Can I use bottled lemon juice?

Fresh lemon juice is highly recommended. Bottled juice lacks the bright flavor that fresh zest and juice provide.

Why is my chia pudding runny?

It may need more time to set or an extra tablespoon of chia seeds. Stirring well twice is also key.

Can I blend the whole mixture?

Yes. Blending creates a smooth, mousse-like texture that kids especially love.

Is this recipe good for meal prep?

Absolutely. These cups hold their texture well for several days and are ideal for prepping ahead.

Can I make this vegan?

Yes. Use plant-based milk and maple syrup instead of honey.

Blueberry Lemon Chia Cups (Easy No-Bake Recipe)

Description

Bright, creamy Blueberry Lemon Chia Cups made with a simple no-bake chia pudding base and a juicy blueberry lemon layer. Perfect for meal prep breakfasts, snacks, or a light dessert.

Ingredients

Chia seeds: 1/2 cup (80 g)

Milk of choice (unsweetened almond milk recommended): 2 cups (480 ml)

Maple syrup or honey: 2 tbsp (30 ml)

Vanilla extract: 1 tsp (5 ml)

Lemon zest: 1 tbsp (about 6 g)

Fine salt: 1/4 tsp (about 1.5 g)

Blueberries (fresh or frozen): 1 1/2 cups (225 g)

Lemon juice: 1 tbsp (15 ml)

Optional garnish: extra blueberries, lemon zest, or a spoon of yogurt

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Instructions

1. In a medium bowl, whisk milk, chia seeds, maple syrup, vanilla, lemon zest, and salt for 30 seconds.

2. Let the mixture sit for 5 minutes, then whisk again very well to prevent clumps.

3. Cover and refrigerate for at least 2 hours, or overnight, until thick and spoonable.

4. Make the blueberry layer: add blueberries and lemon juice to a small saucepan over medium heat and cook for 5 to 7 minutes until juicy and lightly thickened. Stir and gently mash some berries for a jammy texture.

5. Cool the blueberry mixture completely (about 10 to 15 minutes) so the layers stay defined.

6. Assemble: spoon chia pudding into 4 jars or cups, add a layer of blueberry mixture, then repeat.

7. Chill 30 minutes before serving for the best texture. Garnish and enjoy cold.

Notes

For the smoothest texture, always do the double-stir method (mix, rest, mix again).

If your pudding is thinner than you want, stir in 1 to 2 more tablespoons chia seeds (12 to 24 g) and chill 30 more minutes.

If it is too thick, loosen with 1 to 3 tablespoons milk (15 to 45 ml).

Fresh berries work too. Toss blueberries with lemon juice and a little sweetener instead of cooking.

Flavor boosts: add a pinch of cinnamon, or swap lemon for lime zest for a fun twist.

Prep Time: 10 minutes
Cook Time: 7 minutes
Category: Breakfast
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cup (about 170 g)
Calories: 200
Sugar: 10 g
Sodium: 160 mg
Fat: 9 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 10 g
Protein: 6 g
Cholesterol: 0 mg