Description
Bright, creamy, and bursting with fresh citrus flavor, this lemon cream chia pudding is the refreshing treat your breakfast routine needs. It’s an easy make-ahead favorite that tastes just like sunshine in a jar.
Ingredients
-
1/4 cup chia seeds (40 g)
-
1 cup milk (240 ml)
-
1/2 cup Greek yogurt (120 g)
-
2 tablespoons fresh lemon juice (30 ml)
-
1 tablespoon lemon zest
-
2 tablespoons maple syrup (30 ml)
-
1/2 teaspoon vanilla extract (2.5 ml)
-
1 tablespoon heavy cream (15 ml), optional
-
1 pinch salt
-
Fresh blueberries or raspberries, for topping
-
Extra lemon zest, for garnish
-
Granola or toasted coconut, optional
Instructions
-
Wash and dry the lemon. Finely grate the zest and squeeze out two tablespoons of fresh juice.
-
In a mixing bowl, whisk together the milk, Greek yogurt, maple syrup, vanilla extract, and lemon juice.
-
Add the lemon zest and a pinch of salt. Mix until evenly combined.
-
Gradually stir in the chia seeds, whisking continuously to prevent clumps.
-
Let the mixture rest for 10 minutes, then whisk again to distribute the seeds evenly.
-
Divide the mixture between two or three serving jars or airtight containers.
-
Cover and refrigerate for at least four hours or overnight until thick and creamy.
-
Stir before serving. Add a splash of milk if the pudding feels too thick.
-
Top with fresh berries, extra lemon zest, granola, or toasted coconut.
-
Serve chilled and enjoy!
- Prep Time: 25
- Category: cookies
- Cuisine: amircain