Description
This Lemon Blueberry Muffin Chia Pudding combines refreshing flavors and a creamy texture, making it an ideal healthy meal or dessert that is easy to prepare.
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
- Optional: Toast pecans in a skillet over medium heat for 4-5 minutes until fragrant and browned.
- Blend yogurt, blueberries, maple syrup, rolled oats, pecans, lemon zest, vanilla, salt, and milk until smooth. Adjust salt and sweetness as needed.
- Pour mixture into a container, add chia seeds, and stir well. Let sit for 10 minutes, stir again, cover, and refrigerate at least 1 hour or overnight.
- For the crumble, toast the rolled oats in the same skillet over medium-low heat for about 8 minutes. Optionally add butter for flavor, then cool.
- In a food processor, blend pecans and medjool dates until crumbled. Add toasted oats, lemon zest, and a pinch of salt; pulse to combine.
- Layer the crumble and chia pudding in bowls or cups, and serve.
Notes
Use fresh lemon zest for a vibrant flavor boost.
Chill the pudding overnight for a thicker texture.
Feel free to substitute walnuts for pecans if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg