Lemon Raspberry Chia Seed Pudding Recipe
Lemon Raspberry Chia Seed Pudding Recipe showcases the bright flavors of Spring and Summer made into a healthy breakfast, snack, or dessert!
Is Chia Seed Pudding Healthy?
Chia seeds are a great source of antioxidants, fiber, and quality protein. Combined with Greek yogurt and fruit, Chia pudding makes a delicious and incredibly healthy snack or dessert. It’s creamy, satisfying and loaded with nutrition.
Check out this post to read more about the health benefits of chia seeds.
Is it Better To Soak Chia Seeds Before Eating?
You do not need to soak chia seeds before eating them, but soaked and raw chia seeds do have slightly different health benefits.
The biggest difference between soaked and dry is that soaked chia seeds can help to keep you hydrated because they hold up to 12 times their weight in water. This allows for a slow release of hydration and helps to keep you full for longer.
Raw chia seeds have a strong absorbent power and can actually absorb water from your body during the digestion process. If you are wanting to eat raw chia seeds, you should plan to drink extra water. Raw chia seeds have been shown to be helpful for people who have acid reflux to relieve some of the symptoms.
How to Make Chia Pudding
The prep for this pudding is simple. Mix all the ingredients together in a large container and then it is just a matter of waiting for the chia seeds to do their magic and thicken the mixture to a pudding-like texture.
Chia pudding is so very versatile! The base is just Greek yogurt, milk, chia seeds and honey. Then you can add whatever whole or pureed fruit you like to it.
More of Our Favorite Chia Seed Recipes
- Lemon Chia Seed Pancakes
- Strawberry Chia Fruit Leather
- Peanut Butter and Chocolate Chia Cookies
- Chia Seed Energy Bites
Lemon Raspberry Chia Pudding
Ingredients
- 1 cup Greek yogurt, plain
- 1 cup coconut milk
- 1 tbsp lemon peel, raw
- 2 tablespoon lemon juice
- 1 cup raspberries
- 1 1/2 tablespoon honey
- 1/4 cup chia seeds
Instructions
- Combine all ingredients in a large storage container that has a lid. Make sure all the chia seeds are mixed in, and mash the berries lightly, especially if using frozen raspberries.
- Place the lid on the container and refrigerate overnight or for at least 8 hours.
- Serve with extra raspberries, and a drizzle of honey if desired.
- *You can substitute any kind of milk for the coconut milk.
- *The lemon peel (zest) and lemon juice is equal to 1 medium lemon.
- *You may use fresh or frozen raspberries.
If you don’t have coconut milk – what would you suggest? Just regular milk?
Hi Katie,
You can substitute any milk. You might want to add 1 more Tablespoon of chia seeds if you use a low fat or fat free milk to help it thicken up nice for a pudding-like texture. Enjoy!
anythibg I could replace yogurt with? We have one child with a dairy allergy. Desperately looking for healthy breakfast foods with protein!
Hi Marlo,
Go ahead and replace the yogurt with extra dairy free milk and double the chia seeds. So 2 cups of the dairy free milk of your choice and 1/2 cup of chia seeds. Good luck!
How long will this last refrigerated? I have send grass fed plain yogurt and doesn’t expire till June so was wondering if it would last long in fridge?
I probably wouldn’t keep it longer than a week.
Would the Chia seeds still be able to thicken properly if the mixture was blended?
Yep, that’ll be just fine.
Amber,
This little recipe is a HIT in my household. It’s quick and delicious. My husband is thrilled every time I make it. Thanks for sharing!
Ashley
I’m so glad you enjoy it so much Ashley! That ‘s fantastic! Thanks for sharing your experience!
Is that plain coconut milk from a can or the coconut milk beverage in a carton?
Coconut milk from a can 🙂 You could try from a carton – we just haven’t made it that way yet!
Can you use whole fat yogurt instead of Greek?
Absolutely!
Do you use sweetened or unsweetened coconut milk? None if the recipes specify. :/
I’ve used both! Definitely a personal preference.
What a great and satisfying pudding! I’m new with chia and will definitely be including this regularly. Thank you for sharing and expanding my go to recipes.
Did you like sweetened or unsweetened coconut milk better? Do you full fat? I’ve only used the cream part of the coconut milk before so I’m guessing you mix it all up first. Lastly (sorry) I’m out of honey what do you recommend as a substitute? Thanks!
Hi Erin! We like the unsweetened coconut milk better. For this recipe, choose the kind in the carton, not the can. In place of the honey, you can use pure maple syrup if you like.
Is lemon peel the same as lemon extract? Thanks 🙂
Hi Karen, they’re not the same thing. You won’t need bottled extract for this recipe. The peel is the actual peel of the raw whole fruit. Use a zester or a fine grater to remove it. I hope this helps!
Could you use strawberries instead of raspberries?
Sure Chantal, give it a try!
Iwant to try this recipe but wouldn’t the milk curdle if adding lemon juice to it?
Nope! We use coconut milk in this recipe. 🙂
Hello is the calories per serving please ?
290 calories per serving.
Nice recipe!