Secretly delicious and refreshing pudding
Blueberry lemon chia seed pudding… where have you been all of my life?!
Recently, I was chatting with a friend about the difficulty she has selecting snacks she felt good about serving 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!)
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!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- 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 milk can be used in this recipe. A few of my favorite non-dairy options include almond, cashew, oat, and 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.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Make the chia pudding.
In a bowl or jar, whisk together 1 part chia seeds with 3 parts milk of choice. Add about 1 tablespoon sweetener for every ¼ cup of chia seeds, plus any flavorings (like lemon juice and zest).
Let sit for 5 minutes, then stir again to prevent clumping. Refrigerate for at least 1 hour or overnight.
Make the quick blueberry jam.
Add 1 cup fresh blueberries and 1 tablespoon sweetener to a microwave-safe bowl. Cover with a paper towel and microwave for 45–60 seconds until berries are soft and bursting.
Mash with the back of a spoon until jammy.
Assemble, chill, and serve.
Spoon equal amounts of the blueberry jam and chia pudding into small jars (about 4 ounces each). Layer them however you like!
Cover the jars and refrigerate for at least 1 hour before serving. They’re great for make-ahead breakfasts or snacks!
FAQs
The ideal ratio is 1 part chia seeds to 3 parts liquid. This creates a thick, pudding-like texture without being too runny or too dense.
Chia seeds need to soak for at least 20 minutes, but for the best texture, aim for 4–6 hours or overnight. This gives them time to fully absorb the liquid and become nice and creamy.
There are tons of options! Try milk (like almond, cashew, coconut, oat, or dairy), fruit juice (apple, orange, or cranberry), or even flavored water. Just note: the creamier the liquid, the richer the pudding.
Chia pudding will keep in an airtight container in the fridge for up to 5 days. The texture thickens a bit more during the first 24 hours, then stays pretty consistent after that.
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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 tablespoon lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons 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.½ cup chia seeds, 1 ½ cups milk, 1 tablespoon lemon juice, 1 teaspoon lemon zest
- 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.1 cup blueberries
- 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
- Milk. Any type of milk will work.
- Chia seeds. Be sure to grab whole seeds, not ground.
- Lemon. Opt for fresh lemons for the most flavor.
- Jars. These are the glass jars with lids that are pictured.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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)