A smashing summer flavor combo comes together in this Paleo Lemon Blueberry Chia Pudding!
Paleo Lemon Blueberry Chia Pudding
So, most days I sort of hate making breakfast. I feel like that breaks a major food blogger rule, but it’s true. I mean, I meet all of the other “requirements” – I adore avocados, will eat anything fermented (hello kombucha & kimchee), am a freak for veggies…but I just can’t get excited about making breakfast in the morning.
Since I’ve started this whole working from home thing I’m trying to come up with a good routine. As someone who isn’t an early riser, sometimes I feel like I have to get out of bed, pour some coffee and quick sit down and fire up my laptop. Sure – could I actually make a gorgeous breakfast every day? Yep. Do I want to? Nope.
So, that’s where meal prep comes into play. I’ve found I have to be more on top of my game while working from home. If I rely on myself to cook each meal as it comes, I may end up skipping and reaching for the whole bag of chips and salsa later. I am undoubtedly a lazy cook, sometimes.
Sooo chia pudding let’s talk about it. Because it’s GREAT to prep. But personally, I like it cooked way better on the stovetop than the refrigerator method. So, that’s what I’m showing you how to do today. If you love it, check out my Stovetop Tropical Chia Seed Pudding, too. I made that earlier in the year and this is super similar! Alrighty then, friends…
Let’s get to it!
WHAT YOU’LL NEED (increments below in the printout):
Coconut milk – I like full fat but you can do lite
Raw honey – you can do maple syrup, I just dig the honey and lemon together
Optional – blueberries and coconut flakes for topping
WHAT YOU’LL DO:
Place a saucepan over medium heat and add the blueberries. Allow them to roll around over the heat for a minute or so so they burst more easily when cooked. Add the lemon juice, zest and coconut milk, sea salt and stir. Finally, add in the chia seeds and stir until the mixture thickens into a pudding-like state – around 8 minutes.
Serve warm or chill in the fridge for about 2 hours before serving if you like it cold. Add toppings if desired and dig in!
This keeps well for about a week and can be made in large batches!
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- ½ c. chia seeds
- 1 14 oz. can coconut milk - I like full fat but you can do light
- ½ c. blueberries
- 1 lemon, juice and zest
- 2 Tbsp. raw honey - you can do maple syrup, I just dig the honey and lemon together
- 1 pinch sea salt
- Optional - blueberries and coconut flakes for topping
- Place a saucepan over medium heat and add the blueberries.
- Allow them to roll around over the heat for a minute or so so they burst more easily when cooked.
- Add the lemon juice, zest and coconut milk, sea salt and stir.
- Finally, add in the chia seeds and stir until the mixture thickens into a pudding-like state - around 8 minutes.
- Serve warm or chill in the fridge for about 2 hours before serving if you like it cold. Add toppings if desired and dig in!