Get ready for a bright, creamy treat that feels like pure sunshine in a jar: Lemon Cream Chia Pudding with Oat Milk. This plant-based delight pairs a zingy lemony chia pudding layer with a dreamy lemon cream made from cashews, all swirled together with oat milk for a ridiculously smooth finish. Whether you crave it for breakfast, a mid-afternoon snack, or a healthy dessert, every spoonful bursts with citrusy freshness and luscious texture. Lemon Cream Chia Pudding with Oat Milk is as beautiful as it is wholesome—delivering zesty flavors and creamy comfort all in one bite.

Lemon Cream Chia Pudding with Oat Milk Recipe - Recipe Image

Ingredients You’ll Need

You’ll love how simple these ingredients are—each one brings something special to the table, from creamy texture to bright color and tangy fragrance. This is a recipe where every item truly matters and elevates the final result, so don’t skip any!

Chia seeds: These tiny seeds soak up the oat milk and create the pudding’s signature thick, satisfying texture.
Oat milk: The creamy, naturally sweet base that makes this both dairy free and ultra-smooth. Alternative milks work but oat milk is magic here!
Lemon zest: Delivers fresh, sprightly citrus aroma throughout the pudding layer.
Maple syrup: Naturally sweetens both layers while adding lovely caramel notes.
Vanilla extract: Grounds all the flavors with warmth and comfort in the chia pudding.
Sea salt: A pinch wakes up the rest of the flavors and balances sweetness.
Raw cashews: When soaked and blended, these become a silky, dairy-free cream for your lemon topping.
Lemon juice: For that unmistakable pop of bright, tangy flavor in the lemon cream layer.
Turmeric: Just a dash for gorgeous yellow color—don’t worry, it won’t overpower the lemon!
Lemon extract or fermented lemon rind: Boosts the zesty flavor; if you’ve never tried fermented lemon rind, this is a great chance.

How to Make

Step 1: Mix the Chia Pudding Layer

Grab a bowl and whisk together chia seeds, oat milk, lemon zest, maple syrup, vanilla extract, and sea salt. Stir for about a minute—don’t rush it! You want those chia seeds evenly suspended for the best texture. This mixture will start out liquidy but will magically thicken as the seeds soak and expand, creating that familiar, pudding-like consistency we love in Lemon Cream Chia Pudding with Oat Milk.

Step 2: Chill the Chia Pudding

Cover the bowl and pop it in the fridge for at least 3 hours (overnight is even better if you’re planning ahead). The waiting is the hardest part, but this chill time transforms the mixture from soupy to spoonable and creamy—pure Lemon Cream Chia Pudding with Oat Milk magic!

Step 3: Soak and Drain the Cashews

While your chia pudding sets, soak your raw cashews in hot water for an hour. This softens them up so your lemon cream turns out velvety smooth rather than gritty. After an hour, drain the water and get ready to blend.

Step 4: Blend the Lemon Cream

In a high-powered blender, add the soaked and drained cashews, oat milk, maple syrup, lemon juice, turmeric, and lemon extract (or those delightfully tangy fermented lemon rinds if you have them). Blitz on high until silky smooth! This dreamy cream is what gives Lemon Cream Chia Pudding with Oat Milk its luxurious, decadent finish.

Step 5: Assemble and Chill

Divide your thickened chia pudding evenly among four small jars or glasses. Gently pour (or spoon) the lemon cream topping over each one. Now, back in the fridge they go for a final 3-hour set, letting the layers meld into a stunning, dessert-worthy treat.

Step 6: Serve and Enjoy!

Top with your favorite fresh fruit (think berries or sliced kiwi), a sprinkle of granola, coconut flakes, or even an extra swirl of maple syrup. Admire your Lemon Cream Chia Pudding with Oat Milk before diving in—then grab a spoon and savor every citrus-kissed, creamy bite.

How to Serve

Garnishes

This is your moment to get creative! Pile on fresh raspberries, blueberries, or slices of kiwi for a burst of color and freshness. Toasted coconut flakes, a sprinkle of granola, or a drizzle of extra maple syrup make wonderful finishing touches. If you want to amp up the lemon theme, try a few curls of lemon zest on top for that wow factor.

Side Dishes

Lemon Cream Chia Pudding with Oat Milk is light enough to pair with anything. Enjoy it alongside a plate of juicy fruit for breakfast or serve with crisp almond biscotti as a refined dessert. For an afternoon snack, pair it with a hot cup of Earl Grey tea or an iced matcha latte—the lemon and oat milk combo really shines with tea-based drinks!

Creative Ways to Present

Layer your puddings in clear glasses, parfait jars, or even pretty champagne coupes for a touch of elegance. If serving for a special brunch or dinner, set up a DIY chia pudding bar with bowls of toppings for guests to mix and match. No matter how you serve it, Lemon Cream Chia Pudding with Oat Milk always looks impressive with its vivid layers and creamy textures.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Cream Chia Pudding with Oat Milk stores beautifully in airtight jars or containers in the fridge for up to 5 days. The texture stays creamy and the flavors deepen a bit over time, making the last spoonful just as delightful as the first.

Freezing

If you want to extend the magic, you can freeze this pudding! Divide it into single-serve jars and freeze for up to one month. Thaw overnight in the refrigerator—just know the texture might be slightly less creamy, but the flavor will be spot on. Great for meal prep or an emergency lemon pudding craving!

Reheating

No reheating needed! Lemon Cream Chia Pudding with Oat Milk is meant to be enjoyed chilled. Just remove from the fridge, give it a stir if any settling has occurred, and garnish before serving.

FAQs

Can I use a different plant-based milk instead of oat milk?

Absolutely! Almond, coconut, or soy milk can all be swapped in, but oat milk gives the creamiest texture and naturally sweet flavor that really highlights the lemon. The recipe is flexible and forgiving, so use what you have on hand.

Can I make this pudding nut-free?

Sure thing—simply use sunflower seeds or silken tofu in place of cashews for the lemon cream layer. The result will still be rich and smooth, and the Lemon Cream Chia Pudding with Oat Milk remains deliciously allergy-friendly.

Is there a way to make the pudding layer set faster?

While it’s tempting to speed things up, the magic of chia seeds takes time. If you’re really pressed, try making your chia pudding layer the night before so the seeds have ample time to gel. Just a few hours in the fridge ensures the perfect, creamy consistency.

Will turmeric make the cream taste spicy?

Not at all! Turmeric is used here in a tiny amount purely for its vibrant golden color—it won’t give the lemon cream a strong flavor or heat. If you’re sensitive or prefer a paler color, you can use even less or leave it out.

What can I add to boost the probiotic content?

To bump up the probiotics, simply stir 1 to 2 tablespoons of your favorite vegan Greek-style yogurt into the lemon cream layer before blending. It won’t affect the taste, but you get gut-friendly benefits in every creamy, citrusy bite.

Final Thoughts

If you’re searching for a zesty, creamy, and good-for-you treat, give Lemon Cream Chia Pudding with Oat Milk a try—you’ll be hooked after the very first spoonful. It’s bright, fresh, and packed with delicious layers that truly taste like a sunny day. Grab a lemon, soak those cashews, and let your fridge work its magic!