Lemon Cream Chia Pudding with Oat Milk
So, Why do I Love Lemon Cream Chia Pudding?
Okay, picture this: it’s Monday, birds chirping, my hair is a wild nest, and I’m standing in the kitchen wondering why my coffee isn’t magically brewing itself. That’s when I remember the Lemon Cream Chia Pudding I made last night. Honestly, it feels like a treat masquerading as breakfast. There’s something about the creamy lemony tang paired with chilled pudding that wakes me up faster than the actual coffee (most days anyway!). Side note: I once spilled chia seeds everywhere and my cat tried to eat them—10/10 would not recommend that part.
Why You’ll Find Yourself Making This (Over and Over)
I whip this up when I want breakfast pre-done (who’s got time in the morning?). My family actually asks for this, which rarely ever happens for anything “healthy.” Honestly, you wouldn’t, or maybe you would, believe how picky my teenager is, but she’s on board with this pudding. I’ve made it with all sorts of plant milks, but oat milk—oh, that creaminess! It kinda makes it taste like sunshine, if you ask me. Oh, and when I over-zest the lemon by accident, it gets almost fancy. The only tricky bit? Sometimes chia seeds misbehave and clump, but eh, persistence is key or just use a fork to break them up.
What’s In It (A Few Substitutions I Swear By)
- 1/4 cup (about 4 heaping tablespoons) chia seeds – any kind; my grandma insists on black ones for some reason, but I’ve used white or mixed, it all works
- 1 1/2 cups oat milk (the barista one seems a bit thicker, but no need to be fussy)
- 2-3 tablespoons maple syrup (honey is good, too; I’ve even tried agave if that’s all that’s left)
- Zest of 1 lemon (big or small, not a big deal); more for extra zing
- Juice of half a lemon (about 1-2 tablespoons)
- Pinch of salt (don’t skip it, trust me)
- Optional: 1/2 teaspoon vanilla – not always necessary, but it does layer in a little something
- Optional toppings: Berries, coconut flakes, or maybe a handful of granola (I sometimes use whatever berries are about to go off… zero shame)
How I Throw This Together (a.k.a. Directions)
- Grab a medium bowl or, on lazier days, a big jar with a lid (anything with room to stir, basically). Add oat milk, lemon zest and juice, maple syrup, vanilla (if you feel fancy), and salt.
- Whisk everything up – I mean really whisk it. This is where I usually spill a bit on the counter, but I swear the flavor improves with a small mess.
- Now, stir in the chia seeds. Give it a minute, then stir again so they don’t decide to form weird little clumps at the bottom. Don’t worry if it looks watery now; it gets thicker (magic every time). I actually check it every 5 mins for the next half hour, but you know, I just like an excuse to “taste test.”
- Cover tightly and pop in the fridge. I usually leave it overnight, but a minimum of 3-ish hours can work if you’re impatient or, like me last week, totally forgot to prep ahead.
- Before serving, give it another stir. If it looks super thick, add a splash more oat milk. Taste and add more lemon or sweetener if you want. Top with whatever floats your boat. I like blueberries or a sprinkle of coconut – sometimes both.
Stuff I’ve Learned (Mostly the Hard Way)
- If it’s too runny, throw in another spoonful of chia and let it sit 10 mins longer. It thickens right up.
- Lemons range in size like you wouldn’t believe. Sometimes the tiny ones are more sour. I just taste as I go (highly recommend).
- If you forget to whisk again after the first five minutes, be prepared for the famous “chia brick.” Still edible, just…chewier than planned.
Tweaks and “Experiments” (Some Were Hits and One, Nope)
- Once tried it with lime instead of lemon—made it too tart for me but maybe you’d like it?
- Swapped half the oat milk for coconut milk—unbelievable richness (totally dessert).
- Tried pre-mixing in raspberries. They looked pretty but got kind of mushy. Might just stick to toppings!
Tools I Actually Use (and Improvise If I Can’t Find Something)
- Bowl or wide-mouthed jar. But once I used a big coffee mug in hotel room with a fork—don’t recommend, but in a pinch, it worked!
- Whisk or fork (a fork honestly works fine, especially if you don’t have many dishes)
- Grater or zester. Or—if desperate—does scraping with a paring knife count?
How Long Does It Last? (Spoiler: Never Long Enough)
Technically, you can store this in the fridge for up to three days (in an airtight container). But in my house, it’s usually gone in under 24 hours—sometimes before the morning’s up if I’m not guarding it. I did leave it for two days once and actually, I thought it tasted even more lemon-creamy after sitting.
Ideas for Serving (Stealing My Family’s Best Combos)
If we’re feeling posh, I layer the pudding with granola and berries in little glasses (my daughter calls it “chia parfait”). But if it’s just me, I throw it in a bowl, top with frozen wild blueberries, and maybe a dusting of extra lemon zest. My neighbor likes it with toasted sunflower seeds for crunch—go figure.
Stuff I Wish I’d Known Sooner
- Don’t rush the setting. One time I tried to eat it after just an hour—ended up drinking it, which was kind of fun but not really the point.
- It gets thicker after a day in the fridge, so hold back on extra chia until it’s settled, unless you’re aiming for cement.
Real-life Q&A (From Curious Friends…and My Sister)
- Can I use a different milk? Absolutely—almond or soy works, but I like oat for creaminess. Once tried rice milk, but it was too thin for me.
- Can I make it sugar free? Sure, just skip the maple syrup or use a couple drops of stevia. Actually, plain unsweetened was a bit bland for my taste, so maybe up the vanilla?
- Can I freeze chia pudding? I’ve heard folks do, but honestly, when I tried, it was kind of grainy after thawing. Not my fave.
- My pudding didn’t set—what happened? Either not enough chia or it didn’t sit long enough. Or sometimes old chia seeds just, I dunno, retire early.
- Does it *have* to be lemon? Nope, but that’s the vibe here. Orange sort of works too, but it’s not quite as zippy. I say stick with lemon unless you’re feeling rogue.
So there you go—my not-completely-perfect but totally delicious Lemon Cream Chia Pudding with oat milk. There’s some real wiggle room to play, and hey, if you spill some lemon juice on the counter, invite your cat over. Maybe just… clean up before they try to “help.”
Ingredients
- 1/2 cup chia seeds
- 2 cups oat milk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 2-3 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup plain coconut yogurt (for serving)
- Fresh berries and extra lemon zest for garnish (optional)
Instructions
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1In a large mixing bowl, whisk together oat milk, fresh lemon juice, lemon zest, maple syrup, vanilla extract, and sea salt until combined.
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2Add chia seeds to the bowl and whisk well, ensuring seeds are evenly distributed and not clumping.
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3Cover the bowl and refrigerate for at least 3 hours or overnight until the pudding is thick and creamy.
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4Before serving, stir the chia pudding well. Divide into serving bowls, layering with coconut yogurt if desired.
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5Top with fresh berries and extra lemon zest for garnish. Serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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