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Lemon Cream Chia Pudding

A creamy and tangy lemon chia pudding made with oat milk, perfect for a healthy dessert or breakfast.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 4 hours
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: Healthy, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Chia Pudding
  • 1/4 cup Chia Seeds These little guys are like magic when mixed with liquid.
  • 1 cup Oat Milk Any oat milk will do, Oatly is recommended.
  • 1 tbsp Lemon Zest Fresh zest boosts flavor.
  • 2 tbsp Maple Syrup Use real maple syrup for best flavor.
  • 1/4 tsp Vanilla Extract Adds extra layer of deliciousness.
  • 1/4 tsp Sea Salt Or regular salt if preferred.
Lemon Cream Layer
  • 1 cup Raw Cashews (soaked for one hour) Soak in hot water for one hour.
  • 1/2 cup Oat Milk For the cream layer.
  • 2 tbsp Maple Syrup Repeat from above.
  • 2 tbsp Lemon Juice
  • 1/4 tsp Turmeric For color.
  • 1/2 tsp Lemon Extract Enhances the lemon flavor.

Method
 

Preparation of Chia Pudding
  1. In a bowl, combine chia seeds, oat milk, lemon zest, maple syrup, vanilla, and sea salt. Whisk together for about a minute.
  2. Place the bowl in the fridge to set for about 3 hours or overnight.
Preparation of Lemon Cream Layer
  1. Soak cashews in boiling water for one hour, then drain.
  2. Blend cashews with the remaining oat milk, maple syrup, lemon juice, turmeric, and lemon extract until smooth and creamy.
Assembly
  1. Divide the chia pudding mixture into four small jars.
  2. Gently pour the lemon cream layer over the chia pudding in each jar.
  3. Refrigerate jars for another 3 hours or overnight.
  4. Top with fresh fruit like strawberries or blueberries before serving.

Notes

A blender with a tamper tool is helpful to avoid stopping to push ingredients down. Let the mixture set properly for the best texture.