This lemon chia pudding with raspberries is a great option for an easy prep-ahead breakfast you can throw together in a couple of minutes. It's a simple chia pudding recipe with a fresh and light flavor thanks to the tartness of the lemon and a creamy texture and protein boost thanks to the Greek yogurt.
1-2tablespoonsmaple syrup (to taste, depending on whether your yogurt is sweetened)
½teaspoonvanilla extract
Zest from 1 lemon
3tablespoonsfresh lemon juice (the juice from about 1 lemon)
¼cupchia seeds (2 tablespoons per jar)
Fresh raspberries, for topping
Instructions
In two small jars or bowls, evenly divide the yogurt, milk, maple syrup, vanilla, lemon zest, and lemon juice. Use a small whisk or a fork to whisk until smooth and well-combined.
Add the chia seeds and mix until combined. Cover with a lid and set in the fridge for at least 6 hours, preferably overnight.
Top with fresh raspberries and any other favorite toppings of choice.
Notes
Recipe notes:
Store leftovers in an air-tight container or jar for up to 5 days. Give the chia pudding a good stir before topping and eating.
This recipe is gluten-free and vegetarian. For a dairy-free and vegan version, use a dairy-free yogurt and make sure to use non-dairy milk.
The recipe can be found on My Fitness Pal by searching "BWB Lemon Chia Pudding." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.