Lemon Cream Chia Pudding Recipe with Oat Milk
A delightful lemon cream chia pudding made quickly using a pressure cooker, blending oats and lemon into a creamy, tangy treat.
Ingredients
Main ingredients
- ¼ Cup Chia Seeds
- 1 Cup Oat Milk
- Zest of 1 Lemon
- 2 Tablespoons Maple Syrup
- ¼ Teaspoon Vanilla Extract
- ¼ Teaspoon Sea Salt
- 1 Cup Raw Cashews (soaked for one hour in hot water and drained)
- ½ Cup Oat Milk (extra for blending)
- 2 Tablespoons Lemon Juice
Instructions
Instructions
- Start by blending those soaked cashews with 1 cup oat milk, lemon zest, 2 tablespoons maple syrup, vanilla extract, and sea salt. Blend it up until it’s super smooth and creamy.
- Now add in your chia seeds, lemon juice, and the leftover ½ cup oat milk. Blend again on low just until everything gets mixed well. You don’t wanna over-blend the chia seeds.
- Pour the mix into a bowl or some small serving cups. This is where your pudding starts to come alive.
- Pop the bowl or cups into the pressure cooker, seal it up, and set it for a slow release. You’re looking for that gentle steam hiss and float valve doing its thing.
Notes
Let it chill inside the cooker with the steam off, giving the seeds time to swell and thicken up—about 4 hours or even overnight if you want it thicker. When it’s ready, do a quick release to open the lid carefully so you don’t lose that creamy texture. Give the pudding a good stir, taste it, then add a little more maple syrup if you want it sweeter. Garnish with fresh lemon zest or maybe some fruit on top. You’re done and ready for a good spoonful.