Posted on by Jessica Crossan

Lemon Chia Pudding

I’ve been bored with breakfast lately….the girls will eat the same thing over and over and never seem to get bored! Food is love to me and I’ve been feeling meh about breakfast for weeks (perhaps the Covid loop we’re living more than anything….) so I decided I needed something exciting to change it up! 
Enter chia pudding! This one can be made ahead and kept in the fridge so it’s there and ready when you’re not feeling breakfast inspiration!  Double the batch if you’re making enough for multiple people, or so you can have something ready for multiple days!  Change the whole thing by changing the toppings!
Did you know chia is a nutritional power-house seed?
They’re high in calcium, magnesium and iron. High in fibre, protein and minerals. A complete protein source full of omega-3 fatty acids and antioxidants and are soothing to your digestive tract and therefore help the body to excrete toxins. That’s a whole lotta awesome for a teeny, tiny little seed! And in this super simple recipe, they’re also delicious!!

prep

5 minutes

set time

2 hours or overnight

makes

4 servings

Ingredients

  • 2C milk of choice 
  • 6Tbsp chia seeds
  • 2Tbsp pure Maple Syrup
  • 1 tsp pure vanilla
  • Juice of 1/2 a lemon
  • pinch (no more than 1/8 tsp) of turmeric or  Mango Lassi  

Instructions

  1. Mix all ingredients in a 4C bowl, whisking to get the lumps out.
  2. Cover and leave overnight in the fridge.
  3. In the morning give it a stir, and split between 4 bowls. Top with fresh or frozen fruit, nuts or granola.  If not using all at once, scoop out 1/2C per serving.
  4. Get fancy and you can top with whipped coconut cream, toasted coconut and fresh lemon curd too and serve as a dessert!

Notes

Coconut and cashew milk are both smooth and creamy and delicious in this recipe!  But any milk will work depending on your preference, allergies or availability.  Want to get really fancy and add some gut-loving kick?  Use 1 C of plain Kefir + 1 C of milk instead of the 2 C of milk.

Use pure maple syrup not imitation.  If not available, raw honey or coconut sugar make a great alternative.  Coconut sugar will require more stirring to dissolve.

Pure vanilla or vanilla bean.  Again, no artificial stuff!

The turmeric or Mango Lassi helps give it a glorious yellow colour (often something we expect with Lemon flavoured food??) and a little bit of extra anti-inflamatory goodness!

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