can I mix with chia seeds?
There are so many options! A few great liquids to try mixing with chia seeds include: milk (almond, cashew, coconut, or soy), fruit juices (apple, orange, or cranberry), or even just a flavored water!
How long does chia pudding last?
Chia seed pudding will last when stored in the refrigerator in an airtight container for up to 5 days.
The texture will continue to get more gelatinous over the course of the first 24 hours and then will remain consistent the next few days.
Vegan On-the-Go Recipes
A few other vegan and vegetarian on-the-go breakfast or snack recipes you might enjoy:
Almond Butter Banana Overnight Oats
No-Bake Samoa Cookie Oatmeal Bars
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Blueberry Lemon Chia Seed Pudding Recipe
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Ingredients
- ½ cup chia seeds
- 1 ½ cups milk almond, cashew, or soy
- 1 Tbsp. lemon juice
- 1 tsp. lemon zest
- 3 Tbsp. honey or agave nectar, divided
- 1 cup blueberries
Instructions
- Combine chia seeds, milk, juice, zest, and 2 tablespoons of honey in a medium-sized bowl. Mix ingredients together with a spoon.
- Stir the mixture again 4-5 minutes later so the chia seeds do not clump together.
- While chia seeds are soaking, place blueberries and 1 tablespoon of honey in a microwave-safe bowl. Microwave on high for 45-60 seconds, or until berries begin to burst.
- Smash blueberries with a spoon until a thick, jam-like consistency is reached.
- Add equal amounts of the blueberry “jam” and the chia seed mixture to four 6-ounce jars or containers.
- Cover and store in the refrigerator for at least an hour before serving or up to overnight.
- Chia pudding will last in the refrigerator for up to 5 days.
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Notes
- These are the glass jars with lids that are pictured.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would like to know if I could use stevia or erythritol, or Monkfruit in place of honey.
Absolutely! You can use whatever real or artificial sweetener you’d like – just make sure you adjust the amount used accordingly.
Yum Yum! Loved this recipe so much!
Yay!! So happy you enjoyed the recipe. Thanks for your comment and rating 🙂
In the FAQ section you switched the seed to liquid ratio. “ Chia seed pudding ratio?
The ideal ratio is 3 parts chia seeds to 1 part liquid when making chia pudding.”
As said elsewhere it is one part seed to 3 parts liquid
Thanks for catching that, Andrea! I’ve updated the post to reflect the correct ratio (Chia Seeds 1 : Liquid 3)