Lemony Lavender Chia Seed Pudding

5 from 2 votes

Lemony Lavender Chia Seed Pudding is an easy make ahead breakfast packed with anti-inflammatory turmeric, fresh zesty lemon and calming aromatic lavender for one creamy and delicious bite. (Dairy-free and Gluten-free)

Prep Time10

Total Time10

Course: Breakfast and Brunch

Cuisine: American

Servings:

Calories: 385kcal

Author: HWC Magazine

Ingredients

2 cups Almond milk (or dairy-free or dairy of choice)
⅔ cup Chia seeds
1 teaspoon Turmeric dried ground
2 tablespoon Lemon zest (zest from 2 lemons)
2 tablespoon Lemon juice
1 teaspoon Culinary dried lavender
ground (or 4 drops culinary lavender essential oils)
2 tablespoon Honey to 4 tablespoon or to your desired sweetness (to make vegan we used 3-4 pureed dates to sweeten)

US Customary - Metric

Instructions

Add 2 cups of oat milk, ⅔ cups chia seeds, 1 teaspoon of ground turmeric, 2 tablespoons lemon zest, 2 tablespoons of fresh lemon juice, 1 teaspoon of dried ground culinary lavender(or 4 drops of culinary grade lavender essential oils) and mix well. We put ours in a container with a lid and shook it well.
Place your Lemony Lavender Chia Seed Pudding in the refrigerator for at least 2 hours or overnight and enjoy. Best enjoyed within 3 days of preparation. Garnish with fresh lemon slices and lavender sprigs if desired.

Notes

Feel free to exchange almond milk with dairy-free or dairy of choice.

We like our chia seed pudding thick. If you prefer to have a looser chia seed pudding, reduce chia seeds by ¼ cup.

If you do not have culinary dried lavender or kitchen grade lavender essential oils, just omit this item. The fresh lemon flavor and aroma will brighten your day.

Chia seeds are high in fiber. Remember when calculating net carbs you need to minus the fiber from the recipe. If you want to reduce the carbs, exchange the honey with stevia or sugar alternative of choice.

Nutrition