This creamy yet zesty lemon chia pudding is so yummy and the perfect healthy chia pudding to enjoy for breakfast or a snack to take with you on the go. Something about the freshness of lemons combined with maple syrup and vanilla in a creamy soy milk base is so satisfying and feels like a treat even though it is packed with nutrients, healthy fats, and protein to keep you fueled.
I have been making overnight chia pudding recipes to have as a snack or quick breakfast, ready to go in the morning, and to pack as a snack in my little girl’s lunch box instead of granola bars. This chia lemon pudding is another favorite among the many flavors of chia puddings that I make. The refreshing yet creamy flavors make this one of the best tasting lemon chia pudding recipes.
The recipe yields two servings, but when packing it in my little girl’s lunch box as a side snack, I put it in smaller containers with the yogurt-lemon topping on top. I personally love to add a sprinkle of granola when ready to eat for a crunchy texture, just enough to provide a little crunch while letting all the lemon flavors shine through in the chia pudding and yogurt topping.
Anyone looking for lemon chia pudding recipes is in for one delicious treat that almost feels like dessert in a glass, yet is healthy enough to enjoy any time of day.
Lemon Chia Pudding With Yogurt Lemon Topping
Lemon Chia Pudding Base
- 1 cup unsweetened soy milk
- 1/4 cup chia seeds
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- Pinch of salt
Yogurt Lemon Chia Topping
- 1 cup plain unsweetened yogurt
- 2 tbsp maple syrup
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions:
- Blend together the soy milk, fresh lemon juice, lemon zest, maple syrup, vanilla extract, and salt until smooth.
- Add the chia seeds to the mixture and stir well.
- Let the mixture sit for 10 minutes, then whisk again to break up any clumps.
- Cover and refrigerate for at least 1 hour, or preferably overnight, until thickened.
- To make the yogurt lemon topping, whisk together the plain yogurt, maple syrup, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt until smooth and creamy.
- Spoon the chilled chia pudding into bowls or jars, top with the yogurt lemon topping, and add a sprinkle of granola right before eating if desired.
Tips and Substitutions
Pro Tip: Blending the soy milk with the lemon zest before mixing with the chia seeds is key to getting the best infused lemon flavor in the base of the chia pudding.
- Add a sprinkle of granola just before eating if you love a little crunch like I do. Any store bought granola works well, or try one of my homemade oil free granolas for a healthier option.
- To make this a vegan lemon chia pudding, use a plant based yogurt such as soy, coconut or almond yogurt.
- If you prefer a different milk, you can swap soy milk for almond, oat or coconut milk, though the texture may be slightly thinner or thicker depending on the brand.
- If you want a more zesty lemon flavor, simply add extra fresh lemon juice and zest to your liking.
- For extra protein, you can add a scoop of collagen powder to the soy milk for the chia pudding base.
Macros per serving
- Calories: 320
- Protein: 12 g
- Fat: 11 g
- Net carbs: 38 g
Top 5 Highest Vitamins and Minerals
- Manganese
- Vitamin B2
- Copper
- Iron
- Selenium
Fun Fact: Chia seeds are a fantastic source of fiber for gut health and supporting regular bowel movements. They are also rich in essential fatty acids, including omega 3 fats, which have anti inflammatory properties that help regulate inflammation in the body.
Pre prep this lemon chia pudding ahead of time for a creamy, zesty, and truly satisfying snack or breakfast that is ready whenever you need it. It feels indulgent while still being a healthy chia pudding that nourishes you with fiber, protein, and good fats, and the bright lemon flavor makes it one of the best tasting lemon chia pudding recipes you can make.
You can also explore the rest of my chia pudding recipes if you want more flavor ideas using the same creamy base method. Also be sure to save the pin image below to Pinterest so you can easily find it again, and next give my strawberry chia pudding a try for another refreshing chia pudding topped with yogurt.
Lemon Chia Pudding | Zesty, Creamy & Healthy
Equipment
- 1 Blender
- 2 mxing bowls
- 2 glass cups or storage jars
Ingredients
- Lemon Chia Pudding Base
- 1 cup unsweetened soy milk
- ¼ cup chia seeds
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- pinch salt
- Yogurt Lemon Topping
- 1 cup plain yogurt
- 2 tbsp maple syrup
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp vanilla extract
- pinch of salt
Instructions
- Wash the lemon, grate the zest, then squeeze the juice and remove any seeds.
- Blend the chia base ingredients including soy milk, lemon juice, lemon zest, maple syrup, vanilla, and salt until smooth.
- Stir in the chia seeds and let it sit for 10 minutes before stirring again. You may want to stir one additional time before setting in the fridge for at least 1 hour or overnight until thick.
- Whisk together the yogurt, maple syrup, lemon juice, lemon zest, vanilla, and salt for the lemon yogurt topping. Spoon pudding into jars, add yogurt topping, and finish with granola if desired when ready to eat.
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