Lemon Chia Pudding With blueberry Compote

This recipe from crumbsandcaremel.com and pinchofyum.com is super healthy and quick for a delicious breakfast! Im loving these two flavors together! Let’s get baking!

INGREDIENTS FOR CHIA PUDDING :

• 1/2 cup whole chia seeds
• 1 1/4 cup milk of choice 
• 3 tablespoon maple syrup
• 1 teaspoon vanilla extract
• pinch of salt
• 1/4 cup lemon juice
• 2 teaspoons lemon zest, finely grated

INGREDEINTS FOR BLUEBERRY COMPOTE: 

• 3 cups blueberries (fresh or frozen)
• 1 cup water
• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch, dissolved into 3 tablespoons water
• 1/2 teaspoon vanilla

DIIRECTIONS FOR PUDDING:

1. In a medium-sized bowl or a large jar with a lid, combine the chia seeds, milk, maple syrup, vanilla and salt.
2. Let the mixture rest for 15-30 minutes, then add in the lemon juice and zest, being sure to break up any lumps of chia seeds at the bottom. Cover tightly and chill in the refrigerator for 3 hours or overnight, until the chia pudding has thickened.

DIRECTIONS FOR BLUEBERRY COMPOTE:

1. Add 1 1/2 cups blueberries, water, sugar and vanilla to a medium sized sauce pan. Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart.
2. Add dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 2-3 minutes, or until sauce reaches desired consistency. 
3. Remove from heat. Add the rest of the  blueberries and stir gently. Serve warm or cold.

ASSEMBLY:

1. Pour compote first and then the pudding into jars, leaving room at the top. 
2. You can add granola, berries, fresh fruit, and so on. 
3. Enjoy!

Thanks for baking with me! 

~Natalie