Can this be meal prepped?

Yes! Just store the chia pudding and the crumble in separate airtight containers in the fridge for up to 5 days.

How would I add more protein to this breakfast?

The easiest way would be to make sure you are using protein-rich milks like soy milk or pea milk and high-protein plant-based yogurts like Icelandic Provisions Oatmilk Skyr, Kite Hill’s Greek Style Yogurt, or Silk’s Plain Soy Yogurt. You could also try blending in some vanilla protein powder. Do note that you may need to add additional liquid to achieve your desired consistency as some protein powders can be highly absorbent.

Can this work with other fruits?

This can work with most berries! I like making variations of this recipe using frozen strawberries and raspberries!

Lemon Blueberry Muffin Chia Pudding

Description

A lemon blueberry muffin chia pudding designed to give you all the bakery flavors without needing to turn on your oven. High in flavor and fiber to start your day on the right foot!

Ingredients

Scale

Blueberry Muffin Chia Pudding

1/2 cup unsweetened plant-based yogurt
1 cup frozen blueberries, thawed
2 tbsp maple syrup or blueberry jam
3 tbsp gluten-free rolled oats
2 tbsp toasted pecans
Zest of 1/2 a lemon
1 tsp vanilla paste (optional)
1/2 tsp kosher salt
3/4 cup unsweetened plant-based milk
1/3 cup chia seeds

Lemon Crumble

3 tbsp gluten-free rolled oats
1/2 tbsp vegan butter (optional)
3 tbsp toasted pecans
2 medjool dates
Zest of 1/2 a lemon

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Instructions

Optional, but if you’d like to toast your pecans, place a small skillet over medium heat. Add the pecans then stir frequently until they deepen in color and become fragrant, about 4-5 minutes.
To a blender cup add the yogurt, blueberries, maple syrup, rolled oats, pecans, lemon zest, vanilla, salt, and milk. Blend on high until smooth. Adjust the salt and sweetness to taste.
Transfer the liquid to a large storage container then stir in the chia seeds until well incorporated. Allow the chia seeds to sit on the counter for 10 minutes, then give them another good stir to break up any big clumps. Cover and place in the fridge for at least 1 hour or overnight to thicken.
To make the crumble, use the same skillet and place over medium low heat. Add the oats, stirring often until they start to take on a light golden color, about 8 minutes. For more flavor, you can toast the oats in the suggested amount of butter. Once fragrant, remove from heat and allow to cool.
To a mini food processor, add the pecans and medjool dates. Use the pulse button to blitz them together until a crumble forms. Transfer the toasted oats to the food processor along with the lemon zest and a pinch of salt. Pulse a few more times to combine, then set aside.
To assemble, layer some of the crumble and chia pudding together in a small cup or bowl to your liking, then enjoy!

Notes

Save time. I recommend toasting the pecans and oats as it builds better flavor. Alternatively, you can use store-bought roasted pecans and skip toasting the oats. You can also swap the homemade crumble for your favorite granola.

Blend the chia seeds. If you struggle with the texture of whole chia seeds, consider blending the chia seeds along with the blueberry milk until smooth. The benefit, you’ll actually better absorb the omega 3s from the seeds when ground up.

Make it protein-rich. Just use a high protein plant-based milk and your favorite high protein yogurt.

For more blueberry flavor, consider swapping the maple syrup for your favorite blueberry jam.