Can I make this Lemon Blueberry Chia Pudding ahead of time?

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.

What milk works best in this chia pudding?

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.

Can I use fresh blueberries instead of frozen for the blueberry sauce?

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.

How do I know when my chia pudding is ready?

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.

Can I substitute the maple syrup in this recipe?

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.

Lemon Blueberry Chia Pudding

Name: Lemon Blueberry Chia Pudding
Prep time: 4 h
Cook time: 10 min
Total time: 4 h 10 min
Cuisine: Amercian
Ingredients: 1/2 cup Chia Seeds; 1 cup Plain Greek Yogurt; 1/4 cup Maple Syrup; 1/4 cup Lemon Juice; 2 Tbsp Lemon Zest (from about 2 lemons); 1 cup Milk of Choice (I use almond milk); 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

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

Scale

Chia Pudding

1/2 cup Chia Seeds
1 cup Plain Greek Yogurt
1/4 cup Maple Syrup
1/4 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

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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 1/2 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