Description
This Lemon Blueberry Muffin Chia Pudding offers a delightful mix of flavors and textures. Packed with blueberries, oats, and chia seeds, it’s an easy and healthy choice for breakfast or as a satisfying dessert.
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 by heating a small skillet over medium heat and stirring them 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, adjusting for salt and sweetness.
- Pour the mixture into a large container and incorporate chia seeds. Let sit for 10 minutes, stir again, and refrigerate for at least 1 hour or overnight until thickened.
- For the crumble, in the same skillet, toast oats over medium-low heat for about 8 minutes until golden. Optionally, add butter for extra flavor, then cool.
- In a mini food processor, combine pecans and medjool dates, pulse until crumbly. Add toasted oats, lemon zest, and a pinch of salt, pulsing a few more times to mix.
- Layer the chia pudding and crumble in a small cup or bowl as desired.
Notes
To achieve extra flavor, try toasting the oats with a bit of vegan butter.
Adjust sweetness with more maple syrup if you prefer a sweeter pudding.
Chia pudding can be made ahead of time and stored in the refrigerator for quick breakfasts.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg