Description

Treat yourself to this Lemon Blueberry Muffin Chia Pudding, bursting with flavor and made with wholesome ingredients like blueberries, chia seeds, and a hint of lemon. Perfect for a quick breakfast or as a healthy dessert!

Ingredients

Scale

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
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

If toasting pecans, heat a small skillet over medium heat and stir frequently until fragrant, about 4-5 minutes.
In a blender, combine yogurt, blueberries, maple syrup, rolled oats, pecans, lemon zest, vanilla, salt, and milk. Blend until smooth. Adjust seasoning as needed.
Pour the mixture into a storage container and stir in chia seeds. Let it sit for 10 minutes, then stir again to eliminate clumps. Refrigerate for at least 1 hour or overnight to thicken.
For the crumble, in the same skillet, toast the oats over medium low heat until golden, about 8 minutes. Optionally, use butter for extra flavor. Remove from heat to cool.
In a mini food processor, combine pecans and medjool dates, pulsing until a crumble forms. Add toasted oats, lemon zest, and a pinch of salt, and pulse to combine. Set aside.
Layer the crumble and chia pudding in a small cup or bowl and enjoy!

Notes

To enhance flavor, use fresh lemon zest in the pudding and crumble layers.
For a sweeter dessert, add more maple syrup or blueberry jam to taste.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 15g
Sodium: 200mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 10g
Protein: 8g
Cholesterol: 0mg