Lemon Blueberry Chia Pudding
Chia pudding is one of those breakfasts that quietly does it all — it's high in fiber, omega-3s, and plant protein, requires zero cooking, and lasts in the fridge for days. The trick is the ratio of chia seeds to liquid; too few seeds and you get soup, too many and you get cement. This version uses full-fat coconut milk for a luxurious texture, lemon zest for brightness, and a swirl of blueberry compote that takes five minutes to make on the stove. Layer them in jars for a breakfast that looks like a parfait and eats like dessert.
Ingredients
- ☐ Chia seeds — 1/4 cup
- ☐ Full-fat coconut milk — 1 cup, from a carton
- ☐ Maple syrup — 2 tablespoons
- ☐ Vanilla extract — 1 teaspoon
- ☐ Lemon — 1, zested and juiced
- ☐ Sea salt — pinch
- ☐ Fresh blueberries — 1 cup
- ☐ Lemon juice — 1 tablespoon, for compote
- ☐ Maple syrup — 1 tablespoon, for compote
- ☐ Granola — for serving
- ☐ Fresh mint — for garnish
Nutrition Facts
Per serving · 2 servings total
Instructions
Tap a step to mark it complete as you cook.
In a bowl or jar, whisk together the chia seeds, coconut milk, maple syrup, vanilla, lemon zest, lemon juice, and salt. Stir vigorously for 30 seconds to combine.
Let sit for 5 minutes, then stir again — this prevents the chia seeds from clumping. Cover and refrigerate for at least 4 hours, or overnight, until thick and pudding-like.
Make the blueberry compote: combine the blueberries, lemon juice, and maple syrup in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the berries burst and the mixture thickens slightly. Let cool completely.
To serve, layer the chia pudding and blueberry compote in glasses or jars — pudding, compote, pudding, compote. Top with a spoonful of granola and a sprig of fresh mint.
Recipe notes
Both the pudding and compote will keep for up to 4 days in the fridge. Assemble just before eating for the best texture.
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