I was introduced to chia seed pudding a few years ago and I instantly fell in love. A healthy alternative to regular pudding? Yes please! I love to “make healthy” my favorite foods that are not so healthy for you, so this was my way. I tried some recipes for chia seed pudding and started developing my own. Most of the recipes I found had no added protein, so I decided to increase mine with protein. Chia seed protein pudding tastes healthy. It’s loaded with healthy nutrients, making it a great option for breakfast or a healthy dessert.
Chia seeds are a good source of plant-based omega-3s, calcium fiber, and iron. They also have small amounts of phosphorus, manganese, potassium, and copper. I love its “crunchy” texture. They almost remind me of tapioca, but they are much healthier for you.
Chia seeds can be eaten raw or cooked. I recommend eating them after they have been soaked (like in a pudding recipe) or cooked because these seeds expand once they are hydrated. Eating them dry can cause them to swell in your throat, which can give you a slightly strange feeling. One of the great benefits is the fiber content that will help give you a feeling of fullness that leads to better satiety.
Chia Protein Pudding Recipe 1: Vanilla, Almond + Coconut
For 4 people:
8 tablespoons chia seeds
2 cups almond milk (or milk of your choice)
2 tablespoons Madagascar vanilla extract (I love this vanilla extract for its deep flavor).
4 tablespoons grated coconut (plus a little more to sprinkle on top)
2 tablespoons maple syrup (or honey)
4 scoops protein powder (I used grass-fed vanilla whey, but you can use your favorite animal or plant-based protein powder, about 20g per scoop)
4 tablespoons of almonds
* If you like a creamier flavor, use vanilla flavored almond milk or roasted coconut almond milk from California farms for a richer flavor.
How:
– Mix the seeds, almond milk, vanilla extract, coconut and maple syrup until completely combined.
– Add protein powder and mix with a whisk to break it up. Keep mixing until you have no lumps of protein powder in the mix.
– Form evenly into 4 cups and place in the refrigerator for about 15 minutes.
– Take out of the refrigerator and stir each chia seed protein pudding to make sure the chia seeds are fully incorporated (sometimes they sink to the bottom).
– Return to the refrigerator and let it sit for a few hours or overnight until the mixture has turned into a pudding or gel.
– When you’re ready to eat, sprinkle extra almonds and coconut on top and enjoy.
Chia Protein Pudding Recipe 2: Double Chocolate Cocoa
For 4 people:
4 tablespoons chocolate protein (animal or plant origin)
4 tablespoons cocoa nibs (plus extra for garnish)
4 tablespoons chocolate covered hemp seeds (you can use semisweet chips but you won’t get the benefit of hemp)
2 tablespoons honey or maple syrup
8 tablespoons chia seeds
2 cups of almond milk
* If you like chocolate + peanut butter, add 1 tablespoon of peanut butter (or almond butter) to the mixture to give it that chocolate + nutty flavor.
How:
Use the same directions as above for the Vanilla Almond Coconut Pudding.
Once the pudding is finished, sprinkle cocoa nibs on top and enjoy!
I make these recipes often for breakfast because they are an easy option to make ahead. So you can eat quickly or grab and go before heading out the door. I also enjoy them as a healthy snack or dessert if I’m in the mood for something a little sweet. Enjoy them however you want and feel free to get creative with the recipes as you see fit.
