This Lemon Poppy Seed Chia Pudding is the perfect healthy breakfast. It's nutritious, creamy, and delicious, packed with incredible zesty flavor, sweet raisins, and poppy seeds. It's satisfying, easy to make in just 15 minutes, and has no refined sugars. Quite a treat!
Table of contents
Last week I was on a real chia spree. I found a pack of unopened chia seeds in my kitchen cabinet, and the first thing that I made was, you can probably guess... a Strawberry Chia Pudding. I haven't had chia pudding in a while. It was a really nice change in my morning routine. I got quite bored with oats and pancakes for breakfast.
My chia pudding frenzy continued the next day because strawberries are now in season and beautiful. So I made it again. And then I got inspired by these Lemon Poppy Seeds Pancakes and decided to make this bright lemony beauty.
This Lemon Poppy Seed Chia Pudding is totally amazing. Creamy, sweet, and full of wonderful citrus flavors. Flacked with rising and discreetly scented with vanilla, packed with freshness and wonderful poppy seed flavor. It is delicious!
It's also quite nutritious, very filling, it makes the perfect healthy breakfast or afternoon guilt-free treat. It's also super easy to make, and totally guilt-free, made without added refined sugars.
Ingredients used
To make this lemon chia pudding, you will only need only a few pantry ingredients.
- Chia seeds. They are tiny, but they are powerful, loaded with fibers good for our digestion, and healthy Omega-3s for heart health. (1) Omega-3's also boost our brain and reduce inflammation. Chia seeds are also high in proteins. The unique combination of fats, proteins, and fibers makes them a great breakfast option. The benefits of chia seeds are really numerous, and chia pudding is one of the most popular ways to eat chia seeds.
- Milk. Non-dairy milk such as almond, oat, cashew, or soy milk is the best choice for making this lemon chia pudding. Cow's milk will work ok too. Coconut milk not so much.
- Sweetener. To sweeten this chia pudding, I used pure maple syrup. Maple syrup is an unrefined sweetener. It gave a subtle sweetness yet he didn't overload this chia pudding with many sugary calories.
- Lemon. Lemon is now in season and so beautiful. You will need lemon juice as well as some lemon zest, so make sure you use organic lemon here. The zest gives the majority of the citrus flavor, so don’t skip it!
- Poppy Seeds. Tiny but mighty, poppy seeds pack a powerful punch. Like most seeds, poppy seeds are rich in fiber, healthy omega fats, and antioxidants polyphenols that reduce inflammation. (2)
- Raisins. I also tossed in some dried raisins. They go so well with lemon and poppy seed flavor.
- Vanilla extract. I added a splash of vanilla too, just to make this beauty taste even more delicious.
How to make Lemon Poppy Seeds Chia Pudding
Assembling this Lemon Poppy Seeds Chia Pudding is quite easy. You will need only basic kitchen tools, some bowl, and a lemon grater. It's also done in a jiffy. That's why this is a great breakfast option.
- Start with preparing and measuring all ingredients using measuring cups. Grate the lemon zest using the grater.
- Place chia seeds in a bowl. (Picture 1) Add in milk. (Picture 2)
- Mix chia seeds using the whisk or the spoon. (Picture 3)
- Leave chia pudding to rest for 10-15 minutes. Seeds will start to absorb the liquid and expand forming the chia pudding. Mix the chia seeds halfway through. That way, chia seeds will absorb liquid equally, and there will be no lumps. Remember to stir! (Picture 4)
- Add in the rest of the ingredients, the zest of a lemon, lemon juice, maple syrup, vanilla extract, poppy seeds, and raisins. (Picture 5)
- Mix everything until it's all nicely combined. If chia pudding is too dense, add in more liquid (milk). Also, this is a good time to try the chia pudding and add more sweetener if desired. (Picture 6)
- Transfer chia pudding into another bowl or glass jar, if you like. Top it with fresh strawberries or other fresh fruits, like blueberries, raspberries or blackberries.
- Additional toppings: bee pollen, hemp seeds, chopped almonds. Be creative here and choose the toppings you like.
- Makes 1 bowl that serves: 1 person (full meal size) or 2 people (dessert/snack meal size).
Substitutions
- You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won’t work well here.
- You can substitute maple syrup and use honey. Make sure honey is in runny form. Date syrup, stevia, or any low-carb sweetener are great options too.
- You can substitute lemon juice with lemon extract.
- You can substitute fresh lemon zest with dried lemon zest.
- You can substitute raisins with other dried fruits, but I don't recommend it, flavor wise. Raisins pair perfectly with poppy seed and lemon. Other dried fruits, not so much.
Tips for storing
- Keep leftovers sealed for up to 2 days in the fridge.
- PREP THE NIGHT BEFORE: Prep the chia pudding and put it into a jar with a lid. In the morning, just add toppings and enjoy!
Useful tips
- The chia pudding ratio I used here is ¼ cup chia seeds per ⅔ cup of liquid (milk). This makes very dense, very firm chia pudding, but after adding lemon juice chia pudding will dissolve. Add more liquid after adding the lemon juice and make chia pudding creamy as you like.
- If you let the chia pudding sit overnight, it will become super dense so you may need to add a bit more liquid. Lightly stir after adding the liquid, don't overmix.
- Make sure you use organic, unwaxed lemon.
Faq
Chia pudding it's SUPER healthy. It's high in protein, full of omega-3s, packed with fiber and helps keep you full and satisfied all day long. It's also meal-prep friendly which is great.
If it's too runny, you probably added to much liquid. To fix this, just whisk in more chia seeds and let it sit again until thickened. On the other hand, if chia pudding is too thick, thin it with a touch of milk.
The best chia pudding ratio is ¼ cup of chia seeds per 1 cup of liquid. That makes softer, creamy pudding.
Chia pudding will start to absorb the liquid as soon as you mix them. In about 10 minutes chia pudding will already form and you can consume it. But for best result is best to leave chia seeds in liquid for 15-20 minutes.
To make your chia pudding, combine the chia seeds and the liquid in a container, or a mason jar. Mix well or give your jar a vigorous shake to distribute the chia seeds evenly. Leave for 10-15 minutes, and then give it another shake or stir to loosen up any clumps of seeds. Then return it to the refrigerator and leave overnight.
This citrusy chia pudding got me completely hooked. It tastes just like sunshine in a bowl. Just like Summer! You can enjoy this easy chia pudding for breakfast, dessert, or as a snack. It’s a creamy, filling, and healthy, no matter how you serve it. Best chia pudding recipe!
Here are some more chia pudding recipes:
- Blueberry Chia Pudding
- Blueberry Coconut Chia Pudding
- Pineapple Coconut Chia Pudding
- Chocolate Peanut Butter Chia Pudding
📖 Recipe
Lemon Poppy Seed Chia Pudding
Equipment
Ingredients
- ¼ cup chia seeds
- ⅔ cup oat milk
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon pure maple syrup
- 1 tablespoon poppy seeds
- 1 tablespoon raisins
- ½ teaspoon vanilla extract
Instructions
- Place chia seeds in a bowl. Add in milk and mix using the whisk or the spoon.
- Leave chia pudding to rest for 10-15 minutes. Mix the chia seeds halfway through to allow chia seeds to absorb the liquid and make sure lumps do not form.
- Add in the rest of the ingredients, the zest of a lemon, lemon juice, maple syrup, vanilla extract, poppy seeds, and raisins.
- Mix everything until combined. If chia pudding is too dense, add in more liquid (milk). Taste the chia pudding and add more sweetener if desired.
- Transfer chia pudding into another bowl or glass jar, if you like.
- Top it with fresh strawberries or other fresh fruits - strawberries, blueberries, raspberries or blackberries.
- Additional toppings: bee pollen, hemp seeds, chopped almonds. Be creative here and choose the toppings you like.
Notes
- You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won’t work well here.
- You can substitute maple syrup and use honey. Make sure honey is in runny form. Date syrup, stevia, or any low-carb sweetener are great options too.
- You can substitute lemon juice with lemon extract.
- You can substitute fresh lemon zest with dried lemon zest.
Craig says
I really enjoyed this. I was unsure about the raisins but they really were the star since I used less sugar.
Susan says
What a perfect breakfast this was. I topped mine with strawberries and it was so delicious!