Go Back

Lemon Chia Seed Pudding Breakfast Jar

Lemon Chia Seed Pudding Breakfast Jar combines bright citrus, creamy chia seeds, and wholesome ingredients in a portable make-ahead breakfast perfect for busy mornings.
Print Recipe
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 jars
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

Lemon Chia Pudding
  • 2 cups Milk dairy or plant-based
  • 1/2 cup Chia Seeds fresh
  • 2 tablespoons Lemon Juice freshly squeezed
  • 1 tablespoon Lemon Zest finely grated
  • 2 tablespoons Maple Syrup adjust to taste
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt
Toppings
  • 1/4 cup Blueberries for serving
  • 2 tablespoons Toasted Coconut optional

Equipment

  • Mixing Bowl
  • Whisk
  • Citrus Zester
  • Measuring Cups
  • Measuring Spoons
  • Glass Jars
  • Scoop
  • Tray
  • Freezer
  • Refrigerator

Method
 

  1. Whisk milk, lemon juice, lemon zest, maple syrup, vanilla, and salt until smooth.
  2. Stir in chia seeds evenly. Rest for 10 minutes, then stir again to prevent clumps and create a creamy texture.
  3. Divide the mixture evenly into glass jars, leaving room for toppings.
  4. Cover and refrigerate for at least 4 hours or overnight until thick and spoonable.
  5. Top with blueberries and toasted coconut before serving. Add a splash of milk for a softer consistency if desired.

Notes

Use extra milk for a softer pudding or slightly more chia seeds for a thicker texture. Freeze sealed jars without toppings for up to 1 month and thaw overnight in the refrigerator. Add toppings after thawing for the easiest assembly and best texture. Customize with strawberries, raspberries, vanilla yogurt, poppy seeds, or fresh mint. Store covered in the refrigerator for up to 5 days.