Updated:  6/10/2024

So easy. So tasty. So healthy. Make this lovely Lemon Violet Chia Pudding for a spring breakfast or not-too-sweet dessert right now.

If you have violets in your yard, here’s a whole new way to enjoy them. Violets are filled with antioxidants, so are health-promoting in all the ways so many herbs and botanicals are. The lemon and violets both lend a light fragrance to this no-cook pudding.
I think of the ratio for chia a lot like the ratio for grains – that is, one part seeds to two parts liquid (for a pudding-like this). I don’t count the yogurt in liquid – to me, that’s to make a creamy texture.

Make this the night before your breakfast, or a few hours before dinner for dessert. I used yogurt for a bit of creaminess – for a vegan version, use coconut yogurt or just skip the yogurt, perhaps boosting the chia for thickness.


Lemon Violet Chia Pudding


1/2 cup unsweetened almond milk
juice and zest of 1/2 fresh lemon
2 tsp honey
1 tsp vanilla
1/4 cup chia seed
1/4 cup plain yogurt (good quality any level of fat)
1/2 cup violets – use heads (if you are up for chewing) or just the petals


In a medium bowl, mix almond milk, lemon juice, zest, honey, and vanilla. Stir in yogurt and chia. Add most of the violets, saving a couple to decorate your creation.

Place in refrigerator overnight, or at least for 4 hours before serving.
Makes two – 2/3 cup servings.

For breakfast, if you top it with 1/2 cup of blueberries, you’ll have a fiber, protein and nutrient-rich start to your day.
Report back!

If you enjoy cooking with flowers, you will love my blog post Edible Flowers: Nature’s Colorful Delicacies