High-Protein Chia Pudding

Chia seeds trace back to ancient Mesoamerican diets, where they were prized for their hearty texture. This high-protein take folds vanilla protein powder and Greek yogurt into creamy almond-milk pudding, finished with strawberries and almonds for a make-ahead breakfast.

Serves 4 · 8 min prep

Estimate for one serving

• 310 cal
• 28g protein
• 24g carbs
• 12g fat

Every recipe here is free to read.

Ingredients

• 1/2 cup chia seeds
• 2 cups unsweetened almond milk
• 2 scoops (about 50 g) vanilla protein powder
• 1 cup plain nonfat Greek yogurt
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup fresh strawberries, sliced
• 1/4 cup sliced almonds

Instructions

1. 1In a large mixing bowl or blender pitcher, whisk the chia seeds with almond milk until no dry clumps remain.
2. 2Add the vanilla protein powder, Greek yogurt, maple syrup, and vanilla extract.
3. 3Whisk vigorously or blend on low for 20 seconds until the mixture is completely smooth and slightly thickened.
4. 4Let the pudding sit at room temperature for 5 minutes, then whisk once more to break up any settling seeds.
5. 5Divide the mixture evenly among four jars or airtight containers.
6. 6Cover and refrigerate for at least 4 hours or overnight until the pudding reaches a thick, spoonable tapioca-like consistency.
7. 7In the morning, give each jar a quick stir; if too thick, loosen with a splash of almond milk.
8. 8Top each serving with sliced fresh strawberries and a sprinkle of sliced almonds for crunch and color.
9. 9Serve cold straight from the fridge as a grab-and-go muscle-building breakfast.
10. 10Keep sealed jars refrigerated up to five days for seamless high-protein meal prep.