Lemon Chia Pudding

Nutrition · per serving

Steps

1. 1

   In a medium bowl or jar, whisk together the unsweetened almond milk, maple syrup, lemon zest, fresh lemon juice, vanilla extract, and fine salt until the sweetener is fully dissolved and the zest is evenly distributed.

   300 ml unsweetened almond milk20 g maple syrup2 tsp lemon zest15 ml fresh lemon juice1 tsp vanilla extract1 pinch fine salt
2. 2

   Add the chia seeds and whisk very well for 30-45 seconds, making sure no dry seeds cling together. Let stand for 5 minutes, then whisk again to break up any clumps; this second stir is the key to a smooth pudding rather than a gel with lumps.

   40 g chia seeds
3. 3

   While the pudding thickens, place the blueberries, maple syrup, and fresh lemon juice in a small saucepan. Cook over medium heat for 3-4 minutes, stirring occasionally, until some berries burst and the mixture becomes lightly syrupy but still spoonable. For a fresher topping, crush only about half the berries.

   120 g blueberries10 g maple syrup5 ml fresh lemon juice
4. 4

   Spoon the chia pudding into 2 serving glasses or bowls. Top with the warm or cooled blueberry mixture and serve, or chill briefly if you prefer a firmer set. The pudding should look thickened and spoonable, not runny; if needed, let it stand a few minutes longer before serving.

Origin & History

Chia pudding is a modern North American breakfast and snack popularized through health-focused home cooking and cafe menus. It draws on the ancient use of chia seeds by Mesoamerican cultures, while contemporary versions often combine plant milks, fruit, and natural sweeteners for a quick no-bake dessert or breakfast.