Lemon chia pudding

I'm so excited to share this lemon chia pudding with you, because it's honestly one of the easiest breakfasts I make all year. It's bright, creamy, and just tangy enough to wake you up in the morning.

Jump to:

• Why You'll Like This Lemon Chia Pudding
• What You'll Need For This Lemon Chia Pudding Recipe
• Lemon Chia Pudding
• How To Make Lemon Chia Pudding Step By Step
• Storage And Make Ahead Tips
• Tips And Variations For Your Lemon Chia Pudding
• Frequently Asked Questions About Lemon Chia Pudding
• Recipes You May Like
• Final Thoughts On This Lemon Chia Pudding

I started making this the summer Sarah asked for "something lemony but not a cookie." That's a real quote, by the way. Kids say the funniest things. So I grabbed a jar, some chia seeds, and half a lemon sitting in the fridge, and this recipe was born.

It's the kind of thing you throw together at night and forget about until morning, kind of like this chia seed weight loss recipe I made a while back, which honestly got me hooked on chia pudding in the first place.

Why You'll Like This Lemon Chia Pudding

Here's the thing. This recipe checks a lot of boxes, and it barely takes any effort on your part.

• It comes together in about 10 minutes, most of which is just stirring
• The lemon flavor is bright and fresh, not overpowering
• It's naturally sweetened with just a little maple syrup
• The texture is thick and creamy, almost like a pudding you'd get at a fancy brunch spot
• You can make a whole batch of jars for the week in one go
• It works for breakfast, a snack, or even a light dessert

Alex isn't usually a fan of anything with "seeds" in it, but even he asks for this one now. Honestly? That alone tells you something.

What You'll Need For This Lemon Chia Pudding Recipe

The ingredient list is short, and you probably already have most of this in your kitchen. I'll list the amounts for one jar, so just multiply everything by however many jars you're making for the week.

• 3 tablespoons chia seeds
• Zest of half a lemon
• ⅛ teaspoon kosher salt
• ½ cup milk of choice (unsweetened almond milk works great here)
• ½ cup Greek yogurt (swap in a dairy free yogurt if you need to)
• Juice of half a lemon
• 1 tablespoon maple syrup
• ½ teaspoon vanilla extract
• Optional toppings: extra Greek yogurt, more lemon zest, a drizzle of honey or maple syrup

A quick note on the yogurt. I've found that Greek yogurt gives this pudding its really thick, almost cheesecake-like texture. If you use a thinner yogurt, your pudding will still taste good, it'll just be a bit looser.

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How To Make Lemon Chia Pudding Step By Step

I promise this is easier than it looks. Once you've made it one time, you won't even need to check the instructions again.

Mixing The Base

Add the chia seeds, lemon zest, and salt to a jar first, and stir them together. Doing this before adding any liquid helps keep the zest from clumping up later.

Pour in the milk, Greek yogurt, lemon juice, and maple syrup. Stir well, really scraping the bottom of the jar so no chia seeds are hiding down there in a clump. This is the step people skip, and then they wonder why their pudding turned out uneven.

Chilling The Pudding

Put a lid on the jar and pop it in the refrigerator for at least 6 hours, though overnight really is best. This is when the chia seeds soak up all that liquid and turn the whole thing thick and pudding like.

In the morning, give it a good stir. If you want to dress it up, top it with more Greek yogurt, a little extra lemon zest, and a drizzle of honey or maple syrup.

Storage And Make Ahead Tips

This lemon chia pudding keeps beautifully in the fridge, which is honestly why I make it so often.

Store your jars with the lids on for up to 5 days. I like to make a batch of 4 or 5 jars on Sunday night, so breakfast is already handled through most of the week.

There's no reheating needed here since it's meant to be eaten cold. If the pudding thickens up more than you like after a few days, just stir in a small splash of milk to loosen it back up.

Tips And Variations For Your Lemon Chia Pudding

I've tested this recipe more times than I can count in my own kitchen, so here are a few things I've picked up along the way.

• Want it a little sweeter? Add another half tablespoon of maple syrup, but taste it first since the lemon can trick you into thinking it needs more than it actually does
• Not into Greek yogurt? Swap it for coconut yogurt for a slightly tropical twist
• Add a spoonful of blackberry compote on top for a pop of color and sweetness
• A dollop of stabilized whipped cream turns this into a dessert worthy jar in about 10 seconds

Have you ever had a recipe that tastes even better the second day? That's this one. The lemon flavor actually deepens overnight, which is part of why I never rush the chilling time.

One thing to watch out for is skipping the stir before serving. The chia seeds can settle at the bottom, and you'll end up with a weird layer if you don't mix it back together.

If you're already into chia recipes, I'd also point you toward this chia gelatin weight loss recipe, which has a similar make ahead vibe but a totally different texture.

Frequently Asked Questions About Lemon Chia Pudding

How long does lemon chia pudding need to chill?

Plan on at least 6 hours in the refrigerator, though I almost always let mine sit overnight. The chia seeds need that time to soak up the liquid and turn thick and creamy. If you check it too early, it'll still be watery, and that's normal. Just give it more time.

Can I make lemon chia pudding without Greek yogurt?

You can, though the texture will be a bit different. I've tried it with just milk and it's still tasty, just thinner and more like a traditional chia pudding instead of that thick, almost custard like texture the yogurt gives you. If you're avoiding dairy, a thick coconut yogurt is my favorite substitute.

Why is my lemon chia pudding not thickening?

This usually comes down to one of two things. Either it hasn't chilled long enough, or the chia seeds weren't fully mixed in and some settled at the bottom of the jar. I learned this the hard way the first time I made it, when I pulled it out after just 2 hours and panicked that I'd done something wrong. Give it the full 6 hours, stir well before chilling, and it should turn out great.

How long does lemon chia pudding last in the refrigerator?

Stored with a lid on, it stays good for up to 5 days. This is actually my favorite part, because it means I can make a batch on Sunday and have breakfast ready to go all week. Just give each jar a stir before eating since the texture can settle a bit as it sits.

Recipes You May Like

If you liked this one, here are a few more from the blog that would be perfect to try next.

• Gluten Free Lemon Crinkle Cookies for when you want that same bright lemon flavor in cookie form
• Blueberry Spinach Smoothie for another quick, make ahead morning option
• Creamy Strawberry Banana Smoothie Bliss in Just 5 Minutes if you're looking for another fast, family loved breakfast

Final Thoughts On This Lemon Chia Pudding

So there you have it, my go to lemon chia pudding. It's simple, it's make ahead friendly, and it genuinely tastes like something you'd order at a cafe, not something you threw together in a mason jar the night before.

I hope this becomes one of those recipes you keep coming back to, the way it has for our family. Give it a try this week, and let me know how it turns out for you!