Lemon Poppy Seed Chia Pudding
- itsjdieb
- May 6
- 5 min read
Let me just say this: if spring were a breakfast, this would be it. Light, creamy, lemony, and speckled with poppy seeds—this Lemon Poppy Seed Chia Pudding is like sunshine in a jar (or bowl). I made this during one of those in-between weeks when I was craving something fresh and light but still satisfying. It was cold and rainy outside in Boston, so I knew I wanted something cozy, but not warm. So I went to the fridge and remembered that a good friend of mine had suggested to try making a chia seed pudding with citrus one time, so I gave it a shot. This is when this Lemon Poppy Seed Chia Pudding was born. Once you try it out, you will not want to have chia seed pudding any other way.
If you're looking for a healthy and satisfying breakfast that feels like dessert, this Lemon Poppy Seed Chia Pudding is the perfect choice. It combines the creamy, gel-like texture of chia seeds with the bright zing of fresh lemon juice and zest. Sweetened naturally with maple syrup and paired with the crunch of blueberries and poppy seeds, it’s a flavor-packed way to start your day. Plus, it’s vegetarian, gluten-free, meal-prep friendly, and easy to boost with extra protein if you need a more substantial option. Let's not forget that these two tablespoons of chia seeds provide your body with 10 grams of fiber. By adding in the banana and blueberries, we're also adding in an extra 5 grams of fiber! This breakfast recipe is not only going to be delicious, but will provide your body with 30 grams of protein and 14 grams of fiber making it a well-balanced and satiating meal.
Whether you enjoy it straight from the jar and bring it to work or school or build it fresh in a bowl, make sure to dress it up with some toppings like berries, lemon zest, and honey. Let's get to the recipe.
Why You’ll Love This Lemon Poppy Seed Chia Pudding
This pudding is everything you'll want in a make-ahead breakfast:
Light, but satisfying: thanks to the chia seeds, blueberries, and banana for 14 grams of fiber and thanks to the protein powder and Greek yogurt for the 30 grams of fiber, this makes for a light but filling breakfast.
Bright and citrusy: that lemon zest adds a delicious, fresh flavor to the chia seed pudding and adds some vitamin C into your routine - we all can benefit from a boost of immunity.
Customizable: you can make it protein-packed with Greek yogurt or protein powder, or keep it light and plant-based, no need for extra protein if you want to enjoy a light snack. You can also swap the blueberries for another source of fruit such as mango, kiwi, or strawberries.
Quick and easy: You mix it up in 10 minutes the night before, then wake up to a chilled, dreamy breakfast and only need to add your desired toppings.
Yields: 1 serving
Portion: 1 bowl
Prep Time: 10 minutes
Total Time: overnight
This recipe is vegetarian and gluten free. Note* - You can repeat this recipe for as many chia seed puddings you want to meal prep for the week.
Ingredients:
Chia pudding base:
½ cup unsweetened plant-based milk (I used soy milk, but you can use coconut or almond)
2 tbsp chia seeds
1½ tsp fresh lemon juice
½ tsp lemon zest
½ tsp vanilla extract
1 tsp maple syrup (or date syrup, agave syrup, honey)
½ tsp poppy seeds
1 scoop vanilla protein powder of choice
Toppings:
1 cup Greek yogurt
1/2 cup blueberries
1/2 banana sliced thinly
Lemon zest curls or extra zest
Honey
Instructions:
1. Whisk the base: In a medium Tupperware, whisk together the milk, lemon juice, lemon zest, maple syrup, vanilla. Stir.
2. Add chia & poppy seeds: Stir in chia seeds and poppy seeds. Mix thoroughly to prevent clumping. Optional addition to create the high protein recipe, add in vanilla protein powder of choice. Stir well. Let it sit for 10 minutes, then stir again to ensure even distribution.
3.Refrigerate: Cover and refrigerate for at least 4 hours or overnight. The pudding will thicken as the chia seeds absorb the liquid.
4. Serve & top: Give it a stir, then divide into bowl or jar if you would like. Add your toppings, Greek yogurt, blueberries, banana, lemon zest, honey. Enjoy!
Frequently Asked Questions:
Can I make this sugar-free?: Absolutely. Just leave out the maple syrup and the topping of honey.
Can I use lemon extract instead of zest?: Technically yes, but fresh zest gives the best flavor. If you’re in a pinch, ¼ tsp of lemon extract will do.
What can I use instead of poppy seeds?You can skip them altogether or sub with hemp seeds, flaxseeds, or even sesame seeds for a different texture.
Can I make this with coconut milk?: Yes! It’ll be richer and more indulgent—think lemon pie in a jar.
How long can I store it?: This chia pudding will last up to 5 days in the fridge in an airtight jar. It’s great for meal prep—make a double batch on Sunday and you’re set for the week. You can choose to add the toppings on the day you meal prep or add them right before eating to keep everything fresh and crunchy, up to you!
Do I have to make it high protein?: I've provided you with the full high protein recipe, but please feel free to enjoy the chia seed pudding without the protein powder and Greek yogurt if you want a light snack.
Recipe Notes:
How to prep: You can either choose to make one batch of this or repeat to make multiple batches, but the recipe is for one serving to make it easier to follow. Feel free to use the jars I used in my video or a bowl. Regardless, for the purpose of this recipe, we're using airtight round food containers.
Dairy-Free Option: this breakfast recipe can easily be made dairy free and vegan without the addition of the Greek yogurt. If you do want to enjoy some yogurt, opt for a dairy free coconut-based yogurt instead.
Add more fiber: For a heartier meal, add extra berries or other fruit you love.
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