Lemon Blueberry Chia Pudding

This Lemon Blueberry Chia Pudding is layered with bright flavours and packed with nutrients. Make it in advance so you have a delicious breakfast, dessert or snack at any time of the day! Your future self will thank you!

Why you should make this Lemon Blueberry Chia Pudding

If you’re looking for a simple, flavourful recipe that is delicious, nutritious and meal-prep friendly, this Lemon Blueberry Chia Pudding is exactly what you need. With just a handful of ingredients and minimal active prep time, this refreshing pudding brings together the bright zing of lemon and the sweet burst of blueberries in a creamy, satisfying texture. The main ingredient, chia seeds, are loaded with a variety of nutrients that keep you feeling full and energized.  It’s the kind of recipe that tastes like you put a lot more effort into it than you did. 

Whether you’re enjoying it as a grab-and-go breakfast, an afternoon snack, or a refreshing dessert, this chia pudding recipe can be incorporated seamlessly into any part of your day. Plus, it stores well in the fridge for several days, so you can prep a batch ahead of time and have something nourishing ready whenever hunger strikes.

There are also two different variations of this recipe so give them a try and let me know which is more your style!

What is chia pudding?

Chia pudding is what we get when we mix chia seeds with a type of milk. The chia seeds absorb any liquid they come in contact with and create a soft, gelatinous (for some, slimy) texture. Chia pudding can also be made with yogurt in place of some of the milk. This creates a creamier texture that’s even higher in protein.

It does take time for this absorption process to happen. I recommend storing the chia seed pudding in the fridge for at least one hour to allow the seeds to get to the most desirable texture. Most recipes recommend refrigerating it overnight, making this a great option for meal preparation in advance.

There are so many ways to add flavour to chia pudding. Of course, in this recipe we are using lemon zest and blueberries. However, you can really add whatever toppings or mix-ins you prefer. 

I have shared some suggestions, as well as some of the health benefits of chia seeds below.

Ingredients needed

For this recipe, you will need:

• Chia seeds
  • Black and white chia seeds will both work with this recipe.
• Milk
  • I recommend using dairy, soy or coconut milk. Soy milk is higher in protein compared to other plant-based milks. Coconut milk adds a creamy texture and deeper flavour.
• Fresh blueberries
  • You could also use thawed from frozen blueberries to make the blueberry milk.
• Lemon zest

Substitutions and add-ons

Here are some suggested alternatives in case you want to add your own spin to this recipe:

• Lime zest
  • Use this interchangeably with lemon zest.
• Vanilla extract
  • Adding ½ teaspoon of vanilla extract can add a rich depth of flavour to this recipe.
• Honey or maple syrup
  • If you prefer a sweeter version of this chia pudding, add 1-2 tsp of honey, maple syrup or your choice of preferred sweetener.
• Protein powder
  • For an extra boost in protein and thicker consistency, add 1-2 tbsp of protein powder to your chia pudding mixture. This can be done before or after the chia seeds have gelatinized.
• Berries or other fruits
  • Feel free to top this dish with your favourite berries or any other type of chopped fruits.
• Chopped nuts, seeds or granola
  • For extra crunch and texture, you could add a handful of chopped nuts (ex. walnuts, almonds, pecans), seeds (ex. pumpkin, hemp, flax, etc.) or granola.
• Shredded coconut
  • Use sweetened or unsweetened shredded or grated coconut to add such a cozy flavour to this bright dish.
• Greek yogurt
  • To boost the overall protein content of this recipe, add a dollop or two of Greek yogurt on top right before serving!

The best milk for chia seed pudding

The best milk for making this Lemon Blueberry Chia Pudding is whatever type you have available. I want this recipe to be as easy and convenient for you as possible. That being said, I love to use soy or coconut milk here.

Soy milk is my go-to plant-based beverage because it has a higher protein content than other types of plant-based milks like oat or almond milk.

Using coconut milk is a fun and easy way to achieve a bit of a different flavour profile. Pairing the lemon zest and chia seeds with coconut milk is a perfect balance between fresh and earthy combined with creamy and cozy.

If you are a fan of dairy milk and your digestive system can tolerate it, feel free to use this in the recipe instead!

How to make Lemon Blueberry Chia Seed Pudding

There are actually two ways that you could make this chia pudding recipe!

The first option (non-layered) is super easy and best for when you’re short on time:

1. In a medium-sized bowl, combine the chia seeds and milk or plant-based beverage and mix well. At this time, you can also add the lemon zest, and your choice of sweetener if needed. Stir this until it’s well combined and all the chia seeds are covered in the milk.
2. Cover the bowl and place it in the fridge to allow the pudding to set for a minimum of 1 hour. You can leave it in the fridge overnight if you have the time.
3. Once it is set, mix in the fresh blueberries and any additional toppings and enjoy!

The second option is a bit more time consuming but it’s my preferred and recommended way to enjoy this recipe.

1. To a blender, add 1 cup of milk or plant-based beverage and fresh blueberries and blend on high for 30 seconds to 1 minute, or until the milk transitions into a beautiful blue colour. 
2. In a medium-sized bowl, combine ¼ cup of chia seeds, the blueberry milk and 1/2 tsp of lemon zest. Stir this until it’s well combined and all the chia seeds are covered in the milk.
3. In a separate bowl, again, mix ¼ cup of chia seeds and the regular milk or plant-based beverage. Add 1/2 tsp of lemon zest and stir until it’s well combined.
4. Cover the bowls and place them in the fridge for a minimum of 1 hour so the pudding sets. You can leave it in the fridge overnight if you have the time.
5. Once it is set, layer the blueberry and lemon chia pudding on top of each other in a separate container, making each layer as thin or thick as you would like. Top with fresh blueberries, extra lemon zest and any other toppings of your choice. Enjoy!

Blending chia pudding

If you’re not a big fan of the gelatinous seedy texture, blending the chia pudding is always an option. Before you let the mixture set, toss it in the blender and blitz it up for about 10 seconds, or until mostly smooth. Let it set for a minimum of 1 hour (ideally overnight). Serve as recommended.

Storing chia pudding

I recommend making a big batch of this recipe, transferring it to an airtight container and storing it in the fridge for up to 3-4 days. This way, you have a filling and nutritious option covered for breakfasts and snacks!

Chia Seed Nutrition

This Lemon Blueberry Chia Seed Pudding recipe calls for ½ cup (or 8 tbsp) of chia seeds. However, in just 1 tbsp of dry chia seeds, there is roughly:

• 4 grams of protein
• 7 grams of fibre
• 100%+ of your daily omega 3 recommendation
• A significant source of vitamin K and other minerals
• As you can see, these little seeds provide so many nutrients! With the protein and fibre, they add some staying power too, keeping you full for longer. And if you’re not a fish lover, they can help you meet your daily omega 3 needs!

Dietary restrictions and considerations

If you have any dietary restrictions, you will be happy to know that this Lemon Blueberry Chia Seed Pudding is:

• gluten free
• nut free
• lactose free (if using a lactose-free or plant-based milk)
• dairy free and vegan (if using a plant-based milk)

It’s also an excellent option for a quick and easy meal prep recipe. Because it can double as a breakfast or a snack, you can mix it up, depending on how your appetite and cravings are each day.

If you make this Lemon Blueberry Chia Pudding, I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on socials- don’t forget to tag @allnutritionkitchen!