Don’t you just love a delicious pudding cup? The thought brings back memories of those little chocolate or vanilla plastic cups stashed in a lunchbox. It was such a delicious sweet treat and something that helped keep me going in the afternoon.

That’s really how the idea for this recipe came up. I have been looking for some new snack ideas. I mean, you can only eat so much popcorn or nuts and fruit, right? And while I love the idea of those pudding cups, they aren’t exactly the best choice for every day.

However, these little blueberry lemon chia pudding snack cups…well, they are delicious and something I feel good about eating. Best though, they pack enough protein to help me get over that afternoon slump. 

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Why Chia Seeds?

Before we dive into the recipe, I’m sure some of you are wondering why chia seeds.

If you’ve used chia seeds in smoothies or mixed them into your overnight oats I’m sure you’ve noticed how they pull in liquid and become little bubbles. They make a nice “pudding” without having to use eggs or cornstarch to thicken it.  In some ways, they are similar to tapioca but provide much more nutritional value. 

Just 2 tablespoons, or an ounce, of chia seeds has almost 5g of protein and 10g of fiber, two nutrients that make these little pudding cups a perfect belly-filling snack!

They also contain plant-based omega-3 fatty acids, which can help protect our hearts and brains, and are a good source of iron, zinc, and B vitamins.

For those of us who are concerned about our bone health, well, these little seeds are something to consider adding to our meals. They are a good source of calcium and provide over 20% of your daily requirements for magnesium and phosphorus – nutrients that are all important for maintaining one health. 

I like the Navitas brand of chia seeds as they are easy to find and they are tested by a third party to ensure their nutritional quality and purity. Typically they are black chia seeds but sometimes you can find a mix of white and black or white chia seeds. Any of these will work in this recipe.

What You Need to Make Chia Pudding Cups

Now, when it comes to making these, they are super easy. Just 6 ingredients and some time in the fridge to “set.” I did make a quick blueberry “jam” which takes a little cooking but it’s also quick to make.

Chia Seeds

Chia seeds are what make this a “pudding.” They pull in the liquid from the milk and juice and thicken the mixture to a pudding-like consistency. 

The texture puts some people off, so an option for that is to puree the pudding in a food processor or blender once it is thickened. That will break up the seeds a bit and make it smoother. 

Milk

I use 1% milk in this recipe but you can use any milk you like. Almond milk, soy milk, or other plant-based milk would work too if you want a vegetarian option. 

Lemon

Both the lemon zest and juice from 1 whole lemon are used in this recipe. It gives the pudding a bright, fresh flavor adding a nice “zest” to the pudding, accentuating the sweet flavor from the blueberries.

Honey

While the blueberries provide sweetness, a little bit of honey gives the pudding a little extra boost that I felt was needed. 

Now, if you add a protein powder to this for some extra protein (see variations below) then you’ll want to eliminate this as most protein powders come with sweeteners added.

 Blueberries

Fresh or frozen blueberries will work for this recipe. I use them to make a quick “stove-top jam” which I layered with the pudding for a decorative look. Then add a few fresh berries on top with some lemon zest and mint for a simple garnish. 

Sugar

A little granulated sugar helps the berries “jam” and adds a touch of sweetness.  You don’t need much for this!

How to Make the Lemon Chia Pudding

Now, here is the simple part. This recipe (except the blueberry jam) is a mix-it-and-forget-it type recipe. 

Step 1 – Mix the Pudding

Place the chia seeds in a bowl or glass jar. (A large mason jar works well for this) Add the milk, lemon juice, lemon zest, and honey, and mix it well. Cover the pudding with a lid or plastic wrap. 

Step 2 – Place it in the Fridge

Place the bowl or jar in the fridge for at least an hour, or overnight.  You can stir it every once in a while if you need to break up any chia clumps. 

I have found a few hours in the fridge gives the pudding time to set. You can make it in the morning and it will be ready for a mid-afternoon snack.

Tip: If you make the pudding in a large mason jar you can give it a shake every few hours to make sure it mixes and any clumps get broken up.

Step 3: Make the Blueberry Jam

This takes just 10 minutes to make and you can make it ahead as well. It will keep for a few days in the fridge, or a few months in the freezer.

Put the blueberries in a small saucepan and mix with a bit of granulated sugar. Turn the heat to medium and cook for 10 minutes, stirring while it thickens. Watch the jam form. When it’s thick and a spoon goes through leaving a trail it is ready to go. Set it aside to cool.

If you like a chunkier jam, don’t mash the berries. If you like it to be smoother, mash the berries with a fork during cooking.

Step 4: Layer or Mix the Blueberry Lemon Chia Pudding Cups

You can do either! If you want something pretty, that shows off the chia seeds then I’d suggest layering it and mixing it just before eating.

If you want a full blueberry flavor, mix it ahead.

Place some of the pudding mix in the bottom of a glass serving dish or one of these cute little Weck “tulip jars” which are just so cute, the perfect size and they have little clamps that allow you to store them in the fridge for a few days. Top with a bit of the blueberry jam and add the rest of the pudding on top.

Top the cups with some vanilla or plain Greek yogurt. Sprinkle with a little lemon zest and garnish with mint. I added some chopped walnuts too. This gave these pudding cups a little extra protein and more plant-based omega-3s. Plus a little crunch!

Variations

Now here is the fun part! Once you have the basic ratio down, you can add or adjust this recipe however you’d like. I use a 3:1 ratio – 3 parts milk, 1 part chia seeds. Stay tuned! I have a few more coming 🙂 But here are a few things you can do:

• Add protein powder to the milk to give this a protein boost. It depends on the protein powder you use, but many have a sweetener added so check the label and if it does, don’t add the honey.
• Not a fan of blueberries? You can make a blackberry or raspberry syrup or layer this with fresh strawberries,
• Give other fruits a try too. Fresh mangos with some lime would be delicious.
• Add a drizzle of thinned peanut butter. This is another way to add some extra protein and healthy fats.

There is no limit to the combinations you can make.

Storage Tips

Store the lemon chia pudding in a glass mason jar, or anything with a sealable lid. The pudding will last in the refrigerator for 4 to 5 days. 

The blueberry jam will last for 4 to 5 days in the fridge as well.

Additionally, this jam can also be frozen. Once it is cool, place the jam in a reusable container and cover the surface with plastic wrap. Place the container in the freezer until you are ready to use it.