Lemon Blueberry Muffin Chia Pudding Recipe
This refreshing Lemon Blueberry Muffin Chia Pudding is a delightful vegan and gluten-free breakfast treat or snack. Combining creamy plant-based yogurt, sweet blueberries, zesty lemon, and nutty pecans, it's a nutritious blend of flavors and textures. The chia seeds soak up the mixture to create a satisfying, pudding-like consistency, topped with a homemade crunchy crumble made from toasted oats, pecans, dates, and lemon zest. Perfect for a make-ahead, fridge-ready dish that’s bursting with fruity freshness and a touch of maple sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: Blending
- Cuisine: American
- Diet: Gluten Free, Vegan
Ingredients
Chia Pudding Base
- 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
Crunchy Crumble
- 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
- Pinch of salt
Instructions
- Toast Pecans: Optional but recommended for enhanced flavor. Place a small skillet over medium heat, add the pecans, and stir frequently for about 4-5 minutes until they darken slightly and become fragrant.
- Blend Pudding Ingredients: In a blender, combine the plant-based yogurt, thawed blueberries, maple syrup (or blueberry jam), rolled oats, toasted pecans, lemon zest, vanilla paste (if using), kosher salt, and plant-based milk. Blend on high speed until smooth. Taste and adjust salt and sweetness according to preference.
- Incorporate Chia Seeds: Pour the blended mixture into a large storage container. Stir in chia seeds thoroughly. Let it sit on the countertop for 10 minutes, then stir again to break up any clumps. Cover and refrigerate for at least 1 hour or overnight to allow the pudding to thicken.
- Make the Crumble – Toast Oats: Reheat the skillet over medium-low heat. Add the oats and stir often for about 8 minutes until golden and fragrant. For extra flavor, add vegan butter before or during toasting the oats. Remove from heat and allow to cool.
- Make the Crumble – Pulse Nuts and Dates: In a mini food processor, pulse toasted pecans and medjool dates until they form a crumble-like texture. Add the cooled toasted oats, lemon zest, and a pinch of salt to the food processor. Pulse a few more times to combine evenly. Set aside the crumble mixture.
- Assemble the Pudding: In serving cups or bowls, layer the lemon blueberry chia pudding with spoonfuls of the crumble to your liking. Serve immediately or keep chilled until ready to enjoy.
Notes
- Toasting pecans and oats enhances the nutty flavors but can be skipped if short on time.
- Use fresh lemon zest for the best bright citrus flavor.
- This pudding thickens further the longer it sits in the fridge; overnight refrigeration yields best texture.
- For a sweeter crumble, add more medjool dates or a drizzle of maple syrup.
- Can be prepared a day ahead for convenience.
- Ensure plant-based milk and yogurt are unsweetened for balanced flavor control.
