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This lemon chia pudding is a bright and zesty sweet recipe that makes the perfect healthy breakfast or light dessert.

Made with simple ingredients like chia seeds, fresh lemon, yogurt, and milk, it’s naturally high in fiber and protein-rich. And with a few small tweaks, you can make it vegan or turn into a 30 g high-protein powerhouse.

(Both options covered in variations)

The best part? It’s a make-ahead meal prep staple—just stir it together in minutes, let it chill overnight, and you’ll have a delicious easy breakfast (or snack) waiting in the fridge.

Recipe Info

This recipe is:

Bright and refreshing. The combination of lemon zest and fresh lemon juice gives this chia pudding a lively citrus flavor that’s both tangy and sweet.
High in protein and fiber. Thanks to the non-fat Greek yogurt and chia seeds, this pudding is a nutritious option that keeps you full longer.
Simple to make with no special tools needed. Just mix, chill, and enjoy—perfect for an easy breakfast or snack.

Making lemon chia pudding for the first time? Read the ingredients notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump to the recipe card.

Extra Learning

Before we jump in, here are a few handy resources to help you nail this recipe:

Chia pudding 101. Our go-to guide for swaps, toppings, troubleshooting, and everything in between.

Ingredients and Substitutes

Chia seeds. Absorb liquid to create a gel-like, pudding texture with a subtle crunch. No chia pudding without these.
Non-fat Greek yogurt. Adds creaminess and protein while thickening the pudding.
Milk of choice. Provides liquid to hydrate the chia seeds and adjust consistency. I recommend regular dairy or oat milk, but use what you prefer.
White sugar. Sweetens the pudding while maintaining a neutral flavor. I don’t like sweeteners like honey or maple syrup for this setup as they alter the intended taste.
Fresh lemon juice. Our main source of tang and acidity.
Finely grated lemon zest. Adds even more bright citrus aroma and flavor.
Salt. Enhances and balances the flavors. Don’t skip.
Vanilla extract. Rounds out and deepens the overall flavor profile. Optional, but highly recommended.

Step-by-Step: How to Make Lemon Chia Pudding

Mix lemon juice and yogurt. Combine the fresh lemon juice with the yogurt. Mixing these two first helps prevent the lemon juice from curdling the milk in the next step.
Add milk, sugar, salt, and vanilla. Pour the milk into the yogurt and lemon mixture. Add the sugar, salt, and vanilla extract. Stir everything thoroughly until the sugar has completely dissolved.

Adding the yogurt and lemon juice — Mix the lemon juice with

Yogurt and lemon juice mixture — Mix the lemon juice with

Add chia seeds and lemon zest. Sprinkle in the chia seeds and lemon zest. Stir well so the seeds and zest are evenly mixed into the liquid.

Adding the chia seeds and zest — Stir in chia seeds and lemon zest until evenly combined

Wait and stir. Let the mixture sit for 5 minutes, then give it another good stir. If you notice the seeds are still settling at the bottom or floating on top with a clear gap in the middle, repeat this stirring step once more after an additional 5 minutes.

Stirring in the chia seeds and zest — Let sit for 5 minutes, stir well, and repeat until the seeds are evenly dispersed

Refrigerate. Cover the mixture or transfer it to a sealed container. Refrigerate for at least 6 hours, or overnight, so the chia seeds can fully absorb the liquid and the pudding can thicken.
Serve and enjoy. Once chilled and ready, give the pudding a final stir. Serve it with your favorite toppings and dig in.

Refreshing lemon chia pudding in a jar — Chill for 6+ hours until thick. Stir, top, and enjoy!

Variations

Vegan

To make this lemon chia pudding vegan-friendly:

Replace non-fat Greek yogurt with thick neutral or vanilla-flavored yogurt to maintain creaminess without dairy.
Use any plant-based milk. As usual, I recommend oat milk.

Lemon chia pudding topped with fresh slices of lemon — Lemon chia pudding topped with fresh lemon slices

High Protein

Boost the protein content easily with these tweaks:

Add 30 grams of protein powder (about 20 grams protein) to the milk mixture.
Add half a tablespoon (6 grams) of chia seeds to the usual amount to keep the pudding’s consistency.
Halve the sugar to adjust for the sweetness we get from the protein powder.

Option	Protein per serving (g)
Regular	12
High Protein	32

Fresh and zesty lemon chia pudding for two

Tips

Halve lemon juice for milder flavor. If you prefer a subtler lemon taste, simply reduce the lemon juice by half to balance the tartness without compromising the overall freshness. Add more next time if you like.
Warm the milk mixture gently to dissolve sugar. If sugar resists dissolving, slightly warm the milk and yogurt mix on low heat, stirring at all times until fully dissolved. I’m talking about warming up to room temperature – overheating will cause curdling.

Storage

Store the lemon chia pudding in an airtight container in the refrigerator. It will keep for 3 to 4 days.

Similar Recipes to Try

Looking for more? Check out the following recipes:

Blueberry Chia Pudding. Fresh blueberries meet silky chia for a vibrant twist, with a hint of lemon to brighten.
Strawberry Chia Pudding. Like the one above, but with strawberries.
Mango Chia Pudding. Tropical mango pulp crowns creamy chia, optionally spiked with lime for extra brightness.
Coconut Chia Pudding. Another tropical option, this time with coconut milk and shredded coconut.