Lemon Chia Pudding is bright and light, and the perfect complement to summer berries for breakfast, snack, or dessert!
Chia pudding is high in fiber, protein, and healthy fats from omega-3 fatty acids. Chia seeds help support healthy digestion and heart health, and provide an energy-rich, balanced snack for any time of day. Enjoyed alone, or topped with fruit, nuts, granola, or a combination of those, it’s a nutrient-dense addition to your weekly meal prep!
It took me a long time to come around to chia pudding. I could not get past the texture of the chia seeds (in my head it was too similar to the dreaded tapioca pudding of childhood), and it just seemed trendy and overrated for several years. It appeared on meal plan after meal plan from my graduate nutrition students, to the point that I wanted to reject every plan that included yet another recipe for chia pudding (I didn’t, don’t worry). Then, in summer 2024, I went through something similar to exposure therapy for chia pudding to develop recipes for the upcoming second edition of the Food as Medicine Everyday book, and my feelings changed.
I developed four variations on chia pudding: plain, chocolate, pumpkin pie, and lemon. Ultimately, this Lemon Chia Pudding recipe did not make the cut for the book, and was instead replaced with a raspberry version. They’re all good, but the lemon version was far and away my favorite, so I’m sharing it with you, too! I’ve been making it often throughout the summer, and simply topping it with whatever fresh berries I’ve got, with raspberries and blueberries being my favorites.
In the fall, I’ll switch over to pumpkin pie topped with pears or apples and my Salted Maple Granola. The pumpkin pie version will be in the new edition of the book, so keep an eye on my social media to learn more!
Lemon Chia Pudding is bright and light, and the perfect complement to summer berries for breakfast, snack, or dessert!
For 1 serving:
2 Tbsp. chia seeds
½ cup milk
2 tsp. fresh lemon juice
1 tsp. maple syrup
½ tsp. lemon zest
Pinch of salt
For 4 servings:
1/2 cup chia seeds
2 cups milk
3 Tbsp. fresh lemon juice
1 Tbsp. maple syrup
1 Tbsp. lemon zest
1/4 tsp. salt
1. Combine all ingredients in a jar or other glass container with a lid (minimum 10 ounces capacity per serving). Stir until mixed. Refrigerate for at least 4 hours, or overnight, until thickened.
2. Serve chia pudding topped with fresh fruit, granola, nuts, and/or seeds.
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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