Description
Enjoy a delightful blend of flavors with this Lemon Blueberry Muffin Chia Pudding. Quick to prepare and packed with nutritious ingredients like blueberries, chia seeds, and yogurt, it’s perfect for breakfast or a sweet 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
- If desired, toast pecans in a skillet over medium heat for 4-5 minutes until fragrant and golden.
- Blend together yogurt, blueberries, maple syrup, rolled oats, pecans, lemon zest, vanilla (if using), salt, and milk until smooth. Adjust seasoning to taste.
- Pour the mixture into a container and stir in chia seeds. Let sit for 10 minutes, then stir again to break clumps. Refrigerate for at least 1 hour or overnight.
- In the same skillet, toast the oats over medium-low heat for about 8 minutes until lightly golden. Optionally, use butter for more flavor.
- In a food processor, combine pecans and dates. Pulse to form a crumble. Add toasted oats, lemon zest, and a pinch of salt; pulse to combine.
- Layer the chia pudding and crumble in a bowl or cup and serve.
Notes
Toasting the oats and pecans enhances their flavor.
This pudding can be prepared the night before for a quick breakfast.
Adjust sweetness according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg