Maya Chen
Creamy chia pudding layered with fresh blueberry sauce and a bright note of lemon—naturally sweet, easy to prep, and packed with fiber and omega-3s!
Recipe Snapshot
- 🍽️ Serves: 4
- ⏱️ Prep Time: 10 minutes
- 🍳 Chill Time: 2+ hours
- 💰 Cost Estimate: $1.40 per serving
Clever Tip:
Blend the pudding before chilling if you want a smoother, less seedy texture!
Why You’ll Love This Recipe
- Meal-prep friendly—make ahead for quick, healthy breakfasts
- Low sugar, high protein, and full of antioxidant-rich fruit
- Beautiful layers and colors for a pretty breakfast or snack
- Easily customizable with any fruit or citrus
- Tastes like dessert but fuels you all morning!
Ingredient Notes
- Chia seeds: Black or white work equally well; becomes thick and creamy when soaked
- Milk: Use dairy or any plant-based milk—almond, oat, coconut all work
- Blueberries: Fresh or frozen; simmered for sauce or added raw for crunch
- Lemon: Zest and juice for fresh, tangy flavor
- Maple syrup or honey: Sweetens gently without a sugar crash
- Optional: Greek yogurt, protein powder, coconut flakes for extra creaminess and nutrition
Ingredients
- ▢ 1/2 cup chia seeds
- ▢ 2 cups milk (any kind)
- ▢ 2 tbsp maple syrup or honey
- ▢ Zest & juice of 1 lemon
- ▢ 1/2 tsp vanilla extract
- ▢ 1 1/2 cups blueberries (fresh or frozen)
- ▢ 1 tbsp maple syrup (for sauce)
- ▢ Optional: Greek yogurt, coconut flakes for topping
Step-by-Step Instructions
- In a bowl, mix chia seeds, milk, maple syrup, lemon zest & juice, and vanilla. Whisk well.
- Let sit 5 minutes, whisk again, then cover and chill at least 2 hours (or overnight), stirring once more after 30 min to prevent clumps.
- For the blueberry sauce: Simmer blueberries and 1 tbsp maple syrup in a small saucepan, stirring, until soft and saucy (about 5 minutes). Cool.
- Layer chia pudding and blueberry sauce in glasses or jars. Top with yogurt, coconut, or fresh blueberries.
- Serve chilled. Keeps in fridge up to 4 days.
Helpful Tips
- Always whisk chia pudding twice—once at start, again after 30 min
- Use coconut milk for a super creamy, dessert-like pudding
- Double the fruit and pudding for easy meal prep all week
Expert Tips for the Best Results
- Layer with Greek yogurt for protein-packed breakfast parfaits
- Blend pudding for a smooth, creamy texture
- Garnish with extra lemon zest and fresh berries before serving
Meal Prep & Freezing Tips
- Prep Ahead: Make pudding and sauce up to 4 days ahead; store covered in fridge
- Storage: Layer in jars for grab-and-go mornings
- Freezing: Not recommended (texture affected), but sauce can be frozen separately
Frequently Asked Questions
- Do I have to use blueberries? Any berry works—try strawberries or raspberries for new flavors!
- How do I make it vegan? Use plant milk and maple syrup
- Can I blend the pudding? Yes—blend after chilling for extra smoothness
- How long does it last? Keeps up to 4 days in fridge; stir before eating
Conclusion
Blueberry Lemon Chia Seed Pudding is a breakfast or snack that hits all the marks—beautiful, healthy, easy, and keep-you-full delicious!
Blueberry Lemon Chia Seed Pudding
Ingredients
- 1/2 cup Chia Seeds Whole seeds, not ground.
- 2 cup Milk (Almond or Dairy) / Unsweetened vanilla almond milk works great.
- 2-3 tbsp Maple Syrup (or Honey) Adjust to desired sweetness.
- 1 tbsp Vanilla Extract
- 1 tbsp Lemon Zest Zest from 1 medium lemon.
- 1 tbsp Fresh Lemon Juice
- 1/2 cup Fresh or Frozen Blueberries If using frozen, thaw slightly before mixing.
Instructions
- Prepare the Puree: In a small saucepan, combine the blueberries, lemon juice, zest, and water. Cook over medium heat for 5-7 minutes, until berries burst. Remove from heat and let it cool completely. For an ultra-smooth pudding, blend the cooled mixture. You should have about $1/2$ cup of puree.
- Mix Wet Ingredients: In a medium bowl or jar, whisk together the almond milk, the $1/2$ cup of cooled blueberry puree, maple syrup, and vanilla extract. Whisk until fully blended.
- Incorporate Chia Seeds: Add the chia seeds to the mixture. Whisk vigorously for about 30 seconds. This is the first critical step to prevent clumping.
- The Second Whisk: Wait 5 minutes, then whisk the mixture thoroughly one more time. This ensures all the seeds are suspended and beginning to absorb the liquid evenly.
- Chill: Cover the bowl/jar and place it in the refrigerator for at least 4 hours, or preferably overnight, until the pudding has thickened to a gelatinous consistency.
- Serve: Stir the pudding before serving. Garnish with fresh blueberries, a thin lemon slice, or a sprinkle of toasted almonds.
Notes
Genius Tip
Whisk the mixture aggressively for 30 seconds, then wait 5 minutes and whisk it again. This prevents the chia seeds from clumping at the bottom, guaranteeing a smooth, uniform pudding.Pro Meal Prep Tips
- Layering: If you are prepping more than two days ahead, keep the blueberries out of the main pudding mixture. Add a layer of fresh berries or granola right before eating to maintain the best crunch and texture.
- Adjusting Consistency: If the pudding is too thick the next day, simply add a splash more milk and stir until you reach your preferred consistency.
- Flavor Variations: Swap the blueberries and lemon for a mix of cocoa powder and peppermint extract for a chocolate mint version, or canned pumpkin puree and pumpkin pie spice for a fall flavor.
