Lemon Blueberry Chia Pudding Recipe

Introduction

This Lemon Blueberry Chia Pudding is a refreshing and nutritious dessert that’s perfect for any time of day. Combining tangy lemon, sweet blueberries, and creamy chia pudding, it offers a delightful balance of flavors and textures. It’s easy to prepare and makes a great make-ahead snack or breakfast.

Ingredients

• 1/2 cup chia seeds
• 1 cup plain Greek yogurt
• 1/4 cup honey (or 1/3 cup for a sweeter option, maple syrup or agave works too)
• 1/4 cup lemon juice
• Zest of 1 lemon
• 1 cup milk of choice
• 2 cups blueberries (fresh or frozen)
• 2 tablespoons honey (or maple syrup)
• 2 teaspoons lemon juice
• 1 tablespoon cornstarch
• Fresh blueberries (to decorate)

Instructions

1. Step 1: In a medium bowl, combine the chia seeds, Greek yogurt, lemon juice, lemon zest, and honey. Mix well to blend all ingredients.
2. Step 2: Add the milk to the mixture and whisk until smooth. Cover the bowl and refrigerate for at least 2 to 4 hours, or overnight for the best texture.
3. Step 3: In a saucepan, combine the blueberries, honey, and lemon juice. Cook over medium heat for about 10 minutes, stirring frequently.
4. Step 4: In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Add this to the saucepan and stir well. Continue cooking for 1 to 2 minutes until the mixture thickens.
5. Step 5: Layer the chia pudding and blueberry compote alternately in jars or serving glasses. Add fresh blueberries on top if desired. Cover and refrigerate until ready to serve.

Tips & Variations

• For a vegan version, use coconut yogurt and a plant-based milk, and substitute honey with maple syrup or agave.
• If you prefer a smoother pudding, soak the chia seeds overnight before mixing with the yogurt.
• Try adding a sprinkle of granola or chopped nuts on top for added crunch.

Storage

Store the pudding in airtight containers in the refrigerator for up to 3 days. The chia pudding thickens further when chilled, so you may want to stir it before serving. Reheat the blueberry compote gently on the stove if preferred warm before layering.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work well for the compote. Just thaw slightly before cooking, or cook directly from frozen, adding a little extra time.

How long should I soak the chia seeds?

At least 2 hours is sufficient for the seeds to absorb liquid and create pudding, but soaking overnight yields the best texture.

Lemon Blueberry Chia Pudding Recipe

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★★★★★

4.8 from 69 reviews

This refreshing Lemon Blueberry Chia Pudding combines the creaminess of Greek yogurt and chia seeds with the bright zest and tang of lemon, topped with a sweet and thick blueberry compote. It’s a nutritious, make-ahead breakfast or healthy dessert that layers vibrant flavors and textures for a delightful treat.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 25 minutes (including chilling time)
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Chia Pudding Base

• 1/2 cup chia seeds
• 1 cup plain Greek yogurt
• 1/4 cup honey (or 1/3 cup for a sweeter option; maple syrup or agave works too)
• 1/4 cup lemon juice
• Zest of 1 lemon
• 1 cup milk of choice

Blueberry Compote

• 2 cups blueberries (fresh or frozen)
• 2 tablespoons honey (or maple syrup)
• 2 teaspoons lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water (for cornstarch slurry)

For Garnish

• Fresh blueberries (to decorate)

Instructions

1. Prepare the Chia Pudding Base: In a medium bowl, combine 1/2 cup chia seeds, 1 cup plain Greek yogurt, 1/4 cup lemon juice, the zest of 1 lemon, and 1/4 cup honey. Mix thoroughly to integrate all ingredients.
2. Add Milk and Refrigerate: Pour in 1 cup of your preferred milk and whisk together until the mixture is smooth and uniform. Cover the bowl and refrigerate for at least 2 to 4 hours, or ideally overnight, to allow the chia seeds to absorb moisture and thicken into a pudding-like consistency.
3. Make the Blueberry Compote: In a saucepan over medium heat, combine 2 cups of blueberries, 2 tablespoons honey, and 2 teaspoons lemon juice. Cook for about 10 minutes, stirring frequently to prevent sticking and help the blueberries break down. In a separate small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry, then stir it into the blueberry mixture. Continue cooking for 1 to 2 minutes until the compote thickens to a jam-like texture.
4. Assemble the Pudding: In jars or serving glasses, spoon alternating layers of the chilled chia pudding and warm blueberry compote. Add fresh blueberries as garnish if desired. Cover and refrigerate until ready to serve, allowing flavors to meld beautifully.

Notes

• For best results, refrigerate the chia pudding overnight to ensure optimal texture.
• Use Greek yogurt for a protein boost and creamy consistency; dairy-free yogurt works as a substitute for a vegan option.
• Maple syrup or agave nectar can replace honey for a vegan-friendly version.
• If fresh blueberries are out of season, frozen berries can be used directly without thawing.
• Adjust sweetness to your preference by varying the amount of honey or sweetener.

Keywords: lemon chia pudding, blueberry pudding, healthy breakfast, no bake pudding, Greek yogurt dessert, make-ahead breakfast