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Lemon Blueberry Collagen Chia Pudding

This Lemon Blueberry Collagen Chia Pudding is a total springtime fave. It’s an easy snack option that’s healthy, high in protein and takes minimal prep work. (Seriously - just set it, and forget it!)

Plus, the collagen powder has so many additional benefits. It’s great for your hair, skin and nails, reduces pain and increases muscle mass. Paired with the sweet, tangy and refreshing combination of lemon and blueberries, it can taste pretty amazing, too! (Big shoutout to my friends at Garden of Life for gifting me their new unflavoured collagen powder. I had so much fun using it for this recipe!)

Give this recipe a try and let me know how you like it. (Trust me on this, your hair, skin and nails will totally love you for it!)

Check out the full recipe + details below.


  • 1.5 cups, Unsweetened Cashew Milk

  • 8 tbsp, Chia Seed

  • 40 g (2 scoops), Garden of Life collagen powder (unflavoured)

  • 1 tsp, Vanilla extract

  • 1 tbsp, Maple Syrup

  • 1 tbsp, Lemon Juice

  • 1 cup, Frozen Blueberries


  1. In a large storage container, whisk together cashew milk, chia seeds, collagen powder, vanilla extract, maple syrup and lemon juice until fully combined. (Be sure to whisk until there are no clumps from the collagen powder.)

  2. Refrigerate for at least 3 hours, stirring occasionally so that the chia seeds soak up as much of the liquid as possible.

  3. Once the chia pudding has set, take about a third of the mixture and place in another bowl. Microwave the frozen blueberries until they are warmed and softened. Then, add to the bowl and mix thoroughly until the chia pudding takes on a blue hue.

  4. Split the blueberry chia base into two small glasses, mason jars or storage containers. Top with the lemon chia pudding mixture.

  5. Chill in the fridge for another 30-60 minutes.

  6. Garnish with lemon zest and frozen blueberries as desired and enjoy!




Makes 2 servings

Calories per serving, 413

Fats, 14g

Carbohydrates, 42g

Fibre, 22g

Sugar, 14g

Protein, 31g

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