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 simple, and you only need a few ingredients, including:
- Liquid: I use full-fat oat milk, but you can use your favorite plant-based milk.
- Chia and oats: The base of the pudding!
- Maple syrup: You can also use your favorite liquid sweetener; vegan honey is also delicious.
- Lemon juice and zest: This gives it lots of brightness.
- Vanilla extract: Adds a nice undertone to the lemon.
- Coconut flakes: Coconut and lemon just go together, you know what I mean?
- Toppings: I like to add crushed pecans and more coconut flakes.
How to make this easy vegan lemon chia pudding recipe:
This recipe is so easy, and it will last up to a week in the fridge! It’s perfect for breakfast or snack meal prep.
Combine the coconut milk and oat milk in a bowl. Add the maple syrup, lemon juice, lemon 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 the chia seeds from clumping!
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
Ingredients
- 3 cups oat milk full fat
- ¼ cup lemon juice from about 2 lemons
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- ¼ cup maple syrup add more or less to to your taste
- ⅓ cup chia seeds
- 1 cup rolled oats
- ¼ cup shredded coconut unsweetened
For serving:
- Crushed pecans
- Flaked coconut
Instructions
Prepare the liquid ingredients:
- Combine the oat milk, lemon juice and zest, vanilla extract, and maple syrup in a bowl. Whisk until incorporated. Taste the liquid and adjust the flavorings to your preference.
Add the dry ingredients:
- Add the oats, chia seeds, and shredded coconut. Stir to incorporate.
- Transfer to the refrigerator for 30 minutes. Stir again to fully incorporate the ingredients and prevent the chia seeds from clumping. Transfer to individual sized bowls or keep in a large bowl overnight.
- The next day, stir the chia pudding once more. Add more milk if you like a thinner consistency.
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!
Sounds lovely but could I use all chia seeds as I cannot have oats , even gf oats ? Thanks