Why You’ll Love This Recipe

This no-bake, quick recipe combines two delicious layers: a tangy chia pudding and a rich, creamy lemon topping. The oat milk gives the pudding a smooth texture, while the maple syrup adds just the right amount of sweetness. With the added benefits of turmeric and lemon, this chia pudding is as good for your gut as it is for your taste buds! It’s an easy-to-make, healthy, and satisfying dessert that everyone will enjoy. Lemon Cream Chia Pudding with Oat Milk

Ingredients

For the Chia Pudding Layer:

¼ cup chia seeds
1 cup oat milk
Zest of 1 lemon
2 tablespoons maple syrup
¼ teaspoon vanilla extract
¼ teaspoon sea salt

For the Lemon Cream Pudding Layer:

1 cup raw cashews (soaked for 1 hour in hot water and drained)
½ cup oat milk
2 tablespoons maple syrup
2 tablespoons lemon juice
¼ teaspoon turmeric (for color)
½ teaspoon lemon extract

Instructions

Prepare the chia pudding layer:
- In a bowl, combine chia seeds, oat milk, lemon zest, maple syrup, vanilla extract, and sea salt.
- Whisk together for about a minute until all ingredients are evenly combined.
- Place the mixture in the fridge to set for about 3 hours or overnight.
Prepare the lemon cream pudding layer:
- After soaking and draining your cashews, combine them with oat milk, maple syrup, lemon juice, turmeric, and lemon extract in a blender.
- Blend on high until the mixture is smooth and silky.
Assemble the pudding:
- Evenly divide the chia pudding layer into 4 small jars or serving containers.
- Spoon the lemon cream pudding layer on top of the chia pudding layer in each jar.
Set in the fridge:
- Place the jars in the fridge and let them set for another 3 hours before serving.
Serve and enjoy:
- Top with fresh fruit, if desired, before serving.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Chill Time: 6 hours (or overnight)
Total Time: 30 minutes prep + 6 hours chill time

Variations

Milk Options: You can substitute oat milk with any other milk, such as almond milk, coconut milk, or cashew milk.
Fermented Lemon Rind: For an extra burst of lemon flavor, you can add 1 teaspoon of minced fermented lemon rind in place of lemon extract or zest.
Probiotics: Add 1-2 tablespoons of Greek yogurt to the lemon pudding layer for a probiotic boost.
Sweetener Swap: Feel free to replace maple syrup with agave syrup or stevia for a lower-sugar option.

Storage

Fridge: Store in an airtight container in the fridge for up to 5 days.
Freezer: While freezing isn’t ideal for the cream topping, you can freeze the chia pudding base for up to 1 month. Let it thaw in the fridge overnight before serving.

Nutrition

Per Serving (approx.):

Calories: 519 kcal
Carbohydrates: 57g
Protein: 30g
Fat: 15g
Saturated Fat: 5g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 3g
Cholesterol: 86mg
Sodium: 215mg
Potassium: 706mg
Fiber: 9g
Sugar: 19g
Vitamin A: 301 IU
Vitamin C: 10mg
Calcium: 535mg
Iron: 3mg

FAQs

Can I use a different sweetener?

Yes, you can use agave syrup, coconut sugar, or any sweetener you prefer. Adjust the quantity to taste.

Do I have to use cashews in the lemon cream layer?

Cashews are what make the pudding layer smooth and creamy. If you need a substitute, try soaked almonds or sunflower seeds, though the texture may vary slightly.

How do I make sure the chia pudding sets correctly?

Ensure you stir the chia pudding thoroughly to prevent clumps. Let it sit in the fridge for a minimum of 3 hours (overnight is ideal) to thicken.

Can I make this pudding ahead of time?

Yes, this pudding can be prepared in advance and stored in the fridge for up to 5 days. It’s perfect for meal prep!

Conclusion

Lemon Cream Chia Pudding is a bright, creamy, and satisfying dessert that’s perfect for a healthy breakfast or a refreshing snack. With its gut-friendly ingredients and delicious lemony flavor, it’s a wonderful way to enjoy the benefits of chia seeds while indulging in a creamy, cheesecake-like treat. Prepare it in advance and enjoy it throughout the week!