Hey there, friends! If you’ve ever found yourself craving something light, refreshing, and undeniably delicious, you’re in for a treat with this Lemon Cream Chia Pudding with Oat Milk. This recipe perfectly combines the zest of lemon with the creaminess of cashew pudding and the satisfying crunch of chia seeds. Whether you’re enjoying it for breakfast, dessert, or just a midday snack, this pudding will brighten your day and keep you coming back for more. Let’s dive into the recipe that marries health and indulgence!
Why This Recipe Is Worth Making
You might wonder what makes this Lemon Cream Chia Pudding so special. Well, let me tell you! For starters, it’s incredibly easy to prepare, requiring minimal ingredients and effort. You’ll feel like a kitchen superstar without spending hours at the counter.
Chia seeds are little powerhouses packed with fiber, protein, and omega-3 fatty acids. They help you feel full longer! Combined with oat milk, which is naturally creamy and dairy-free, this pudding gives you a comforting texture without the heaviness.
And let’s not forget the lemon! Its vibrant flavor brings a zesty twist that makes each spoonful feel like a refreshing summer day. Plus, the subtle sweetness from maple syrup creates this divine balance that makes the dish feel indulgent yet healthy.
Not only is this pudding deliciously satisfying, but it’s also suitable for various diets, whether you’re vegan, gluten-free, or lactose intolerant. It’s a treat you can share with everyone, a real crowd-pleaser!
Step-by-Step: Making Lemon Cream Chia Pudding
Ready to whip up this delicious pudding? Here’s how to make it! Grab your ingredients and let’s get started:
Ingredients
For the Chia Pudding Layer:
- 1/4 Cup Chia Seeds
- 1 Cup Oat Milk
- Zest of 1 Lemon
- 2 Tablespoons Maple Syrup
- 1/4 Teaspoon Vanilla Extract
- 1/4 Teaspoon Sea Salt
For the Lemon Cream Layer:
- 1 Cup Raw Cashews (soaked for one hour in hot water and drained)
- 1/2 Cup Oat Milk
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Lemon Juice
- 1/4 Teaspoon Turmeric (for color)
- 1/2 Teaspoon Lemon Extract
Directions
Mixing the Chia Pudding: In a bowl, combine the chia seeds, oat milk, lemon zest, maple syrup, vanilla extract, and sea salt. Whisk together for about a minute until everything is evenly combined.
Chill the Mixture: Place the chia pudding mixture in the fridge and let it set for about 3 hours or overnight. The longer, the better!
Soaking the Cashews: Ensure you soak your cashews for 1 hour in boiling water (or overnight in room temperature water) and then drain them.
Blending for Creaminess: Combine all of the lemon cream pudding ingredients in your blender. Blend on high until everything is evenly combined and silky smooth.
Assembling the Puddings: Evenly split the chia pudding mixture into 4 small jars. Pour the lemon cream pudding layer on top of the chia pudding layer.
Final Chill: Place the jars in the fridge to set for an additional 3 hours before eating.
Serve & Enjoy: Top with fresh fruit if you’d like, and enjoy!
Best Ways to Serve Lemon Cream Chia Pudding
When it comes to serving your Lemon Cream Chia Pudding, the options are limitless! Here are a few ideas to elevate your presentation:
Fruit Toppings: A medley of fresh berries, mango, or kiwi can add lovely color and taste, enhancing your pudding’s visual appeal and flavor profile.
Herbal Sprinkle: A touch of fresh mint or basil can add a delightful contrast to the lemon flavor and give a burst of freshness with every bite.
Granola Crunch: If you love a little texture, sprinkle some granola or nuts on top. It adds a delightful crunch to the creamy layers.
Jar Presentation: Serve them in small mason jars for a cute rustic look. They’re perfect for picnics, gatherings, or brunches.
Storing and Reheating Lemon Cream Chia Pudding
If you happen to have leftovers (which I doubt!), you can store your Lemon Cream Chia Pudding in airtight jars in the refrigerator. It stays fresh for up to 4 days, making it an ideal make-ahead snack or breakfast option for busy mornings.
Simply give it a good stir before serving as the chia seeds may settle at the bottom. If you want to enjoy it warm, gently heat it in the microwave for a quick moment, but avoid boiling it to maintain the creamy texture.
Top Tips for Lemon Cream Chia Pudding Success
Chill Time: Don’t rush the chilling process! For the best texture, let the chia pudding set for at least 3 hours or overnight.
Soak Your Cashews: Soaking the cashews not only makes them creamier but also easier to blend. It’s worth the time!
Adjust Sweetness: If you prefer your pudding sweeter, feel free to add more maple syrup to taste. Remember, the tartness of the lemon balances the sweetness, so adjust accordingly.
Experiment with Flavors: Don’t hesitate to customize this pudding. Switch up the fruits, add spices like cinnamon, or use a different extract, a little creativity goes a long way!
Creative Twists on Lemon Cream Chia Pudding
Feeling adventurous? Here are a few fun variations of the Lemon Cream Chia Pudding that can take this recipe to new heights:
Berry Bliss: Layer mixed berry puree at the bottom instead of the base chia pudding. It adds vibrant color and a delicious fruit punch.
Matcha Madness: For a unique twist, add a teaspoon of matcha powder to the lemon cream layer. It not only adds a beautiful green hue but also an earthy flavor contrast.
Chocolate Citrus: Drizzle some melted dark chocolate over the top before serving for a delightful combination of chocolate and lemon, a truly decadent dessert!
FAQs
1. Can I substitute almond milk for oat milk in this recipe?
Yes, almond milk works just as well! You can use any dairy-free milk you prefer.
2. How do I make this pudding nut-free?
To keep this recipe nut-free, you can substitute cashews with soaked sunflower seeds. Blend until smooth and creamy!
3. Can I use a sweetener other than maple syrup?
Absolutely! You can use agave syrup, honey, or any sweetener you prefer. Just keep in mind that it might slightly change the flavor.
This Lemon Cream Chia Pudding is more than just a quick dessert; it’s a delightful way to nourish your body and treat your taste buds. I hope you enjoy this recipe as much as I do! Now it’s your turn to create some culinary joy. Happy pudding making!
Print
Lemon Cream Chia Pudding
- Total Time: 180 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A light and refreshing pudding that combines the zest of lemon with creamy cashew pudding and crunchy chia seeds, perfect for breakfast, dessert, or a snack.
Ingredients
- 1/4 cup Chia Seeds
- 1 cup Oat Milk
- Zest of 1 Lemon
- 2 tablespoons Maple Syrup
- 1/4 teaspoon Vanilla Extract
- 1/4 teaspoon Sea Salt
- 1 cup Raw Cashews (soaked for 1 hour in hot water and drained)
- 1/2 cup Oat Milk
- 2 tablespoons Maple Syrup
- 2 tablespoons Lemon Juice
- 1/4 teaspoon Turmeric (for color)
- 1/2 teaspoon Lemon Extract
Instructions
- In a bowl, combine the chia seeds, oat milk, lemon zest, maple syrup, vanilla extract, and sea salt. Whisk together for about a minute until everything is evenly combined.
- Place the chia pudding mixture in the fridge and let it set for about 3 hours or overnight.
- Soak your cashews for 1 hour in boiling water (or overnight in room temperature water) and then drain them.
- Combine all of the lemon cream pudding ingredients in your blender. Blend on high until everything is evenly combined and silky smooth.
- Evenly split the chia pudding mixture into 4 small jars. Pour the lemon cream pudding layer on top of the chia pudding layer.
- Place the jars in the fridge to set for an additional 3 hours before eating.
- Top with fresh fruit if you’d like, and enjoy!
Notes
For best texture, let the chia pudding set for at least 3 hours or overnight. Adjust sweetness to your preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg