Lemon Chia Pudding (with Greek Yogurt)

lemon chia pudding topped with a lemon slice and zest.

Lemon Chia Pudding (with Greek Yogurt)

Course: Breakfast

Cuisine: American

Keyword: lemon chia pudding

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings:

Calories: 326kcal

Author: Megan Gilmore

If you love lemon-flavored treats, you are going to love this lemon chia pudding. It has 16 grams of protein per serving, with the perfect amount of lemon flavor. I was worried I'd have to add a lot of sweetener to balance the tartness, but as it turns out, you don't need too much! Once you taste this, you'll want to eat it on repeat. It's perfect with fresh berries on top!

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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 information is for the whole batch. This information is automatically calculated using an online ingredient database, so it's just an estimate, not a guarantee.

Yogurt Note: I use Whole Foods 365 brand Greek Yogurt which has 3.5% milkfat. I imagine fat-free Greek yogurt would work, too, or you can use your favorite dairy-free yogurt to keep this dairy-free.

Milk Note: We usually make this with unsweetened soy milk. My family members digest yogurt just fine, but not liquid milk, so we usually use plant-based milks, even when making a recipe with regular yogurt. But any milk you love should work.

Glass Jars: You'll see these 14-ounce glass jars (affiliate link) in almost all of my chia pudding and overnight oat recipes, because we use them every single day. They are by far my most used storage containers in the kitchen.

This recipe was adapted from my Protein Chia Pudding, if you prefer a non-lemon version.

Nutrition