Description
This Lemon Blueberry Muffin Chia Pudding combines the refreshing zest of lemon and sweet blueberries in a creamy, healthy dessert. Perfect for breakfast or as a snack!
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 toasting the pecans, heat a skillet over medium heat and stir them until fragrant and golden, about 4-5 minutes.
- In a blender, combine the yogurt, blueberries, maple syrup, rolled oats, pecans, lemon zest, vanilla, salt, and milk. Blend until smooth, adjusting salt and sweetness as needed.
- Transfer the mixture to a container and stir in chia seeds. Let sit for 10 minutes, then stir again, cover, and refrigerate for at least 1 hour or overnight.
- For the crumble, heat the same skillet on medium-low and toast the oats, stirring frequently until golden, about 8 minutes. You can add butter for extra flavor if desired.
- In a mini food processor, combine the pecans and medjool dates, pulsing until a crumble forms. Add the toasted oats, lemon zest, and a pinch of salt, pulsing to combine.
- To serve, layer the crumble and chia pudding in small cups or bowls as desired.
Notes
Make sure to adjust sweetness based on personal preference when blending the ingredients.
Refrigerating the chia pudding overnight might enhance the flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 12g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg