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.
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18 Responses to Meyer Lemon Chia Pudding

  1. 1

    Brandon this is just GORGEOUS! And I love the Antrho dishware :) And chia seeds and lemons. So pretty! Pinned

    Hope you’re have a ball on your trip. I’ve been following along on IG!

  2. 2

    Gorgeous. Your instagram pix inspired me to make my own! I think I cheated though and used Greek Yogurt, which made thickening easier.

  3. 3
    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!

    • 3.1
      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.

  4. 4
    sippitysup says:

    Of course now I have that jingle going through my head… ch-ch-chia! GREG

  5. 5
    Barbara says:

    I know this is going to be my new favorite recipe. it’s just so beautiful and sounds so amazingly delicious!

  6. 6

    Brandon, this sounds delicious! Can’t wait to try this combo! :)

  7. 7
    Lizthechef says:

    Anything with Meyer lemons gets my vote!

  8. 8
    BriGeeski 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!!

  9. 9

    Ooh, yum! I have only made chia pudding once (last night to be precise), and I love it already! This looks great!

  10. 10

    Stumbled by and saw this chia pudding – it sounds fantastic!

  11. 11

    Mmmmm!!! Love the meyer lemon zest in this breakfast pudding :)

  12. 12

    […] I even had chia pudding for breakfast. It was so yummy and really easy to make. I got the idea from Kitchen Konfidence. Chia pudding is packed with nutrients and is a really healthy way to start the day. I added shaved […]

  13. 13
    Kim Gonzales 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

  14. 14

    […] addition to becoming the newest recipe in my healthy breakfast repertoire, this Breakfast Qunioa is also my contribution to the Melissa’s Produce Challenge currently […]

  15. 15

    […] the chia pudding obsession […]

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