Description
This Lemon Blueberry Muffin Chia Pudding bursts with refreshing flavors and is super easy to make. Packed with wholesome ingredients like blueberries and chia seeds, it makes for a great healthy breakfast or snack.
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
Instructions
- Optional: Toast the pecans in a skillet over medium heat for 4-5 minutes until fragrant.
- Blend yogurt, blueberries, maple syrup, rolled oats, pecans, lemon zest, vanilla, salt, and milk until smooth.
- Transfer to a storage container and stir in chia seeds. Let sit for 10 minutes, stir again, then refrigerate for at least 1 hour or overnight.
- In the same skillet, toast the oats over medium-low heat for about 8 minutes until golden, optionally with butter.
- In a food processor, combine pecans and medjool dates, pulsing until crumbly. Add toasted oats, lemon zest, and salt; pulse to mix.
- Layer the chia pudding and crumble in a cup or bowl and serve.
Notes
Chia pudding can be made a day in advance for easy meal prep.
Adjust the sweetness with more maple syrup or dates based on your preference.
Feel free to substitute pecans with any preferred nut.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg