Chia Pudding Recipes are amazing, just try my Raspberry Chia Pudding or Tiramisu Chia Pudding if you want to be convinced! If you too can’t stop eating them for breakfast, you’ll love this version.
What’s A Protein Chia Pudding?
This Protein Chia Pudding only contains healthy superfoods from chia seeds, protein powder, and natural sweeteners. If you also love creamy chocolate breakfasts packed with protein, this recipe is for you. This recipe can be served as a breakfast, snack, or dessert. It’s a healthy sweet treat that even kids love.
Ingredients and Substitutions
All you need to make protein chia pudding are:
Chia Seeds – Feel free to use black chia seeds or white chia seeds. Both work the same and have identical properties. Soy Milk – Soy milk is my favorite plant-based milk for boosting the protein content of the pudding. The recipe also works with any non-dairy milk you love. Feel free to use oat milk, almond milk, or coconut milk. Sweetener – You can use maple syrup or sugar-free crystal sweeteners like erythritol to cut down sugar and carbs. Chocolate Protein Powder – Use plant-based almond protein powder. Keep in mind that all protein powder varieties have different levels of liquid absorption. It means that some powders require more or less milk to get to the same texture. You may need to add more milk to the recipe, but you can’t fail it. Keep reading below for tips on how to adjust the chia pudding consistency.
How To Make Protein Chia Pudding
It’s super easy to make protein pudding with chia seeds. It’s also a very convenient breakfast to meal prep for weeks of healthy mornings. I recommend preparing the chia pudding in a large glass bowl. It makes it easier to stir all the seeds and avoid packets and lumps of seeds.
Flavor Variations
Below are some optional ingredients that you can add to the recipe to boost its flavor:
Vanilla Extract – Use only if your vegan protein powder is unflavored. If it’s already vanilla flavored, adding vanilla extract may turn the vanilla overpowering. Chocolate Chips – Add vegan dark chocolate chips for a crunchy texture. Peanut Butter – It tastes amazing to stir two tablespoons of nut butter in this protein chia seed pudding. Plus, peanut butter also adds protein and a thick creamy texture to the pudding. Dairy-Free Yogurt – Stirring some plant-based yogurt into the pudding thins out the texture and makes the pudding creamier.
Adjusting The Texture
The next day, stir the batch and adjust its texture by adding a splash of milk if it’s too thick, or more protein powder for a thicker texture. Always add any extra ingredient one tablespoon at a time and stir very well to incorporate.
Serving
The next day, divide the pudding into four small jars and add layers or simply top the jar with some of the delicious ingredients below:
Plant-Based Yogurt Peanut Butter or almond butter Sliced Almonds Shredded Coconut Fresh or frozen berries like raspberries, strawberries, or blueberries. Banana Slices Drizzle of Maple Syrup or honey alternatives such as coconut nectar.
Storage Instructions
This Protein Chia Pudding can be stored well in the fridge in sealed glass jars like glass mason jars. Keep them for up to 4 days or freeze the chia pudding and thaw them in the fridge the day before.
Allergy Swaps
If you are allergic to some of the ingredients, you cam try the following substitutions:
Nut-Free – Swap the almond protein powder for any nut-free plant-based protein powder like hemp, soy, or pea protein powder. Soy-Free – Replace the soy milk with any plant-based milk you like. Low-Carb Sugar-Free – Chia seeds are great to make low-carb vegan breakfasts. Use a natural sugar-free sweetener like erythritol or allulose and low-carb protein powder to keep the carbs low. Cocoa-Free – Replace the cacao powder with more protein powder. Use vanilla protein powder or unflavored protein powder instead.
Find below my answers to your most popular questions about this high-protein chia pudding recipe.
More Chia Pudding Recipes
If you like this protein chia pudding, you’ll love these other chia pudding recipes:
