Spring is finally here. You want something light and bright for breakfast. This Overnight Lemon Cream Chia Pudding is the answer. It is zesty, creamy, and ready when you wake up.
Mornings can feel very rushed. You deserve a breakfast that feels like a treat. This recipe is simple and refreshing. It makes your healthy reset feel easy and delicious.
Why This Recipe Is a Winner
This recipe saves you so much time. You can prep it in just five minutes. It is a nutritious meal prep option for busy weeks. The lemon adds a lovely sunshine flavor to your day.
Your whole family will enjoy this refreshing treat. It is packed with fiber and healthy fats. Even beginners can master this no-cook breakfast quickly. It feels fancy but stays very budget-friendly.
Simple Cooking Steps
You just mix and wait. No stove or oven is needed here. It is perfect for beginner cooks. The seeds do all the hard work for you. You get a thick, creamy texture every time.
What You Need
These ingredients are mostly pantry staples. You likely have them in your kitchen now.
- 1/4 cup black or white chia seeds
- 1 cup unsweetened almond milk
- 1/2 cup Greek yogurt or coconut yogurt
- 2 tablespoons maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
Step-by-Step
- In a medium mixing bowl or mason jar, combine the chia seeds, almond milk, maple syrup, lemon juice, lemon zest, and vanilla extract.
- Whisk the mixture vigorously or secure the jar lid and shake for 30 seconds to ensure the seeds are evenly distributed.
- Let the mixture rest for 5 minutes at room temperature, then whisk again to break up any clumps that may have formed.
- Gently fold in the yogurt until the mixture is smooth and homogenized.
- Cover and refrigerate for a minimum of 4 hours, though ideally overnight (8 hours), to allow the chia seeds to fully hydrate.
- Stir the pudding once more before serving to adjust consistency; add a splash of milk if it is too thick.
Best Ways to Enjoy It
Serve it cold in a pretty glass jar. Top it with fresh berries or sliced almonds. It is great for a leisurely spring brunch. Add a sprig of mint for a fancy touch. Enjoy it on your porch while the sun rises.
Keep It Fresh
Store it in the fridge for up to five days. It is the ultimate meal prep breakfast. Use airtight glass jars for the best results. If it thickens too much, add a splash of milk. Do not freeze this particular recipe for best texture.
Tips for Best Results
- Don’t skip the second whisk after five minutes.
- Use fresh lemon juice for the brightest flavor.
- Avoid using bottled lemon juice if possible.
- Shake the jar hard to prevent seed clumps.
- For a crowd, double the batch easily.
- Add fresh summer berries for extra sweetness.
- Make it extra special with a dollop of whipped cream.
Make It Your Own
- Use coconut yogurt for a dairy-free version.
- Swap maple syrup for honey for a different sweetness.
- In summer, top with fresh peaches or nectarines.
- Add a scoop of protein powder for extra fuel.
Quick Answers
Can I make this ahead of time?
Yes, this is perfect for entertaining or meal prep. You can make it up to five days early. It stays fresh and creamy in the fridge.
Will my kids actually eat this?
Most kids love the pudding-like texture. It tastes like a healthy dessert for breakfast. Let them add their own fun toppings.
How do I know it is done?
The mixture should look thick and gel-like. It should not be watery at all. If it is too thin, add more seeds.
I hope this bright breakfast makes your spring mornings feel a little lighter. Give it a try and let the fresh lemon wake you up. Happy cooking!
— Lidia
Overnight Lemon Cream Chia Pudding
Ingredients
- 1/4 cup black or white chia seeds
- 1 cup unsweetened almond milk
- 1/2 cup Greek yogurt or coconut yogurt
- 2 tablespoons maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
Instructions
- In a medium mixing bowl or mason jar, combine the chia seeds, almond milk, maple syrup, lemon juice, lemon zest, and vanilla extract.
- Whisk the mixture vigorously or secure the jar lid and shake for 30 seconds to ensure the seeds are evenly distributed.
- Let the mixture rest for 5 minutes at room temperature, then whisk again to break up any clumps that may have formed.
- Gently fold in the yogurt until the mixture is smooth and homogenized.
- Cover and refrigerate for a minimum of 4 hours, though ideally overnight (8 hours), to allow the chia seeds to fully hydrate.
- Stir the pudding once more before serving to adjust consistency; add a splash of milk if it is too thick.
