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.
You'll need about two large lemons for this recipe. After thickening, your chia pudding bowls will keep in the refrigerator for four to five days. I like to divide the thickened chia pudding into individual containers with the toppings on it, so they're ready to grab and go in the morning.