Lemon blueberry chia pudding is a filling make-ahead vegan breakfast that comes together in a flash! You only need 6 simple ingredients to make it.
The base for this recipe is a simple lemon chia pudding, and you top it with lots of fresh blueberries for a breakfast that's just so delicious and satisfying!
Chia pudding is very easy to make, but you do need a little bit of patience. Start it soaking tonight, and your lemon blueberry chia pudding will be ready for breakfast in the morning.
Chia seeds are super absorbent, so what goes into the fridge a liquidy mixture comes out as a nice, creamy pudding. Chia pudding has a texture that reminds me a bit of tapioca, though plumped chia seeds are smaller than tapioca seeds.
This blueberry lemon chia pudding is sweet, tart, creamy, and absolutely amazing!
Ingredients and substitutions
- soy or oat milk - Or use your favorite, creamy vegan milk.
- lemon - You're going to use both lemon juice and zest. One to two lemons will do the trick.
- maple syrup - For sweetness. You can use agave nectar or your favorite sweetener instead, if you prefer.
- chia seeds - Use whole chia seeds for this recipe.
- fresh blueberries - Sweet blueberries make this lemony chia pudding so addictive!
How to make blueberry lemon chia pudding
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 six 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. Sprinkle on a bit of leftover lemon zest, if you have any, and store or serve.
- This is a make-ahead recipe! Chia pudding needs to set up for at least six hours. I like to make this after dinner on a Sunday evening, so it's ready to eat Monday morning. Let that thickening happen overnight, and it won't feel like it took so long.
- Make sure that you add the chia bowls to the mixture last, because otherwise they will clump like mad! Add them after you shake/stir everything else together, and then mix again. They'll start to thicken up the mixture slightly, even as you mix.
- You may be worried about the lemon juice curdling the chia pudding. I know I was! But don't panic. The thickening action from the chia seeds will prevent that from being an issue.
Serving and storage directions
Before the pudding sets up, you want to store it in an airtight container separately from the blueberries. After that first overnight, when it's nice and thick, you can stir in the blueberries.
This recipe makes enough for three breakfasts. I like to transfer it from the big container to individual jars at this point, so my breakfasts are grab-and-go.
After thickening, your chia pudding bowls will keep in the refrigerator for four to five days.
To serve, stir the lemon chia pudding, then divide it between your bowls or just dish up a third of it. Then, top it off with a half cup of blueberries.
These breakfast bowls look pretty with the berries on top, but definitely stir the blueberries in when you eat them. The sweet berries are such a lovely contrast to the tart, lemony pudding!
More breakfast faves
Lemon Blueberry 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
- 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. Sprinkle on a bit of leftover lemon zest, if you have any, and store or serve.