Dessert

Lemon Cream Chia Pudding with Oat Milk Recipe

Name: Lemon Cream Chia Pudding with Oat Milk Recipe
Prep time: 15 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 1/4 Cup Chia Seeds; 1 Cup Oat Milk; Zest of 1 Lemon; 2 Tablespoons Maple Syrup; 1/4 Teaspoon Vanilla Extract; 1/4 Teaspoon Sea Salt; 1 Cup Raw Cashews (soaked for one hour in hot water and drained); 1/2 Cup Oat Milk; 2 Tablespoons Maple Syrup; 2 Tablespoons Lemon Juice; 1/4 Teaspoon Turmeric (for color); 1/2 Teaspoon Lemon Extract

ByJulian Dempsey November 3, 2025November 3, 2025

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Introduction

This Lemon Cream Chia Pudding with Oat Milk is a refreshing and creamy dessert that’s perfect for a healthy breakfast or snack. Combining zesty lemon flavor with a smooth cashew cream, it’s both satisfying and easy to prepare in advance.

The image shows three small clear glass jars filled with a layered dessert, placed on a white marbled surface. Each jar has two layers: the bottom layer is a thick, greyish mixture with small black chia seeds, and the top layer is a creamy, pale yellow custard-like cream. On top of each jar, there is a thin slice of fresh lemon resting against the inner rim. The background is softly blurred with white and light yellow tones, creating a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup chia seeds
1 cup oat milk
Zest of 1 lemon
2 tablespoons maple syrup
1/4 teaspoon vanilla extract
1/4 teaspoon sea salt
1 cup raw cashews (soaked for one hour in hot water and drained)
1/2 cup oat milk
2 tablespoons maple syrup
2 tablespoons lemon juice
1/4 teaspoon turmeric (for color)
1/2 teaspoon lemon extract

Instructions

Step 1: In a bowl, whisk together the chia seeds, 1 cup oat milk, lemon zest, 2 tablespoons maple syrup, vanilla extract, and sea salt until fully combined.
Step 2: Transfer the chia pudding mixture to the fridge and allow it to set for about 3 hours or overnight until it thickens.
Step 3: Soak the raw cashews in boiling water for one hour, then drain thoroughly.
Step 4: In a blender, combine the soaked cashews, 1/2 cup oat milk, 2 tablespoons maple syrup, lemon juice, turmeric, and lemon extract. Blend on high until smooth and creamy.
Step 5: Divide the chilled chia pudding evenly among 4 small jars or serving glasses.
Step 6: Pour the lemon cream mixture evenly over the chia pudding layer in each jar.
Step 7: Refrigerate the assembled pudding for another 3 hours to let the flavors meld and the cream set.
Step 8: Before serving, top with fresh fruit if desired, and enjoy your light and flavorful dessert.

Tips & Variations

For a nuttier twist, toast the cashews lightly before soaking them.
Swap oat milk for almond or coconut milk depending on your preference.
Add a pinch of ground ginger or cardamom to the lemon cream for extra warmth and depth.
Use fresh lemon zest and juice for the brightest, most vibrant flavor.

Storage

Store the pudding in airtight containers in the fridge for up to 3 days. The layers may firm up more over time, so allow the pudding to sit at room temperature for 10–15 minutes before serving, or add a splash of oat milk and stir to loosen the texture.

How to Serve

Two small clear glass jars show a two-layer dessert. The bottom layer is filled with a thick, creamy mixture of chia seeds suspended in a white liquid, speckled with many small black dots. The upper layer is smooth and creamy, pale yellow in color, and slightly thickened. Each jar is topped with a thin round slice of lemon that is placed at the back side, slightly pressed into the creamy top layer. The jars sit on white parchment paper stained with bright orange powder, with a tarnished silver spoon containing more of the orange powder resting nearby. The background is a white marbled texture with blurred yellow lemons and an orange cloth in the distance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding vegan?

Yes, this recipe is naturally vegan by using oat milk and maple syrup, ensuring a plant-based treat.

What if I don’t have lemon extract?

You can omit the lemon extract or replace it with an additional 1 teaspoon of lemon juice for flavor, though the extract adds a more concentrated lemon note.