Lemon Blueberry Chia Pudding with Yogurt
Lemon blueberry chia pudding with yogurt is ultra creamy and bursting with refreshing flavor! It's made with coconut milk, contains 10g of satiating fiber, and is packed with antioxidants! This quick and easy chia seed pudding can be meal prepped for the perfect on the go breakfast!
Ingredients
Blueberry chia pudding
- 1 3/4 cups light or full-fat canned coconut milk *see notes
- 1 tsp lemon juice
- 1/3 cup chia seeds
- 3 tbsp maple syrup or honey
- 1 cup blueberries *fresh or frozen. Can use any berries!
- 1/2 tsp vanilla extract
Lemon cashew cream
- 3/4 cup raw cashews
- 1/3 cup coconut yogurt or greek yogurt
- 2 tbsp maple syrup or honey
- 2 tbsp lemon juice
- 2 tsp fresh lemon zest
- 1-3 tbsp milk, of choice *only as needed
Instructions
- Add all of the chia pudding ingredients, besides the chai seeds, to a high-powered blender. Blend util smooth. Stir in the chia seeds. (You can also blend the chia seeds into the pudding, but I like to leave them whole).
- Taste the mixture. Adjust as you'd like, if needed (more sweetener, etc). Divide the pudding amongst 3 small jars.
- Rinse the blender. The add the lemon cream ingredients to it. Blend again until smooth. The cream should be thick, but if it's not blending well, add 1-3 tbsp milk of choice, as needed, until it blends smooth.
- Pour the lemon cream over top of the blueberry pudding. Place in the fridge for 2-4 hours before enjoying, or leave it overnight for a meal prep breakfast!
Notes
*You can use any dairy or dairy-free milk, although canned coconut milk (especially full-fat) will create the creamiest texture.