Lemon Raspberry Probiotic Chia Pudding

Updated: Jul 26, 2019

If you struggle with making something healthy for breakfast, then this is the recipe for you!

With only a few ingredients, this recipe can be made on a Sunday and you'd have enough for breakfast all week. Think of all the time you'd save!

* this post contains affiliate links, which means I make a very small commission on any purchases you make through the links at no extra cost to you, which allows me to continue to keep my blog going - thank you!


5 mason small jars

For Chia Pudding

1/2 cup milk

1/4 cup chia seeds

2 PB Assist Jr Sticks

2 drops dōTERRA Lemon Essential Oil

For Raspberry Yogurt Layer

2 tbsp mashed raspberries

1/2 cup unsweetened nut yogurt

1 drop dōTERRA Lemon Essential Oil

For Raspberry Layer

2 tbsp raspberries per mason jar


For Chia Pudding

1. Add milk, Lemon, and chia seeds together in a bowl.

2. Whisk with a fork for 1 minute, then let stand for 5-10 minutes, mixing at one-minute intervals.

3. Once chia seeds have thickened (5-10 minutes, in picture directly above), stir in 2 sticks of PB Assist Jr.

For Raspberry Yogurt Layer

1. Mash the raspberries (as in photo at top).

2. Add yogurt and Lemon and mix until combined.

Into the mason jars

1. Add the chia pudding to fill the mason jar half way.

2. Add 2 tbsp of raspberries on top of the chia pudding in the mason jar.

3. Fill the rest of the mason jar with raspberry yogurt.

4. Pop the top on the mason jars and store in the fridge until eaten. Last 5-7 days in the fridge!

Try this out and let me know in the comments below what you think!


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