Description
A creamy and nutritious Protein Chia Pudding made with vanilla protein powder, chia seeds, almond milk, and Greek yogurt, perfect as a high-protein breakfast or snack topped with fresh berries, granola, and nut butter.
Ingredients
Scale
Chia Pudding Base
- 1 scoop (25 grams) vanilla protein powder
- 1 ½ cups unsweetened vanilla almond milk
- 4 tablespoons chia seeds
- ½ tablespoon maple syrup, honey or sweetener of choice
- ¼ teaspoon vanilla extract (optional)
Additional Ingredients
- ½ cup Greek yogurt (or non-dairy yogurt)
- Granola, for topping
- Fresh berries, for topping
- Nut butter, for topping
Instructions
- Combine Protein Powder and Almond Milk: In a bowl or mason jar, whisk together the unsweetened vanilla almond milk and vanilla protein powder until the protein powder has completely dissolved. If using a mason jar, secure the lid and shake vigorously to blend.
- Add Chia Seeds and Sweetener: Add the chia seeds, maple syrup (or chosen sweetener), and vanilla extract if using. Stir or shake the mixture well until combined. Let it sit for 5 minutes, then stir or shake again to break up any chia seed clumps.
- Refrigerate to Set: Cover the mixture and place it in the refrigerator to set for 1-2 hours or preferably overnight. The pudding should thicken and become creamy, not liquidy.
- Serve with Toppings: When ready to eat, divide the chia pudding into two glasses or bowls. Layer with a portion of granola and top each serving with ¼ cup Greek yogurt, fresh berries, additional granola, and nut butter or any desired toppings.
Notes
- Adjust almond milk quantity if you prefer a thinner or thicker pudding.
- Maple syrup can be replaced with honey or any sweetener of choice.
- Use non-dairy yogurt to keep the recipe vegan-friendly.
- Letting chia seeds soak longer enhances texture and digestion.
- Shake or stir after 5 minutes to prevent chia seeds from clumping.
