Blueberry Lemon Chia Seed Pudding Recipes

LEMON BLUEBERRY CHIA PUDDING

Lemon Blueberry Chia Pudding image

This Lemon Blueberry Chia Pudding is the perfect breakfast for on the go or an easy morning at home. It's loaded with fresh blueberries and tangy lemon curd - delicious and simple!

Provided by Haylie

Time 12h5m

Number Of Ingredients 6

Ingredients

1/4 cup chia seeds
1 cup non-dairy milk (I used oat milk, but feel free to use almond, cashew etc.)
1 tsp honey
1/3 cup blueberries (plus more for topping)
1 tsp blueberry jam
1/2 cup lemon curd (store bought or homemade - see notes for homemade recipe!)

Steps:

Combine chia seeds, honey and non-dairy milk into a mason jar or a medium size tupperware bowl. Mix together until combined and then place in the refrigerator for 12 hours (or if you're in a rush, 2-3 hours).
In a small bowl, add 1/3 cup of blueberries with 1 tsp of blueberry jam. Mash the blueberries into the jam until you get a chunky preserves consistency.
You can simply swirl the blueberries and lemon curd into the bowl of chia pudding and eat it that way BUT if you want to be a little bit extra, I would suggest layering the pudding!
I started out by layering a little bit of lemon curd, followed by the chia pudding and then the blueberries and repeat until the chia pudding is gone. Garnish with extra blueberries and/or lemon curd. Enjoy!

BLUEBERRY LEMON CHIA SEED PUDDING RECIPE

Blueberry Lemon Chia Seed Pudding Recipe image

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!

Provided by London Brazil

Categories Breakfast Dessert Snack

Time 1h10m

Number Of Ingredients 6

Ingredients

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

Steps:

Combine chia seeds, milk, juice, zest, and 2 tablespoons of honey in a medium-sized bowl. Mix ingredients together with a spoon.
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.
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.

Nutrition Facts : Calories 173 kcal, Carbohydrate 24 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Sodium 126 mg, Fiber 9 g, Sugar 13 g, ServingSize 1 serving

BLUEBERRY CHIA PUDDING WITH ALMOND MILK

Blueberry Chia Pudding with Almond Milk image

A light vegan dessert or breakfast on the go, this chia pudding is made with almond milk. Serve plain or add a variety of toppings; I like toasted almonds and coconut!

Provided by VAL_51

Categories Everyday Cooking Vegan Breakfast and Brunch

Time 8h10m

Yield 3

Number Of Ingredients 6

Ingredients

2 cups almond milk
6 tablespoons chia seeds, or more to taste
⅓ cup fresh blueberries
1 tablespoon maple syrup, or more to taste
½ teaspoon vanilla extract
1 pinch ground cinnamon

Steps:

Combine almond milk, chia seeds, blueberries, maple syrup, vanilla extract, and cinnamon in a blender; blend until smooth. Pour into 3 ramekins or glasses. Chill until set, 8 hours to overnight. Serve chilled.

Nutrition Facts : Calories 145.6 calories, Carbohydrate 19.4 g, Fat 6.5 g, Fiber 6.9 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 110.3 mg, Sugar 10.6 g

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