Overall Rating
Overall Rating
Taste
Price
Texture
This easy vegan lemon chia pudding is a bright and summery breakfast that you can make ahead and enjoy all week long. You’re going to love this easy vegan chia pudding recipe.
This recipe is actually a dupe of a pudding I get at a cafe here in Baltimore. I loved it so much that I wanted to try making it home for myself.
The concept is quite simple and you only need a few ingredients, including:
- Liquid, including coconut milk and full-fat oat milk
- Chia and oats, to thicken it up
- Maple syrup, for your favorite liquid sweetener
- Lemon juice and zest, for lots of brightness
- Vanilla extract, it’s optional but I liked the flavor
- Toppings, like crushed pecans and coconut flakes
If you want an even thicker and richer lemon chia pudding, you can use a bit of coconut cream but you’ll need to heat up the mixture to fully melt the cream into the liquid.
How to make this easy vegan lemon chia pudding recipe:
This recipe is so easy and it will last 5–7 days in the fridge! It’s perfect for breakfast or snack meal prep.
Simply combine the coconut milk and oat milk in a bowl. Add the maple syrup, lemon juice and zest, and vanilla extract and mix until completely combined.
From there, simply add the oats and chia and stir very well. Transfer to the fridge for 30 minutes and stir again. This prevents any clumping with the chia seeds!
If you don’t have chia seeds, you can use all oats!
If you made this easy lemon chia pudding recipe, be sure to snap a pic and tag @Exploring__Vegan on Instagram so I can feature you on my feed!
Easy Lemon Chia Pudding Recipe
Equipment
- Large bowl
- Whisk
Ingredients
- 1 cup full-fat coconut milk
- 2 cups full-fat oat milk
- 2 lemons, juiced and zested
- 1 teaspoon vanilla extract
- 2–3 tablespoons maple syrup, add more or less to to your taste
- 1/3 cup chia seeds
- 1 cup rolled oats
For serving:
- Crushed pecans
- Flaked coconut
Instructions
Prepare the liquid ingredients:
- Combine the coconut milk and oat milk in a bowl. Add the lemon juice and zest, vanilla extract, and maple syrup and whisk until incorporated. Taste the liquid and adjust the flavorings to your preference.
Add the dry ingredients:
- Add the oats and chia seeds and stir to incorporate.
- Transfer to the refrigerator for 30 minutes. Stir once more to fully incorporate the ingredients and prevent any chia seeds from clumping. Allow to set up in the fridge over night. If the pudding is too thin the next day, add more oats. If it’s too thick, thin it out with oat milk.
To serve:
- Spoon into bowls and garnish with crushed pecans and flaked coconut. Finish each dish with a touch more lemon zest, if you like. Enjoy!
