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glass of blueberry lemon chia pudding with spoon tucked in, against a yellow background.

Blueberry Lemon Chia Pudding with Soy Milk

Print Recipe
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!
Course Breakfast, Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword dairy free healthy breakfast ideas, high protein chia pudding vegan, high protein vegan breakfast, vegan meal prep breakfast
Dietary Preference dairy free, Gluten-Free, vegan, vegetarian
Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings 1 serving
Author Desiree Nielsen, RD

Equipment

  • immersion blender or bullet blender

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
Imperial - Metric

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.
    • The chia seeds can clump, to minimize that, I like to stir, let it sit for a minute or two, and then stir it again to help minimize clumping.