Lemon Chia Pudding with Blueberry Compote

Breakfast parfaits made of chia pudding layer over blueberry compote served in small jars

Lemon Chia Pudding with Blueberry Compote

Creamy lemon chia pudding layered with a quick blueberry compote for easy breakfast parfaits! Add your favorite toppings to this overnight breakfast or quick grab-and-go snack option, perfect for weekly meal prep!

5 from 2 votes

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Course: Breakfast

Cuisine: American

Keyword: Chia Breakfast Parfait, Chia Seed Pudding

Prep Time: 5 minutes

Cook Time: 10 minutes

Setting/Cooling: 3 hours

Total Time: 3 hours 15 minutes

Servings: 6

Calories: 176kcal

Author: Bronwyn

Recipe Video

Ingredients

Lemon Chia Pudding:

½ cup whole chia seeds
1 ¼ cup non-dairy milk of choice (I use soy)
3 tbsp maple syrup
1 tsp vanilla extract
pinch of salt
¼ cup lemon juice
zest of 1 lemon, finely grated

Blueberry Compote:

2 cups frozen blueberries (see Notes for substitutions)
2 tbsp maple syrup
2 tsp lemon juice

For Assembly:

Desired toppings such as granola, seeds/nuts, nut butter, fresh fruit, etc

US Customary - Metric

Instructions

Lemon Chia Pudding:

In a medium-sized bowl or a large jar, whisk together the chia seeds, milk, maple syrup, vanilla and salt. Let the mixture rest for 15-30 minutes, then whisk in the lemon juice and zest being sure to break up any lumps of congealed chia seeds at the bottom. Cover tightly and chill in the refrigerator for 3 hours or overnight, until the chia pudding has thickened.

Blueberry Compote:

In a small saucepan, combine the bluebrries, maples syrup, and lemon juice. Cook over medium heat for about 10-12 minutes or until the compote is bubbling and slightly thickened, stirring frequently. Remove from heat and store in an airtight container in the refrigerator until you're ready to assemble or serve the breakfast parfaits.

To Assemble:

To serve or to meal prep, spoon the chia pudding into small jars (I used 218 mL jars), leaving room at the top for blueberry compote and your desired toppings. If making these jars as part of your meal prep, add the granola at the time of serving so it doesn't go soggy (unless you prefer the softer texture!)
Store the leftover chia seed pudding and the blueberry compote in separate airtight containers, or pre-assemble the parfaits in lidded canning jars or small ~ 1 cup (250 mL) containers for up to 5 days in the refrigerator.

Nutrition Info:

Notes:

Don't Have Frozen Blueberries? You can use fresh ones instead but add 3 tablespoons (45 mL) of water to the saucepan to help prevent the berries from burning. Cooking time may be decreased by a few minutes.

Don't Have Blueberries? Other frozen or fresh berries can be used instead, such as strawberries, blackberries, raspberries, or a mixture thereof.

Chia Pudding Too Thick? Add more non-dairy milk a tablespoon at a time until the pudding reaches your desired consistency, mixing well.

Chia Pudding Too Thin? Add another tablespoon of chia seeds , whisking well and allowing the pudding to rest for 15-30 minutes.

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