Description
This chia seed pudding recipe is made with lemon yogurt, lemon zest, and nutritious full fat coconut milk. It’s easy an easy make-ahead breakfast that’s packed with protein, fiber and Omega-3 fatty acids.
Ingredients
Scale
- 1 ½ cups Lemon Yogurt
- 1 cup full fat coconut milk
- 2 tsp lemon zest
- ¼ cup chia seeds
- Fresh berries to top
Instructions
- In a large bowl, combine all ingredients except fruit. Stir with a fork to combine all ingredients well.
- Let sit in the fridge for at least an hour or overnight
- To serve, top with fresh berries and enjoy!
Notes
Notes:
- Greek yogurt: Because Greek yogurt is thicker than regular yogurt, if using it you may need to add extra liquid (more coconut milk of a splash or another milk or milk alternative) or scale back on the chia seeds
- Chia Seeds:You can use black or white chia seeds and both ground and whole work!
- Coconut Milk: I like full fat for that extra creaminess and satiety but light will work too! This is the coconut milk in a can, not carton.
- If Chia pudding isn’t think enough: Add more Chia, 1 Tbsp at a time. Stir in and let set at least 15 minutes, continue to adjust as needed.
- If Chia pudding is too thick: Thin it out with more liquid. Stir and let sit at least 15 minutes. Continue to adjust as needed.
- Prep Time: 5 minutes
- Cook Time: n/a
- Category: breakfast
- Method: no bake
- Cuisine: north american
Keywords: prep ahead, weekday breakfast, yogurt, no bake