Blueberry Lemon Chia Bowls

"I'm so excited to be partnering with LÄRABAR® & Feedfeed! Lemon Chia Breakfast Bowls topped with chopped Blueberry Muffin LÄRABAR® Bars and fresh blueberries are a filling, make-ahead plant-based breakfast. It's January, y'all, a perfect time for a little reset, and this chia breakfast bowl recipe is part of that for me. I'm not big on New Year's resolutions, but I do like to think of the new year as a fresh start. New year, new you! One of the things that needs a fresh start is my morning routine, and being better about breakfast is one of the keys to my morning makeover. If you've been following this site for any amount of time, you know that I am terrible at breakfast. By the time I get hungry in the morning, I'm too deep into work to stop and make something. I end up just grabbing a piece of fruit or powering through, hungry, until lunch. Not ideal! Make-ahead plant-based breakfasts, like this chia breakfast bowl, are the perfect solution to revamp that morning routine. And I got all of the ingredients at Kroger! From 1/6-1/19 you can get 10/$10 on LÄRABAR® Bars, and from 1/13-1/26 you can get 2 Multipacks for $12 at Kroger!"
-- @glueandglitter
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  • Recipe Card
Prep time 10mins
Serves or Makes: 3

Recipe Card

For the Lemon Chia Pudding:


  • 1 3/4 cups soy or oat milk
  • 1 1/2 teaspoons lemon zest, plus more for garnish
  • 1/4 cup lemon juice
  • 1/4 cup maple syrup
  • 1/2 cup whole chia seeds




  • Step 1

    In a large, airtight container combine the soy or oat milk with the lemon zest and juice and the maple syrup. Stir to combine, then add the chia seeds and stir again, until you have an even mixture.

  • Step 2

    Cover your container, and transfer it to the refrigerator for 6 hours, up to overnight. If you can remember to stir a few times during that first hour, you won't regret it!

  • Step 3

    To serve, dish up 1/3 of the chia pudding into a bowl, then top each bowl with 1/2 cup of the blueberries and 1/3 of the chopped Blueberry Muffin LÄRABAR® Bars. Sprinkle on a bit of leftover lemon zest, if you have any.