No-Bake Lemon Chia Pudding with Blueberry Compote

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A light and tangy no-bake dessert combining zesty lemon-infused chia pudding with a sweet blueberry compote, perfect for warm summer evenings. This recipe (gluten free, vegetarian), ready in about 17 minutes, layers chia seeds, unsweetened almond milk, lemon zest into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 1 tsp finely grated lemon zest
• 2 tbsp fresh lemon juice
• 2 tbsp maple syrup
• 1 cup fresh blueberries
• 1/4 cup water
• 1/2 tsp vanilla extract

Instructions

1. Step 1: In a bowl, whisk together 1/4 cup chia seeds, 1 cup unsweetened almond milk, 1 tsp finely grated lemon zest, 2 tbsp fresh lemon juice, and 2 tbsp maple syrup until well combined. Let the mixture sit for 5 minutes, then whisk again to prevent clumping.
2. Step 2: Cover and refrigerate the chia pudding for at least 4 hours or overnight until it thickens to a creamy pudding consistency.
3. Step 3: Meanwhile, combine 1 cup fresh blueberries, 1/4 cup water, and 1/2 tsp vanilla extract in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the blueberries break down and the compote thickens slightly. Remove from heat and let cool.
4. Step 4: To serve, spoon the chilled lemon chia pudding into bowls or jars and top with a generous 2-3 tbsp of the blueberry compote for a refreshing summer dessert.