Description
This Lemon Blueberry Muffin Chia Pudding shines with its unique blend of blueberries, creamy yogurt, and crunchy pecans. It’s easy to prepare and serves as a refreshing breakfast or snack filled with wholesome goodness.
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 4-5 minutes until fragrant.
- Blend yogurt, blueberries, maple syrup, oats, pecans, lemon zest, vanilla, salt, and milk in a blender until smooth.
- Transfer the mixture to a storage container and stir in chia seeds. Let sit for 10 minutes, mix again, cover, and refrigerate for at least 1 hour or overnight.
- Toast the oats in the same skillet over medium-low heat for about 8 minutes until golden. Optionally, use butter for extra flavor.
- In a mini food processor, mix the toasted oats with pecans, medjool dates, lemon zest, and a pinch of salt until crumbly.
- Layer the crumble and chia pudding in cups or bowls as desired, then serve.
Notes
Feel free to adjust the sweetness according to your taste.
Chia pudding can be prepared the night before for a quick breakfast option.
Use fresh blueberries if available for an even fresher taste.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 10g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 8g
- Cholesterol: 0mg