Lemon Chia Pudding
This variation is bright, super creamy, and packed with citrusy flavor. Lemon is personally one of my favorite flavors an it really is the star here—the ideal (almost) summer flavor. This recipe gives you the measurements for each jar, add these measurements to each jar you make for the week!
Lemon Chia Pudding Ingredients
Chia Seeds: Chia seeds are of course the star of this recipe. I love chia seeds and use them daily because they are an amazing source of Omega-3 and fiber. If you’re looking to add more fiber into your diet as many people are, chia pudding is always a good option. White or black chia seeds both work for this recipe.
Lemon zest and juice: This is what bring the fresh zesty flavor to this chia pudding variation. The juice adds the acidic, tart flavor, while the zest is what gives it the classic lemon flavor. Use a microplane or the small side of your cheese grater to get the fine zest needed.
Maple Syrup: Unlike regular sugar, maple syrup blends smoothly into liquids and brings its own subtle flavor. In this chia pudding, it lightly sweetens the mix without overpowering it, keeping the treat balanced and not too rich.
Greek Yogurt: Greek yogurt provides the protein for this pudding, and gives it more body. You can use plain, or a vanilla flavored for a fun twist.
Lemon Chia Pudding
1
servings10
minutes6+
hoursThis variation is bright, super creamy, and packed with citrusy flavor. Lemon is personally one of my favorite flavors an it really is the star here—the ideal (almost) summer flavor.This recipe gives you the measurements for each jar, add these measurements to each jar you make for the week!
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Ingredients
3 tablespoons chia seeds
zest of 1/2 lemon
1/8 teaspoon kosher salt
1/2 cup milk of choice (unsweetened almond milk recommended)
1/2 cup Greek yogurt (sub DF yogurt for dairy-free)
juice of 1/2 lemon
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
optional toppings: additional Greek yogurt, lemon zest, honey or maple syrup
Directions
- Add the chia seeds, lemon zest, and salt to a jar and mix to combine.
- Pour in the milk, greek yogurt, lemon juice, and maple syrup and stir to combine, ensuring no clumps of chia seeds are left at the bottom of the jar.
- Place a lid on the jar and refrigerator for at least 6 hours or overnight for best results. Before serving, optionally top with additional yogurt, lemon zest, and honey or maple syrup.
Notes
- Storage: Refrigerate in the sealed jar until serving, for up to 4 days.
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Leave a comment with a star rating below if you love it.
What size jar?
Where is the nutritional information?
I use 12 ounce glass jars, but 8 ounce ones will also work!
Have you ever used cottage cheese instead of yogurt?
So tasty! Definitely will make again.
Very delicious, and fresh! I topped with honey.
For the Lemon Chia Pudding:
How much milk?? I t just says 1 milk?
I was a little skeptical at first but was pleasantly surprised! I loved the lemon chia seed pudding!! Delicious!!!
Does the lemon juice curdle the milk?
Hi Candice! If you’re using a non-dairy milk, it will not curdle the milk.
So excited to try these recipes! I loved the chocolate chia pudding
I skip the maple syrup and add a scoop of vanilla protein powder. also topped with a few coconut chip – so so good!
I have been reluctant to try the chia seed pudding, now I ask myself why? I just prepped this for tommorrow breakfast. I put in 4” glass bowls and topped with fresh sliced strawberries and thinly sliced mint from the garden. It made enough for two servings.
I impatiently licked the spoon and it is DELISH!. I can’t wait to have it in the morning.
GREAT recipe, give it a try.
Wow, so good! I didn’t add vanilla extract. Used almond milk. Added fresh strawberries to serve. Delicious!
This was a fun variation on chia pudding, one i wouldn’t have thought of myself. I used almond milk. Would it curdle with dairy milk? Anyways, it worked out great–I made four batches to eat throughout the week.
I used milk and it didn’t curdle at all. Also skipped the vanilla extract. It made a very refreshing desert and late night snack!
This was excellent. I loved the thicker texture the Greek yogurt provided. So fresh and flavorful. I topped with a little more plain Greek yogurt and blueberries (which added a nice flavor combo) I think next time I’ll add a little honey to the top. This is definitely a keeper, loving these chia pudding recipes, thank you!
I was honestly a little hesitant to try this recipe, but I’m so glad I did, it turned out delicious! I’d definitely make it again.
This was so good, I made it twice! I used coconut yogurt to make it dairy free. I topped with toasted coconut flakes and chopped fresh apricots. Great flavor combination!
I’ve just made this and it was delicious! The creaminess of the Greek yoghurt and the freshness of the lemons is just yum!
I really loved this one! The lemon flavor is delicious. There are a lot of very easy variations which is key to me on breakfast prep so I don’t get bored of it. I made enough jars for the week but skipped the Greek yogurt. Then each morning I decided whether to stir in the yogurt and whether to add a swirl of blueberry or raspberry preserves.
What is the nutritional info?
Just mixed these up! My husband and I made them for the first time a couple weeks ago and loved them as written. This week we are going to top with blueberries before serving. Thank you for sharing! Your recipes have helped me get out of the rut of making the same things on repeat every week.
When I adjust for multiple servings is does not change the amounts for lemon zest/juice–I’m happy I noticed before I started and thought you’d like to know!