April 07, 2026

Lemon and Blueberry Chia Pudding Jars

A fresh, vibrant and zesty chia pudding that’s thick and creamy. Served with layers of homemade blueberry compote, this high fibre breakfast is great for meal prep and on busy days, as it takes 20 minutes and the magic happens overnight in the fridge. The UNROOTED baobab fruit powder sachet adds a great dose of fibre top kick start your day.

Serves: 2

Time: 10 minutes + 10 minutes cooking + overnight

Fibre content: ~13g per jar

Ingredients:

For the blueberry compote:

160g blueberries, fresh or frozen
½ lemon, juiced

For the chia pudding:

1 x UNROOTED Good Fibre Baobab Fruit Sachet
120g thick dairy-free yoghurt (e.g. coconut)
1 lemon, zested and juiced
4 tbsp chia seeds
320ml plant-based milk
1-2 tbsp maple syrup, optional

To Serve:

Extra dairy-free yoghurt, blueberries and lemon zest

Method:

1. Start by making the compote. Add the berries and lemon juice to a saucepan and allow to bubble away over a medium heat for 8-10 minutes, until glossy and juicy. Allow to cool in a bowl before using. You can keep this in the fridge in a sealed container for up to 1 week.

2. For the chia pudding, add the yoghurt, Unrooted Good Fibre Sachet, lemon zest and juice and chia seeds to a bowl and whisk well to combine.

3. Pour in the milk and whisk again until smooth. Leave for 30 minutes, stir again and then cover and leave in the fridge for 4-6 hours or overnight, to thicken.

4. Add some blueberry compote to two jars, top with the chia pudding, some more compote and chia pudding and finish off with some yoghurt, blueberries and lemon zest.

5. Enjoy straight away or keep in the fridge for 2-3 days.