Lemon chia seed pudding, with a bright, lemony flavor. Naturally sweetened, full of healthy fiber, and easy to prep ahead. Vegan, dairy-free, and paleo.
I’m very into the lemon chia combo lately (see this muffin recipe if you are too ;). Chia pudding is one of my favorite breakfasts because it’s easy to prep ahead, full of fiber (keeps you full longer!), and totally customizable. Over the years, I’ve developed my go-to chia pudding recipe based on one serious preference: I prefer a thicker chia pudding to a watery chia pudding (I can’t be the only one). To get a thicker chia pudding consistency, I use more chia seeds than most recipes call for and make sure the liquid is at least half canned coconut milk, which makes it extra creamy and delicious.
If you don’t share this consistency preference, using 100% non-dairy milk (without the coconut milk) will work too! After you make chia pudding a few times, you’ll find the right chia to liquid ratio that tastes best to you.
The turmeric in this recipe is completely optional – it’s just for fun to add some yellow color (and a tiny bit of anti-inflammatory benefits!). If you decide to use a pinch, you won’t be able to taste it. And if you decide not to use it at all, you won’t be missing anything other than the color ;)).
One last tip: after you mix the liquid with the chia seeds in a bowl, allow it to sit for a few minutes (5-ish) so that the mixture begins to gel. Then mix again, and divide into jars. Allowing it to sit and then remixing will ensure a more uniform consistency between the three chia puddings.
If you tried this Lemon Chia Seed Pudding or any other recipe on Loveleaf Co. let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Instagram, Facebook, and Pinterest for all the easy recipe ideas!
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Lemon Chia Seed Pudding
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 3 1x
- Category: Breakfast
- Method: Blend
- Cuisine: American
- Diet: Vegan
Description
Lemon chia seed pudding, with a bright, lemony flavor. Naturally sweetened, full of healthy fiber, and easy to prep ahead. Vegan, dairy-free, and paleo.
Ingredients
- 3/4 cup unsweetened non-dairy milk
- 3/4 cup canned full-fat coconut milk (see notes)
- 2 pitted Medjool dates
- 1 teaspoon vanilla extract
- zest of 1/2 lemon (zest lemon before juicing)
- juice of 1 lemon
- pinch of turmeric, optional (for color!)
- pinch of salt
- 1/2 cup chia seeds
- optional toppings: yogurt, nuts, seeds, coconut whipped cream!
Instructions
- Add non-dairy milk, coconut, pitted dates, vanilla extract, lemon zest and juice, turmeric (if using), and a big pinch of salt to a blender and blend until smooth and creamy.
- Pour mixture into a large bowl and add 1/2 cup chia seeds. Mix well and allow to sit for about 5 minutes. Mix again and then divide the mixture between three jars or glasses. Cover and put into the fridge to set overnight.
- In the morning, to one chia pudding, add desired toppings. Repeat for the remaining two puddings whenever you’re ready to eat them.
Notes
Canned coconut milk. Make sure the coconut milk is well incorporated before pouring and measuring. If the coconut cream and water have separated in the can, simply gently pour the entire can into a saucepan and gently heat, stirring until incorporated. Save extra coconut milk in a jar in the fridge.
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Suzanne says
This looks so good! What a great snack to have prepped for the week!
Vanessa says
Thanks for sharing! Does it keep long?
Ally says
About 5 days in the fridge!