Blueberry Lemon Chia Pudding Parfait Jars

Chia seeds were long valued in Mesoamerican kitchens for their simple, sustaining gel. These make-ahead parfait jars fold bright lemon into the pudding, then layer it with blueberries, yogurt, and granola for a cool no-cook breakfast.

Serves 4 · 15 min prep

Estimate for one serving

• 390 cal
• 14g protein
• 48g carbs
• 17g fat
• 12g fiber

Every recipe here is free to read.

Ingredients

• 1/2 cup chia seeds
• 2 cups unsweetened almond milk or dairy milk
• 3 tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 1 tbsp lemon zest
• 1 tbsp fresh lemon juice
• 1/8 tsp pinch of salt
• 2 cups, divided fresh blueberries
• 1 cup Greek yogurt (plain or vanilla)
• 1 cup granola
• 1/4 cup sliced almonds
• optional extra lemon zest or honey for finish

Instructions

1. 1In a medium bowl or large jar, whisk together chia seeds, milk, maple syrup, vanilla, lemon zest, lemon juice, and salt until no clumps of chia remain.
2. 2Let the mixture sit 5 minutes, then whisk vigorously again to break up any seeds that settled—this prevents gummy pockets later.
3. 3Cover and refrigerate at least 4 hours or overnight until thick, spoonable, and pudding-like. If it seems too thick in the morning, stir in 1 to extra milk.
4. 4While pudding chills (or in the morning), lightly mash blueberries with a fork to release juices for a quick compote layer; leave the remaining whole.
5. 5Assemble 4 jars or glasses: spoon a layer of lemon chia pudding into each, add a spoonful of mashed blueberries, a dollop of Greek yogurt, then more pudding.
6. 6Top each jar with whole blueberries, a generous sprinkle of granola, and sliced almonds for crunch. Finish with a little extra lemon zest or a drizzle of honey if desired.
7. 7Serve immediately for maximum granola crunch, or keep assembled jars (granola on the side) refrigerated up to 3 days for grab-and-go weekday breakfasts.
8. 8Stir gently before eating so the bright lemon, creamy yogurt, and juicy berries mix through each spoonful.