Lemon Cream Chia Pudding with Oat Milk

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4.8 from 18 reviews

This lemon cream chia pudding is quite easy to make and full of creamy lemon flavor! This is a simple and quick no-bake recipe that is naturally vegan, gluten-free, and paleo-friendly. It’s a gut-healthy lemon chia pudding everyone can enjoy.


Chia Pudding Layer

  • 1/4 Cup Chia Seeds
  • 1 Cup Oat Milk
  • Zest of 1 Lemon
  • 2 Tablespoons Maple Syrup
  • 1/4 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Sea Salt

Lemon Cream Pudding Layer

  • 1 Cup Raw Cashews (soaked for one hour in hot water and drained)
  • 1/2 Cup Oat Milk
  • 2 Tablespoons Maple Syrup
  • 2 Tablespoons Lemon Juice
  • 1/4 Teaspoon Turmeric (for color)
  • 1/2 Teaspoon Lemon Extract


  1. Mix all the chia pudding layer ingredients in a bowl. Whisk together for about a minute until everything is evenly combined. 
  2. Place the chia pudding mixture in the fridge and let it set for about 3 hours (or overnight).
  3. Ensure you soaked your cashews for 1 hour in boiling water (or overnight in room temp water), then drain. 
  4. Combine all of the lemon cream pudding ingredients in your blender and blend on high until evenly combined and silky smooth.
  5. Evenly split the chia pudding mixture into 4 small jars.
  6. Pour the lemon cream pudding layer on top of the chia pudding layer. 
  7. Place the jars in the fridge to set for 3 hours before eating. 
  8. Top with fresh fruit, if you’d like, and enjoy! 


  • You can use any milk in this recipe.
  • Instead of lemon extract, you can add 1 teaspoon of rinsed and minced fermented lemon rind to the lemon cream pudding layer before blending smooth.
  • Instead of lemon zest you can add 1 tablespoon of rinsed and finely minced fermented lemon rind to the chia pudding layer.
  • For probiotics add 1 to 2 tablespoons of Greek yogurt to the lemon pudding layer before blending smooth.
  • Store in the fridge with an airtight lid for up to five days. 
  • You can adjust the amount of turmeric for desired flavor and color.