protein chia pudding

This is the best chia pudding you'll ever make! Packed with vegan protein and easily customizable with 3 different options, it's the perfect healthy breakfast to meal prep!

The Best Chia Pudding 3 Ways (Vegan, protein packed!)

tbsp chia seeds

tbsp pea protein powder

dairy free milk

Basic Protein Chia Pudding

banana, divided

cinnamon

Toppings: banana, berries, peanut butter, peanuts, chocolate chips

cacao powder

Toppings: cherries, extra cacao powder, chocolate chips

beet powder

tbsp dairy free yogurt

Toppings: cherries, strawberries, chocolate chips

In a small bowl, whisk together the chia seeds and pea protein powder.

Add in the dairy free milk of choice, and optional vanilla extract and maple syrup.

Whisk with a fork until the clumps of protein powder are almost dissolved. Cover and place in the fridge to set for 3 hours or overnight.

When ready to serve, remove from the fridge, top with your favorite toppings, and enjoy!

Basic Protein Chia Pudding Recipe

Mash half the banana and cinnamon together in a bowl. Then follow the instructions for making the Basic Protein Chia Pudding.

When ready to serve, top with desired toppings and enjoy!

Banana Bread Chia Pudding

Prepare the basic protein chia pudding recipe.

Add in the cacao and stir until just combined. The cacao won&#8217;t fully mix in until after the chia pudding has set in the fridge, so don&#8217;t worry if it&#8217;s not mixing well.

Once ready to serve, remove from the fridge and stir in the cacao powder. Top with desired toppings and enjoy!

Chocolate Cherry Chia Pudding

Add in the cacao and beet powders, and stir until just combined. The powders won&#8217;t fully mix in until after the chia pudding has set in the fridge, so don&#8217;t worry if it&#8217;s not mixing well.

Once ready to serve, remove from the fridge and stir in the cacao powder and beet powder. Top with desired toppings and enjoy!

Red Velvet Chia Pudding

https://www.youtube.com/watch?v=WH9TehVj4os

Hi friends!

Today I'm showing you how to make easy protein packed chia pudding, with just 3 simple ingredients. This chia pudding recipe is my go to for busy mornings, and I've also included how to make it 3 different ways: banana chia pudding, chocolate cherry chia pudding, and red velvet chia pudding!

With over 25 grams of protein per serving, this will soon become your favorite healthy vegan breakfast recipe :) 

Time stamps are below, along with the links to the direct recipes! Enjoy!

Lots of love,
Britt

Mentioned in this video:
How to make chia pudding (with 3 different recipes): https://thebananadiaries.com/how-to-make-chia-pudding/

What is chia pudding? 1:24
How to make chia pudding: 2:20
Banana Chia Pudding: 3:33
Chocolate Cherry Chia Pudding: 5:00
Red Velvet Chia Pudding: 5:57

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Hi! My name's Britt, and I make healthy recipes and inspirational life hacks videos to help you live your best life! I mainly run a healthy baking blog where you'll find lots of healthy vegan and gluten free (with Paleo!) baking treats and desserts, but food is just a small part of an overall healthy lifestyle. So on here, I share other tips and tricks, such as mindfulness hacks, meditation, and law of attraction to help you live your best life! 

#healthybreakfast #chiapudding #mealprep

How to make CHIA PUDDING | 3 Ways, VEGAN, Protein Packed, Meal Prep Friendly

Our easy and delicious Chia Pudding recipe is our favorite healthy breakfast, post-workout snack, or treat, topped with granola and berries. It&#039;s packed protein, fiber, and healthy fats.

Chia Pudding

almond milk (, oat milk,

chia seeds

vanilla protein powder

Tablespoon pure maple syrup (,

vanilla extract

berries (, for topping)

healthy granola (, for topping)

Mix ingredients: Add milk, chia seeds, protein powder, agave, and vanilla to a bowl or jar and stir well. Set aside for 10 minutes, then stir again—the seeds should have started to gel.

Cover and refrigerate for at least one hour, or overnight. Chia pudding will keep in the fridge for up to 5 days.

Enjoy: Top with fresh berries and a sprinkle of granola.

Love how versatile this chia pudding is! It’s the perfect balance of healthy and indulgent, and I appreciate that it keeps me full with all the fiber and protein. Topping it with fresh berries and granola sounds like the ultimate treat. I’m definitely going to try making a big batch to have on hand for breakfast or a snack throughout the week. Thanks for sharing this easy, delicious recipe, Lauren!Love how versatile this chia pudding is! It’s the perfect balance of healthy and indulgent, and I appreciate that it keeps me full with all the fiber and protein. Topping it with fresh berries and granola sounds like the ultimate treat. I’m definitely going to try making a big batch to have on hand for breakfast or a snack throughout the week. Thanks for sharing this easy, delicious recipe, Lauren!

This is so yummy! I use cashew milk and vegan protein powder. With berries and homemade granola it’s very filling. Thanks for the recipe, Lauren!

I have been a little hesitant to jump on the Chia Seed Pudding trend but honestly, this is delicious! I used coconut almond milk to add some more flavor. It satisfies my sweet tooth in a very healthy way and it helps me stay full longer. Seriously, if you are on the fence, just make it! Easy and delicious!

Yum! East, delicious, and healthy. Had it with frozen raspberries on top. Next time I will probably stir the protein powder in with the milk first so I don’t get clumps.

https://content.jwplatform.com/videos/eoS30ifV.mp4

Our Chia Pudding recipe is a healthy breakfast or snack option that tastes like dessert, but is packed with protein, fiber, and healthy fats. It only takes a few minutes to prep and we enjoy it best topped with berries and granola.

Chia seed pudding gets a high protein upgrade with creamy Greek yogurt and protein powder. This recipe is 25 grams of protein per serving, but adjust the protein additions based on your macro needs! See notes below for flavor options, or stick to a classic vanilla.

High Protein Chia Seed Pudding

milk of choice (almond, coconut, or hemp recommended)

Greek yogurt (unsweetened/unflavored)

collagen (optional)

raspberries

*see notes for chocolate, raspberry, lemon, and matcha green tea flavors!

In a large bowl (or blender), add milk, yogurt, sweetener, protein powder, collagen (if using) and vanilla. Whisk to combine. If using other flavors, like cacao powder, lemon juice, or freeze dried raspberries, add them at this step also.

Add the chia seeds, and whisk to combine. Allow the mixture to sit about 5 minutes.

Whisk the chia pudding again. Allow it to sit 5 minutes. Continue with this process, whisking about every 5 minutes, until the mixture has begun to thicken. This prevents the chia seeds from clumping.

Refrigerate the chia seed pudding for at least 1 hour, up to 5 days. It will continue to thicken as it chills.

This protein chia pudding packs in about 20 grams of protein and has only 3 grams of sugar per serving. It&#039;s so easy to whip up and is the perfect healthy breakfast or snack to meal prep for the week.

Protein Chia Pudding

scoop (25 grams) vanilla protein powder

vanilla almond milk (plus more as needed)

Tablespoons chia seeds

maple syrup (honey

vanilla extract (optional)

Greek yogurt (or non-dairy yogurt)

Granola (for topping)

Toppings: fresh berries (granola and nut butter.)

Whisk

In a bowl or mason jar, whisk together almond milk and protein powder until protein powder has dissolved. If you’re using a mason jar, you can put the lid on and shake the mixture to combine.

Stir

Add chia seeds, maple syrup and vanilla. Stir or shake mixture until well combined. Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds.

Cover and put the mixture in the fridge to “set" for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy.

Serve

When ready to serve, portion chia pudding into two glasses with layers of granola, if desired. Top with ¼ cup Greek yogurt each, fresh berries, additional granola and nut butter or toppings of choice.

Love this. I used chocolate peanut butter flavoured whey isolate protein powder and added extra chia seeds. 
Came out like the consistency of mousse. Perfect! Definitely adding this as my breakfast meal

This has turned out so liquidy for me twice now. Not sure what I'm doing wrong.

Comes out liquidy - too
Much almond milk to chia seed ratio

Delicious! I made this with 2 scoops of Orgain Simple vanilla protein powder (bc that’s how much is needed to get to 20g protein). I tipped mine with sliced almonds, pumpkin seeds, fresh strawberries, a drizzle of peanut butter and 1/2 cup Greek yogurt. Yum! Thank you

The Protein Chia Pudding is delicious! Had to make myself not eat the second serving for lunch! Thanks for the yummy recipe!

Packed with protein (32 grams per serving!), made with just 4-ingredients, and super-fast to prep ahead, this single-serve or batch prep protein chia pudding makes an easy, breezy protein snack or breakfast.

4-Ingredient Protein Chia Pudding (Single Serve & Batch Prep!)

unsweetened almond milk,

vanilla

liquid

To an 8-ounce wide mason jar, or other jar with tightly fitting lid, add 2 tablespoons chia seeds and one scoop of protein powder, stirring with a fork to combine.

Add the milk and sweetener, if using. Secure the lid, then shake vigorously until all the ingredients have combined and protein powder dissolves.

Allow to sit for 5 minutes, then shake vigorously again.

Allow to sit an additional 5 minutes, shake vigorously, then refrigerate for at least 3 hours or up to 5 days, covered.

Serve chilled or at room temperature, with nut butter and fresh berries if desired.

Super easy and tastes great.  I tried it with a scoop of Cacao Powder and a splash of vanilla as well and love how simple and easy this recipe is!  Thank you for sharing this Robyn!

Hi
I'm looking forward to trying this pudding and was wondering if it's ok to make without protein powder
Thanks in advance

Hi there.  Love the recipe.

Mixing- I have made it twice; I am still working hard to get it to mix right.  I am using a soy isolate protein powder.  The first time I made it, I did not stir the protein powder into the seeds, like you directed.  Probably predictable: Once pouring in the liquid, the seeds absorb the liquid and stick to the side.  I used a fork to stir them in better because no amount of shaking would dislodge the seeds from the side.  This time, I made sure to stir the protein powder with the seeds to coat the seeds in the powder before pouring in the liquid.  This only worked for about half of the jars; I still needed to get in there with a fork to get the seeds dislodged from the side/bottom of the jars. Hoping to find a way to mix this better... or I may just resign to stir with a fork after pouring in the liquid and skip the shaking.

Flavor- The flavor with maple syrup is perfect.  For variety, I tried the cocoa; this was also perfect.  Today, I am trying out adding 2 tsp cherry preserves for half of the jars. The other half of the jars I cut the cocoa in half and added in instant coffee for a mocha effect.  Both of those came out pretty good.  I used maple syrup to sweeten in all cases and the cherry preserves had sugar in it already.  Next up- I may need to find some rum/coffee for a tiramisu effect.  It might be too early for pumpkin spice... but will be on its way too.  :)

This Protein Chia Pudding recipe is packed with 18 grams of protein and makes it easy to meal prep many healthy protein breakfasts. This is a low-carb, gluten-free breakfast recipe, so everyone can have some.

Chia Seeds

Unsweetened Cocoa Powder

Soy Milk (note 1)

Maple Syrup (or sugar-free erythritol)

Vanilla Protein Powder

In a large mixing shallow container, add all the dry ingredients: chia seed, cocoa powder, protein powder, and granulated sweetener, if you don&#39;t use maple syrup. Whisk to combine and break all the powder lumps.

Add soy milk and maple syrup if used. Whisk until no more lumps of powder can be seen.

Cover the container with a lid or plastic wrap and refrigerate for one hour.

After that time, give a quick stir as some seeds will sink to the bottom of the bowl. If too thick, add a splash of plant-based milk, up to 3-4 tablespoons.

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