• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Three Little Chickpeas

  • Home
  • About Me
  • Contact Us
  • Resources
  • Vegan Oil-Free Recipes
menu icon
go to homepage
  • Vegan Oil-Free Recipes
  • Resources
  • About Me
  • Contact Us
  • Follow Us

    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Vegan Oil-Free Recipes
    • Resources
    • About Me
    • Contact Us
  • Follow Us

    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Breakfast

    Lemon Blueberry Chia Pudding

    Published: Jan 13, 2025 . Modified: Feb 21, 2025 by Allie

    This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Jump to Recipe·Print Recipe

    Lemon blueberry chia pudding is sweet, creamy, and easy to make for a healthy breakfast.

    Blueberry lemon chia pudding in a glass jar with blueberries and lemon zest on top.

    The recipe blends fresh or frozen blueberries with milk, making berry milk that’s used to soak the chia seeds.  The seeds gel and thicken creating blueberry-flavored chia seed pudding, making every bite consistently flavorful.

    It’s cool, refreshing, and packed with blueberries.  The berry chia pudding is sweetened with maple syrup, a little lemon juice for a pop of brightness, lemon zest for more lemon goodness, and vanilla extract for a richer deeper flavor.  Top it with fresh berries, bananas, or granola for a healthy make-ahead breakfast or afternoon snack.

    For more chia pudding recipes try strawberry chia pudding, chia pudding with oat milk, or chia breakfast bowl.  For more meal prep breakfast ideas try dairy-free overnight oats.

    Jump to:
    • Recipe features
    • Ingredient notes and substitutions
    • How to make blueberry lemon chia pudding
    • Tips
    • Serving suggestions
    • Storage
    • Frequently asked questions
    • More breakfast recipes
    • Recipe
    • Comments

    Recipe features

    • A classic combination of blueberries and lemon juice!
    • Use frozen or fresh blueberries!
    • Vegan, oil-free, and gluten-free!
    • Great for meal prep breakfast, snack, or a light dessert!
    • Easy to make!

    Ingredient notes and substitutions

    The blueberry lemon chia pudding recipe uses simple ingredients but please see the recipe card below for the full list and exact measurements.

    Milk in glass, whole chia seeds in a bowl, maple syrup in a jar, a lemon, and frozen blueberries in a bowl.

    Chia seeds - Black, white, and or a mix of whole chia seeds will work.  Be sure to use whole chia seeds, not ground.  Old chia seeds may not plump as well as fresh ones. For another recipe for dairy-free chia pudding try a pineapple chia pudding. 

    I tested with three different brands of whole chia seeds using the same recipe, and they all thickened the pudding at different rates.  One brand thickened almost immediately, another one didn’t thicken until after 3 hours of being in the refrigerator, while another brand wasn’t thick until the following morning.  So please keep that in mind when making your chia pudding.

    Blueberries - Fresh or frozen blueberries can be used.  If you use frozen berries, there’s no need to thaw.  Either type will be blended with the milk to make blueberry milk for the chia seeds.  For more recipes with blueberries try blueberry cheesecake overnight oats or frozen fruit overnight oats.

    Dairy-free milk - Use your favorite unsweetened non-dairy milk.  You may want to adjust the maple syrup if you use a sweetened milk.  I prefer my chia pudding on the thicker side, if you don’t you may want to adjust the ratio of milk. 

    We all have different preferences so alter the milk and sweetener to suit your needs.  If your brand of chia seeds starts to gel almost instantly you may want to add a little more liquid, you can always wait until morning to see if it’s too thick. 

    Maple syrup - Pure maple syrup is used to sweeten the chia pudding, but agave syrup can also be used.  The recipe calls for 1-2 teaspoons, but adjust the amount to suit your preference for sweetness and how sweet your milk is.

    Lemon - The recipe uses a teaspoon of lemon juice to add a nice brightness to the blueberry chia pudding.  For a stronger lemon flavor, add a loosely packed ¼ teaspoon of lemon zest. 

    Vanilla extract - Add for a richer flavor.

    How to make blueberry lemon chia pudding

    To a blender add the blueberries, milk, maple syrup, lemon juice, vanilla extract, and lemon zest.  Then, blend until smooth. The lemon zest gives the chia pudding a stronger lemon flavor.  Use a packed ¼ teaspoon of lemon zest for a stronger lemon flavor, and use less than ¼ teaspoon for a milder lemon flavor.

    Frozen blueberries blended with milk.

    Add the blueberry milk to a jar or container, then stir in the whole chia seeds.

    Whole chia seeds added to blueberry milk in a glass.

    Let the chia pudding sit for about 10 minutes, then stir again to separate any clumps. 

    Frozen blueberries blended with milk in a glass jar with chia seeds mixed in.

    Cover and refrigerate overnight. I suggest overnight because some of the brands I tested with didn’t thicken until the next morning.  If your brand gelled quickly then you may only need to give the pudding a few hours to set.  

    Chia seeds soaked overnight in a glass jar.

    Before enjoying, stir the chia pudding, then add any toppings.

    Tips

    • The recipe is for one serving, but the recipe can be easily doubled or tripled.
    • If you’re making multiple batches to be stored in individual serving containers, I would blend each serving separately to make sure the liquid-to-chia seed ratio is correct.  
    • Use whole chia seeds, not ground chia seeds.
    • If the blueberry chia pudding is too thick for your liking, add a splash of dairy-free milk to thin out.
    • Add maple syrup to taste.
    • After mixing the chia seed pudding, let the seeds soak for 10 minutes then give them a good stir.  Chia seeds start to gel once they are mixed with liquid and can start to form clumps.  Letting them soak up the liquid and then whisking again will help separate some of these clumps.  Give it a really good stir to break the clumps up. This usually works for me, but if you stirred them well and you still have clumps, next time let them gel for 10 minutes and stir, then give them another 30 minutes or an hour and stir again.
    • Chia seed pudding is called “pudding” but it won’t have the same consistency as pudding.
    • The lemon zest gives the chia pudding a stronger lemon flavor.  Use a packed ¼ teaspoon of lemon zest for a stronger lemon flavor, and use less than ¼ teaspoon for a milder lemon flavor.
    • The color of the blueberry lemon chia pudding will vary from different brands of frozen blueberries and even different types of fresh blueberries.

    Serving suggestions

    Enjoy the blueberry lemon chia seed pudding on its own or add toppings.  Wait to add the toppings until you’re ready to eat.

    Fresh fruit - Top it with fresh berries and banana slices.

    Something crunchy - Try topping it with oil-free granola, coconut flakes, slivered almonds, or chopped walnuts or pecans.

    Lemon blueberry chia pudding in a glass jar with blueberries on top with lemon zest.

    Storage

    Store in a jar with a lid or another airtight container in the refrigerator for about 4 days. If the pudding becomes too thick, add a splash of milk to thin it out.  Wait to add any toppings until you’re ready to eat.

    Frequently asked questions

    Can I use ground chia seeds?

    I didn’t test with ground chia seeds, so I can’t say for sure whether they would work well.

    Do I have to let them soak overnight?

    I tested with three different brands and not all of them gelled well.  One brand thickened almost immediately, another one didn’t thicken until after 3 hours of being in the refrigerator, while another brand wasn’t thick until the following morning.  So it depends on your chia seeds.  

    My chia pudding is too thin?

    Be sure to use whole chia seeds, not ground, and stir after letting the pudding set for 10 minutes.
    If the chia seeds are still clumping, you may need to let them set for at least 30 minutes to an hour and then stir again. If the seeds form clumps, they won’t soak up the liquid as well, so stir to break up the clumps. If you’ve stirred the pudding a couple of times to remove clumps and the following morning it’s still too thin, try adding more whole chia seeds and letting them gel for a couple more hours to thicken. 

    My chia pudding is too thick?

    Add a splash of milk to thin out.

    More breakfast recipes

    • Overnight oats with frozen berries
    • Mixed berry cheesecake overnight oats
    • Strawberry chia pudding
    • Pineapple chia pudding
    • Vegan breakfast chia bowl with mango, banana, and granola.
      Breakfast Chia Bowl
    • Blueberry cheesecake overnight oats in a glass jar with mashed blueberries at the bottum of a jar.
      Blueberry Cheesecake Overnight Oats
    • Oat milk chia pudding in a glass jar with strawberries on top.
      Chia Pudding with Oat Milk
    • Vegan strawberry overnight oats in a glass jar with granola and diced strawberries on top.
      Strawberry Overnight Oats

    I hope you enjoyed the recipe!  If you did feel free to leave a comment and rate it.

    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Blueberry lemon chia pudding in a glass jar with blueberries on top with lemon zest.

    Lemon Blueberry Chia Pudding


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Allie
    • Total Time: 8 hours 15 minutes
    • Yield: 1 serving 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    Lemon blueberry chia pudding is sweet, creamy, and easy to make for a healthy breakfast.


    Ingredients

    Scale
    • ½ cup (70 grams) frozen or fresh blueberries (don’t thaw frozen)
    • ½ cup (125 ml) dairy-free milk
    • 1-2 teaspoons maple syrup
    • 1 teaspoon lemon juice
    • ¼ teaspoon vanilla extract
    • ¼ teaspoon (loosely packed) lemon zest
    • 3 tablespoons (30 grams) whole chia seeds

    Instructions

    1. To a blender add the blueberries, milk, maple syrup, lemon juice, vanilla extract, and lemon zest.  Then blend until smooth.
    2. Add the blueberry milk to a jar or container with a lid, then stir in the whole chia seeds.
    3. Let the chia pudding sit for about 10 minutes, then stir again to separate any clumps.  Cover and refrigerate overnight.
    4. Before enjoying, stir the chia pudding, then add any toppings.

    Notes

    The lemon zest gives the chia pudding a stronger lemon flavor.  Use a packed ¼ teaspoon of lemon zest for a stronger lemon flavor, and use less than ¼ teaspoon for a milder lemon flavor.

    Not all chia seed brands gel well after a couple of hours.  If the brand you’re using does you may not have to let them soak overnight.

    No need to thaw frozen blueberries.

    • Prep Time: 15 minutes
    • soaking time: 8 hours
    • Cook Time: 0 minutes
    • Category: breakfast
    • Method: blender
    • Cuisine: american

    Did you make this recipe?

    Tag @threelittlechickpeasblog on Instagram and hashtag it #threelittlechickpeasblog

    More Vegan Breakfast Recipes

    • Cherry chia pudding in a glass jar with granola, cherries, and chocolate chips on top.
      Cherry Chia Pudding
    • A pineapple peach smoothie in a glass with a striped straw.
      Peach Pineapple Smoothie
    • Avocado tomato on toast on a cutting board.
      Tomato Avocado Toast
    • Strawberry toast with cream cheese and lemon zest.
      Strawberry Toast

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    picture of Allie

    Hi, I'm Allie! I love cooking and I want to share my simple plant-based meals with you. Eating this way doesn't have to be complicated or expensive. Just simply delicious!

    More about me →

    Popular

    • Overnight oats with flaxseed in a jar with raisins.
      Basic Overnight Oats with Flaxseed
    • Oat milk hot chocolate with coconut whip in a white mug.
      Hot Chocolate with Oat Milk
    • Buffalo chickpea dip in glass dish with chopped parsley.
      Buffalo Chickpea Dip (Vegan)
    • Flax seed pudding with banana and strawberries in a jar with diced strawberries on top.
      Easy Flaxseed Pudding

    Recent

    • A bowl with stewed tomato chickpeas, couscous, and diced cucumbers.
      Spiced Chickpea Couscous Bowl
    • Balsamic pickled onions in a glass jar.
      Balsamic Pickled Onions
    • Orzo vegetable soup in a white bowl with chopped parsley and a spoon.
      Vegetable Orzo Soup
    • Vegan baked pumpkin oatmeal in a white baking dish with chopped walnuts on top.
      Pumpkin Baked Oatmeal (Dairy-Free and Oil-Free)
    picture of Allie

    Hi, I'm Allie! I love cooking and I want to share my simple plant-based meals with you. Eating this way doesn't have to be complicated or expensive. Just simply delicious!

    More about me →

    Popular

    • Overnight oats with flaxseed in a jar with raisins.
      Basic Overnight Oats with Flaxseed
    • Oat milk hot chocolate with coconut whip in a white mug.
      Hot Chocolate with Oat Milk
    • Buffalo chickpea dip in glass dish with chopped parsley.
      Buffalo Chickpea Dip (Vegan)
    • Flax seed pudding with banana and strawberries in a jar with diced strawberries on top.
      Easy Flaxseed Pudding

    Recent

    • A bowl with stewed tomato chickpeas, couscous, and diced cucumbers.
      Spiced Chickpea Couscous Bowl
    • Balsamic pickled onions in a glass jar.
      Balsamic Pickled Onions
    • Orzo vegetable soup in a white bowl with chopped parsley and a spoon.
      Vegetable Orzo Soup
    • Vegan baked pumpkin oatmeal in a white baking dish with chopped walnuts on top.
      Pumpkin Baked Oatmeal (Dairy-Free and Oil-Free)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Contact

    • Contact
    • Resources
    • About Me

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2024 Three Little Chickpeas

    Copyright © 2025 Three Little Chickpeas on the Foodie Pro Theme

    Lemon blueberry chia pudding in a glass jar with blueberries on top.