Rich, flavorful Chia Chai Puddings are a perfect breakfast for one or dessert for two. They only take about five minutes to throw together!
Chai spices are a delightful addition to your next chia pudding! I love the warming, spicy flavors in a good mug of chai tea, and here it's converted into dessert or breakfast form.
The cool part about these Chai Puddings is that they contains no refined sugar. They're date-sweetened, so they're decadent enough to serve as a dessert but healthy enough to eat for breakfast.
Chia pudding is very filling, so if you do decide to serve this as a dessert, you can get get two servings out of the recipe below. Or eat the whole thing for dessert. I don't judge - in fact, I've done it many times.
It does take a long time for your chai puddings to set up.
You don't have to cook your Chai Puddings, but you do need to give the chia seeds time to drink in all of the liquid. They'll plump up considerably, and you'll have a thick, spoonable pudding when it's ready to serve. Chia pudding has a texture similar to tapioca, but smaller.
If you're planning to serve this as a dessert, throw the ingredients together in the morning. For breakfast, stir it up the night before, so it will be ready to eat when you wake up.
Lemon chia pudding breakfast bowls recipe
For the lemon chia pudding
- 1 ¾ cups soy or oat milk - (or your favorite vegan milk)
- 1 ½ tablespoons lemon zest - plus extra, for garnish
- ¼ cup lemon juice
- ¼ cup maple syrup
- ½ cup whole chia seeds
- 1 ½ cups fresh blueberries
- 2 Blueberry Muffin Lärabars - chopped into pea-sizes pieces
- In a large, airtight container combine the vegan milk with the lemon zest and juice and the maple syrup. Stir to combine, then add the chia seeds and stir again, until you have an even mixture.
- Cover your container, and transfer it to the refrigerator for 6 hours, up to overnight. If you can remember to stir a few times during that first hour, you won't regret it!
- To serve, dish up ⅓ of the chia pudding into a bowl, then top each bowl with ½ cup of the blueberries and ⅓ of the chopped Lärabars. Sprinkle on a bit of leftover lemon zest, if you have any.