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Glass cup filled with lemon chia seed pudding topped with yogurt, fresh blueberries, and lemon slices on a marble surface.
Layla

Lemon Chia Seed Pudding

Bright, creamy, and refreshing - this make-ahead breakfast tastes like sunshine in a jar with zero morning effort required.
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Prep Time 10 minutes
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Pudding Base
  • 1.5 cups unsweetened almond milk or any milk you prefer
  • 0.5 cup full-fat coconut milk from the can, for creaminess
  • 0.5 cup chia seeds
  • 3 tbsp pure maple syrup adjust to taste
  • 2 tsp fresh lemon zest from about 2 lemons
  • 3 tbsp fresh lemon juice freshly squeezed
  • 0.5 tsp vanilla extract
  • 1 pinch of fine sea salt
For Serving
  • 1 cup fresh berries optional
  • 2 tbsp toasted sliced almonds optional

Equipment

  • Medium mixing bowl
  • Whisk
  • 4 small jars or containers with lids

Method
 

Make the Pudding
  1. In a medium bowl, whisk together the almond milk, coconut milk, maple syrup, lemon zest, lemon juice, vanilla, and salt until completely combined. The coconut milk may look slightly separated at first - keep whisking until smooth.
  2. Add the chia seeds and whisk vigorously for 30 seconds to prevent clumping. Let sit for 5 minutes, then whisk again to break up any seeds that settled. The mixture will look thin - this is normal.
  3. Divide the mixture evenly among four 8-ounce jars or containers. Cover and refrigerate for at least 3 hours, preferably overnight. The pudding is ready when thickened to a tapioca-like consistency with no liquid pooling on top.
  4. Give each pudding a good stir before eating - this redistributes the chia seeds and creates the best texture. Top with fresh berries and toasted almonds if desired.

Notes

For the brightest lemon flavor, zest your lemons before juicing them - it is nearly impossible to zest a squeezed lemon. If your pudding seems too thick after chilling, stir in a splash of milk to loosen it. This keeps for 5 days in the refrigerator, making it perfect for weekly meal prep.