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Close-up of a jar showing alternating layers of chia pudding and blueberry compote, topped with blueberries.
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Lemon Blueberry Chia Pudding

Lemon Blueberry Chia Pudding is creamy, tangy, and layered with sweet blueberry compote. It’s easy to prep ahead, naturally gluten-free, and simple to make vegan.
Prep Time5 minutes
Cook Time12 minutes
Chill Time2 hours
Total Time2 hours 17 minutes
Course: Breakfast, Snack
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 4 Servings
Author: Rena

Ingredients

Chia pudding base:

  • 1/2 cup chia seeds
  • 1 cup plain Greek yogurt
  • 1/4 cup honey or 1/3 cup for a sweater option, maple syrup or agave works too
  • 1/4 cup lemon juice
  • Zest of 1 lemon
  • 1 cup milk of choice

Blueberry layer:

  • 2 cups blueberries fresh or frozen
  • 2 tablespoons honey or maple syrup
  • 2 teaspoons lemon juice
  • 1 tablespoon cornstarch

Optional:

  • fresh blueberries to decorate

Instructions

  • In a medium bowl, combine 1/2 cup chia seeds, 1 cup plain Greek yogurt, 1/4 cup lemon juice, Zest of 1 lemon, and 1/4 cup honey.
    Hand pouring milk into the chia pudding mixture in a white bowl, surrounded by blueberries, honey, and lemons.
  • Add the 1 cup milk of choice to the bowl and whisk everything together until smooth. Cover the bowl and refrigerate for at least 2 to 4 hours, or overnight for best results.
    Overhead shot of chia seeds, yogurt, lemon juice, and other ingredients being combined in a mixing bowl.
  • In a saucepan, combine the blueberry layer ingredients. (2 cups blueberries, 2 tablespoons honey, and 2 teaspoons lemon juice). Cook over medium heat for about 10 minutes, stirring often. In a separate small bowl, make a cornstarch slurry ( 1 tablespoon cornstarch with 2 tablespoons of water) and add it to the saucepan, stirring to combine. Cook for another 1 to 2 minutes until the mixture thickens.
    White saucepan filled with fresh blueberries sitting on a wooden board, ready to be cooked down.
  • Spoon alternating layers of the chia pudding, blueberry compote, and optional fresh blueberries into jars or serving glasses. Cover and refrigerate until ready to enjoy.
    Ingredients spread out on a wooden board with bowls of blueberries and lemon chia pudding ready for layering.

Notes

Tips

  • Use full-fat coconut yogurt for a thicker vegan version.
    Stir again 30 minutes after mixing to prevent clumps.
  • Let chill overnight for best texture.
  • Frozen blueberries work well, just cook them a bit longer.
  • Too runny? Add a little more chia and let it sit.

Storage & Make-Ahead Tips

  • Fridge: Store in a sealed jar or an airtight container for up to 5 days. It’s perfect for meal prep and quick, ready-to-go breakfasts.
  • Freezer: Not recommended. Freezing can change the texture and make it watery once thawed. It’s best enjoyed fresh from the fridge.

Nutrition

Calories: 245kcal | Carbohydrates: 36g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 5mg | Sodium: 46mg | Potassium: 332mg | Fiber: 9g | Sugar: 21g | Vitamin A: 170IU | Vitamin C: 14mg | Calcium: 270mg | Iron: 2mg