Raspberry Lemon Chia Pudding

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by Alena Schowalter
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Chia pudding is a delicious, creamy treat that’s perfect for breakfast or a snack. It’s simple to make and full of protein and omega-3s!

Tired of store-bought desserts and want something unique? Meet your new favorite!

This raspberry and lemon chia pudding is customizable and versatile — you can enjoy it as your main breakfast or even dessert! Depending on what you mix in, chia pudding can be light and refreshing or sweet and decadent. 

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For this recipe, we focus on brighter flavors with fresh lemon and raspberries. If you’re in the mood for a treat that reminds you of spring or summer, this is the one for you!

Chia pudding is so easy to make: it only takes 5 minutes of hands-on time!

Looking for similar breakfast recipes? Check out our chocolate porridge, breakfast parfait, or overnight zoats.

woman holding a glass of vegan lemon chia pudding in her hands

Recipe highlights

  • Ready in 20 minutes
  • Perfect for breakfast, dessert, or a snack
  • Nutrient-dense and satiating
  • Simple ingredients
  • Beginner-friendly
  • Great for meal prep

You can make this lemon chia pudding in no time, so let’s get started! Eat right away or store for later (and add extra toppings of your choice, too). All you need is a mixing and serving bowl!

chia seeds, dairy free milk, sweetener, lemon, and raspberries

Ingredients needed

  • Chia seeds — the star of the show. A healthy, filling base for the pudding.
  • Lemon juice and zest — adds that refreshing bite.
  • Coconut and soy milk — liquid to combine with the chia seeds. Creates a gel-like consistency. Coconut milk makes this pudding extra creamy! Feel free to swap out the soy milk with your nondairy milk of choice.
  • Vanilla and agave syrup — staple ingredients to add sweetness and flavor.
  • Turmeric — optional ingredient to create a vibrant color.
  • Whipped cream — your favorite vegan whipped cream. Find our easy homemade recipe below!
  • Raspberries, lemon slices, lemon zest — sweet and tart toppings to tie the pudding together.
mixing chia seeds, lemon and syrup in a bowl
putting whipped cream on chia pudding with a wooden spoon

How to make vegan chia pudding

  1. Mix chia seeds, lemon juice, lemon zest, vanilla, agave, turmeric (optional) together. Add 4-5 tablespoons of coconut milk.
  2. Slowly pour the rest of the coconut milk and the soy milk, mixing continuously.
  3. Set aside for 15 minutes until all the liquid is absorbed. This rest time is what creates the pudding consistency.
  4. Divide into serving glasses or bowls.
  5. Top with whipped cream, and garnish with fruits and lemon zest. 
  6. Serve straight away and enjoy!
placing a raspberry on vegan lemon chia pudding

Storage and serving

This lemon chia pudding can be served right away or made ahead of time. It’s a great overnight recipe! 

Simply store the chia pudding in an airtight jar or container for up to 4 days. When you’re ready to eat, add your toppings and enjoy. 

The longer the pudding is in the fridge, the more it can thicken. Just add more milk and mix if you need to!

Enjoy this raspberry lemon chia pudding alongside a cold drink such as an iced golden turmeric latte or a refreshing smoothie!

two glasses of raspberry lemon chia pudding on a table

FAQs & tips

Chia pudding toppings 

  • Fresh berries
  • Whipped cream
  • Nuts (sliced almonds, pecans, and walnuts)
  • Nut butter
  • Shredded coconut
  • Dried fruit
  • Hemp seeds
  • Date caramel

Is chia pudding healthy?

Yes, chia pudding is quite nutritious! It contains omega-3 fatty acids, protein, fiber, magnesium, and potassium. Also, chia pudding is filling and low-calorie.

How to use chia seeds

Besides making our lemon chia pudding, chia seeds can be added to oatmeal, smoothies, and granola. They have a very mild, almost non-existent, flavor — so you can have a nutrition boost without changing the taste of your meal!

More related recipes

Did you make our chia pudding and like it? We’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!

Raspberry Lemon Chia Pudding (Vegan)

by Alena Schowalter
Prep Time 20 minutes
Total Time 20 minutes
This raspberry lemon chia pudding is perfect for breakfasts and snacks during spring & summer! Healthy, tasty, versatile, and easy to make.
Serves 4

Ingredients

Chia Pudding

  • ½ cup chia seeds 80 g
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 cup coconut milk 250 ml
  • ½ cup soy milk 120 ml
  • 1 tsp vanilla extract
  • 2 tbsp agave syrup
  • ½ tsp turmeric color (optional)

Toppings

  • 1 cup fresh raspberries 120 g
  • ½ lemon cut into thin slices
  • ½ tsp lemon zest
  • 4 tbsp vegan whipped cream

Instructions

  • To a large bowl, add chia seeds, lemon juice, lemon zest, vanilla, agave, turmeric, and 4-5 tablespoons of coconut milk. Slowly pour the rest of the coconut milk and the soy milk, mixing continuously.
  • Set aside for 15 minutes until all the liquid is absorbed.
  • Divide into serving glasses or bowls, top with whipped cream, and garnish with fruits and lemon zest. 
  • Serve straight away.

Notes

  • Use your favorite toppings when making your own chia pudding!
  • Any plant-based milk works for this recipe.
  • The chia pudding keeps well in the fridge for up to 4 days.
Course: Breakfast
Cuisine: American
Nutrition Facts
Raspberry Lemon Chia Pudding (Vegan)
Amount per Serving
Calories
296
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
12
g
75
%
Polyunsaturated Fat
 
7
g
Sodium
 
29
mg
1
%
Carbohydrates
 
24
g
8
%
Fiber
 
11
g
46
%
Sugar
 
9
g
10
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.
Rate and share if you likeMention @nutriciously_ on Instagram or share this on Pinterest!
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Hi, I'm Alena Schowalter — a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with my husband, I founded nutriciously in 2015 and have been guiding thousands of people through different transition stages toward a healthy plant-based diet. I enjoy discussions around vegan ethics, walks through nature, and creating new recipes. Read more about us here.

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