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I can’t believe it’s taken me so long to share this lemon chia pudding recipe with you. I’ve been eating it on repeat over the last month, testing different ratios of sweetener, milk, and lemon juice. But I’m happy to report that the simplest version is also my favorite.
This recipe relies on Greek yogurt for creaminess and added protein, and this is one of the few recipes where the tart flavor just works. You don’t need to hide it with lots of sweetener, because lemon recipes are supposed to be a little tart, right?
While working on my protein chia pudding recipe last year, I learned that it’s possible to add too much Greek yogurt to chia seeds. If you’re like me and still want to feel like you’re eating a bowl of creamy chia pudding, stick to the ratio below. It’s perfectly creamy and so satisfying, with 16 grams of protein per serving. (No protein powder required!)
Lemon Chia Seed Pudding Ingredients
- Chia Seeds. These come in white or black, and either option will work. These can spoil if you store them at room temperature (it’s very noticeable in terms of taste when they go bad), so I recommend storing them in the fridge as soon as you open a new bag.
- Greek Yogurt. I love adding this to chia pudding for extra protein and creaminess. I don’t recommend adding more than this recipe calls for; it can quickly feel like you’re eating a bowl of plain yogurt instead of chia pudding. I use 3.5% milkfat, but you can use fat-free yogurt if you prefer. (Or a plant-based one for a dairy-free option.)
- Lemon. You’ll use the zest and juice from a fresh lemon. The lemon zest really enhances the lemon flavor, so don’t skip it! (And make sure you don’t get any of the white part, which is bitter.)
- Maple Syrup. This natural sweetener is easy to stir into pudding, so it’s my favorite to use here. But honey should work, too.
- Milk of Choice. Whatever milk you keep in your fridge will work. We use unsweetened soy milk, but almond milk, oat milk, or regular cow’s milk will be great.
How to Make Lemon Chia Pudding
Step 1:
You’ll need a 14-ounce jar with a lid, so you have room to stir and add toppings later. Feel free to use more than one jar and make more than one serving.
Add the chia seeds to the glass jar, along with the lemon zest from roughly half a lemon. (I usually make two jars at once so I can use the rest of the zest, too.) I recommend zesting the lemon before you cut it in half to juice it, because it’s easier to hold and zest while it’s whole.
Next, add the Greek yogurt, lemon juice, maple syrup, and milk.
Step 2:
Use a small whisk to stir well, breaking up any clumps of chia seeds or Greek yogurt. If you don’t have a whisk, use a fork to stir.
Then secure the lid on the jar and transfer it to the fridge. It will need to chill for at least 3 hours for the chia seeds to plump and absorb the liquid, and it will thicken even more if you leave it overnight.
As soon as you’re ready to eat, you can grab a jar from the fridge and remove the lid. Stir well, and it’s ready to eat right away with your favorite toppings. I think lemon and blueberries are the perfect match, so I recommend adding fresh blueberries on top.
Lemon Chia Pudding (with Greek Yogurt)
Ingredients
- 3 tablespoons chia seeds
- ⅓ cup Greek yogurt (see notes)
- 1 tablespoon lemon juice , plus the zest from half a lemon
- 1 tablespoon maple syrup
- ½ cup milk of choice (see notes)
Instructions
- In a 14-ounce jar with a lid, add the chia seeds, yogurt, lemon juice, lemon zest, maple syrup, and milk. Use a small whisk to stir until the mixture looks smooth. You'll likely see some bubbles form on top from all the whisking. (Note: I usually make two jars at a time, but you can make as many servings as you want to eat in 4-5 days.)
- Secure the lid on the jar and place it in the fridge to chill overnight. The pudding will thicken in as little as 3 hours, but it becomes even thicker overnight. When you're ready to eat, all you have to do is remove the jar from the fridge, take off the lid, and add any toppings you like. I think it pairs well with fresh blueberries or strawberries.
Notes
Nutrition
More Recipes to Try
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
