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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 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.
Meyer Lemon Chia Pudding
Ingredients
- 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
Instructions
- 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).
- 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.
I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
Averie @ Averie Cooks says
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!
Brandon Matzek says
Thanks Averie!! Mexico was soooo much fun. I am back now and catching up on everything 😉
lynn @ the actor's diet says
Gorgeous. Your instagram pix inspired me to make my own! I think I cheated though and used Greek Yogurt, which made thickening easier.
Brandon Matzek says
Whoo hoo! Thanks Lynn. I’ll have to try adding some Greek yogurt. That sounds like a tasty addition.
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.
sippitysup says
Of course now I have that jingle going through my head… ch-ch-chia! GREG
Barbara says
I know this is going to be my new favorite recipe. it’s just so beautiful and sounds so amazingly delicious!
Puja @ Indiaphile.info says
Brandon, this sounds delicious! Can’t wait to try this combo! 🙂
Lizthechef says
Anything with Meyer lemons gets my vote!
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!!
ATasteOfMadness says
Ooh, yum! I have only made chia pudding once (last night to be precise), and I love it already! This looks great!
Shashi @ RunninSrilankan says
Stumbled by and saw this chia pudding – it sounds fantastic!
Kiran @ KiranTarun.com says
Mmmmm!!! Love the meyer lemon zest in this breakfast pudding 🙂
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
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!
Brandon Matzek says
This should last up to 3 days in the fridge.
Eyrisheyes 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!
Lauren says
Does anyone know the calorie content of this?