Lemon Bar Chia Pudding

One thing I’ve noticed that’s made a hugely positive impact on my health is increasing the protein and fiber in my diet. I’ve noticed that if I start the day with a protein-packed breakfast, I make healthier choices throughout the day and am more likely to stay full until my next meal. The problem is that I do have a sweet tooth, and it’s tempting sometimes to want to pull out a bowl of sugary cereal or sweetened oatmeal. With five kids, our school mornings are busy. I wake up hours before my kids to exercise, pack lunches, empty the dishwasher, etc. and if I don’t have a quick breakfast ready to go, I end up starving because I may not have time to eat until my kids are at school, hours after I’ve been awake. Chia pudding is the perfect make-ahead breakfast option and this lemon bar chia pudding has the perfect mix of sweet and tart for a breakfast or snack that you will crave.

Why You Should Make Chia Pudding?

• It’s rich in Omega-3 fatty acids, protein, antioxidants, and fiber. Chia seeds have increased in popularity over the past ten years or so, but they’ve been a superfood in many cultures for long before that. They keep you full and satisfied for longer and are good for your heart, skin, and digestion.
• It has a low glycemic index and can help your sugar cravings.
• Chia seeds by themselves have no additives or preservatives, making chia pudding an even healthier dessert option.
• It’s a plant-based source of protein and nutrients for those looking to cut back on their animal proteins.

Maybe you’ve never tried chia seeds, but they are available at most grocery store and are shelf-stable! They’re also a great addition to smoothies, granola, oatmeal, and more. They’re a great staple to add to your pantry!

How to Make Lemon Bar Chia Pudding

• Chia pudding couldn’t be easier to make! You’re going to whisk together most of the ingredients and set it in the refrigerator overnight.
• In a bowl, whisk together almond milk, vanilla extract, lemon extract, maple syrup, chia seeds, lemon juice, and lemon zest. For a more tropical flavor, you can also use coconut milk! I do prefer using a non-dairy milk in chia pudding, especially this version, because regular dairy milk could curdle with the lemon juice overnight.
• Let the mixture refrigerate overnight, stirring a few times if you can! Then layer in jars or serve in a bowl with crumbled shortbread and lemon curd. That’s it! It’s so delightful and easy to make. One morning I even added some fresh raspberries and it was a great touch.

Whether you enjoy this lemon bar chia pudding for breakfast, a snack, or dessert, it’s a great protein-packed option that you will love!