Protein Chia Seed Pudding
Protein chia seed pudding is filling and delicious with 17 grams of protein per serving and lightly sweetened with maple syrup.
Servings 2
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
Storage: Store in an airtight container or mason jar in the refrigerator for up to 5 days. Stir well before serving, especially if it's been sitting overnight. Protein chia seed pudding is not freezer-friendly as the texture of the chia seeds becomes unpleasant when thawed.
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.
Nutrition
Calories: 344kcal | Carbohydrates: 32g | Protein: 17g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 94mg | Potassium: 515mg | Fiber: 12g | Sugar: 16g | Vitamin A: 318IU | Vitamin C: 1mg | Calcium: 519mg | Iron: 3mg