Lemon Poppy Seed Chia Pudding (Printable Version)
Zesty lemon and crunchy poppy seeds create this creamy chia pudding ideal for breakfast or dessert.
# Ingredient List:
→ Base
01 - 2 cups unsweetened almond milk or milk of choice
02 - 1/2 cup chia seeds
03 - 1/4 cup maple syrup or honey
04 - Zest of 2 lemons
05 - 1/4 cup fresh lemon juice (approximately 2 lemons)
→ Flavor & Texture
06 - 2 tablespoons poppy seeds
07 - 1 teaspoon pure vanilla extract
→ Optional Toppings
08 - Fresh berries
09 - Coconut flakes
10 - Extra lemon zest
# How to Make It:
01 - In a medium mixing bowl, whisk together almond milk, chia seeds, maple syrup, lemon zest, lemon juice, poppy seeds, and vanilla extract until thoroughly combined and no clumps remain.
02 - Allow the mixture to rest at room temperature for 10 minutes, then whisk vigorously again to break up any clumps and ensure even seed distribution.
03 - Transfer to an airtight container or divide into individual serving jars. Refrigerate for at least 4 hours or overnight until the pudding reaches a thick, creamy consistency.
04 - Stir well before serving. Top with fresh berries, coconut flakes, or additional lemon zest as desired.
# Expert Advice:
01 -
- Tastes like sunshine but takes literally zero cooking skills
- Keeps all week so breakfast is basically done forever
02 -
- That ten minute rest period is non-negotiable unless you want weird gelatinous clumps ruining your life
- The pudding thickens dramatically overnight so do not panic if it seems too liquid at first
03 -
- Zest your lemons before juicing them or you will have a genuinely frustrating time trying to zest a squishy lemon
- A fork works better than a spoon for stirring right before serving because it breaks up any layers more effectively