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  • Writer's pictureUVSU Nutrition

Blueberry Lemon Chia Seed Pudding


1 cup fresh blueberries

1 cup almond milk

1/4 cup chia seeds

2 tbsp honey

1 tsp vanilla extract

1 tsp grated lemon zest

1 tbsp lemon juice

Pinch of salt


In a blender or food processor, puree the blueberries until smooth.

In a medium bowl, mix the blueberry puree, almond milk, chia seeds, honey, vanilla extract, lemon zest, lemon juice, and salt.

Taste and adjust sweetness as desired.

Cover the bowl and refrigerate for at least 2 hours or until the mixture thickens.

Stir the mixture to evenly distribute the chia seeds.

Serve the chia seed pudding in bowls or jars and garnish with fresh blueberries and lemon zest.

This chia seed pudding recipe is a healthy and delicious way to enjoy a sweet treat. Chia seeds are high in fibre, healthy fats, and protein, and the blueberries and lemon add a burst of flavour and antioxidants. Using almond milk instead of regular milk makes this dish lactose-free, and sweetening it with honey provides a natural sweetness.

You can also make it with different types of fruits like raspberries, strawberries, blackberries and granola.

This recipe for blueberry chia seed pudding is a good source of several micronutrients, including:

  • Fresh Blueberries: Vitamin C, manganese, and antioxidants

  • Almond Milk: Vitamin E, Vitamin D and minerals such as calcium, potassium and magnesium

  • Chia Seeds: dietary fibre, omega-3 fatty acids, protein, and minerals such as manganese and phosphorous

  • Honey: carbohydrates, antioxidants and minerals like Iron, Calcium, Zinc and Potassium

  • Vanilla extract: antioxidants and flavonoids

  • Lemon Zest: Vitamin C and antioxidants

  • Lemon Juice: Vitamin C

  • Pinch of Salt: flavour enhancer

Our team members are always available to assist you with any questions or concerns. Please do not hesitate to contact us for further information and assistance. Additionally, to learn more about our services, we invite you to visit our website and discover what we offer.


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