Bright flavours, bright colours, and a bright change to any breakfast, who wouldn’t want it? The blueberry and the tangy lemon taste really explodes in your mouth. So delicious. I’m not even kidding.
Although school is ending in just more than a month (which I’m very excited for!), I need to stay focused to keep my grade up and prepare for final exams. And this chia seed pudding, with lemon juice and blueberries, sure helps me wake up in the morning!
I mixed all the ingredients in a big bowl, then I refrigerated it overnight and in the morning, the chia seeds expanded and gave it a pudding texture.
What I really like about this is that you only have to put the toppings on in the morning and then you’re good to go! If you don’t like the chia seed feeling in your mouth, blend the pudding before eating and it will be super smooth. Lately my breakfasts taste like dessert, but I guess that’s okay because it’s healthy (and really tasty. And sweet). Anyways, if you try this recipe out, tell me how it went!
This is easy to make during any time of the year because I used frozen blueberries! That really gives the color because the blueberries will ‘melt’ and the juices burst out. I also love the chocolate banana version, which I eat every week.
Lemon Blueberry Chia Seed Pudding
Bright colors, delicious tastes that explode into your mouth, and it’s super easy to make for breakfast! Pudding too thin? Add more chia seeds. Pudding too thick? Add more milk.
1 cup blueberries, frozen
1/2 cup Greek yogurt (homemade)
3/4 cup almond milk or any other milk
2 tbsp. lemon juice (1/2 to 1 lemon)
2 tbsp. honey
1/4 cup chia seeds
- In a large bowl, mash the frozen blueberries until juice comes out. This might take some time since the blueberries are hard. Mix in the rest of the ingredients until well mixed and there are no more lumps of chia seeds.
- If you want a smoother texture, blend all the ingredients in a blender before refrigerating.
- Refrigerate for at least 2 to 5 hours, or overnight, so the pudding has a gel-like consistency.