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Blueberry Lemon Chia Pudding

If you’re looking for a treat that’s as refreshing as it is beautiful, this Blueberry Lemon Chia Pudding has your name all over it! With layers of creamy chia pudding, tangy lemon zest, and juicy bursts of fresh blueberries, it’s like sunshine in a jar. This no-cook recipe is perfect for busy mornings, mid-day pick-me-ups, or even a light dessert. Plus, it’s packed with nutrients, making indulgence totally guilt-free!

Recipe Details

  • Prep Time: 10 minutes
  • Chill Time: 4 hours (or overnight)
  • Total Time: 4 hours 10 minutes
  • Servings: 2

Ingredients

Chia Pudding Base

  • 3 tablespoons chia seeds
  • 1 cup unsweetened almond milk (or milk of choice)
  • 1 tablespoon maple syrup (or your favorite sweetener)
  • 1 teaspoon vanilla extract

Blueberry Lemon Layer

  • 1 cup fresh blueberries (plus extra for garnish)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon maple syrup (optional, for sweetness)

Toppings

  • Extra blueberries
  • Lemon zest curls
  • Coconut flakes or granola (optional)

How to Make It

  1. Prepare the Chia Pudding
    • In a medium bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla.
    • Let it sit for 5 minutes, then whisk again to prevent clumping.
    • Cover and refrigerate for at least 4 hours or overnight until it thickens to a pudding-like consistency.
  2. Make the Blueberry Lemon Layer
    • In a small saucepan over medium heat, combine blueberries, lemon juice, and lemon zest.
    • Stir and gently mash the blueberries as they soften, about 5 minutes. If you like it sweeter, stir in maple syrup.
    • Let the mixture cool completely before layering.
  3. Assemble the Layers
    • Grab two jars or glasses. Spoon a layer of chia pudding into the bottom of each jar.
    • Add a generous layer of the blueberry lemon mixture on top.
    • Repeat the layers until the jars are full.
  4. Add the Finishing Touches
    • Top with fresh blueberries, a sprinkle of lemon zest, and, if you’re feeling fancy, coconut flakes or granola for crunch!

Tips & Tricks

  • Time-Saving Tip: Make the chia pudding and blueberry lemon compote the night before for effortless assembly in the morning!
  • Storage: These puddings can be stored in the fridge for up to 3 days, making them a great meal-prep option.
  • Customize It: Swap blueberries for raspberries or blackberries for a fun twist.

Variations

  • Protein Boost: Stir a scoop of vanilla protein powder into the chia pudding base.
  • Vegan Delight: Stick with plant-based milk and maple syrup to keep this treat vegan-friendly.
  • Low-Sugar Option: Use unsweetened almond milk and skip the maple syrup altogether.

Why You’ll Love This 💕

  • Quick & Easy: Prep in minutes, then let the fridge do the work!
  • Nutrient-Packed: Loaded with omega-3s, fiber, and antioxidants.
  • Versatile: Works as breakfast, snack, or dessert.
  • Gorgeous: Layered perfection that’s totally Instagram-worthy!

Pinterest Pro Tip 📌

Save this recipe to your Healthy Snacks or Easy Breakfasts board! It’s the perfect blend of flavor and nutrition, plus the layered presentation will inspire your followers to try it too. 🌟 #BlueberryChiaPudding #HealthyDessert #MealPrepMagic

What are you waiting for? Grab your jar and get layering! 🥄

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