Description
This Lemon Blueberry Muffin Chia Pudding is a delightful blend of flavors and textures. With fresh blueberries, creamy yogurt, and crunchy pecans, it’s an easy and healthy treat that’s perfect for breakfast or 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
- Optionally toast the pecans by placing them in a skillet over medium heat and stirring until fragrant, about 4-5 minutes.
- Blend the yogurt, blueberries, maple syrup, rolled oats, pecans, lemon zest, vanilla, salt, and milk in a blender until smooth. Adjust salt and sweetness if necessary.
- In a large storage container, mix the blended liquid with the chia seeds. Let sit for 10 minutes, stir to break up clumps, then refrigerate for at least 1 hour or overnight to thicken.
- Toast oats in the same skillet over medium-low heat until golden, about 8 minutes. You may add butter for extra flavor.
- In a mini food processor, combine pecans and medjool dates until a crumble forms. Add the toasted oats, lemon zest, and salt, then pulse to combine and set aside.
- Layer the chia pudding and crumble in a cup or bowl and enjoy.
Notes
If you have time, let the chia pudding sit overnight for a thicker consistency.
Experiment with other fruits or nuts based on personal preference.
The crumble can be stored in an airtight container for a few days.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 8g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 6g
- Cholesterol: 0mg