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A glass jar full of a blueberry lemon breakfast recipe made from chia seeds.
4.67 from 3 votes

Blueberry Lemon Chia Seed Pudding Recipe

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!

Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 173 kcal
Author London


  • 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


  1. Combine chia seeds, milk, juice, zest, and 2 tablespoons of honey in a medium-sized bowl. Mix ingredients together with a spoon.
  2. Stir the mixture again 4-5 minutes later so the chia seeds do not clump together.
  3. 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.
  4. Smash blueberries with a spoon until a thick, jam-like consistency is reached.
  5. Add equal amounts of the blueberry “jam” and the chia seed mixture to four 6-ounce jars or containers.

  6. Cover and store in the refrigerator for at least an hour before serving or up to overnight.

  7. Chia pudding will last in the refrigerator for up to 5 days.

Recipe Notes

Nutrition Facts
Blueberry Lemon Chia Seed Pudding Recipe
Amount Per Serving
Calories 173 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 126mg5%
Potassium 115mg3%
Carbohydrates 24g8%
Fiber 9g38%
Sugar 13g14%
Protein 4g8%
Vitamin A 20IU0%
Vitamin C 7mg8%
Calcium 247mg25%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.