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Breakfast

Chia Later, Alarm Clock: Lemon-Blueberry Breakfast Pudding

10 minutes · Easy · Serves 4

Creamy lemon blueberry chia pudding in glass breakfast jars topped with fresh blueberries, pumpkin seeds and lemon zest

Stir it tonight, wake up to creamy lemon chia pudding layered with juicy blueberries and a cheerful pumpkin-seed crunch.

Grab this

  • 2 cups unsweetened fortified soy milk
  • 1/2 cup chia seeds
  • 2 tablespoons pure maple syrup
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons finely grated lemon zest, plus extra for serving
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 cups fresh or thawed frozen blueberries
  • 1/4 cup unsalted pumpkin seeds

Do this

  1. Whisk the soy milk, chia seeds, maple syrup, lemon juice, lemon zest, vanilla and salt in a medium bowl until evenly combined.
  2. Let the mixture stand for 10 minutes, then whisk again to break up any chia clumps.
  3. Cover and refrigerate for at least 4 hours or overnight, until thick and spoonable.
  4. Stir the pudding. If it is thicker than you like, loosen it with 1 to 2 tablespoons of soy milk.
  5. Divide half the blueberries among four small jars or bowls. Spoon the chia pudding over them, then finish with the remaining blueberries, pumpkin seeds and a little extra lemon zest.
  6. Serve chilled, or cover the portions and refrigerate for up to 3 days.

Easy swaps

  • Use unsweetened oat, almond or pea milk instead of soy milk. Allergen note: soy milk contains soy, almond milk contains tree nuts, and oat milk may require a certified gluten-free label for people with celiac disease or gluten sensitivity.
  • Replace pumpkin seeds with toasted sunflower seeds for a similar crunch. Allergen note: seeds can trigger allergies in some people, so omit them when needed.
  • Frozen blueberries work well after thawing; include any juices for extra colour and flavour.
  • Agave syrup can replace maple syrup in the same quantity. Check flavoured syrups for allergen statements and confirm they are vegan.

Estimated per serving

Nutrition at a glance

Calories
255
Fat
12g
Saturated fat
1.7g
Carbohydrates
30g
Fibre
10g
Sugars
14g
Protein
9g
Sodium
190mg

This breakfast provides an estimated 10 grams of fibre per serving, largely from chia seeds and blueberries. Values are estimates and vary with brands, substitutions and portion sizes.

Estimates vary with ingredient brands, substitutions and serving size.