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A jar of Lemon Blueberry Chia Pudding

Lemon Blueberry Chia Pudding (Vegan)

  • Author: Liz Madsen
  • Total Time: 5 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan


Sweet, tart, and delicious, this Lemon Blueberry Chia Pudding makes the perfect plant-based breakfast or dessert.


Units Scale

Lemon Blueberry Chia Pudding

  • 1 cup non-dairy milk of choice
  • 2-3 tablespoons of fresh squeezed lemon juice (see note 1)
  • 1/2 cup frozen or fresh blueberries (see note 2)
  • 2 pitted medjool dates or 2-3 tablespoons sweetener of choice (see note 3)
  • 1/4 cup chia seeds

For serving

  • 1 teaspoon lemon zest, for garnish, optional
  • Fresh blueberries and vegan yogurt (or granola, chopped nuts, etc.)


  1. Note: This recipe makes enough for two servings. Halve or increase the recipe (double, triple, etc.) depending on how many servings you want to make at one time. Chia pudding lasts for 5-6 days in the fridge.
  2. Add everything except the chia seeds and lemon zest to the blender and blend until smooth. (Note that if you don’t like the texture of expanded chia seeds, you can blend them with everything else.
  3. TASTE the mixture. If you like it, move on to step 4. If it’s not sweet enough, add another pitted medjool date or more of your chosen sweetener and blend again. Adjust until you are satisfied with the flavor.
  4. Pour into 1 or 2 jars (I used these jars) or containers that you can cover and mix in the chia seeds thoroughly.
  5. Cover and refrigerate your lemon blueberry chia pudding for at least 1-2 hours. If you’re in a hurry, you can check it after 30-60 minutes and it may be gelled enough for your tastes. You can also refrigerate these overnight so they’re ready for you first thing in the morning.
  6. If you made two servings, divide the chia pudding between two bowls *unless you already divided it between two jars*. Serve with your favorite toppings such as fresh blueberries or other fruit (like raspberries or strawberries, yum), a drizzle of sweetener or a drizzle of my vegan chocolate sauce, granola like my coconut cacao granola, a spoonful of runny nut butter (ooh good idea), or some toasted coconut flakes.


  • Note 1: I’m a bit of a snob when it comes to using fresh squeezed lemon juice. Bottled just doesn’t taste the same. If you want lemon flavor without tartness, try a quarter to a half teaspoon of lemon extract. Don’t add too much as this can add a bitter flavor to your chia pudding.
  • Note 2: Use whichever berries you have available! If using frozen, I find that the organic blueberries tend to taste sweeter than conventional. This recipe works with any frozen fruit, by the way.
  • Note 3: Use whatever sweetener you like best for this recipe. Agave, maple syrup, vegan honey, or stevia all work great. Since we’re blending the chia pudding, I went ahead and used dates to make this recipe naturally sweetened. If your dates are hard or dry, soak them in just-boiled water for 20 minutes then drain the water. They should be easier to blend after that.
  • Cook Time: 5 minutes
  • Category: Dessert, Breakfast, Brunch
  • Method: No Bake
  • Cuisine: American, Health

Keywords: Chia Seed Pudding, Chia Seed Recipes