This blueberry chia pudding uses a refreshing blend of blueberry and lemon to give your chia seeds the ultimate flavor. Easy to prep and ready to eat in 15 minutes.
- 1 cup frozen blueberries
- 1/4 cup canned full-fat or light coconut milk
- 3/4 cup unsweetened oat milk or soy milk
- Juice and zest of 1 lemon
- 1 tbsp maple syrup or 2 Medjool dates
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/3 cup chia seeds
- Add the blueberries, coconut and oat milks, lemon juice and zest, maple syrup, vanilla and salt to a blender and blend on high until the blueberry milk is smooth.
- To a separate medium sized bowl or storage container add the chia seeds and pour in the blended blueberry milk. With a whisk or spatula, mix the chia and blueberry milk together until fully combined.
- Place the mixture in the fridge to set. After 5 minutes, give the chia pudding a mix and allow to continue setting for an extra 10 minutes before serving. Give the chia mixture another mix before serving and top as desired.
If the chia pudding is too thick, add 2-4 tablespoons of extra plant based milk and stir really well to loosen it up before enjoying.
If the chia pudding is too thin, add an extra tablespoon of chia seeds and stir well to combine. Allow to sit for 5 minutes and stir again and sit for an extra 5 minutes before serving.
Don’t skip mixing the chia pudding after 5 minutes. This will prevent the chia seeds from clumping so you get an even mixture after it sits for longer.
Make sure you keep your blueberry milk cold. This will help prevent the milk from curdling due to the addition of the lemon juice.
If you don’t like the texture of chia seed pudding, grind up your chia seeds before adding the blueberry milk. This will give it a more true smooth pudding consistency.
Keywords: chia pudding, blueberry chia pudding, lemon blueberry chia pudding