Lemon Cream Chia Pudding with Oat Milk Recipe

Introduction

This Lemon Cream Chia Pudding with Oat Milk is a refreshing and creamy treat that’s perfect for breakfast or a light dessert. With layers of zesty lemon chia pudding and smooth lemon cream, it offers a delightful balance of tangy and sweet flavors.

Ingredients

• 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
• 2 tablespoons maple syrup
• 2 tablespoons lemon juice
• 1/4 teaspoon turmeric (for color)
• 1/2 teaspoon lemon extract

Instructions

1. Step 1: In a bowl, mix all the chia pudding layer ingredients: chia seeds, oat milk, lemon zest, maple syrup, vanilla extract, and sea salt. Whisk for about a minute until everything is evenly combined.
2. Step 2: Place the chia pudding mixture in the fridge and let it set for about 3 hours or overnight.
3. Step 3: Soak the raw cashews in hot water for one hour, then drain. Alternatively, soak overnight in room temperature water for best results.
4. Step 4: In a blender, combine the soaked cashews, oat milk, maple syrup, lemon juice, turmeric, and lemon extract. Blend on high until the mixture is silky smooth.
5. Step 5: Divide the set chia pudding evenly into 4 small jars or serving glasses.
6. Step 6: Pour the lemon cream pudding layer gently over the chia pudding in each jar.
7. Step 7: Refrigerate the assembled jars for another 3 hours to allow the layers to set.
8. Step 8: Before serving, top with fresh fruit if desired and enjoy your refreshing lemon cream chia pudding.

Tips & Variations

• You can substitute oat milk with any other plant-based or dairy milk according to your preference.
• For a different twist, replace lemon extract with 1 teaspoon of rinsed and minced fermented lemon rind added to the lemon cream pudding before blending.
• Instead of lemon zest in the chia layer, add 1 tablespoon of rinsed and finely minced fermented lemon rind for an extra depth of flavor.

Storage

Store the pudding jars in the refrigerator for up to 3 days. Before eating, give a gentle stir or enjoy as is. The texture may thicken as it chills; if needed, add a splash of oat milk and mix to loosen it up. This pudding is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pudding ahead of time?

Yes, you can make both layers in advance and assemble them a few hours before serving. The chia pudding needs at least 3 hours to set, and the assembled dessert benefits from additional chilling to firm up.

What if I don’t have raw cashews for the lemon cream layer?

Raw cashews create a creamy texture, but you can try substituting with soaked almonds or silken tofu. Keep in mind this may slightly alter the flavor and texture of the cream layer.

Lemon Cream Chia Pudding with Oat Milk Recipe

Print Recipe

★★★★★

4.7 from 96 reviews

This Lemon Cream Chia Pudding recipe combines the refreshing tartness of lemon with creamy textures, creating a delightful, healthy dessert or breakfast option. Made with wholesome ingredients like chia seeds, oat milk, and cashews, it offers a dairy-free, vegan-friendly treat with a subtle sweetness from maple syrup and a vibrant hint of turmeric for color.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 15 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Chia Pudding Layer

• 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

Lemon Cream Pudding Layer

• 1 Cup Raw Cashews (soaked for one hour in hot water and drained)
• 1/2 Cup Oat Milk
• 2 Tablespoons Maple Syrup
• 2 Tablespoons Lemon Juice
• 1/4 Teaspoon Turmeric (for color)
• 1/2 Teaspoon Lemon Extract

Instructions

1. Prepare Chia Pudding Mixture: In a bowl, mix the chia seeds, oat milk, lemon zest, maple syrup, vanilla extract, and sea salt. Whisk thoroughly for about one minute until all ingredients are evenly combined and the mixture starts to thicken slightly.
2. Set Chia Pudding: Place the chia pudding mixture in the refrigerator and let it set for approximately 3 hours or overnight to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
3. Soak Cashews: Ensure raw cashews have been soaked for at least one hour in hot water to soften them, then drain the water completely. Alternatively, cashews can be soaked overnight in room temperature water for ease.
4. Blend Lemon Cream Layer: Add the soaked cashews, oat milk, maple syrup, lemon juice, turmeric, and lemon extract into a blender. Blend on high speed until the mixture is smooth, creamy, and evenly combined, achieving a silky texture.
5. Assemble Puddings: Evenly divide the chilled chia pudding into 4 small jars or serving glasses, creating the first layer.
6. Add Lemon Cream Topping: Pour the blended lemon cream pudding over the chia pudding layers in each jar, ensuring an even distribution.
7. Chill Again: Place the assembled jars in the refrigerator and let them set for an additional 3 hours to allow the layers to firm up and flavors to meld.
8. Serve and Enjoy: Optionally, top each pudding jar with fresh fruit before serving for added flavor and presentation. Serve chilled and enjoy this refreshing, creamy treat.

Notes

• You can substitute any type of milk (such as almond, coconut, or soy milk) in this recipe to suit your preference or dietary needs.
• Instead of lemon extract, you can add 1 teaspoon of rinsed and minced fermented lemon rind to the lemon cream pudding layer before blending for a different flavor profile.
• As an alternative to lemon zest in the chia pudding layer, add 1 tablespoon of rinsed and finely minced fermented lemon rind to enhance the lemony taste.

Keywords: Lemon Cream Chia Pudding, vegan chia pudding, dairy-free dessert, healthy breakfast, plant-based pudding, oat milk chia pudding