Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Lemon Chia Seed Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 3 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This Blueberry Lemon Chia Seed Pudding is a refreshing and nutritious breakfast or snack, combining the natural creaminess of chia seeds soaked in almond milk with bright lemon zest and juice, sweetened with honey, and topped with a homemade warm blueberry jam. Perfectly balanced with sweet and tangy flavors, this pudding is easy to make, vegan-friendly, and packed with antioxidants and fiber.

Ingredients

Chia Pudding

  • ½ cup chia seeds
  • 1 ½ cups almond milk (or cashew or soy milk)
  • 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

Instructions

  1. Make chia pudding: Combine chia seeds, milk, lemon juice, lemon zest, and 2 tablespoons of honey in a medium-sized bowl. Stir thoroughly with a spoon to mix all ingredients well.
  2. Let rest: Allow the mixture to sit for 4-5 minutes, then stir again to break up any clumps so the chia seeds are evenly dispersed.
  3. Make blueberry jam: While the chia pudding is soaking, place the blueberries and 1 tablespoon of honey into a microwave-safe bowl. Microwave on high for 45-60 seconds until the berries begin to burst and release their juices.
  4. Smash jam: Use a spoon to mash the cooked blueberries until you obtain a thick, jam-like consistency.
  5. Layer filling in jars: Evenly distribute the chia pudding and blueberry jam into four 6-ounce jars or containers, layering or mixing as preferred.
  6. Chill then serve: Cover the jars and refrigerate for at least 1 hour or up to overnight. This helps the pudding thicken and flavors meld. The chia pudding will keep refrigerated for up to 5 days.

Notes

  • Use plant-based milk like almond, cashew, or soy for a vegan option.
  • Adjust sweetness by varying the amount of honey or agave nectar.
  • Microwave times may vary; watch blueberries closely to prevent overflow.
  • For added texture, consider topping with fresh blueberries or nuts before serving.
  • Chia pudding thickens as it chills; if too thick, stir in a splash of milk before serving.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes (including microwave jam cooking)
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/blueberry-lemon-chia-seed-pudding-recipe/