Blueberry chia seed pudding made with frozen blueberries, lemon zest, maple syrup, milk, and chia seeds. Creamy, healthy, and perfect for meal prep.

Scale

1 cup frozen blueberries

1 tablespoon lemon zest

1 cup milk (any dairy or non-dairy milk of choice)

1 tablespoon maple syrup

⅓ cup chia seeds

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1. Pulse the blueberries and lemon zest in a blender until broken down.

2. Transfer the blueberry mixture to a medium bowl and stir in the milk and maple syrup.

3. Stir in the chia seeds until well combined.

4. Divide the chia pudding equally between 4 pint-size jars or small bowls.

5. Cover with lids or plastic wrap and refrigerate for at least 2 hours (preferably overnight).

6. Before serving, stir again and garnish with slivered almonds, fresh blueberries, and/or yogurt.

For a smoother texture, blend the blueberries, lemon zest, and milk on high until smooth before mixing.

For a sweeter pudding, add 1 teaspoon maple syrup, agave, or honey before blending.

Store in an airtight container in the refrigerator for up to 5 days.