Blueberry Lemon Chia Pudding

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Chia pudding with blueberry jam and walnuts in a white bowl. Blueberries, lemons and a wooden spoon sit alongside.

Creamy chia pudding with tangy lemon and sweet blueberry compote makes a refreshing, dairy-free summer breakfast that’s naturally sweetened and energizing for busy days!

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Prep Time: 5

Cook Time: 5

Total Time: 12 10

Servings: Servings

Author: Michelle

Ingredients

1 cup unsweetened oat or almond milk or any dairy free milk you'd like
5 tablespoons of chia seeds
2 tablespoons of Maine maple syrup
2 teaspoons fresh lemon juice
1 1/2-2 teaspoons of lemon zest
1/4 teaspoon vanilla

Blueberry Compote

1 cup of blueberries fresh or frozen
2 teaspoons maple syrup
1 tablespoon lemon juice
A dash of salt

Instructions

To Make The Chia Pudding:Combine the milk, seeds, maple syrup, lemon juice, zest, and vanilla in a small bowl or liquid measuring cup.
Whisk with a fork until combined.
Divide the mixture between two 8oz mason jars or glasses.
Cover and refrigerate at least 4 hours or preferably overnight to set.
To Make The Blueberry Compote:Heat the berries in a small saucepan with the lemon juice over medium heat and bring to a simmer.
Cook and stir the fruit for 1 minute, lightly mashing the berries until slightly thickened. It should coat the back of a spoon.
Stir in maple syrup and salt and remove from heat.
Let cool before serving or store in the fridge until ready to use.

Cuisine Breakfast Ideas

Course Breakfast

Nutrition