This Blueberry Lemon Chia Pudding Recipe comes together quickly and is packed with the nutrients that your little ones needs to start the day. Make a batch to share, or portion out serving for the entire week with this easy method.
Easy Chia Pudding
My oldest has never been a big fan of chia puddings, possibly since I didn’t introduce them early enough. I think that the texture just seems odd to her now, since it’s really like nothing else that she regularly eats. (This same thing actually applies to her relationship with smoothies.) And since I often forget about it entirely, it’s not a regular fixture in our house. But lately we’ve been making a lot of this Blueberry Chia Jam—which my whole family happily devours on toast—so I took the idea a bit farther and turned it into a power-packed pudding.
Chia Pudding Recipe
When the baby starts eating in a few month, there are a few things that I’m going to try to do differently. And one of them is to expose her to a wider range of textures and flavors from the start—and through age 1 and 2—simply to increase our starting point for when she hits the normal phase of selective eating. This chia pudding will be on my list of things to make for her.
Chia Pudding for Babies
This pudding is thick, but still easy to manipulate in the mouth (so not thick like nut butter) and it has a vibrant flavor from the berries and lemon. It makes for a delicious make-ahead breakfast option or even dessert, and is a convenient way to offer up frozen blueberries when fresh ones are harder to come by and more expensive.
Chia Pudding Breakfast
This pudding has fiber, protein, healthy fatty acids from the chia seeds and Vitamin C, antioxidants, and more fiber from the blueberries. The yogurt adds some protein and calcium. It’s a great toddler breakfast that’s packed with nutrients…and yummy flavor.Print
We’ve been making this with frozen huckleberries, as well as blueberries, so know that you can use either if you happen to have access to huckleberries. You can also serve this in a reusable pouch if your little one prefers. And here is a great deal on chia seeds.
- 2 cups fresh or frozen blueberries
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup
- 1/3 cup chia seeds
- 1 cup plain whole-milk yogurt
- Place the blueberries, lemon juice and zest, and maple syrup into a saucepan. Warm over medium and cook for about 10 minutes, or until the berries start to release their juices. Remove from heat and stir in the chia seeds. Cover and let cool.
- Add the blueberry-chia mixture to a blender with the yogurt. Blend until smooth. Portion into containers and store in the fridge for at least 4 hours before serving. Store in the fridge in airtight containers for up to 3 days and serve cold.
You can also use this as a spread for toast or pancakes.