Blueberry Lemon Chia Pudding
Creamy chia pudding with fresh blueberries, lemon zest, and vanilla. This make-ahead breakfast or dessert is naturally sweetened with fruit and contains no added sugar.
Servings 4
Equipment
- Medium mixing bowl
- Whisk
- Fork
- Four small jars or serving bowls
Ingredients
- 2 cups unsweetened almond milk
- 1/2 cup chia seeds
- 1 cup fresh or frozen blueberries divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1 pinch sea salt
- Optional: monk fruit or stevia to taste
Instructions
- Place 1/2 cup of the blueberries in a medium bowl or large measuring cup. Lightly mash them with a fork, leaving some texture.
- Add the almond milk, lemon juice, lemon zest, vanilla extract, and salt. Whisk until combined.
- Add the chia seeds and whisk thoroughly. Let the mixture rest for 10 minutes, then whisk again to break up any clumps.
- Divide the mixture evenly among four jars or small bowls. Cover and refrigerate for at least four hours or overnight.
- Stir before serving and top with the remaining blueberries. Add a little extra lemon zest, if desired.
Notes
The pudding will continue to thicken as it chills. For a thinner consistency, stir in a small amount of almond milk before serving.