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Lemon Cream Chia Pudding with Oat Milk

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A creamy and zesty lemon chia pudding made with oat milk, perfect for breakfast or dessert.

Ingredients

Scale
  • 1/4 Cup Chia Seeds
  • 1 Cup Oat Milk
  • Zest of 1 Lemon
  • 2 Tablespoons Maple Syrup
  • 1/4 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Sea Salt
  • 1 Cup Raw Cashews (soaked for one hour in hot water and drained)
  • 1/2 Cup Oat Milk (additional)
  • 2 Tablespoons Maple Syrup (additional)
  • 2 Tablespoons Lemon Juice
  • 1/4 Teaspoon Turmeric (for color)
  • 1/2 Teaspoon Lemon Extract (optional)

Instructions

  1. Start with Chia Seeds: In a medium bowl, combine the chia seeds and 1 cup of oat milk. Stir well and let it sit for about 10 minutes.
  2. Add Zest and Sweetness: Once your chia seeds are nicely gelatinous, stir in the lemon zest, 2 tablespoons of maple syrup, vanilla extract, and a pinch of sea salt.
  3. Prep the Cream Layer: In a blender, add the soaked cashews, 1/2 cup of oat milk, 2 tablespoons of maple syrup, lemon juice, turmeric, and optionally the lemon extract. Blend on high until super smooth.
  4. Combine the Layers: Layer the chia pudding and lemon cream alternately in serving bowls or jars.
  5. Refrigerate: Store the layered puddings in the fridge for at least an hour.
  6. Enjoy and Share: Top with additional lemon zest, fresh berries, or granola before serving.

Notes

Chia pudding can be stored in the fridge for up to 5 days. Experiment with different toppings and flavors.

Nutrition

Keywords: chia pudding, vegan dessert, lemon pudding, healthy dessert, meal prep

Find it online: https://basilboard.com/minute-lemon-cream-chia-pudding-oat-milk-dairy-free/