Meyer Lemon Chia Pudding

Meyer Lemon Chia Pudding If you follow me on Instagram, I’m sure you’ve noticed that I’ve been obsessed with chia pudding recently.  Some of you may be unfamiliar with chia pudding, so let me explain the basics first.  Chia pudding is made by hydrating chia seeds in a liquid.  Yes, that’s right.  The same ch-ch-ch-chia seeds from that commercial in the 80’s.  After an overnight soak, the chia seeds thicken the liquid and take on a tapioca-like consistency.

So here’s why I am obsessed:

  • This recipe doesn’t require any actual cooking.  You simply need to whisk the seeds into some sort of liquid (almond milk here), and let it sit in the refrigerator overnight.  The next morning – BOOM – chia pudding.
  • Chia seeds are incredibly healthy.  They are rich in fiber, omega-3s, and antioxidants.  One serving of chia pudding keeps me full for most of the morning.
  • Chia pudding is a perfect paleo breakfast.  Yes, I am still doing that paleo thing part-time ;).
  • Flavor variations are limitless.  You can switch up the soaking liquid (almond milk, coconut milk, blend fruit), the sweetener (maple syrup, honey, stevia) and the toppings (fresh fruit, dried fruit, nuts, seeds, coconut, chocolate).
  • You can easily scale up the ingredients to make chia pudding for a crowd!

Today, I am sharing one of my favorite flavor combinations.  Chia seeds are soaked in almond milk flavored with honey, vanilla and Meyer lemon zest, then topped with flaked coconut, crystallized ginger, and toasted pistachios.  Sweet, spicy, creamy, and crunchy, this breakfast will surely start your day off with a smile.  Continue reading for the recipe.

Meyer Lemons

Meyer lemons are in season now!  Get them while you can.  If you can’t find Meyer lemons in your local market, you can use regular lemons instead.

Chia Seeds and Pistachios

5.0 from 1 reviews
Meyer Lemon Chia Pudding
Recipe type: Breakfast
Serves: 1
  • 3 tablespoons black chia seeds
  • 1 cup almond milk (or any other milk)
  • 1 teaspoon runny honey, plus more to taste
  • 1/4 teaspoon vanilla extract
  • Zest of 1 Meyer lemon
  • Small pinch of kosher salt
  • 1 tablespoon flaked coconut
  • 1 tablespoon toasted chopped pistachios
  • 1 tablespoon chopped crystallized ginger
  1. Add chia seeds, almond milk, honey, vanilla, Meyer lemon zest, and kosher salt to a medium bowl, whisking to combine. Whisk 2 more times within a 10 minute period, then cover the bowl with plastic wrap, and transfer to the refrigerator. Let sit overnight (for up to 2 days).
  2. When you are ready to serve, whisk the chia seed-almond milk mixture to break up any lumps. Taste for sweetness, and add additional honey if needed (this shouldn't be too sweet). Top with flaked coconut, chopped pistachios and crystallized ginger.


  1. Ana says

    I’ve seen a few things on the interwebs about chia pudding and it intrigues me.. I’m curious about what the texture is like? I’ve read that it’s similar to tapioca, but I wanted to know if there is any ‘crunchiness’ of the seeds remaining after the overnight soak? I detest things like seeds in jam or passionfruit seeds in desserts – so I’m wondering if chia pudding would be similar!

    • Brandon Matzek says

      Hi Ana, if you soak the seeds overnight, they will lose their crunchiness. The final texture is soft, and the seeds are similar to tapioca.

  2. says

    Yum! I can’t wait to try this recipe! I have seen your instagram posts and almost bought chia seeds based on your photos alone. Then I realized I wasn’t quite sure what to do with them. I will be picking some up next time I go to the store. Thank you!!

  3. says

    Hi there,

    What a great idea to put Meyers Lemons in your chia pudding! I bet that tastes delicious! I’m going to give it a try!

    I used to whisk my chia seeds and ingredients, but now I just toss it all into the Vitamix and it’s so much quicker. The texture is still great.

    My personal favorite is Chocolate Peanut Butter Chia Pudding, but I must try yours!

    Thanks for sharing and please post more recipes! Thanks. Kim

  4. cmreed says

    How long will this last in the fridge? Would one batch made on a Sunday night last through the entire work week? Thank you!

  5. says

    I have a beautiful Meyer lemon tree in my back yard. It gives us the best lemons. Now with your help I have a new way of using them. So excited to make the pudding and the Strawberry Rhubarb Pudding Cups. Thanks for the wonderful healthy recipes.

    • Brandon Matzek says

      I am so jealous of your Meyer lemon tree!! Enjoy the recipes, and please let me know how they turn out :) Thanks!


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