Blueberry Lemon Chia Seed Pudding Recipes
LEMON BLUEBERRY CHIA PUDDING
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
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
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
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
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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