Print

Lemon Blueberry Chia Pudding Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 26 reviews

This refreshing Lemon Blueberry Chia Pudding combines the tangy zest of lemon with sweet blueberries and creamy Greek yogurt. With layers of chia seed pudding and a homemade blueberry compote, it makes a healthy, delicious breakfast or dessert that’s easy to prepare and perfect for make-ahead meals.

Ingredients

Chia Pudding

  • 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 Decoration

  • Fresh blueberries

Instructions

  1. Prepare the chia pudding: In a medium bowl, combine the chia seeds, Greek yogurt, lemon juice, lemon zest, and honey. Stir to mix thoroughly.
  2. Add milk and refrigerate: Pour in the milk of your choice and whisk everything together until the mixture is smooth. Cover the bowl and refrigerate for at least 2 to 4 hours, or preferably overnight, allowing the chia seeds to absorb the liquid and thicken the pudding.
  3. Make the blueberry compote: In a saucepan over medium heat, combine the blueberries, honey, and lemon juice. Cook for about 10 minutes, stirring frequently to prevent sticking and to soften the berries. Meanwhile, mix the cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Add this slurry to the saucepan and cook for another 1 to 2 minutes until the mixture thickens into a compote.
  4. Assemble the pudding jars: Spoon alternating layers of the lemon chia pudding and the blueberry compote into serving jars or glasses. Add fresh blueberries between layers or on top as decoration.
  5. Chill and serve: Cover the assembled jars and refrigerate until ready to serve, ensuring the flavors meld beautifully and the pudding maintains its perfect texture.

Notes

  • Use any type of milk you prefer, such as cow’s milk, almond milk, oat milk, or coconut milk.
  • Adjust sweetness by increasing or decreasing honey or maple syrup as per your taste.
  • For a vegan version, substitute Greek yogurt with a plant-based yogurt and use maple syrup or agave instead of honey.
  • Blueberry compote can be made ahead and stored in the refrigerator for up to 3 days.
  • Overnight chilling improves texture, but if short on time, 2 hours in the fridge is sufficient.

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