This blueberry chia pudding starts with a 3-ingredient base. No-bake, overnight, and super fresh with lemon yogurt and fruit. A perfect feel-good breakfast!
Published: April 23, 2025 by Lea
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I’ve been loving chia pudding lately, it’s such an easy, healthy breakfast that feels a little fancy without any extra effort. After making my Strawberry Banana Chia Pudding on repeat, I wanted to try something a little different, and this blueberry lemon combo did not disappoint (of course, I had to wait for fresh blueberries to go on sale because seriously what are those prices?).
The base is the same simple 3-ingredient chia pudding: just blend, chill, and you’re halfway there. You can absolutely add maple syrup or honey to the base if you want the pudding to be more sweet, but I like to stay away from added sugars. I added a lemony yogurt topping that’s creamy, slightly sweet, and full of fresh flavor. It makes the whole thing taste light and refreshing, almost like dessert (but still totally good-for-you).
You can prep it the night before and have breakfast ready to go, or even enjoy it as a midday snack. And the best part? You can easily mix it up with different toppings or fruits based on what you have at home.
Ingredients to make blueberry chia pudding with lemon yogurt:
Blueberry Chia Seeds Pudding
- Chia seeds
- Frozen blueberries
- Milk
Lemon Zest Yogurt
- Greek yogurt
- Maple syrup
- Lemon extract or juice (optional)
- Lemon zest
Toppings (all optional and customizable)
- More lemon zest
- Sliced banana
- Fresh blueberries
Measurements are posted in the recipe card below the instructions.
Instructions to make overnight blueberry chia pudding:
- In a blender, combine the milk, frozen blueberries, and chia seeds. Blend until smooth and fully mixed.
- Pour the mixture into a container or two small bowls, cover, and refrigerate overnight (or for at least 4 hours).
- The chia seeds will absorb the liquid and turn into a thick, blueberry-flavored pudding.
- The next day, in a small bowl, mix Greek yogurt, maple syrup, lemon zest, and lemon juice or lemon extract until smooth.
- Give the blueberry pudding a quick stir and divide it into two bowls if you haven’t already.
- Slice a banana and place a few pieces on top of each pudding base.
- Spoon the yogurt mixture over the banana slices.
After you add the lemon yogurt, you can have fun with the toppings. I usually go with extra banana slices, a few fresh blueberries, and a bit of lemon zest for decoration.
You can also change things up based on what you like. Granola is great if you want some crunch. A spoon of peanut butter or almond butter makes it more filling. You can also try coconut flakes, hemp seeds, or even a few chocolate chips.
This pudding is really easy to customize, so use whatever you have at home!
This recipe makes two servings, which is great for prepping ahead. I usually eat one right away and save the second for the next day. I store them in bowls with lids so they stay fresh and are easy to grab from the fridge when I need a quick breakfast.
The chia pudding and yogurt layer will hold up well for a few days in the fridge. If you’re using bananas as a topping, it’s best to add them right before eating, they tend to turn about halfway brown by the next day (if slightly brown bananas don’t bother you, you’re free to add them the day before). I like to use bananas only on the one I plan to eat right away. For the second serving, I skip the banana to keep it fresh.
Blueberries hold up much better, especially if you don’t cut them. I’ve tested storing the pudding with just the yogurt layer and whole blueberries, and it was still fresh on day 3. So if you’re planning to prep ahead for a quick grab-and-go breakfast, just leave the bananas off and stick with whole berries!
If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Blueberry Lemon Chia Pudding
Ingredients
For the blueberry chia pudding
- ¼ cup chia seeds
- ¾ cup frozen blueberries
- 1 cup milk
For the lemon yogurt
- 1 cup Greek yogurt
- 1 tbsp maple syrup
- ⅛ tsp lemon extract or a small squeeze of lemon juice optional
- Zest of ½ a lemon
For the toppings
- 1 banana sliced
- A handful of fresh blueberries
- Extra lemon zest optional
Instructions
- Blend the frozen blueberries, milk, and chia seeds until smooth. Pour the mix into a jar or bowl, cover it, and place it in the fridge overnight (or at least 4 hours) to thicken.
- The next day, stir the pudding and divide it into two bowls. Add sliced banana over the pudding. In a small bowl, mix the Greek yogurt, maple syrup, lemon zest, and lemon juice or extract. Spoon the yogurt over the bananas, then top with more banana slices, fresh blueberries, and a little lemon zest.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
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