Creamy Protein Chia Pudding (3 Topping Choices!)

A glass jar with protein chia pudding and raspberry swirl.

5 from 1 vote

Creamy Protein Chia Pudding (3 Topping Choices!)

My high protein chia pudding is a quick, simple and delicious protein-packed breakfast. Let me show you how I meal-prep a basic creamy chia pudding with an added protein boost. The recipe includes 3 topping ideas with fully calculated macros. What's your fave - nutty, chocolatey or fruity?

Prep Time5

Resting Time1 10

Total Time1 15

Course: Breakfast

Cuisine: British

Diet: Diabetic, Gluten Free

Servings:

Calories: 217kcal

Author: Katrin Nürnberger

Equipment

4 bowls or jars holding at least 7 oz / 200 ml

Ingredients

CHIA PUDDING BASE

½ cup chia seeds 70g
2.25 cups soy milk unsweetened, 530ml, or use unsweetened almond milk
8 tablespoon whey protein powder unsweetened, 50g (2 scoops)
1.5 teaspoon vanilla extract
½ cup Greek yoghurt 120g, I used Fage 5%
½-1 tablespoon liquid allulose or powdered sweetener of choice OPTIONAL, add to taste

Optional Toppings (Amounts make 4 servings each)

CHOCOLATE DELIGHT

2 tablespoon cocoa powder or cacao
pinch of sea salt
1 tablespoon almond butter or hazelnut butter
2 teaspoon soy milk to loosen
2 tablespoon hazelnuts toasted + chopped

FOREVER FRUITY

1 cup raspberries blended or mashed with a fork (125g)
1 tbsp heaped hemp seeds 15g

NUTTYLICIOUS

4 tablespoon peanut butter runny, 64g
1 - 2 tablespoon toasted peanuts chopped, 10-20g

Instructions

BASE - Method

Put the chia seeds, soy milk, vanilla extract and whey protein powder into a large mixing bowl and mix vigorously until the whey powder has dissolved. Or, put everything in a large mason jar, close the lid and shake to combine.
Let the mixture sit for about 10 minutes, then stir, shake or massage to break up any clumps.
Stir in the Greek yogurt and add optional sweetener. Cover and place the chia pudding in the fridge to thicken for 1 - 2 hours or overnight.

OPTIONAL TOPPINGS - Method

CHOCOLATE

Mix the cacao powder, salt, nut butter and additional soy milk into the chia pudding. Add more sweetener to taste.
Spoon the chocolate chia pudding mix into your glass jars and top with toasted hazelnuts and an optional sprinkle of grated chocolate.

FRUITY

Pulse raspberries in a blender or mash with a fork.
Add a layer of chia pudding to 4 glasses or jars followed by a layer of raspberry and half the hemp seeds. Repeat with a layer of chia pudding and finish with another layer of berry and hemp seeds.

NUTTY

Add a layer of chia pudding to each of the 4 glasses followed by ½ of the peanut butter and ½ of the chopped peanuts.
Repeat with a layer of chia pudding and finish with the other half of peanut butter and peanuts.

Notes

3.2g net carbs per serving (chia seed base). Makes 4 servings of 200g / 7oz.

Nutrition per serve including topping:

Chocolate: 4.2g net carbs, 24.5g protein, 15g fat, 275kcal
Fruity: 5g net carbs, 24.3g protein, 12.2g fat, 255kcal
Nutty: 4.9 net carbs, 27.1g protein, 19.4g fat, 325kcal

Note - the chocolate version does taste better with a sweetener of your choice.

For a looser pudding, add ¼ cup / 60 ml soy or almond milk or more yogurt after soaking.

Fill the pudding into individual jars and store in the fridge for up to 7 days.

Nutrition