A Refreshing Twist on Healthy Snacking
If you’re craving something light, creamy, and citrusy that also happens to be good for you, then this Lemon Cream Chia Pudding is just the thing. It’s like sunshine in a jar—cool, tangy, and a total treat whether you’re enjoying it for breakfast, an afternoon snack, or even dessert. The beauty of this pudding is in its simplicity. With just a few wholesome ingredients and a little patience while it sets, you’ll have a creamy delight that tastes indulgent but nourishes like a champ.
The chia seeds give this pudding its signature texture while packing a punch of fiber, omega-3s, and protein. Meanwhile, the lemon brings a bright zing that balances perfectly with the creamy base. It’s the kind of no-fuss recipe you’ll find yourself making on repeat—especially during warmer months when you need something cool and refreshing on hand.
Ingredients:
- 1 ½ cups unsweetened almond milk (or any milk of choice)
- ½ cup plain Greek yogurt
- 3 tablespoons chia seeds
- 2 tablespoons maple syrup or honey
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- Optional toppings: crushed graham crackers, fresh blueberries, extra lemon zest
Prep Time: 5 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 5 minutes
Serving Size: Makes 2 generous servings
How to Make Lemon Cream Chia Pudding
Start by whisking together the almond milk, Greek yogurt, maple syrup, lemon juice, lemon zest, and vanilla in a medium bowl until smooth and creamy. Add in the chia seeds and stir well to ensure they don’t clump. Pour the mixture into two jars or containers, seal them, and pop them in the fridge. After about 15 minutes, give the puddings a stir to prevent any seed settling. Then let them chill for at least 4 hours, or overnight for the best texture. The result? A creamy, tangy pudding with a slightly thick, tapioca-like texture that’s absolutely spoon-worthy.
Tips for the Best Chia Pudding
- Use fresh lemon juice – Bottled lemon juice doesn’t hold a candle to the brightness of freshly squeezed.
- Whisk thoroughly – A quick stir after 15 minutes in the fridge helps distribute the chia seeds evenly.
- Adjust sweetness – Feel free to add more or less maple syrup depending on how tart your lemons are or how sweet you like it.
- Choose a creamy yogurt – Greek yogurt works best here, giving the pudding a luxurious texture and a little protein boost.
Tasty Variations to Try
- Coconut Lemon Chia Pudding: Swap almond milk with coconut milk for a tropical twist.
- Berry Burst: Fold in fresh raspberries or blueberries before chilling for extra flavor and texture.
- Lemon Cheesecake Style: Top with crushed graham crackers and a dollop of whipped cream for dessert vibes.
- Vegan Option: Use a plant-based yogurt to make this recipe fully dairy-free.
Related Post: No-Bake Blueberry Chia Seed Pie Recipe
Frequently Asked Questions
How long does chia pudding last in the fridge?
It keeps well for up to 5 days when stored in an airtight container. Make a batch ahead of time for easy grab-and-go breakfasts.
Why didn’t my chia pudding thicken?
You might need to wait a bit longer. If it still doesn’t thicken, your chia seeds might be old or you may need to add more. Make sure you stir well and chill long enough.
Can I blend the pudding for a smoother texture?
Absolutely. If you’re not a fan of the tapioca-like consistency, blend it before chilling for a smooth, mousse-like finish.
Can I use flavored yogurt?
Sure! Just keep in mind it will alter the taste and sweetness. Vanilla or lemon-flavored yogurt works great here.