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Ingredients

  • ¾ cup + 2 Tbsp non-dairy milk (we used oat milk)
  • 2 tsp Meyer lemon zest (about ⅔ of the outside of one lemon)
  • ⅓ cup Meyer lemon juice (about the juice of 2 Meyer lemons)
  • 2 Tbsp real maple syrup
  • ⅛ tsp salt
  • ¼ tsp ground turmeric
  • ¼ cup chia seeds
  • Berries for serving (optional)

Directions

  1. In a medium bowl, whisk together all of the ingredients except the chia seeds.
  2. Add the chia seeds and whisk until uniformly combined. Let the beginning of the chia pudding sit 5 minutes and then whisk again. Repeat this process two more times. Cover or transfer to a storage container and chill for at least 2 hours, or overnight. Serve alone or topped with berries.
  3. The chia pudding will keep in the refrigerator for 5-6 days.

Nutritional Facts

Calories
80
Fat
3.5g (Saturated Fat: 0.4g)
Carbohydrates
11.6g
Fiber
3.7g
Sugar
7g
Protein
2.7g
Sodium
69mg