Protein chia seed pudding is the perfect snack - filling and delicious. With 17 grams of protein per serving and lightly sweetened with maple syrup, it's a treat you will quickly be making on repeat.
Looking for more high-protein recipes?
Check out cottage cheese with fruit bowl, baked potein oats with banana, and protein coffee.
Jump to:
💡Recipe Overview
- Prep and Cook Time: 10 minutes to prep and 30 minutes to chill
- Cooking Method: No cook
- Dietary Info: Primal, Gluten-free and Grain-free
- Tools Needed: Small bowl and cups with lids
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Not Your Average Chia Pudding
This protein chia seed pudding is like a dessert that accidentally got healthy. It's packed with 17 grams of protein per serving, super easy to prep ahead, and endlessly customizable - sweeten it up, stir in yogurt, pile on toppings, do your thing.
Now, full disclosure: I wouldn't call this a full breakfast (I'm still a steak-and-eggs kinda girl). But it is the perfect grab-and-go snack or light meal when life gets chaotic.
It's creamy, satisfying, and actually filling - not some watery sludge pretending to be food. Even the cool kids are into it. And while you have the chia seeds out, whip up a batch of strawberry chia jam too!
Ingredients for Chia Seed Pudding Protein
- Milk: Using whole milk gives this pudding its creamy base, but raw milk is even better if you can get it - hello, nutrients! It's packed with natural enzymes and fat-soluble vitamins. You can also use coconut milk, but I would personally avoid nut milk. Make sure the milk is not too thin or watery (that means no bueno to 2% milk).
- Protein of Choice: My choice is, of course, collagen peptides because it dissolves easily and doesn't mess with the flavor but you can use any clean protein powder you love. Just be sure to mix it into the milk before adding the chia seeds to avoid any weird clumps. My favorite brand of collagen peptides (use code PREPARE10 for discount).
- Chia Seeds: The little superstars that work all the magic. When the chia seeds soak in liquid, they expand and turn everything into a pudding-like consistency. Plus, they're packed with fiber and healthy fats, so they'll actually keep you full. Just make sure your chia seeds are fresh - old seeds won't gel and that would be a sad waste of raw milk and collagen.
- Sweetener: Just a little maple syrup goes a long way here. I like it on the not-so-sweeter side but you can totally adjust and add more based on your taste. Or skip it altogether if your protein powder is already sweetened.
- Vanilla: That tiny splash of vanilla extract makes the whole thing taste like dessert.
- Toppings: This is where you can make your pudding as fancy - or as simple - as you want. I like a hefty dollop of Greek yogurt on top for creaminess and lots of fresh berries. But nut butters, cacao nibs, or even a sprinkle of cinnamon all work too. Honestly, it's hard to mess this part up.
How to Make Protein Chia Seed Pudding
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1.
In a bowl or mason jar, whisk together whole milk and protein powder until the powder is fully dissolved. If using a mason jar, seal it with a lid and shake well to combine.
Step 2.
Add chia seeds, maple syrup, and vanilla extract. Stir until well combined, then let it sit for about 5 minutes to allow the chia seeds to expand.
Step 3.
Stir again to break up any clumps of chia seeds. You really want to make sure all the chia seeds have been broken apart otherwise you'll end up with weird clumps.
Step 4.
Cover and refrigerate for at least 30 minutes or overnight until the chia pudding thickens. When ready to serve, top with Greek yogurt and your favorite toppings like fresh berries or sprouted nut butters.
Helpful Tips
- Dissolve protein first. Always whisk or shake the milk and protein powder (collagen peptides, in my case) together first to avoid clumps.
- Texture fix. If your pudding is too runny after refrigerating, stir in 1-2 more teaspoons of chia seeds and refrigerate for 15-30 minutes more.
- Stir in yogurt. I like to add a spoonful on top for some creaminess but you can stir it in instead before chilling for a thicker pudding.
Troubleshooting
- Chia seed pudding didn't thicken? Make sure you use fresh chia seeds, as old or improperly stored chia seeds may not gel properly.
- Clumps of chia seeds? After the initial mix, it's important to stir again after 5 minutes to help break up clumps and ensure even absorption of liquid.
Product Highlight!
Not Necessary but Totally Instagram-Worthy
I love serving this protein chia seed pudding in these gorgeous embossed tea cups - complete with lids and a tiny spoon!
Frequently Asked Questions
Store leftover protein chia seed pudding in an airtight container, such as a Weck preserving jar and refrigerate for up to 5 days. Be sure to stir well before serving, especially if it has been sitting overnight. Note that protein chia seed pudding is not freezer-friendly, as the chia seeds develop an unpleasant texture when thawed.
You can, but make sure the flavor doesn't clash with the toppings you love (chocolate + peaches? risky IMHO). Also, keep in mind some protein powders thicken more than others, so you might need to tweak the liquid ratio.
Yes - chia seed pudding should be spoonable, not drinkable. If it's too thick for your liking, stir in a splash more milk to loosen I tup.
Looking for more healthy snack recipes? Here are some ideas:
Did you make this protein chia seed pudding? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Protein Chia Seed Pudding
Ingredients
- 1 ½ cup whole milk
- 3 tablespoons protein powder collagen peptides
- 6 tablespoons chia seeds
- 1 tablespoon maple syrup
- ¼ teaspoon vanilla extract
- ½ cup Greek yogurt
- toppings like fresh berries or sprouted nut butters.
Instructions
- In a bowl or mason jar, whisk together the 1 ½ cup whole milk and 3 tablespoons protein powder together until the protein has dissolved. If using mason jar, seal with lid and shake to combine.
- Add 6 tablespoons chia seeds, 1 tablespoon maple syrup and ¼ teaspoon vanilla extract. Stir until well combined. Set aside for 5 minutes for the chia seeds to expand.
- Stir again to break up any clumps of chia seeds.
- Cover and refrigerate for 30 minutes or overnight. The chia pudding should be thick. Top with ½ cup Greek yogurt and toppings like fresh berries or sprouted nut butters..
Notes
- Dissolve protein first. Always whisk or shake the milk and protein powder (collagen peptides, in my case) together first to avoid clumps.
- Texture fix. If your pudding is too runny after refrigerating, stir in 1-2 more teaspoons of chia seeds and refrigerate for 15-30 minutes more.
- Stir in yogurt. I like to add a spoonful on top for some creaminess but you can stir it in instead before chilling for a thicker pudding.
Leave a Reply