Lemon Chia Pudding (4g Protein)

This Lemon Chia Pudding is a refreshing high-fiber breakfast or snack packed with tangy lemon flavor from fresh lemons and lemon zest. It’s a healthy chia pudding to celebrate the lemon season, filled with 8 grams of fiber and 4 grams of protein.

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I love chia puddings and serve them for breakfast or desserts and even something just as a quick snack. My previous Tiramisu Chia Pudding was a huge hit, but I wanted to make a super-simple basic recipe that still doesn’t skimp on flavors. So I went for what I have at hand, lemons.

You’ll find the full, printable recipe just below, but don’t miss my tips, ingredient selection help, and step-by-step pictures further down!

Lemon Chia Pudding

This Lemon Chia Pudding is a refreshing high-fiber breakfast or snack packed with tangy lemon flavor from fresh lemons and lemon zest. It's a healthy chia pudding to celebrate the lemon season, filled with 8 grams of fiber and 4 grams of protein.

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Prep Time: 10 minutes mins

Refrigerating: 6 hours hrs

Total Time: 6 hours hrs 10 minutes mins

Course: Breakfast

Cuisine: American

Servings: 4 servings

Calories: 179.7 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ ½ cup Chia Seeds - (note 1)
• ▢ 2 cup Almond Milk - (note 2)
• ▢ 2 ½ tablespoon Lemon Juice - (note 3)
• ▢ 1-2 teaspoon Lemon Zest
• ▢ 4 tablespoons Maple Syrup - (note 4) optional
• ▢ 1 teaspoon Vanilla Extract

Instructions

• In a small bowl, stir together almond milk, freshly squeezed lemon juice, lemon zest, maple syrup, and vanilla extract.
• Sprinkle chia seeds on top, and use a fork to stir everything well together.
• Cover the bowl with a lid or plastic wrap, refrigerate for at least 2 hours or overnight, until the pudding is thick and the seeds have absorbed the liquid.
• Check the pudding often during the first 20 minutes. If you see many seeds at the bottom of the bowl, stir again to distribute evenly. As they absorb the milk, they tend to sink down to the bottom during the first 20 minutes. This will prevent chai seed lumps in your pudding.
• The next day, stir again for a minute to combine the spices from the top to the rest of the pudding.
• Serve with fresh banana slices, drizzle of peanut butter, coconut yogurt, and a pinch of cinnamon.

Notes

Note 1: You can grind the seeds if you don’t like the texture of chia seeds. Measure the amount of chia seeds before grinding them.

Note 2: You can use any milk you like for this recipe. 

Note 3: From fresh lemon for best flavors. 

Note 4: Any liquid sweetener can be used like agave syrup, or coconut nectar.

Storage: You can store the pudding in the fridge in sealed airtight jars for up to 3 days and serve with blueberries.

Equipment

Glass Jar (15 Oz)

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Nutrition

Serving: 1serving | Calories: 179.7kcal | Carbohydrates: 23.7g | Protein: 4.2g | Fat: 8.1g | Saturated Fat: 0.7g | Polyunsaturated Fat: 5.8g | Monounsaturated Fat: 1.2g | Trans Fat: 0.03g | Sodium: 167.9mg | Potassium: 142.6mg | Fiber: 7.7g | Sugar: 12.5g | Vitamin A: 12IU | Vitamin C: 4mg | Calcium: 306.6mg | Iron: 1.7mg | Magnesium: 76.1mg | Phosphorus: 183.6mg | Zinc: 1.1mg

Ingredients and Substitutions

You only need 3 basic ingredients for this recipe. Here’s how to pick them.

• Chia Seeds – The key ingredient that thickens the pudding while adding high fiber, protein, and omega fatty acids. They create a satisfying, gel-like texture. If you prefer a smoother consistency without the “seedy” feel, you can lightly grind them in a coffee grinder before mixing—but be sure to measure them before grinding.
• Almond Milk – This make the pudding creamy, keeping the it light and dairy-free. You can use any plant-based milk such as soy, oat, or coconut milk depending on your flavor and protein preference; however, avoid using sweetened versions if you’re watching added sugars.
• Lemon Juice – This brings a tangy, refreshing burst of citrus that celebrates the lemon season. For the best flavor, use freshly squeezed lemon juice rather than bottled varieties, which can lack the freshness of just-squeezed one.
• Lemon Zest – To boost the lemon flavor. It’s perfect for enhancing that fresh, zesty kick—just be sure to wash your lemon thoroughly before zesting.
• Maple Syrup – To provide a natural sweetness that balances the tartness of the lemon. It’s optional, so you can adjust the amount to taste or substitute with agave syrup or coconut nectar, but avoid refined sugars to maintain the healthy profile.
• Vanilla Extract – For even more flavor. If you’d like a twist reminiscent of lemon pie, you might also try a touch of almond extract, though that will alter the flavor slightly.

How to Make Lemon Chia Pudding

This is a super easy recipe, here’s how to make it in just a couple of minutes.

Combine all the ingredients in a container and spread the chia seeds on top.

Add the lemon zest and let the pudding set for 20 minutes, stirring every 5 minutes. Keep in the fridge to thicken.

Carine’s Tips

I have a few more tips to help you make the best pudding.

• Stir Early On: During the first 20 minutes after combining, stir the pudding every few minutes to prevent the chia seeds from sinking and clumping at the bottom.
• Chill Thoroughly: Allow the pudding to set in the fridge for at least 2 hours or overnight so the chia seeds fully absorb the liquid and the flavors meld together.
• Taste and Adjust Sweetness: Before refrigerating, give the mixture a taste. If you prefer it sweeter, feel free to add a little extra maple syrup or your preferred liquid sweetener.
• Enhance the Citrus Punch: For an extra burst of lemon flavor, add a bit more lemon zest or a few additional drops of lemon juice, but be cautious not to overdo it.
• Experiment with Texture: If you find the texture of whole chia seeds too much for you, try lightly grinding them to create a smoother pudding without losing their thickening power.
• Mix-In Magic: Consider stirring in a handful of blueberries or raspberries during the initial mixing stage for a fruity twist that pairs well with lemon.
• Serve Creatively: Top your pudding with fresh banana slices, a drizzle of peanut butter, or a spoonful of coconut yogurt, and finish with a light dusting of cinnamon for extra warmth.
• Storage is Key: Keep your pudding in an airtight jar in the fridge for up to 3 days. Stir well before serving if the seeds have settled.

Serving Suggestions

• Layered Parfait: For a delicious breakfast parfait, layer the lemon chia pudding with granola and fresh fruit in a clear glass for added texture and a classy look.
• Citrus Medley: Try mixing in a bit of orange or grapefruit zest for a unique twist on the traditional lemon flavor.
• Nutty Addition: Sprinkle chopped nuts such as almonds or walnuts on top just before serving to add crunch and extra protein.
• Boost the Creaminess: Stir in a spoonful of coconut cream after the pudding has set for an even richer, creamier treat.

More Chia Pudding Recipes

Chocolate Chia Pudding

Coconut Chia Pudding

Raspberry Chia Pudding

Strawberry Chia Seed Pudding