Protein Chia Pudding with Lemon

Chia seeds once sustained Aztec travelers; today they anchor this bright, protein-boosted American breakfast. Vanilla protein powder and fresh lemon juice set overnight into a creamy citrus pudding topped with berries.

Serves 4 · 10 min prep

Estimate for one serving

• 245 cal
• 22g protein
• 20g carbs
• 9g fat
• 3g fiber

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Ingredients

• 1/2 cup chia seeds
• 2 scoops (about 60 g) vanilla protein powder
• 2 cups unsweetened almond milk
• 3 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 tbsp maple syrup or honey
• 1 tsp vanilla extract
• 1/8 tsp pinch of salt
• 1 cup fresh berries for topping
• 1/4 cup toasted almonds optional

Instructions

1. 1In a large mixing bowl or 4-cup measuring jug, whisk the protein powder into the almond milk until completely smooth and no dry clumps remain.
2. 2Add the lemon juice, lemon zest, maple syrup, vanilla extract, and salt; whisk again until the mixture smells bright and citrusy.
3. 3Sprinkle in the chia seeds while whisking continuously so they disperse evenly and do not form lumps at the bottom.
4. 4Let the mixture stand 5 minutes, then whisk vigorously once more to break up any chia clusters that have started to gel.
5. 5Divide the pudding evenly among four jars or meal-prep containers, leaving a little headspace at the top.
6. 6Seal the jars and refrigerate at least 4 hours or overnight until thick, spoonable, and fully set—chia should look plump.
7. 7In the morning, give each jar a quick stir; if it is too thick, loosen with a splash of almond milk until creamy.
8. 8Top each serving with fresh berries and a sprinkle of toasted almonds if using. Serve chilled straight from the jar.
9. 9For meal prep, keep toppings separate until ready to eat so the berries stay bright and the nuts stay crunchy.
10. 10The pudding keeps well covered in the fridge up to 4 days and is ready to grab on busy weekday mornings.