Name: Lemon Cream Chia Pudding with Oat Milk Recipe
Prep time: 15 min
Total time: 6 h 15 min
Cuisine: Vegan
Ingredients: 1/4 Cup Chia Seeds; 1 Cup Oat Milk; Zest of 1 Lemon; 2 Tablespoons Maple Syrup; 1/4 Teaspoon Vanilla Extract; 1/4 Teaspoon Sea Salt; 1 Cup Raw Cashews (soaked for one hour in hot water and drained); 1/2 Cup Oat Milk; 2 Tablespoons Maple Syrup; 2 Tablespoons Lemon Juice; 1/4 Teaspoon Turmeric (for color); 1/2 Teaspoon Lemon Extract

Jump to Recipe

Introduction

This Lemon Cream Chia Pudding with Oat Milk is a refreshing and creamy twist on a classic chia pudding. It’s brightened with zesty lemon and naturally sweetened with maple syrup, making it a perfect healthy breakfast or snack.

Three small clear glass jars each have two layers: the bottom layer is pale with many black chia seeds giving a speckled texture, about two-thirds full; the top layer is creamy light yellow, smooth and thick, filling to the jar rim. Each jar is topped with a thin, round lemon slice standing upright in the cream. The jars are on a white marbled surface scattered with several lemon slices and orange zest shreds, with a small tarnished spoon lying nearby. In the background, whole and halved lemons sit on a white plate, all brightly lit with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup chia seeds
1 cup oat milk
Zest of 1 lemon
2 tablespoons maple syrup
1/4 teaspoon vanilla extract
1/4 teaspoon sea salt
1 cup raw cashews (soaked for one hour in hot water and drained)
1/2 cup oat milk
2 tablespoons maple syrup
2 tablespoons lemon juice
1/4 teaspoon turmeric (for color)
1/2 teaspoon lemon extract

Instructions

Step 1: In a bowl, whisk together the chia seeds, 1 cup oat milk, lemon zest, 2 tablespoons maple syrup, vanilla extract, and sea salt until evenly combined.
Step 2: Place the chia pudding mixture in the fridge and allow it to set for about 3 hours or overnight until it thickens.
Step 3: Soak the raw cashews for at least 1 hour in boiling water (or overnight in room temperature water), then drain thoroughly.
Step 4: In a blender, combine soaked cashews, 1/2 cup oat milk, 2 tablespoons maple syrup, lemon juice, turmeric, and lemon extract. Blend on high until silky smooth.
Step 5: Divide the set chia pudding evenly into 4 small jars or serving glasses.
Step 6: Pour the lemon cream mixture on top of the chia pudding in each jar.
Step 7: Refrigerate the jars for an additional 3 hours to allow the layers to set and flavors to meld.
Step 8: Optional: Top with fresh fruit before serving and enjoy your refreshing lemon cream chia pudding!

Tips & Variations

For a nuttier flavor, toast the chia seeds lightly before mixing.
Swap maple syrup with honey or agave syrup according to your preference.
Add a handful of fresh berries on top for extra color and antioxidants.
If you don’t have lemon extract, increase the lemon juice slightly for a brighter taste.

Storage

Store the pudding in airtight containers in the refrigerator for up to 4 days. The flavors develop nicely after a day. Before serving, you can stir gently if the layers separate. Enjoy cold or at room temperature.

How to Serve

Three small clear glass jars on a white marbled surface each have two layers: the bottom layer is light gray with black specks showing the chia seeds soaked in liquid, and the top layer is creamy light yellow, smooth and thick. Each jar is garnished with a thin lemon slice placed upright on top. Around the jars, there are several lemon slices and some orange zest scattered on the surface next to a small spoon with orange zest on it. The background is softly blurred but shows hints of yellow lemons. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, any plant-based milk like almond, coconut, or soy milk works well in this recipe. Oat milk keeps it creamy and neutral-flavored.

Do I have to soak the cashews?

Yes, soaking softens the cashews for a smooth, creamy lemon cream layer. Without soaking, the texture will be grainy and the blender may struggle to achieve a silky consistency.