Lemon Chia Protein Pudding Cups

Chia seeds once sustained Mesoamerican travelers; here they meet bright lemon in a modern American protein pudding. Whisked with vanilla powder and citrus zest, the cups set overnight into creamy, meal-prep breakfasts finished with berries and almonds.

Serves 4 · 10 min prep

Estimate for one serving

• 265 cal
• 24g protein
• 22g carbs
• 10g fat

Every recipe here is free to read.

Ingredients

• 1/2 cup chia seeds
• 2 scoops (about 60 g) vanilla protein powder
• 2 cups unsweetened almond milk
• 3 tbsp fresh lemon juice
• 2 tsp lemon zest
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1 cup fresh berries for topping
• 1/4 cup toasted sliced almonds

Instructions

1. 1In a medium mixing bowl, whisk together the chia seeds and protein powder until no large clumps of powder remain.
2. 2Pour in the almond milk, lemon juice, maple syrup, and vanilla extract. Whisk vigorously for a full minute so the protein powder fully dissolves and the mixture looks smooth.
3. 3Stir in the lemon zest, scraping the bowl sides to incorporate every bit of bright citrus flavor.
4. 4Let the mixture sit for 5 minutes, then whisk again thoroughly; this second stir prevents the chia from settling into a dense bottom layer.
5. 5Divide the pudding evenly among four small jars or cups. Cover and refrigerate for at least 4 hours or overnight until thick and spoonable.
6. 6When ready to serve, give each cup a quick stir to loosen the set pudding if needed.
7. 7Top each portion with fresh berries and a sprinkle of toasted sliced almonds for crunch and color.
8. 8Enjoy cold straight from the fridge; the cups keep well sealed for up to 4 days, making them ideal grab-and-go muscle-fuel breakfasts.