Blueberry Lemon Chia Seed Pudding Recipe
Chia Seed Pudding is bursting with fresh lemon flavor, made with dairy-free milk, and complete with a blueberry jam. This quick and easy chia pudding recipe can be meal prepped and then refrigerated overnight for an easy breakfast, dessert, or snack on-the-go!
Servings: 4 servings
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.
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
Calories: 173kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 126mg | Potassium: 115mg | Fiber: 9g | Sugar: 13g | Vitamin A: 20IU | Vitamin C: 7mg | Calcium: 247mg | Iron: 2mg
