Chia seed protein pudding combines healthy nutrients like fiber and probiotics in every cup. Made with only 3 ingredients for an easy make ahead recipe! Topped with fresh peaches, raspberries, and nuts for a tasty vegan snack. Thank you Bob’s Red Mill for sponsoring this post.
This chia seed protein pudding recipe packs the most nutrition into one serving to help fuel your day. By combining just three wholesome ingredients, protein powder, milk and chia seeds. This no-cook snack is ready to go whenever you need it.
Let’s face it, with our busy schedules loaded with activities, work and play this summer, it can be hard to eat well. Take advantage of seasonal ripe fruit and combine them with crunchy almonds for amazing pudding experience. Switch up your food routine for a delicious meal you’ll look forward to devouring over and over.
I grew up eating individually packaged sugary chocolate and vanilla swirled pudding cups found in the refrigerated aisle of the market. Now that I know all too well what artificial ingredients go into those, I tend to make my own homemade snacks that are more nutritious.
How to make chia seed protein pudding
I’ve created an easy pudding recipe so you can have a shareable and customizable snack whenever the hunger hits.
- Key Ingredients: To make a thick pudding I have found that using a ratio of 1 tablespoon chia seeds to 1 cup milk (dairy, almond milk, cashew milk, coconut milk) gives the right consistency. You can add more milk as needed to adjust the thickness.
- Added Nutrition: To increase the health benefits of the pudding, I used Bob’s Red Mill Nutritional Boosters vanilla protein flavor. Each serving delivers an excellent source of high-quality plant-based protein (20 g). To aid with digestive health, the booster also has probiotics and prebiotic fibers that help the probiotics flourish. Chia seeds are also added and deliver 240 mg omega-3 fatty acids per serving, which help with brain health. The protein powder is also naturally sweetened with monk fruit, so you don’t need to add any additional sugars or calories from sweeteners to the recipe.
- Thickening Time: When the chia seeds are combined with liquid, it takes at least 30 minutes for them to swell and thicken the mixture. The longer you let the seeds sit (an hour is ideal, to overnight), the thicker the mixture becomes.
- Storing: Chia seed pudding can be prepared and packaged in an airtight container for up to 5 days. To ensure the freshest fruits, chop them up and enjoy within 2 to 3 days, or add them on top the day that you eat the pudding.
Chia pudding is so easy to make, just whisk together the chia seeds, milk, and protein powder. You can see the chia seeds magically thicken the mixture, all you have to do is stir and relax.
Because the pudding is a cold recipe, it’s the perfect way to ensure that the added nutrients from the protein booster such as the probiotics stay active so they can deliver maximum benefits to your gastrointestinal system.
You can customize what kind of milk, fruit, and nuts to add variety each week to your meals. The vanilla flavor and natural sweeteners from the nutritional booster work well with different combinations of fruit!
With summer fruit in season, I like to choose ripe stone fruit and berries for my chia snacks. Juicy yellow peaches, raspberries, sliced almonds, and pecans were my top choice for a sweet, tart and crunchy combination.
Let’s chat about meal prep. It only takes a few minutes to measure and mix the pudding ingredients, so you can portion out the mixture after 30 minutes to allow the seeds to thicken just enough divide.
Use at least 8-ounce airtight containers or glass jars so that you have enough room to add fruit on the bottom and top. You can make about five individual servings with this recipe.
Take the guesswork out of snack or mealtime with this chia seed protein pudding snack with fruit and nuts. No more excuses for not having something good to eat. These portable, grab and go meals are your answer to life’s hectic schedule.
Adding Bob’s Red Mill Nutritional Boosters is a recipe game changer. Just a couple scoops of the booster makes the pudding a nutrient-rich treat! I also add a few scoops in my strawberry banana smoothie and it enhances the texture and flavor of each sip. Here’s a coupon so you can get your pantry stocked right away.
I can’t wait to hear what flavor combinations you create in the comments section below!
How does chia pudding thicken?
Chia seeds are from the desert plant and member of the mint family, Salvia hispanica. It has grown popular in use in daily diets due to the ingredient being an excellent source of omega-3 fatty acids and fiber from just the seeds alone. When the chia seeds come in contact with moisture (like milk), they acquire a gel-like coating on the outside. The seeds absorb the water and swell over time, creating a tapioca-like texture with a little crunch. No added thickening agent like cornstarch or heat is needed to thicken chia pudding.
- 3/4 cup vanilla protein powder , Bob's Red Mill Nutritional Booster (4 scoops)
- 2 1/2 cup milk , (unsweetened almond, cashew, soy or dairy)
- 1/4 cup chia seeds
- 1 1/4 cup raspberries
- 1 1/4 cup diced peaches
- 5 tablespoons sliced almonds
- 5 tablespoons pecans
- In a medium sized bowl whisk together protein powder, milk and chia seeds.
- Transfer chia mixture to refrigerator, cover and allow to sit for 30 minutes to over night. The chia mixture should thicken into a pudding.
- Assemble four cups. Add 2 tablespoons raspberries and 2 tablespoons peaches to each cup.
- Evenlly distribute the chia pudding into each cup
- Top each cup with 2 tablespoons raspberries, 2 tablespoons peaches, 1 tablespoon almonds and 1 tablespoon pecans.
- Serve immediately or cover and refrigerate for up to 4 days.
- For meal prep, make and store chia pudding servings small airtight containers.
- Each serving is about 1/2 cup chia pudding, 1/2 cup fruit, and 2 tablespoons nuts.
- Any fruit can be substituted like blueberries, blackberries, strawberries and apples.
- Any nuts can be substituted like cashews or walnuts.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.