Fresh and zesty, this lemon and vanilla chia pudding is a quick and easy grab-n-go breakfast option that can be prepped ahead of time. It's also great as an afternoon snack or a light and healthy dessert.
Gluten-free, dairy-free, naturally sweetened, and vegetarian.
Zesty Lemon and Vanilla Chia Pudding Cups
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Oh my, I am so super excited to share these zesty lemon chia pudding cups with you today.
These little lemon and vanilla chia pudding cups are decidedly delicious, and I am seriously hooked.
They make a great make-ahead breakfast option.
I love to whip up a big batch on a Sunday night and dole them into little mason jars (like these ones) to use as a grab-n-go breakfast option throughout the week.
Perfect if the kids like to grab their brekkie from the fridge in the morning.
They also make a great little sweet treat in the afternoon, when you need something sweet but light to keep you going.
Make The Ultimate Lemon Chia Pudding with Homemade Lemon Curd
I insist you spend 15 minutes making this homemade lemon curd sweetened with honey to really push your lemon chia pudding over the edge.
It really is worth the extra time to add a real zing and sweetness to the basic chia pudding recipe.
Once you have made the curd, allow it some time to cool before layering it into your container with the homemade vanilla chia pudding.
Yummo!
A Note On Ingredients
Luckily for you, the ingredients needed for a basic chia pudding are pretty simple.
You will need:
- milk of choice: I used almond milk, but you can use any other plant-based milk of choice, or regular cows milk if that is what you prefer;
- chia seeds: these come in black or white. Here I have used black chia seeds, and you can see these clearly in the photos. If you prefer not to see the chia seeds then chose the white variety;
- yogurt of choice: for this, I used an almond milk yogurt, but you can use any other plant-based yogurt of choice, or regular full-fat yogurt;
- maple syrup: make sure you use pure maple syrup, not maple-flavored syrup;
- lemons: use fresh lemons for the best flavor. If you do not have fresh lemons available to you, then you can use lemon juice in a jar from the store, or food-grade lemon essential oil;
- nuts and seeds for toppings: I am very much of the opinion that chia puddings need to be paired with something crunchy to make them taste amazing, think walnuts, pumpkin seeds, sunflower seeds, or some homemade granola (I have a great coconut granola here that goes perfectly).
Storage and Meal Prepping Suggestions
Make your chia pudding at least 15 minutes before you intend on eating it.
If you find after 15 minutes that it has not set properly (it should be thick and scoopable), then add some more chia seeds, mix, and allow to sit for a further 10 minutes.
I find it is best to allow the prepared chia pudding to sit overnight.
Chia puddings are perfect for meal prepping, and I will usually make a large batch and store in individual containers in the fridge for up to 3 days, to be enjoyed throughout the week.
Do not add toppings, especially chopped nuts, until ready to serve, as otherwise, they can become soggy.
Can It Be Frozen?
Yes!
Just prep the chia pudding as per the instructions, and instead of storing it in the fridge, transfer it to individual containers and pop it into the freezer.
Simply pull out from the freezer the night before needed, and allow the chia pudding to thaw overnight.
Happy Eating.
xx
Recipe
Zesty Lemon and Vanilla Chia Pudding Cups
Ingredients
- 1 cup almond milk
- ½ cup yogurt of choice
- 4 tablespoon chia seeds
- zest of one medium sized lemon
- juice of one medium sized lemon
- 3 tablespoon pure maple syrup more if you like it on the sweeter side
- 1 teaspoon pure vanilla extract or scraped vanilla beans if you are feeling fancy
- Homemade lemon curd chopped walnuts and unsweetened desiccated coconut for serving
Instructions
- In a large bowl, mix together the almond milk, yogurt, chia seeds, lemon zest and juice and the maple syrup and vanilla. Whisk well to combine, ensuring there are no large clumps1 cup almond milk, ½ cup yogurt of choice, 4 tablespoon chia seeds, zest of one medium sized lemon, juice of one medium sized lemon, 3 tablespoon pure maple syrup, 1 teaspoon pure vanilla extract
- Transfer to serving dish of choice (stemless wine glasses or mason jars work well)
- Pop into the fridge and allow to sit for at least 15 mins. The longer it sits, the thicker it will get
- To serve, top with a large dollop of homemade lemon curd, a generous sprinkle of chopped walnuts and a pinch of coconut. EnjoyHomemade lemon curd
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This post has been updated from the original 2016 post to provide more information for the reader.
If you tried this recipe please comment and rate it.
I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3
Try some other breakfast ideas:
- Homemade Granola with Macadamia and Coconut Oil;
- Cumin Spiced Farro Breakfast Bowl
- Maple Spiced Chia Overnight Oats
- Overnight Raspberry Chia Pudding Recipe
- Apple Quinoa Breakfast Pot
- Freezer Friendly Apple Vanilla and Blueberry Mini Muffins
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Peggy says
First time making chia pudding and my family loved this recipe. I used coconut yogurt and almond milk.. Tastes great even without the lemon curd, we added fresh berries. Thank you for a great recipe!
Donna says
So glad you enjoyed! We have chia pudding at least twice a week around here!
Cynthia Schauer says
This recipe is delicious. The first batch that I had made, I used Chobani yogurt. The pudding came out very runny, but still had a delicious flavor. I make my own kefir and like the consistency of runny or drinkable yogurt/kefir, so I was not disappointed. The second time I made the recipe, I used key limes instead of lemon and a different brand of yogurt. I cut the almond milk back to 1/2 cup and the pudding set up wonderfully. Thanks for the recipe! It is definitely a keeper!