Blueberry Lemon Chia Pudding with Soy Milk
This lemony blueberry chia pudding is protein packed (17 g!) thanks to a combination of chia seeds, almond butter and creamy soy milk. A perfect meal prep breakfast to help you get your soluble fiber!
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Honestly, of all the food trends on the internet, the way you love a chia pudding makes my dietitian heart pitter patter. Because with 15 years of experience in digestive health nutrition, sometimes I feel like I’m screaming into the void a little because still the vast majority of us – like 95% – aren’t hitting the recommended fiber intake.
But this creamy lemon blueberry chia pudding has a whopping 15 grams of fibre all on its own. Which honestly, is enough to take you from not hitting your fiber goals to absolutely CRUSHING them.
I’m making this chia pudding with soy milk, so it’s naturally dairy free and vegan, but to be honest, soy milk is my everyday milk choice because it’s the only non-dairy milk that’s naturally equivalent to cow dairy in terms of nutrition.
It’s also just so dang creamy and it’s why I can craft a plant-based chia pudding with 17g of protein without any protein powder or Greek yogurt. If you need more protein than that at breakfast, you could always dollop your fave Greek-style yogurt on top, perhaps with a tiny drizzle of maple syrup to make it taste extra decadent!
If you’re all about healthy food that tastes really good, the plant-based recipes in my book, Plant Magic, will take care of you!
Make this lemon blueberry chia pudding with me
If you’ve been making my chia puddings, you have probably noticed I like the texture a bit looser than other recipe developers. It’s the same with my overnight oats too.
I don’t like them thick (it’s a texture thing for me!) but if you do, you can always add another tablespoon of chia seeds which will add 3.5g of fibre and 1.5g protein for 18.5g protein and fiber total!
Another thing about me is that I like my chia puddings SIMPLE. I’m talking one step.
I won’t often effort through having to make two layers, or an additional component, because I rely on chia puddings to get me through a bonkers week. So you’ll whip this up this easy meal prep breakfast in 10 minutes flat…then the refrigerator does the work!
More vegan chia puddings to add to your meal prep rotation:
- High Protein Vanilla Almond Chia Pudding (17g)
- High Fibre Blended Raspberry Chia Seed Pudding
- High Protein Blended Chia Pudding with Peanut Butter
- Matcha Chia Pudding with Mango + Coconut
Blueberry Lemon Chia Pudding with Soy Milk
Ingredients
- 1 cup unsweetened soy milk
- ½ cup blueberries, fresh or frozen
- 1 tablespoon almond butter
- 1 tablespoon maple syrup
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla
- half lemon, zest only, don't overdo it!
- tiny pinch salt
- 3 tablespoons chia seeds
Optional toppings
- slivered almonds
- blueberries
Equipment
- immersion blender or bullet blender
Instructions
- In a blender jar with immersion blender, or a bullet blender, blend the milk, blueberries, almond butter, maple syrup, lemon juice, vanilla, lemon, salt until smooth, about 30 seconds.
- Pour into a mason jar, stir in the chia seeds.
