Description
Experience a delicious taste of Lemon Blueberry Muffin Chia Pudding! This easy recipe combines blueberries, chia seeds, and oats for a delightful snack or dessert that’s healthy and satisfying.
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, stirring frequently for about 4-5 minutes until fragrant.
- In a blender, combine yogurt, blueberries, maple syrup, rolled oats, pecans, lemon zest, vanilla, salt, and milk. Blend until smooth and adjust flavor to taste.
- Pour the mixture into a large container and stir in 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 skillet over medium-low heat for about 8 minutes until golden. You can add butter for extra flavor if desired. Allow to cool.
- In a mini food processor, combine toasted pecans and medjool dates, pulsing until crumbly. Add toasted oats, lemon zest, and a pinch of salt. Pulse to combine and set aside.
- Layer the chia pudding and crumble in a cup or bowl, then enjoy.
Notes
For an added flavor boost, toast the pecans before using them.
Let the chia pudding sit in the fridge overnight for the best texture.
Substitute other nuts or seeds based on personal preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg