This Lemon Blueberry Chia Pudding is the kind of recipe that makes you feel like you have your life completely together. Creamy lemon chia pudding made with Greek yogurt, fresh lemon juice, and lemon zest is layered with a warm homemade blueberry sauce that is sweet, tangy, and so easy to make on the stovetop.
The flavors together are bright, fresh, and absolutely delicious and the layered presentation makes it look like something you would order at a fancy brunch spot.
The best part is how simple this recipe is to pull together. You mix up the chia pudding the night before and let it thicken in the refrigerator overnight, make the blueberry sauce in just about ten minutes, and then layer everything together in jars or glasses whenever you are ready to serve.
It is naturally gluten free, packed with protein and fiber, and works beautifully as a healthy breakfast, an afternoon snack, or even a light dessert. Once you make this one it is going to become a regular in your routine.
If you're looking for more easy breakfast or snack recipes try my Overnight Apple Pie Chia Pudding, my Gluten Free Chia Pudding Breakfast Parfait, my Gluten Free Oatmeal Raisin Overnight Oats or my Gluten Free Chocolate Breakfast Cookies.
You can find all my breakfast recipes here: Gluten Free Breakfast Recipes
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Instructions
In a mixing bowl or air tight container add the chia seeds, yogurt, maple syrup, lemon juice and lemon zest. Stir those ingredients together. Add the milk and stir to combine.
Cover the bowl or container and refrigerate for at least 4 hours before use. I prefer to refrigerate overnight so the chia seed mixture has plenty of time to thicken.
In a saucepan over medium heat add the blueberries, maple syrup, lemon zest and lemon juice. Bring to a boil and then lower the temperature to a simmer for 8-10 minutes.
In a small bowl stir together the water and cornstarch. Add the mixture to the saucepan and stir to combine. The mixture will thicken quickly (about 1-2 minutes). Remove from heat as soon as it thickens.
Let the blueberry sauce cool completely before making your chia pudding cups.
In a jar, glass or container add about ½ cup of chia pudding and then put about 2 tablespoons of blueberry sauce on top. Repeat this process to give yourself two layers in each jar, glass or container.
Chill in the refrigerator covered until you're ready to serve.
Supplies
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Lemon Blueberry Chia Pudding
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Lemon Blueberry Chia Pudding is a creamy, bright, and healthy breakfast or snack made with Greek yogurt, fresh lemon juice, and lemon zest layered with a warm homemade blueberry sauce that takes just minutes to make on the stovetop. It is naturally gluten free, packed with protein and fiber, and so much more delicious than anything you can buy at the store!
Ingredients
Chia Pudding
- ½ cup Chia Seeds
- 1 cup Plain Greek Yogurt
- ¼ cup Maple Syrup
- ¼ cup Lemon Juice
- 2 Tbsp Lemon Zest (from about 2 lemons)
- 1 cup Milk of Choice (I use almond milk)
Blueberry Sauce
- 2 cups Frozen Blueberries or Fresh Blueberries
- 2 Tbsp Maple Syrup
- 2 Tbsp Lemon Juice
- 1 Tbsp Lemon Zest
- 2 Tbsp Water
- 2 tsp Cornstarch
Instructions
In a mixing bowl or air tight container add the chia seeds, yogurt, maple syrup, lemon juice and lemon zest. Stir those ingredients together. Add the milk and stir to combine.
Cover the bowl or container and refrigerate for at least 4 hours before use. I prefer to refrigerate overnight so the chia seed mixture has plenty of time to thicken.
In a saucepan over medium heat add the blueberries, maple syrup, lemon zest and lemon juice. Bring to a boil and then lower the temperature to a simmer for 8-10 minutes.
In a small bowl stir together the water and cornstarch. Add the mixture to the saucepan and stir to combine. The mixture will thicken quickly (about 1-2 minutes). Remove from heat as soon as it thickens.
Let the blueberry sauce cool completely before making your chia pudding cups.
In a jar, glass or container add about ½ cup of chia pudding and then put about 2 tablespoons of blueberry sauce on top. Repeat this process to give yourself two layers in each jar, glass or container.
Chill in the refrigerator covered until you're ready to serve.
- Prep Time: 4 hours
- Cook Time: 10 minutes
- Category: Breakfast, Snacks
- Method: Mixing, Stove Top
- Cuisine: Amercian
Storage
Store the chia pudding and blueberry sauce separately in airtight containers in the refrigerator for up to 5 days. Keeping them separate prevents the blueberry sauce from making the chia pudding soggy and means you can assemble fresh jars whenever you are ready to eat. If you have already assembled your layered pudding cups store them covered in the refrigerator and enjoy within 2 days for the best texture and freshness.
Give the chia pudding a good stir before assembling as it may thicken further as it sits and you can add a splash of milk to loosen it up if needed.
Top Tip
Make both the chia pudding and the blueberry sauce the night before and store them separately in the refrigerator. The chia pudding needs at least 4 hours to thicken properly and the blueberry sauce needs to cool completely before layering. Having both ready in the fridge means all you have to do in the morning is assemble your jars and breakfast is done in minutes!
Frequently Asked Questions
Yes, and I actually recommend it! This recipe is perfect for meal prep because both the chia pudding and the blueberry sauce can be made the night before and stored separately in the refrigerator. In the morning all you have to do is layer them into jars or glasses and breakfast is ready in minutes. The chia pudding actually gets better the longer it sits so making it ahead of time is always the way to go.
Any milk of your choice works beautifully in this recipe. I use unsweetened almond milk most often because that is what I keep in my fridge, but dairy milk, oat milk, coconut milk, and cashew milk all work well too. Keep in mind that full fat coconut milk will give you the richest and creamiest result while lighter milks will give you a slightly thinner pudding.
Absolutely! Both fresh and frozen blueberries work great in the blueberry sauce. Frozen blueberries are a convenient option year round and break down beautifully into a smooth and glossy sauce. Fresh blueberries will give you a slightly brighter flavor especially in peak summer season when they are at their sweetest. Either way the sauce is going to be delicious.
Your chia pudding is ready when it has thickened to a creamy pudding like consistency and the chia seeds have absorbed most of the liquid. This takes at least 4 hours in the refrigerator but I always recommend making it overnight for the best texture. If your pudding is still too thin after 4 hours give it a good stir and refrigerate for another hour or two.
Yes! Honey works as a one to one substitute for the maple syrup in both the chia pudding and the blueberry sauce and gives a slightly different but equally delicious flavor. You can also use agave syrup for a vegan option. If you prefer a less sweet pudding simply reduce the amount of sweetener to your taste. This recipe is very easy to customize.
If you made this Lemon Blueberry Chia Pudding I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite easy breakfast recipes and I hope it becomes one of yours too!
t.rick says
can i use something in place of chai seeds
smallfarmbiglife says
Hi Thomas. I haven't tested this recipe with anything other than chia seeds. I suppose you could use vanilla pudding and make a pudding and blueberry sauce dessert if you wanted to. ~Elaine