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Protein Chia Pudding Recipe

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Protein chia pudding is a creamy, filling make-ahead breakfast made with chia seeds, Greek yogurt, milk, and protein powder. It requires no cooking and thickens in the refrigerator into a satisfying pudding that’s easy to customize with fruit, nuts, or nut butter.

Ingredients

  • 1/4 cup chia seeds
  • 3/4 cup milk or preferred milk alternative
  • 1/2 cup plain Greek yogurt
  • 1 scoop vanilla or unflavored protein powder
  • 1–2 teaspoons honey or maple syrup, optional
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Fresh berries or sliced banana for topping, optional
  • Nut butter for topping, optional
  • Chopped nuts or granola for topping, optional

Instructions

  1. Add the milk, Greek yogurt, protein powder, vanilla extract, honey or maple syrup, and salt to a bowl or jar.
  2. Whisk thoroughly until the protein powder is completely dissolved and the mixture is smooth.
  3. Add the chia seeds and stir well until they are evenly distributed throughout the mixture.
  4. Let the mixture stand for 5–10 minutes, then stir it thoroughly again to prevent the chia seeds from clumping.
  5. Cover the container and refrigerate for at least 2–4 hours or overnight, until the pudding is thick and creamy.
  6. Stir the chilled pudding. If it is thicker than desired, add a small splash of milk and stir until the preferred consistency is reached.
  7. Divide the pudding between serving bowls or jars and top with fresh fruit, nut butter, chopped nuts, or granola as desired.

Notes

  • The exact protein content varies depending on the protein powder, Greek yogurt, and milk used.
  • For chocolate protein chia pudding, use chocolate protein powder and add 1 tablespoon unsweetened cocoa powder.
  • For peanut butter protein chia pudding, stir in 1–2 tablespoons peanut or almond butter and serve with banana slices or chopped peanuts.
  • For berry protein chia pudding, mash raspberries, strawberries, or blueberries and stir them into the mixture before chilling.
  • For coffee protein chia pudding, replace a small portion of the milk with cooled espresso or strong coffee.
  • For a dairy-free version, use thick plant-based yogurt, dairy-free milk, and plant-based protein powder.
  • If the pudding becomes too thick, stir in additional milk a little at a time until it reaches the desired consistency.
  • If the pudding remains too thin after chilling, stir in a small amount of additional chia seeds and refrigerate again.
  • Store in an airtight container or individual covered jars in the refrigerator for 3–4 days.
  • Keep granola, nuts, and other crunchy toppings separate until serving to preserve their texture.
  • Overnight chilling produces a particularly thick texture and makes the pudding convenient for meal preparation.

Nutrition

Find it online: https://thefamilycooking.com/protein-chia-pudding-recipe/