Chia seeds are the tiny seeds from a plant native to Mexico and Guatemala known as Salvia hispanica . They can expand to 10 times their size when wet! Chia seeds are often used as a binder in baking but they’re also great in chia pudding.

Are chia seeds healthy?

Yes! Besides containing a good amount of protein, fiber, and healthy fats, chia seeds are packed with other micronutrients such as calcium, antioxidants, and omega fatty acids which are great for brain health.

Is chia seed pudding healthy?

Yes, it is as long as you put healthy stuff in it! I prefer to naturally sweeten my chia seed pudding using dates. Other refined-sugar-free options include maple syrup, blackstrap molasses (though this is a pretty strong flavor and may overwhelm the lemon blueberry flavor), and date syrup.

I’m sensitive to sour flavors. What should I do?

I would either skip the lemon juice or use half the amount and use a quarter or half teaspoon of lemon extract instead. Taste the mixture after it’s blended. Too sour? It’s possible your blueberries were sour too. Try adding a bit more sweetener to balance out the flavors.

Can I blend the chia seeds with the rest of the ingredients for a smooth texture?

Yes, absolutely. Some people do not like the texture of chia seeds and that’s OK! I do recommend a high speed blender if you want to make sure your chia pudding is super smooth.

Are there other flavors of chia seed pudding?

I do indeed have many different chia seed pudding recipes on the blog and am coming up with more all the time! Have an idea for a flavor you’d like to see? Message me on Instagram @zardyplants and I will add it to my list!

Lemon Blueberry Chia Pudding (Vegan)

Name: Lemon Blueberry Chia Pudding (Vegan)
Cook time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 cup non-dairy milk of choice; 2-3 tablespoons of fresh squeezed lemon juice (see note 1); ½ cup frozen or fresh blueberries (see note 2); 2 pitted medjool dates or 2-3 tablespoons sweetener of choice (see note 3); ¼ cup chia seeds; 1 teaspoon lemon zest, for garnish, optional; Fresh blueberries and vegan yogurt (or granola, chopped nuts, etc.)

Description

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

Ingredients

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.)

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Instructions

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.
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.
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.
Pour into 1 or 2 jars (I used these jars) or containers that you can cover and mix in the chia seeds thoroughly.
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.
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.

Notes

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