Blueberry Lemon Cheesecake Breakfast Bowl (Printable Version)
Creamy chia pudding bowl with blueberry compote, lemon zest, and cheesecake-inspired toppings for a delicious breakfast treat.
# What You'll Need:
→ Chia Pudding Base
01 - 1/3 cup chia seeds
02 - 1 cup unsweetened almond milk
03 - 1/2 cup plain Greek yogurt
04 - 2 tablespoons maple syrup
05 - Zest of 1 lemon
06 - 1 tablespoon freshly squeezed lemon juice
07 - 1/2 teaspoon vanilla extract
→ Blueberry Compote
08 - 1 cup fresh or frozen blueberries
09 - 1 tablespoon lemon juice
10 - 1 tablespoon maple syrup
→ Toppings
11 - 1/4 cup granola
12 - 2 tablespoons crushed graham crackers
13 - 2 tablespoons cream cheese, softened
14 - Additional fresh blueberries
15 - Lemon zest for garnish
# How To Make:
01 - Whisk together chia seeds, almond milk, Greek yogurt, maple syrup, lemon zest, lemon juice, and vanilla extract in a medium bowl. Let sit for 10 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight until thickened.
02 - Combine blueberries, lemon juice, and maple syrup in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until blueberries burst and compote thickens. Let cool completely.
03 - Stir the chilled chia pudding and divide evenly between two serving bowls. Swirl 1 tablespoon of softened cream cheese into each bowl.
04 - Top each bowl with blueberry compote, granola, crushed graham crackers, additional fresh blueberries, and a sprinkle of lemon zest. Serve immediately.
# Expert Advice:
01 -
- It captures the exact essence of cheesecake while being something you can feel good about eating at 7 AM
- The prep happens the night before, making mornings feel almost luxuriously simple
02 -
- The first time I forgot to whisk again after that 10-minute rest and ended up with chia clumps that never quite broke down, so don't skip that second whisk
- Letting the compote cool completely makes a huge difference, nobody wants warm fruit on cold pudding
03 -
- Room temperature cream cheese swirls in more easily than cold from the fridge
- The pudding thickens up even more on day two, so add a splash of milk if needed