Lemon Blueberry Chia Pudding Breakfast Jars

Chia seeds, long prized in Mesoamerican cooking, swell overnight into a creamy no-cook pudding. Bright lemon zest and juice meet juicy blueberries and Greek yogurt in make-ahead jars ready for busy mornings.

Serves 4 · 10 min prep

Estimate for one serving

• 310 cal
• 12g protein
• 38g carbs
• 14g fat
• 9g fiber

Every recipe here is free to read.

Ingredients

• 1/2 cup chia seeds
• 2 cups unsweetened almond milk or milk of choice
• 1 cup plain Greek yogurt
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1.5 cups, divided fresh blueberries
• 1/2 cup sliced almonds or granola
• 1 pinch of kosher salt

Instructions

1. 1In a medium bowl or large measuring cup, whisk together chia seeds, almond milk, Greek yogurt, maple syrup, vanilla, lemon zest, lemon juice, and salt until no clumps of chia remain.
2. 2Gently fold in blueberries, lightly crushing a few against the side of the bowl so they release juice and tint the pudding.
3. 3Divide the mixture evenly among four 8- to 12-ounce jars or glasses. Cover and refrigerate at least 4 hours or overnight until thick and spoonable; the chia will absorb liquid and create a tapioca-like texture.
4. 4When ready to serve, give each jar a quick stir. If the pudding is thicker than you like, loosen with a splash of milk.
5. 5Top each jar with the remaining fresh blueberries and a generous sprinkle of sliced almonds or granola for crunch.
6. 6Optional finish: add an extra drizzle of maple syrup and a little more lemon zest for brightness. Serve chilled straight from the fridge.