Lemon Chia Pudding

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/lemon-chia-pudding/ or scan the QR code here ➡️

Prep Time10

Refrigerating6

Total Time6 10

Servings: servings

Calories: 179.7kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Equipment

Glass Jar (15 Oz)

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.

Nutrition