A lemon blueberry muffin chia pudding designed to give you all the bakery flavors without needing to turn on your oven. High in flavor and fiber to start your day on the right foot!
Why You’ll Love This Lemon Blueberry Muffin Chia Pudding
- Perfect to prep in advance. Make breakfast less stressful by prepping a jar of chai pudding to enjoy through the week. A good way to lower that morning decision fatigue.
- High in fiber! The addition of chia seeds and blueberries means that this recipe provides 11g of fiber first thing in the morning! This gets you a third of the way to your daily fiber goal in just a few bites.
- Includes simple ways to elevate your meal. Simple things like toasting your pecans and oats help to really get those bakery style flavors into this chia pudding.
Key Ingredients and Substitutions
- Blueberries: This can work with other berries like raspberries and strawberries.
- Chia Seeds: No substitutions as this is the main ingredient.
- Milk: Use your favorite milk, but if you want a boost in plant-protein, opt for a soy or pea milk.
- Yogurt: I recommend a thick and creamy yogurt, bonus if it adds a lot of plant-protein and is low in saturated fat. My go to options include Icelandic Provisions Oatmilk Sykr, Kite Hill’s Greek Style Yogurt, Forager Project’s Greek Style Yogurt, and Silk’s Plain Soy Yogurt.
- Oats: For my gluten-free friends, make sure you use gluten-free oats.
- Lemon: Fresh only because we need the zest to bring out all those bright flavors.
- Pecans: This also works really well with walnuts.
- Dates: Medjool dates are recommended, but you could try using golden raisins or apricots to get the same sticky crumb effect.
- Maple Syrup: Agave syrup or the same amount of your favorite blueberry jam can work really great here.
How to Make Chia Pudding Taste More Like a Blueberry Muffin
Toast the pecans: Add pecans to a small skillet over medium heat, stirring frequently until fragrant, about 4-5 minutes.
Blend up the blueberry muffin milk: Add the yogurt, blueberries, maple syrup, rolled oats, pecans, lemon zest, vanilla, salt, and milk to a blender, then blend until smooth.
Stir in chia seeds: Stir the chia seeds into the blueberry milk until well incorporated. Allow to sit on the counter for 10 mins, then stir again to break up any big clumps. Cover and refrigerate for at least 1 hour or overnight to thicken.
Toast the oats: Add oats to a skillet over medium-low heat, stirring often until the oats are fragrant and take on a little color, about 8 minutes. For more flavor, toast the oats in a little butter.
Make the crumble: Add the pecans and medjool dates to a mini food processor, then pulse together to form a crumb. Next, add the toasted oats, lemon zest, and a pinch of salt, then pulse to combine.
Assemble: In a small cup or bowl, layer together the crumble and chia pudding to your liking and enjoy!
Expert Tips
- Save time. I recommend toasting the pecans and oats as it builds better flavor. Alternatively, you can use store-bought roasted pecans and skip toasting the oats. You can also swap the homemade crumble for your favorite granola.
- Blend the chia seeds. If you struggle with the texture of whole chia seeds, consider blending the chia seeds along with the blueberry milk until smooth. The benefit, you’ll actually better absorb the omega 3s from the seeds when ground up.
- Make it protein-rich. Just use a high protein plant-based milk and your favorite high protein yogurt.
- For more blueberry flavor, consider swapping the maple syrup for your favorite blueberry jam.
Frequently Asked Questions
Yes! Just store the chia pudding and the crumble in separate airtight containers in the fridge for up to 5 days.
The easiest way would be to make sure you are using protein-rich milks like soy milk or pea milk and high-protein plant-based yogurts like Icelandic Provisions Oatmilk Skyr, Kite Hill’s Greek Style Yogurt, or Silk’s Plain Soy Yogurt. You could also try blending in some vanilla protein powder. Do note that you may need to add additional liquid to achieve your desired consistency as some protein powders can be highly absorbent.
This can work with most berries! I like making variations of this recipe using frozen strawberries and raspberries!
Make It More Nourishing
When choosing high-protein plant-based milks and yogurts to make the blueberry milk, this recipe provides complex carbs, fiber from the fruit and chia seeds, omega 3s, and satiating protein!
For extra fiber, consider adding some more berries on top when serving.
More Chia Puddings to Try
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Description
A lemon blueberry muffin chia pudding designed to give you all the bakery flavors without needing to turn on your oven. High in flavor and fiber to start your day on the right foot!
Blueberry Muffin Chia Pudding
Lemon Crumble
- Optional, but if you’d like to toast your pecans, place a small skillet over medium heat. Add the pecans then stir frequently until they deepen in color and become fragrant, about 4-5 minutes.
- To a blender cup add the yogurt, blueberries, maple syrup, rolled oats, pecans, lemon zest, vanilla, salt, and milk. Blend on high until smooth. Adjust the salt and sweetness to taste.
- Transfer the liquid to a large storage container then stir in the chia seeds until well incorporated. Allow the chia seeds to sit on the counter for 10 minutes, then give them another good stir to break up any big clumps. Cover and place in the fridge for at least 1 hour or overnight to thicken.
- To make the crumble, use the same skillet and place over medium low heat. Add the oats, stirring often until they start to take on a light golden color, about 8 minutes. For more flavor, you can toast the oats in the suggested amount of butter. Once fragrant, remove from heat and allow to cool.
- To a mini food processor, add the pecans and medjool dates. Use the pulse button to blitz them together until a crumble forms. Transfer the toasted oats to the food processor along with the lemon zest and a pinch of salt. Pulse a few more times to combine, then set aside.
- To assemble, layer some of the crumble and chia pudding together in a small cup or bowl to your liking, then enjoy!
Notes
Save time. I recommend toasting the pecans and oats as it builds better flavor. Alternatively, you can use store-bought roasted pecans and skip toasting the oats. You can also swap the homemade crumble for your favorite granola.
Blend the chia seeds. If you struggle with the texture of whole chia seeds, consider blending the chia seeds along with the blueberry milk until smooth. The benefit, you’ll actually better absorb the omega 3s from the seeds when ground up.
Make it protein-rich. Just use a high protein plant-based milk and your favorite high protein yogurt.
For more blueberry flavor, consider swapping the maple syrup for your favorite blueberry jam.
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