Kick your day off right with this tangy, creamy lemon chia seed pudding. It has all the yummy flavors of lemon meringue pie! But it’s made by topping classic vanilla and almond milk chia pudding with silky lemon curd, an optional dollop of fluffy homemade coconut whipped cream, and fresh berries. This recipe is easy to whip up and perfect for make-ahead meal prep. And it’s completely vegan and gluten-free.

Lemon Chia Pudding

Lemon Meringue Pie Chia Seed Pudding Recipe

Who doesn’t want dessert for breakfast? Am I right?!?

But let’s make it healthy!

This bright and flavorful breakfast pudding is perfect for days when you’re craving something sweet but don’t want to spike your blood sugar. It’s made with fiber-rich chia seeds, plant milk, fresh lemon zest and juice, some pure vanilla extract, and a splash of maple syrup. Top it with a dollop of homemade or store-bought coconut whipped cream, some fresh berries, and a sprinkling of hemp hearts — or your favorite granola.

Ummm … yes, please!

Lemon Chia Pudding

Vegan Lemon Chia Seed Breakfast Pudding Ingredients

A heads up. This lemon chia pudding recipe is simple. But it does take a few steps — including chilling the chia pudding base for at least an hour but preferably overnight. So it does require some planning. But it also makes it a perfect make-ahead meal prep dish!

Here’s what you’ll need.

  • CHIA SEEDS
  • PLANT MILK: I used unsweetened almond milk.
  • MAPLE SYRUP
  • PURE VANILLA EXTRACT
  • FRESH LEMON ZEST & JUICE
  • CORNSTARCH: This is used to thicken the lemon curd.
  • OPTIONAL TOPPINGS: Homemade or store-bought coconut (or almond) whipped cream, fresh berries, hemp hearts, gluten-free granola

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Step-By-Step Instructions

  • MAKE THE CHIA SEED PUDDING BASE: Start off by making the vanilla chia seed pudding base by combining the chia seeds, plant milk, maple syrup, and vanilla extract in a bowl. Stir and then chill for at least an hour or overnight.
  • COOK THE LEMON CURD: Next, make the lemon curd. Start by whisking the cornstarch and lemon juice together in a small bowl. Set aside. Warm the almond milk, maple syrup and lemon zest to a saucepan over medium heat. Add in the lemon juice mixture. Bring to a boil while constantly stirring and cook until the mixture thickens, about 2-3 minutes. Remove from heat and let cool completely before using.
  • TOP & SERVE: When ready, spoon the chia pudding into a jar or bowl. Top with the cooled lemon curd. Add an optional dollop of whipped cream and toppings of your choice. I used coconut whipped cream, fresh blueberries and hemp hearts. Enjoy!
Lemon Chia Pudding

A Few More Recipe Tips:

Here’s some tips on ensuring your lemon chia pudding comes out perfectly every time!

  • THE LEMON CURD COLOR: Traditional lemon curd gets its signature lemony-yellow color from egg yolks. Since this recipe is vegan, the curd will be more white in color. If you’d like yours to look more yellow, you can add a TINY pinch of turmeric powder or some (natural/vegan) food coloring to get the desired color. I use Suncore Foods.
  • HOMEMADE COCONUT WHIPPED CREAM: IIf you decide to make your own whipped cream, all you need to do is whip a can of coconut cream (not milk or water) with some sweetener of your choice until fluffy. I recommend chilling the coconut cream overnight in the fridge before whipping it. And it also helps to cool down the mixing bowl before use.
  • MAKE-AHEAD & STORAGE: Chia seed pudding will last in a covered container for about 5 days. You can store vegan lemon curd for up to a month in an air-tight container in the fridge. And coconut whipped cream will last in the fridge for up to 5 days.

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Lemon Chia Pudding

Creamy Lemon Chia Breakfast Pudding {Vegan}

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Description

This tangy, creamy vegan lemon chia seed pudding has all the yummy flavors of lemon meringue pie! And it’s perfect for make-ahead meal prep.

Ingredients

Units Scale

FOR THE CHIA SEED PUDDING:

  • 2 cups unsweetened almond milk (or plant milk of your choice)
  • 1/2 cup chia seeds
  • 2 tablespoons maple syrup
  • 2 teaspoons pure vanilla extract
  • a pinch of kosher salt

FOR THE LEMON CURD: 

  • 1 cup unsweetened almond milk (or coconut milk)
  • 6 tablespoons maple syrup
  • 2 teaspoons lemon zest (about 1 lemon)
  • 4 tablespoons corn starch
  • 2/3 cup fresh lemon juice (about 3 lemons)

OPTIONAL TOPPING IDEAS:

  • Coconut whipped cream (see recipe in notes), fresh berries, hemp hearts, and/or granola.

Instructions

  1. MAKE THE CHIA SEED PUDDING BASE: Start off by making the vanilla chia seed pudding base by combining the chia seeds, plant milk, maple syrup, and vanilla extract in a bowl. Stir and then chill for at least an hour or overnight.
  2. COOK THE LEMON CURD: Next, make the lemon curd. Start by whisking the cornstarch and lemon juice together in a small bowl. Set aside. Warm the almond milk, maple syrup, and lemon zest to a saucepan over medium heat. Add in the lemon juice mixture. Bring to a boil while constantly stirring and cook until the mixture thickens, about 2-3 minutes. Remove from heat and let cool completely before using.
  3. TOP & SERVE: When ready, spoon the chia pudding into a jar or bowl. Top with the cooled lemon curd. Add an optional dollop of whipped cream and toppings of your choice. I used fresh blueberries and hemp hearts. Enjoy!

Notes

  • THE LEMON CURD COLOR: Traditional lemon curd gets its signature lemony-yellow color from egg yolks. Since this recipe is vegan, the curd will be more white in color. If you’d like yours to look more yellow, you can add a TINY pinch of turmeric powder or some (natural/vegan) food coloring to get the desired color. I use Suncore Foods.
  • HOMEMADE COCONUT WHIPPED CREAM: If you decide to make your own whipped cream, all you need to do is whip a can of coconut cream (not milk or water) with some sweetener of your choice until fluffy. I recommend chilling the coconut cream overnight in the fridge before whipping it. And it also helps to cool down the mixing bowl before use.
  • MAKE-AHEAD & STORAGE: Chia seed pudding will last in a covered container for about 5 days. You can store vegan lemon curd for up to a month in an air-tight container in the fridge. And coconut whipped cream will last in the fridge for up to 5 days.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes + chill time
  • Category: Breakfast
  • Method: Mix
  • Cuisine: American

Nutrition

  • Serving Size: 1 jar
  • Calories: 243
  • Sugar: 17 g
  • Sodium: 312 mg
  • Fat: 6.8 g
  • Carbohydrates: 32.8 g
  • Protein: 4.1 g
  • Cholesterol: 0 mg

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