Introduction
If you are searching for a bright, refreshing, and incredibly easy breakfast or guilt-free dessert, look no further than this Yummy Lemon Cream Chia Pudding. Originating from the ancient Aztec staples, chia seeds have been transformed into a modern-day superfood pudding. This rendition elevates the classic recipe by incorporating tangy fresh lemon juice and rich Greek yogurt, creating a texture reminiscent of lemon curd but without any cooking. It’s a perfect make-ahead meal—packed with fiber, omega-3s, and vibrant flavor—guaranteed to bring sunshine to your morning.
Ingredients
- Chia Seeds: 1/3 cup (approx. 80 grams)
- Milk (Dairy or Non-Dairy such as Almond or Oat): 1 ½ cups (360 ml)
- Greek Yogurt (Full-Fat recommended for creaminess): ½ cup (120 grams)
- Maple Syrup or Honey (adjust to taste): 3 Tbsp (45 ml)
- Fresh Lemon Juice: 2 Tbsp (30 ml)
- Lemon Zest (from one small lemon): 1 tsp
- Vanilla Extract: ½ tsp
- Pinch of salt (optional, to enhance flavor)
Step-by-step Preparation
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Combine the Wet Ingredients: In a medium-sized mixing bowl, whisk together the milk, Greek yogurt, maple syrup (or honey), fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt until the mixture is smooth and the sweetener is fully dissolved.
Helpful Tip: Ensure you use fresh lemon juice for the best flavor; bottled juice often lacks the necessary brightness. -
Incorporate the Chia Seeds: Gradually sprinkle the chia seeds into the wet mixture while continuously whisking. It is crucial to whisk vigorously for at least 30 seconds immediately after adding the seeds to prevent them from clumping together at the bottom of the bowl.
Helpful Tip: If you notice clumps, use a fork to break them up before the mixture sets. -
Initial Setting Time: Once combined, let the mixture sit at room temperature for 10 minutes. Whisk the mixture thoroughly one final time. This second whisking ensures even distribution and thickening.
Cooking Time/Temperature: No heat required. -
Chill and Set: Pour the pudding into individual serving jars or a single airtight container. Cover tightly and refrigerate for a minimum of 4 hours, though overnight chilling (8-12 hours) is highly recommended for the best texture. The pudding is ready when it has reached a thick, gelatinous consistency.
Helpful Tip: If the pudding is too thick the next day, simply stir in a splash of milk to reach your desired consistency.
Nutritional Information
This recipe yields approximately two generous servings. Per serving, this Lemon Cream Chia Pudding is rich in dietary fiber, contributing to digestive health and prolonged satiety. It is an excellent source of plant-based protein (especially using Greek yogurt) and essential Omega-3 fatty acids, which support brain and heart health. Calories per serving typically range between 300–350 kcal, depending on the type of milk and yogurt used.
Storage
The Yummy Lemon Cream Chia Pudding is an ideal meal prep item. Store leftovers in individual, airtight containers in the refrigerator. When stored correctly, the pudding maintains its fresh flavor and texture for up to 5 days. This recipe is meant to be served chilled, so no reheating is necessary. If traveling, keep the pudding refrigerated until just before consumption.
Conclusion
This Lemon Cream Chia Pudding is a delightful way to enjoy a powerhouse breakfast or a light, refreshing dessert. For serving, we recommend topping it with fresh blueberries or raspberries to complement the tart lemon flavor, a sprinkle of granola for crunch, or a dollop of extra Greek yogurt for an indulgent finish. For a fun variation, substitute the lemon juice and zest with fresh lime for a Key Lime Pie inspired pudding!