Lemon Blueberry Chia Pudding (195 Calories, 13g Protein)

Okay, so here’s the thing. I’ve been making chia pudding for like two years now, and honestly? Most recipes are either too complicated or they taste like… I don’t know, cardboard? But this lemon blueberry version? Game changer.

I think I stumbled on this combo completely by accident last spring when I had leftover Greek yogurt and some sad-looking blueberries that needed to be used ASAP. Threw in some chia seeds, squeezed a lemon over everything, and boom. My new breakfast obsession was born.

Why I’m Obsessed With This Lemon Blueberry Chia Pudding

Look, I’m gonna be honest with you. I’m not a morning person. Like, at all. The idea of making breakfast at 6 AM makes me want to cry. But this? You make it the night before, grab it from the fridge, and you’re done. Plus it’s got 13 grams of protein which keeps me full until lunch (usually around 11:30 when I start eyeing the vending machine).

The lemon part makes it taste fancy somehow. My sister came over last month and was convinced I’d bought it from some expensive health food café. Nope. Made it in my kitchen wearing pajama pants at 9 PM while binge-watching reality TV.

And can we talk about the blueberries for a second? Fresh ones are great, but frozen work just as well. Actually, sometimes better because they’re already picked at peak ripeness. I buy the huge bag from Costco and just toss in a handful straight from the freezer.

The Lemon Blueberry Chia Pudding Recipe (That Actually Works)

Prep time: 5 minutes (seriously, that’s it)
Chill time: 4 hours or overnight
Serves: 2

What You’ll Need:

For the base:

• 1/4 cup chia seeds (don’t skimp on these, the cheap ones get weird)
• 1 cup unsweetened almond milk (or any milk you want, I won’t judge)
• 1/2 cup plain Greek yogurt (the thick kind, not the runny stuff)
• 2 tablespoons honey or maple syrup
• Zest of 1 lemon (this is KEY, don’t skip it)
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract

For the blueberry layer:

• 1 cup fresh or frozen blueberries
• 1 tablespoon honey
• Squeeze of lemon juice

Toppings (optional but recommended):

• Extra blueberries
• Granola if you’re feeling crunchy
• Sliced almonds
• More lemon zest because why not

How to Make It (Without Messing Up):

1. Mix the chia base

Grab a medium bowl. Not your huge salad bowl, just like a regular cereal bowl. Dump in the chia seeds, almond milk, Greek yogurt, honey, lemon zest, lemon juice, and vanilla. Whisk it all together. It’ll look kinda weird and lumpy at first—that’s normal. Keep whisking for like 30 seconds until everything’s combined.

(Pro tip I learned the hard way: Use a whisk, not a fork. I tried using a fork once because I didn’t want to wash another utensil and ended up with clumpy chia disaster.)

2. Let it sit

Cover your bowl with plastic wrap or a plate or whatever’s nearby. Stick it in the fridge. Now here’s where people mess up—you need to come back in about 30 minutes and stir it again. The chia seeds like to sink to the bottom and form this weird gelatinous blob if you don’t. Set a timer. I always forget and then remember at 2 AM, but ideally you’d do it after 30 minutes.

3. Make the blueberry situation

While your chia mixture is doing its thing in the fridge, deal with the blueberries. If you’re using frozen ones, you can either thaw them or just mash them frozen—they’ll thaw eventually. Throw them in a small bowl with a tablespoon of honey and a squeeze of lemon. Mash them up with a fork. Some people blend this part. I don’t because I like the texture of actual fruit chunks.

Actually, you know what? Sometimes I skip this step entirely and just throw whole blueberries on top. Still tastes amazing. Do whatever feels right.

4. Layer it up

After at least 4 hours (or overnight, which is what I usually do), your chia pudding should be thick and pudding-like. If it’s too thick, add a splash of milk. Too thin? You didn’t use enough chia seeds or you added too much liquid. Live and learn.

Get two jars or glasses or bowls. Spoon some chia pudding into the bottom. Add a layer of your smashed blueberries. More chia pudding. More blueberries. You get the idea. Or just mix everything together if you’re lazy like me on Monday mornings.

5. Top and serve

Throw on whatever toppings make you happy. I usually add some crunchy granola because I need texture in my life. My neighbor Sarah goes crazy with the toppings—she adds coconut flakes, hemp seeds, more fruit, basically turns it into a whole production. I’m more of a “dump granola on top and call it done” person.

Things I’ve Learned Making This A Million Times

Okay so first attempt? Disaster. Complete disaster. I used regular milk instead of Greek yogurt and it was just… soup. Chia seed soup. Not good.

Second time I forgot the lemon zest and it was just boring. The zest is what makes this taste expensive and fancy instead of just “seeds in milk” (which is basically what chia pudding is, let’s be real).

Substitutions that actually work:

• Dairy-free yogurt instead of Greek yogurt (coconut yogurt is pretty good)
• Any milk works—almond, oat, regular cow milk, whatever’s in your fridge
• Lime instead of lemon if you’re feeling adventurous
• Raspberries or blackberries instead of blueberries (tried this last week, very good)
• Stevia or agave instead of honey if that’s your thing

Substitutions I don’t recommend:

• Pre-ground chia seeds (they get slimy weird)
• Bottled lemon juice (just squeeze a real lemon, it takes 10 seconds)
• Low-fat yogurt (doesn’t have the same creaminess, trust me)

The Protein Situation

So everyone’s always asking me how I get 13 grams of protein in this. It’s mostly from the Greek yogurt and the chia seeds. Chia seeds have like 5 grams per serving, Greek yogurt has another 8 or so depending on the brand. I use Fage because I’m obsessed with it, but any full-fat Greek yogurt works.

If you want MORE protein (overachiever), you could add a scoop of vanilla protein powder. I tried this once when I was going through a gym phase. It was… fine? A bit chalky. Probably better to just add more yogurt honestly.

Why This Makes Perfect Meal Prep

I make four servings every Sunday night. Takes maybe 10 minutes total including cleanup. Then I have breakfast sorted for Monday through Thursday. Friday I usually sleep through breakfast or just grab coffee, so four servings is perfect.

Store them in mason jars in the fridge. They last about 5 days, though honestly they never make it that long in my house. My roommate keeps “borrowing” them even though I write my name on the jars with Sharpie.

The blueberry layer sometimes gets a little watery by day 4 or 5. Doesn’t affect the taste, just looks kinda weird. Stir it up and nobody will know.

Variations I’ve Tried (Some Successful, Some Not)

The Lemon Blueberry Cheesecake Version: Add 2 tablespoons of cream cheese to the base. Blend it all in a blender so it’s smooth. Tastes like cheesecake. My friend tried this and said it changed her life. She might have been exaggerating but it IS really good.

Lemon Cashew Cream Style: Soak 1/4 cup cashews overnight, blend them with the milk before adding to the chia seeds. Makes it super creamy and rich. Takes more effort though, and I’m usually too lazy for this.

Berry Mix: Instead of just blueberries, use strawberries, raspberries, and blueberries together. Very Instagram-worthy. Tastes like summer in a jar.

The “I Have No Fresh Fruit” Version: Use sugar-free blueberry jam instead of fresh berries. Not as healthy but desperate times call for desperate measures. Been there.

Common Questions People Keep Asking Me

“Can I eat this for dessert instead of breakfast?” Uh, yeah? Food police aren’t gonna come arrest you. I’ve definitely eaten this at 10 PM while watching Netflix. It’s only 195 calories so really, who cares?

“Why does my chia pudding get so thick?” You used too many chia seeds or not enough liquid. Or you left it in the fridge too long. Just add more milk and stir it up.

“Can kids eat this?” My friend’s 6-year-old loves it. Says it looks like “fish eggs” which is kinda gross but also accurate? Kids are weird. Just maybe go lighter on the lemon for little ones.

“Do I HAVE to use Greek yogurt?” I mean, no. But it won’t be as creamy or have as much protein. Regular yogurt works but the texture’s different.

Why the Lemon Makes Everything Better

I cannot stress this enough. The lemon zest is what takes this from “okay I guess” to “wow this is actually really good.” Don’t use bottled lemon juice. Get a real lemon, zest it with a microplane or the small holes on your cheese grater, then juice it.

Last time I made this, I was out of lemons (tragic) and tried using orange instead. It was… different? Not bad, just different. Tasted like creamsicle pudding. My boyfriend liked it but I’m a lemon purist.

The Final Verdict

So yeah. This lemon blueberry chia pudding has become my go-to breakfast. It’s healthy without tasting like punishment, it’s actually filling, and I can make it while half asleep on Sunday night.

Is it the most exciting breakfast you’ll ever eat? Probably not. But it’s reliable, tastes good, and doesn’t require me to think at 6 AM. That’s a win in my book.

Try it out. Let me know if you make any weird variations that actually work. I’m always looking for new ways to mix this up without making it complicated.

Now if you’ll excuse me, I have four jars of this calling my name from the fridge.