Lemon Blueberry Chia Seed Pudding
December 29, 2024If you’re on the hunt for a breakfast that’s as easy as it is delicious, let me introduce you to lemon blueberry chia seed pudding.It’s the perfect blend of zesty lemon, sweet blueberries, and creamy chia pudding, all coming together in a dish that’s both nutritious and incredibly satisfying.
Ingredients
- 1 cup milk
- 2 tsp maple syrup
- 3 TBS chia seeds
- zest of half a lemon
- 1 TBS lemon juice
- ½ cup blueberries (fresh or frozen)
- 1 TBS chopped almonds
Instructions
- In a medium-sized bowl or jar, stir together the milk and maple syrup. Stir well to ensure it is well combined for even sweetness throughout.1 cup milk, 2 tsp maple syrup
- Vigorously whisk in the chia seeds, ensuring they’re evenly distributed. Let the mixture sit for 5–10 minutes, then vigorously whisk again. This helps prevent the chia seeds from clumping together as they start to absorb the liquid.3 TBS chia seeds
- Cover the bowl or jar and place it in the refrigerator for at least 4 hours or, ideally, overnight. This allows the chia seeds to fully expand and thicken the pudding.
- Once the pudding has fully thickened, stir in the lemon zest and juice.1 TBS lemon juice, zest of half a lemon
- Layer the pudding in a jar or bowl with the fresh or frozen blueberries. You can mix the blueberries into the pudding for a burst of flavor in every bite or keep the layers separate for a pretty presentation.½ cup blueberries
- Top the pudding with an extra sprinkle of lemon zest, a few more blueberries, and the chopped almonds. Grab a spoon and dig in!1 TBS chopped almonds
Notes
- Do not add the blueberries until right before serving. If they sit in the pudding overnight as it thickens, they'll start to wrinkle and will not be as juicy.
- Always zest the lemon before you cut and juice it. It's really hard to zest a lemon that has already been juiced.