Lemon Poppy Seed Chia Pudding

5 from 52 votes

Lemon Poppy Seed Chia Pudding

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 also easy to make and has no refined sugars.

Prep Time5 mins

Resting time15 mins

Total Time20 mins

Course: Breakfast

Cuisine: American, International

Keyword: lemon chia pudding, lemon poppy seed chia pudding

Servings: bowl

Calories: 430kcal

Author: Natalie

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

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.

Keep refrigerated in a sealed jar or container for up to 2 days.

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!

NOTE: 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.

As a measure, I use a US cup (240ml).

Nutrition