When you’re trying to keep the cooler organized and the dish bin light, a dessert that mixes in one jar and leaves no pot to scrape is a win. No-Cook Lemon-Blueberry Chia Dessert Cups fit neatly into a daypack or cooler, and they’re easy to portion ahead so you’re not juggling leftovers at camp.
Stir everything together at home, at the trailhead, or whenever you’ve got a spare minute, then let it sit while you hike, swim, or set up the tent. The chia thickens on its own into a spoonable pudding, lemon zest keeps it bright, and dried blueberries plump up as they soak, turning soft and pleasantly sweet.
They’re especially handy on hot-weather trips when you want something refreshing but don’t want to fire up a stove. Keep the cups chilled if you can, or just tuck them in the shade—either way, you’ll have a tangy, satisfying finish ready whenever dinner wraps up.
No-Cook Lemon-Blueberry Chia Dessert Cups
Equipment
- 2 sealable jars or cups
- Spoon
Ingredients
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk or other plant milk
- 2 tablespoons pure maple syrup
- 1/2 teaspoon lemon zest
- 1/4 cup dried blueberries or freeze-dried
- 1/2 teaspoon vanilla extract
- Pinch salt
Instructions
- In a sealable jar or cup, whisk together chia seeds, almond milk, maple syrup, lemon zest, vanilla, and salt.
- Stir in the dried blueberries.
- Let sit for 2 minutes, then stir again to prevent clumping.
- Seal and refrigerate or place in a cooler for at least 2 hours (or overnight) to thicken.
- Stir before serving.