Raspberry Protein Chia Seed Pudding (Meal Prep!) Recipe
This Raspberry Protein Chia Seed Pudding is a delicious and nutritious meal prep option combining fresh raspberries, vegan protein powder, and chia seeds to create a creamy, filling pudding. Perfect for a quick breakfast or healthy snack, it’s naturally sweetened with maple syrup and enhanced with a touch of vanilla and lemon for a refreshing flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Main Ingredients
- 2 cups (200 g) raspberries, fresh or defrosted frozen
- 1½ cup (354.88 ml) unsweetened soy milk or unsweetened almond milk (add extra ¼ cup if protein powder soaks up liquid)
- 4 servings vanilla protein powder
- 1-2 tablespoons maple syrup or honey (optional)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ⅙ teaspoon salt
- ⅔ cup (113.33 g) chia seeds
Instructions
- Mash Raspberries: In a medium bowl, use a fork or potato masher to mash the raspberries until they reach a chunky puree consistency.
- Mix Wet Ingredients: Add the unsweetened soy or almond milk, vanilla protein powder, maple syrup (if using), lemon juice, vanilla extract, and salt to the mashed raspberries. Whisk thoroughly until the mixture is smooth and evenly combined.
- Add Chia Seeds: Stir in the chia seeds and whisk again to evenly incorporate them. Let the mixture sit for 5 minutes, then whisk once more to prevent chia seeds from clumping as the pudding begins to thicken.
- Portion and Chill: Divide the mixture evenly into 4 airtight containers or mason jars. Cover and refrigerate for at least 4 hours or until the pudding is set and thickened.
- Serve: Enjoy the pudding cold, optionally topping with granola, extra berries, or chopped nuts for added texture and flavor. Store portions in the refrigerator for 3-4 days.
Notes
- Adjust the maple syrup or honey according to sweetness preferences or omit if your protein powder is already sweetened.
- If the protein powder absorbs too much liquid, add an additional ¼ cup of milk for desired consistency.
- For best texture, whisk the chia mixture after 5 minutes of resting to avoid clumping.
- This pudding is vegan if using plant-based protein powder and maple syrup as a sweetener.
- Enjoy as a make-ahead breakfast or healthy snack throughout the week.
