A fresh and energizing Lemon Blueberry Chia Pudding with Yogurt recipe from Dani’s Healthy Eats that’s perfect for supporting your fitness goals with a nutritious, satisfying meal. Made with creamy yogurt, fiber-rich chia seeds, bright lemon, and juicy blueberries, this protein-packed recipe helps fuel your day while keeping you feeling full and refreshed. It’s easy to prepare ahead of time, making it a convenient choice for busy mornings, post-workout recovery, or healthy snacking. Whether you’re building better eating habits or looking for simple ways to stay on track with your wellness routine, this delicious recipe makes healthy choices both easy and enjoyable.
INGREDIENTS
Blueberry Chia Pudding
- 1 3/4 cups light or full-fat canned coconut milk *see notes
- 1 tsp lemon juice
- 1/3 cup chia seeds
- 3 tbsp maple syrup or honey
- 1 cup blueberries *fresh or frozen. Can use any berries!
- 1/2 tsp vanilla extract
Lemon Cashew Cream
- 3/4 cup raw cashews
- 1/3 cup coconut yogurt or greek yogurt
- 2 tbsp maple syrup or honey
- 2 tbsp lemon juice
- 2 tsp fresh lemon zest
- 1-3 tbsp milk, of choice *only as needed
INSTRUCTIONS
- Add all of the chia pudding ingredients, besides the chai seeds, to a high-powered blender. Blend util smooth. Stir in the chia seeds. (You can also blend the chia seeds into the pudding, but I like to leave them whole).
- Taste the mixture. Adjust as you’d like, if needed (more sweetener, etc). Divide the pudding amongst 3 small jars.
- Rinse the blender. The add the lemon cream ingredients to it. Blend again until smooth. The cream should be thick, but if it’s not blending well, add 1-3 tbsp milk of choice, as needed, until it blends smooth.
- Pour the lemon cream over top of the blueberry pudding. Place in the fridge for 2-4 hours before enjoying, or leave it overnight for a meal prep breakfast!
