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Meyer Lemon Chia Pudding with Raspberries

Recipes

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January 6, 2025

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Meyer Lemon Chia Pudding with Raspberries

Leslie Myers
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Prep Time 10 minutes
Chill Time 5 hours
Course Dessert
Servings 6 servings

Equipment

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

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

Instructions
 

  • In a medium mixing bowl, whisk together the chia seeds, oat milk, Meyer lemon juice, lemon zest, vanilla extract, and maple syrup.
  • Stir well to combine, making sure there are no clumps of chia seeds and the mixture is smooth.
  • 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.
  • Enjoy as a nutrient-packed breakfast or a refreshing snack
Keyword dessert
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