Description
This Lemon Blueberry Muffin Chia Pudding features a delightful mix of flavors with creamy yogurt, blueberries, and crunchy pecans. It’s simple to prepare and makes for a healthy, satisfying meal or dessert that everyone will love!
Ingredients
Scale
- 1/2 cup unsweetened plant-based yogurt
- 1 cup frozen blueberries, thawed
- 2 tbsp maple syrup or blueberry jam
- 6 tbsp gluten-free rolled oats
- 4 tbsp toasted pecans
- zest of 1 lemon
- 1 tsp vanilla paste (optional)
- 1/2 tsp kosher salt
- 3/4 cup unsweetened plant-based milk
- 1/3 cup chia seeds
- 1/2 tbsp vegan butter (optional)
- 2 medjool dates
Instructions
- If desired, toast the pecans in a skillet over medium heat for 4-5 minutes until fragrant and deepened in color.
- In a blender, combine yogurt, blueberries, maple syrup, rolled oats, pecans, lemon zest, vanilla, salt, and plant-based milk. Blend until smooth and adjust seasoning to taste.
- Pour the mixture into a storage container and mix in the chia seeds. Let it sit for 10 minutes, stir again, then cover and refrigerate for at least 1 hour or overnight to thicken.
- For the crumble, toast the remaining rolled oats in the same skillet for about 8 minutes until golden, adding butter if desired. Remove from heat and let cool.
- In a mini food processor, combine toasted pecans and medjool dates, pulsing until a crumble is formed. Mix in toasted oats, lemon zest, and a pinch of salt, then set aside.
- To serve, layer crumble and chia pudding in a cup or bowl as desired.
Notes
Toasting the nuts and oats enhances their flavor. Adjust sweetness based on your taste preferences.
Chill the pudding overnight for a thicker consistency, perfect for a nutritious breakfast.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 14g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 8g
- Cholesterol: 0mg