High-Protein Chia Pudding
⏱ 10 min plus 4 hr chill💪 28g protein per jar🔥 ~315 cal🍽 4 jars
Plain chia pudding is about 6g of protein per serving, which is why it leaves you hungry by ten. Greek yogurt and a scoop of whey push it to 28g and make the texture creamy instead of slimy. The order of operations matters: dissolve the powder in liquid before the chia goes anywhere near it, or you will be chewing lumps for the rest of the week.
Ingredients
- 1/2 cup chia seeds
- 2 cups unsweetened almond milk
- 1 1/2 cups nonfat plain Greek yogurt
- 2 scoops (60g) vanilla whey protein powder
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/8 tsp fine salt
- 1 cup raspberries
- 1/4 cup sliced almonds, toasted
Instructions
- Whisk the protein powder into the almond milk first, on its own, until no lumps remain. This is the step everyone skips and it is the one that matters.
- Whisk in the Greek yogurt, maple syrup, vanilla, and salt until the mixture is smooth and pourable.
- Add the chia seeds, whisk well, then wait 10 minutes and whisk hard a second time to break up the clumps that have started to form.
- Divide among four jars, seal, and refrigerate at least 4 hours or overnight until thick enough to hold a spoon upright.
- Top each jar with raspberries and toasted almonds just before eating so the almonds stay crunchy.
- Sealed jars keep 5 days in the fridge. If a jar tightens up too much by day four, stir in a tablespoon of milk to loosen it.
Tips
- The second whisk after 10 minutes is what separates smooth pudding from a jar with a gelled brick on the bottom and thin liquid on top.
- Whey makes a lighter pudding, casein makes a thicker one. If you use casein, add another half cup of almond milk or you will need a knife to eat it.
- For a chocolate version, swap in chocolate protein powder and add 2 tablespoons of cocoa powder plus an extra tablespoon of maple syrup to offset the bitterness.
FAQ
- Why is my chia pudding lumpy?
- Either the protein powder went in with the chia instead of before it, or you only whisked once. Chia gels within minutes and traps any dry powder it touches.
- Can I make chia pudding without protein powder?
- Yes. Use 2 1/2 cups of Greek yogurt and cut the almond milk to 1 1/2 cups. That lands around 20g per jar with a tangier, cheesecake-like flavor.
- How long does chia pudding last in the fridge?
- Five days in a sealed jar. Add fruit and nuts the morning you eat it, since berries release water and turn the top layer runny after a day.
