Yummy Lemon Cream Chia Pudding

I love making this Yummy Lemon Cream Chia Pudding when I want something light, creamy, and refreshing that still feels indulgent. The bright lemon flavor combined with the naturally thick, silky texture of chia pudding makes this a treat I enjoy any time of day.

Why You’ll Love This Recipe

I like this recipe because it’s easy to prepare and requires no cooking. I enjoy how the lemon adds a fresh, zesty note while the chia seeds create a satisfying, creamy consistency. It’s perfect for meal prep, a healthy dessert, or a quick breakfast option.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2 cups milk or plant-based milk
½ cup plain Greek yogurt or dairy-free yogurt
¼ cup chia seeds
3 tablespoons maple syrup or honey
Zest of 1 lemon
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Directions

I start by adding the milk, yogurt, maple syrup, lemon zest, lemon juice, and vanilla extract to a bowl. I whisk everything together until smooth and well combined.

I stir in the chia seeds, making sure they’re evenly distributed. I let the mixture sit for about 5 minutes, then stir again to prevent clumping.

I cover the bowl and refrigerate it for at least 4 hours or overnight until the pudding thickens. Before serving, I give it a good stir to ensure a creamy texture.

Servings And Timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Chilling time: 4 hours
Total time: about 4 hours 10 minutes

Variations

I sometimes top it with fresh berries for extra sweetness and texture. When I want it extra creamy, I blend the pudding briefly after it sets. I also enjoy adding a spoonful of coconut cream for a richer flavor.

Storage/Reheating

I store the chia pudding in airtight containers in the refrigerator for up to 4 days. I serve it chilled and don’t reheat it.

FAQs

Can I use plant-based milk?

I often use almond, oat, or coconut milk, and they all work well.

Does the pudding taste very lemony?

I find it pleasantly bright, and I adjust the lemon juice to taste.

Can I make this vegan?

I make it vegan by using plant-based milk and dairy-free yogurt.

Why is my chia pudding too thick?

I add a splash of milk and stir until it reaches the texture I like.

Can I make this ahead of time?

I usually prepare it the night before and enjoy it over the next few days.

Conclusion

I keep coming back to this Yummy Lemon Cream Chia Pudding because it’s refreshing, creamy, and incredibly easy to make. It’s a simple recipe that feels light and nourishing while still delivering bright, satisfying flavor.