A bright, zesty, and nourishing pudding that’s perfect for a refreshing breakfast, snack, or light dessert—all made with just a few simple ingredients!
A Sunshine-Filled, Make-Ahead Treat
If you’re craving something light, creamy, and fresh, this Lemon Chia Seed Pudding with Almond Milk is the perfect recipe to brighten your day. It’s tangy, citrusy, and naturally sweetened, with a pudding-like texture from chia seeds that makes it feel indulgent—yet it’s packed with fiber, healthy fats, and plant-based goodness.
This pudding is a go-to in our house during warmer months, when fresh lemons are abundant and no one wants to cook in the morning. It’s quick to prep, kid-friendly, and works great as a make-ahead breakfast, midday snack, or even a light dessert. The lemon flavor pairs beautifully with almond milk, and you can top it with fruit, granola, or coconut flakes to add texture and make it your own.
Plus, it’s gluten-free, dairy-free, and fully customizable to fit your needs. Whether you’re serving it chilled in jars for a brunch or packing it for school or work, this lemon chia pudding is guaranteed to deliver a burst of sunshine with every bite.
What You’ll Need
- 2 cups unsweetened almond milk
- ½ cup chia seeds
- 2–3 tablespoons maple syrup (or sweetener of choice, to taste)
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest (plus more for topping)
- Pinch of sea salt
Optional Toppings:
- Coconut flakes
- Fresh berries (blueberries pair beautifully)
- Granola
- Sliced almonds
- A drizzle of honey or extra maple syrup
Pro Tips
- Use fresh lemons – Bottled juice just doesn’t compare when it comes to brightness and flavor.
- Stir twice – Chia seeds can clump if not stirred again after 10 minutes. A second stir helps it set evenly.
- Chill overnight – Letting it sit at least 4 hours (ideally overnight) gives the best texture and flavor infusion.
- Customize the texture – If you prefer smooth pudding, blend the mixture after chilling for a mousse-like consistency.
- Zest first, juice second – Always zest your lemon before cutting and juicing it to make your prep easier.
Tools You’ll Need
- Mixing bowl
- Whisk or spoon
- Citrus zester and juicer
- Measuring cups and spoons
- Mason jars or small containers with lids
Substitutions and Variations
- No almond milk? Use coconut milk, oat milk, or cashew milk for a creamy twist.
- Low sugar? Use stevia or monk fruit sweetener instead of maple syrup.
- More protein? Stir in a scoop of vanilla protein powder or add a spoonful of Greek-style plant-based yogurt.
- Lemon-lavender version: Add ½ teaspoon dried culinary lavender for a spa-like flavor twist.
- Berry blend: Layer with mashed or whole blueberries or raspberries for extra antioxidants and flavor.
Make-Ahead Tips
This lemon chia pudding is ideal for meal prepping. Make a double or triple batch and portion it into small jars to enjoy throughout the week. It keeps well in the fridge for up to 5 days.
If you’re prepping for a brunch or special breakfast, you can also make a large bowl and portion it into serving glasses the morning of—just add your toppings fresh for the best texture.
How to Make Lemon Chia Seed Pudding
1. Mix the Base
In a mixing bowl or jar, whisk together the almond milk, maple syrup, vanilla extract, lemon juice, lemon zest, and a pinch of salt.
2. Stir in the Chia Seeds
Add the chia seeds and whisk well. Let sit for 10 minutes, then stir again to break up any clumps.
3. Refrigerate Overnight
Pour the mixture into mason jars or containers and seal with lids. Refrigerate for at least 4 hours, ideally overnight.
4. Add Toppings and Serve
In the morning, stir the pudding, then top with coconut flakes, fresh berries, lemon zest, or your favorite toppings. Enjoy cold!
Leftovers and Storage
Lemon chia pudding stores well in the refrigerator for up to 5 days in an airtight container. Stir before serving and adjust with a splash of almond milk if it thickens too much.
Avoid adding fruit or toppings until you’re ready to eat, to keep them fresh and flavorful.
You can also freeze the pudding in silicone molds for smoothie add-ins later—just pop one into your blender for a citrusy protein boost.
A Light and Lemony Delight
This Lemon Chia Seed Pudding with Almond Milk is proof that a healthy breakfast or snack can be just as bright, flavorful, and fun as any dessert. With its creamy texture, fresh lemon zing, and endless topping options, it’s the kind of recipe you’ll keep coming back to all year long.
If you give it a try, I’d love to hear how you liked it! Did you add berries? Try a lavender twist? Leave a comment below and let’s share our favorite ways to bring a little sunshine to the breakfast table.
