When I first learned about Chia seeds, I was not sure what to think about trying to make overnight blueberry lemon Chia seed pudding with them. I had heard of people sprinkling them on a salad or adding them to their yogurt with granola, but making pudding was a very interesting idea to me.
Ever since the beginning of 2020 when I got very sick with what I’m assuming was the flu (or possibly even Covid), I have been dealing with a lot of lingering health issues as well as additional possible undiagnosed autoimmune disease issues. Honestly we still don’t have a ton of answers about what is truly wrong with me, and not having an actual diagnosis is frustrating.
I have been dealing with things as they happen, and I can’t say that I haven’t gotten ANY answers at all. In fact I have learned that I have developed diabetes and have had to be put on a couple of different medications including injections. This is kind of what led to me deciding to go for it with the overnight blueberry lemon Chia seed pudding. The amount of fiber in Chia seeds were worth trying, because it is very important that I lower my carb and sugar intake, and increase my fiber.
Healthy Chia Seeds
Chia seeds have 13 grams of carbs and 10 grams of fiber per serving. This means that I am only getting 3 grams of carbs per serving of chia seeds. When mixed with the other ingredients that I list below to make this pudding, the total dish equals less than 15 grams of carbs per serving. Even if you aren’t diabetic, this overnight breakfast idea is delicious and healthy for everyone. My kids LOVE IT! Have you ever looked up the nutritional value of blueberries? Y’ALL! Blueberries are like a superfood! The majority of the carbs in this pudding comes from the blueberries, but since blueberries are so nutritionally dense, they are healthy carbs.
This recipe is so easy. You simply throw most of the ingredients into a personal blender and blend. I love my Ninja Personal Blender for stuff like this because I do not have to use my large blender that requires a ton of cleanup. The personal size blender is perfect, because I can blend it right in the container that I plan to stick in the fridge and eat out of the next morning. Plus the blender cups have to-go lids which make it the perfect travel mug if I need to take it with me on the go. If you want to see the Ninja Personal Blender that I use, just click here.
If you would like to use a different type of milk, that’s okay! I personally like the sweetness that unsweetened coconut milk offers this pudding. But you could literally use any milk that you choose. I personally prefer to DRINK Oat Milk, but I just like the coconut taste that coconut milk lends to the overnight blueberry lemon chia seed pudding.
I choose to use Young Living brand lemon essential oil in this recipe rather than lemon juice, but I realize that not just everyone has lemon essential oil in their pantry. If you would rather use lemon juice instead of lemon oil, you can do that too. But the health benefits of this particular bottle of essential oil is worth the extra effort.
If this recipe is not sweet enough for you, you can always add s touch of honey or maple syrup. I personally do not add any type of sweetener because I think the unsweetened coconut milk is actually sweet enough. But everyone’s taste buds are different. Just experiment with this and see what you like.
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Overnight Blueberry Lemon Chia Seed Pudding
- Personal Blender
- 1 Cup Frozen Blueberries
- 1 tsp Vanilla Extract
- 1 Cup Unsweetened Coconut Milk Or other milk of choice
- 5 tbsp Chia Seeds
- 2 drops Young Living Lemon Essential Oil Could substitute 1/2 tsp of lemon juice
- Add the frozen blueberries, vanilla, lemon essential oil, and coconut milk to a personal blender and blend until blueberries are smooth.
- Stir in the Chia seeds with a spoon and then place in the refrigerator for at least four hours or overnight.