Lemon Blueberry Chia Pudding Recipes

BLUEBERRY CHIA PUDDING

Steps:

• Place all ingredients except chia seeds in a blender. Mix on high speed until you get nice even mixture.
• Transfer mixture into a bowl. Add in chia seeds.
• Mix chia seeds using the whisk or the spoon.
• Leave chia pudding to rest for 10-15 minutes. Seeds will start to absorb the liquid and expand forming the chia pudding. Mix the chia seeds halfway through. That way, chia seeds will absorb liquid equally, and there will be no lumps. Remember to stir!
• If chia pudding is too dense, add in more liquid (milk). Also, this is a good time to try the chia pudding and add more sweetener if desired.
• Top chia seeds with fresh blueberries and sliced almonds.

BLUEBERRY LEMON CHIA SEED PUDDING RECIPE

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.

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 CHIA PUDDING

Steps:

• In a small saucepan, cook the blueberries on medium heat for 8-12 minutes, stirring occasionally until they cook down into a blueberry compote. Remove from heat and set aside. Let cool for 5 minutes
• While the compote cooks, add the chia seeds, coconut milk, almond milk, maple syrup and vanilla extract to a bowl and mix together until well combined.
• Add in the blueberry compote and mix together until combined, then place the mixture in the fridge to set for at least 1 hour.
• Serve in small bowls or jars with your favourite toppings.

BLUEBERRY CHIA PUDDING WITH ALMOND MILK

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.

EASY BLUEBERRY CHIA PUDDING

Steps:

• For a chunkier texture: Pulse the blueberries and lemon zest in a blender until broken down - OR - Mash the berries with a fork and mince the zest. Transfer the blueberry mixture to a bowl and stir to combine with the milk. For a smoother texture: Add the blueberries, lemon zest and almond milk to a blender. Blend on high until smooth. Note: The fruit mixture and milk together should make 1.5 cups. Once blended, measure the mixture. If needed, add more coconut milk the mixture measure 1.5 cups total.
• Transfer the fruit or fruit and milk mixture to a bowl. Stir in the chia seeds until well combined.
• Cover and set in the fridge overnight, or for at least 2 hours. Stir the mixture again before serving.

KETO BLUEBERRY CHIA PUDDING RECIPE

Steps:

• In a small saucepan, add the blueberries, lemon zest, and monk fruit sweetener. Bring to a strong simmer and simmer for 8 minutes to reduce until it coats the back of a spoon. Mash up about half of the blueberries in the compote so you still have some chunks of blueberries in the compote.
• Combine the coconut milk, coconut beverage and vanilla extract in a bowl or container. Stir to mix.
• Add your chia seeds to the mixture and stir well so the seeds are thoroughly combined.
• Cover for 2-3 hours or overnight so the mixture thickens to a pudding like texture. Then you can portion out into mason jars with layers of the blueberry compote. They will keep for up to 4 days in the refrigerator.