This Lemon Blueberry Chia Pudding is the perfect breakfast for on the go or an easy morning at home. It’s loaded with fresh blueberries and tangy lemon curd – delicious and simple!
Hey guys! I’m so excited to share this brand new breakfast recipe with y’all. If you didn’t know, breakfast is definitely my favorite meal of the day.
I love taking it easy, waking up early, having a slow morning, sipping my coffee, reading my Bible and then cooking a nourishing breakfast!
But you wanna know what’s even better? Having breakfast already prepared when you wake up! YUP.
Does that mean you get an extra 30 minutes of sleep? DOUBLE YUP. So let’s get into it?
Chia Pudding? What?
So, if you’re like me, you probably had no idea why chia pudding even was up until a few years ago. Chia seeds are seeds (as you probably could tell by the name lol) and are loaded with nutritional benefits like protein and fiber!
And, whaddayaknow, when you add liquid to these little guys, they somehow congeal together into a pudding type of consistency. Sounds crazy, but it really works…look!
This is what the pudding looks like after a night in the fridge. They are creamy, delectable and delicious!
Why You’re Gonna Love it!
You can pair this chia pudding with anything, eat it on its own but I’m pretty partial to this whole lemon blueberry flavor pairing.
It’s berry season right now so blueberries are extra sweet, ripe and so poppable! When you pair that sweetness with the tangy lemon curd, you can’t go wrong!
There are so many different textures going on in this chia pudding it’s insane. Creamy chia pudding, blueberries popping, ultra smooth and luscious lemon curd…yes please!
Ingredients You Need:
- Chia seeds
- Non-dairy milk of your choice
- Lemon curd (store-bought or homemade)
- Blueberry Jam
Make sure that you mix the honey in with the chia seeds/milk to let it set. This will make sure that the sweetness flows throughout the pudding vs. just sitting right on top of it at the end when you garnish.
I used oat milk for this recipe, which is what I had on hand in regards to non-dairy milk. Feel free to use almond milk, cashew milk, soy milk, whatever works for you! I have never tried it with dairy milk, I’m not sure if that would work.
No fresh blueberries? You can definitely use a blueberry jam if needed!
There is really no substitution for the lemon curd – the flavor is unlike anything! I would recommend Bon Maman’s brand!
Last but favorite tip: It’s so fun to layer this chia pudding! The layers are not only gorgeous but this ensures that you get a generous amount of each ingredient with each bite. Highly recommend!
I hope you guys enjoy this recipe and it gives you a bit of an easier way to start out the day! XO – Haylie
Did you like this recipe? Here are some more you might like:
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Lemon Blueberry Chia Pudding
This Lemon Blueberry Chia Pudding is the perfect breakfast for on the go or an easy morning at home. It’s loaded with fresh blueberries and tangy lemon curd - delicious and simple!
- 1/4 cup chia seeds
- 1 cup non-dairy milk (I used oat milk, but feel free to use almond, cashew etc.)
- 1 tsp honey
- 1/3 cup blueberries (plus more for topping)
- 1 tsp blueberry jam
- 1/2 cup lemon curd (store bought or homemade - see notes for homemade recipe!)
Combine chia seeds, honey and non-dairy milk into a mason jar or a medium size tupperware bowl. Mix together until combined and then place in the refrigerator for 12 hours (or if you're in a rush, 2-3 hours).
In a small bowl, add 1/3 cup of blueberries with 1 tsp of blueberry jam. Mash the blueberries into the jam until you get a chunky preserves consistency.
You can simply swirl the blueberries and lemon curd into the bowl of chia pudding and eat it that way BUT if you want to be a little bit extra, I would suggest layering the pudding!
I started out by layering a little bit of lemon curd, followed by the chia pudding and then the blueberries and repeat until the chia pudding is gone. Garnish with extra blueberries and/or lemon curd. Enjoy!
Homemade Lemon Curd Recipe:
I recently recipe developed a vegan lemon curd recipe for a brand that I work with - here is the recipe but definitely feel free to use store-bought for a more convenient recipe!
- 3/4 cup fresh lemon juice
- 1 cup coconut cream (the cream from the top of a coconut milk can)
- 1/2 cup maple syrup
- 4 tbsp cornstarch
In a small sauce pan, whisk all of the ingredients until they are smooth. Whisk consistently for 5 minutes on low/medium heat until it the mixture thickens. Once thickened, add to a mason jar to let cool. Enjoy!