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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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/lemon-blueberry-chia-pudding-recipe/