Project Description

CONTRIBUTOR

CATEGORY

Breakfast, Brunch, Light Meal, Snack

DIFFICULITY

Easy

SOCIAL

crumbs.and.caramel

Lemon Chia Pudding with Blueberry Compote

INGREDIENTS

Lemon Chia Pudding:

  • 1/2 cup whole chia seeds
  • 1 1/4 cup non-dairy milk of choice (I use soy)
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/4 cup lemon juice
  • zest of 1 lemon, finely grated

Blueberry Compote:

  • 2 cups (1 x 10 oz package) Stahlbush Island frozen blueberries
  • 2 tbsp maple syrup
  • 2 tsp lemon juice

For Assembly:

Desired toppings such as granola, seeds/nuts, nut butter, fresh fruit, etc.

INSTRUCTIONS

Lemon Chia Pudding:

In a medium-sized bowl or a large jar, whisk together the chia seeds, milk, maple syrup, vanilla and salt. Let the mixture rest for 15-30 minutes, then whisk in the lemon juice and zest, being sure to break up any lumps of congealed chia seeds at the bottom. Cover tightly and chill in the refrigerator for 3 hours or overnight, until the chia pudding has thickened.

Blueberry Compote:

In a small saucepan, combine the blueberries, maple syrup, and lemon juice. Cook over medium heat for about 10-12 minutes or until the compote is bubbling and slightly thickened, stirring frequently. Remove from heat and store in an airtight container in the refrigerator until you’re ready to assemble or serve the breakfast parfaits.

To Assemble:

To serve or to meal prep, spoon the chia pudding into small jars (I used 218 mL jars), leaving room at the top for blueberry compote and your desired toppings. If making these jars as part of your meal prep, add the granola at the time of serving so it doesn’t go soggy (unless you prefer the softer texture!)

Store the leftover chia seed pudding and the blueberry compote in separate airtight containers, or pre-assemble the parfaits in lidded canning jars or small ~ 1 cup (250 mL) containers for up to 5 days in the refrigerator.

Notes:

Don’t Have Blueberries? Other Stahlbush Island Farms frozen berries can be used instead, such as strawberries, blackberries, raspberries, or a mixture thereof!

Chia Pudding Too Thick? Add more non-dairy milk a tablespoon at a time until the pudding reaches your desired consistency, mixing well.

Chia Pudding Too Thin? Add another tablespoon of chia seeds, whisking well and allowing the pudding to rest for 15-30 minutes.

Share this recipe

Lemon Chia Pudding with Blueberry Compote

INGREDIENTS

Lemon Chia Pudding:

  • 1/2 cup whole chia seeds
  • 1 1/4 cup non-dairy milk of choice (I use soy)
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/4 cup lemon juice
  • zest of 1 lemon, finely grated

Blueberry Compote:

  • 2 cups (1 x 10 oz package) Stahlbush Island frozen blueberries
  • 2 tbsp maple syrup
  • 2 tsp lemon juice

For Assembly:

Desired toppings such as granola, seeds/nuts, nut butter, fresh fruit, etc.

INSTRUCTIONS

Lemon Chia Pudding:

In a medium-sized bowl or a large jar, whisk together the chia seeds, milk, maple syrup, vanilla and salt. Let the mixture rest for 15-30 minutes, then whisk in the lemon juice and zest, being sure to break up any lumps of congealed chia seeds at the bottom. Cover tightly and chill in the refrigerator for 3 hours or overnight, until the chia pudding has thickened.

Blueberry Compote:

In a small saucepan, combine the blueberries, maple syrup, and lemon juice. Cook over medium heat for about 10-12 minutes or until the compote is bubbling and slightly thickened, stirring frequently. Remove from heat and store in an airtight container in the refrigerator until you’re ready to assemble or serve the breakfast parfaits.

To Assemble:

To serve or to meal prep, spoon the chia pudding into small jars (I used 218 mL jars), leaving room at the top for blueberry compote and your desired toppings. If making these jars as part of your meal prep, add the granola at the time of serving so it doesn’t go soggy (unless you prefer the softer texture!)

Store the leftover chia seed pudding and the blueberry compote in separate airtight containers, or pre-assemble the parfaits in lidded canning jars or small ~ 1 cup (250 mL) containers for up to 5 days in the refrigerator.

Notes:

Don’t Have Blueberries? Other Stahlbush Island Farms frozen berries can be used instead, such as strawberries, blackberries, raspberries, or a mixture thereof!

Chia Pudding Too Thick? Add more non-dairy milk a tablespoon at a time until the pudding reaches your desired consistency, mixing well.

Chia Pudding Too Thin? Add another tablespoon of chia seeds, whisking well and allowing the pudding to rest for 15-30 minutes.

Share this recipe