Description
Lemon Blueberry Muffin Chia Pudding offers a delightful balance of flavors with creamy plant-based yogurt, juicy blueberries, and a crunchy topping. Perfect for a healthy breakfast or a delicious treat!
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 in a small skillet over medium heat for about 4-5 minutes until fragrant and browned.
- In a blender, combine yogurt, blueberries, maple syrup, rolled oats, pecans, lemon zest, vanilla, salt, and milk; blend until smooth and adjust sweetness if needed.
- Pour the mixture into a large container, stir in chia seeds, and let sit for 10 minutes, stirring again to break up clumps. Refrigerate for at least 1 hour or overnight.
- In the same skillet, toast oats over medium-low heat for about 8 minutes until golden brown, optionally adding butter for flavor.
- In a mini food processor, combine toasted pecans and medjool dates, pulsing until a crumbly texture forms. Mix in toasted oats, lemon zest, and a pinch of salt.
- Layer the chia pudding with the crumbles in a cup or bowl and serve.
Notes
For added sweetness, substitute the maple syrup with blueberry jam.
Letting the chia pudding thicken overnight enhances the flavor and texture.
Feel free to adjust the toppings based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg