Description
This Lemon Blueberry Muffin Chia Pudding is a delightful combination of flavors, combining rich blueberries and lemon zest with a creamy texture—perfect for a 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
- If desired, toast the pecans in a skillet over medium heat for about 4-5 minutes until fragrant and golden.
- In a blender, combine yogurt, blueberries, maple syrup or jam, rolled oats, pecans, lemon zest, vanilla, salt, and milk. Blend until smooth, adjusting salt and sweetness as needed.
- Pour the mixture into a storage container and stir in the chia seeds. Let sit for 10 minutes, then stir again. Cover and refrigerate for at least 1 hour or overnight to thicken.
- For the crumble, toast oats in the same skillet over medium-low heat for around 8 minutes until golden, optionally adding butter for flavor.
- In a mini food processor, combine pecans and medjool dates, pulsing until a crumble forms. Blend in toasted oats, lemon zest, and a pinch of salt lightly.
- Layer the chia pudding and oat crumble in a cup or bowl as desired before serving.
Notes
Adjust the sweetness by adding more maple syrup or jam as preferred.
Letting the chia pudding rest overnight will enhance the flavor and texture.
Experiment with different toppings or fruits for a unique twist.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 15g
- Protein: 9g
- Cholesterol: 0mg