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Leslie Myers

Meyer Lemon Chia Pudding with Raspberries

Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 5 hours
Servings: 6 servings
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup chia seeds
  • 2 1/4 cups unsweetened oat milk or equivalent
  • Juice of 1 Meyer Lemon about 2 Tbsp
  • Zest of 1 Meyer lemon
  • 1 tsp vanilla extract
  • ¼ cup maple syrup
  • 12 oz bag of frozen raspberries

Equipment

  • Medium Mixing Bowl
  • Whisk or Spoon
  • Measuring utensils
  • Sealable container or jars for storing
  • Zester (for lemon zest)

Method
 

  1. In a medium mixing bowl, whisk together the chia seeds, oat milk, Meyer lemon juice, lemon zest, vanilla extract, and maple syrup.
  2. Stir well to combine, making sure there are no clumps of chia seeds and the mixture is smooth.
  3. Cover the bowl or transfer the mixture to a sealable container and refrigerate for 4-6 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken into a pudding-like consistency. Top with the frozen raspberries. You can also let the pudding set up in the mixing bowl and once set, divide the chia mixture into 4 individual servings and top or layer each container with the ¼ of the frozen raspberries.
  4. Enjoy as a nutrient-packed breakfast or a refreshing snack