Matcha chia pudding. Add 1.5 teaspoons of matcha green tea powder to the original recipe below. Banana chia pudding. Make the original recipe and add 1 large overly ripe, mashed banana and mix well. Once set, add more sliced banana on top, if desired. Or make it a strawberry banana chia pudding and add sliced strawberries on top, instead. Chia Seed Pudding is a great way to increase your omega 3 and fiber intake while providing a good source of protein. This recipe provides 10 or 13 grams of protein per serving and uses regular milk. Click here if you are looking for the dairy free version that provides 8-9 grams of protein per serving. One tablespoon of chia seeds contains 5 mix the chia seeds, milk, vanilla and sweetener in a mason jar. Store in the refrigerator. To serve, bring it out fluff it out, add some more milk if necessary, mix in the protein powder. stir well. Top it up with your favourite toppings and serve. Do not mix protein powder and freeze the chia pudding. Add ½ avocado to a mini food processor or blender. Pour in nut milk, a scoop of low carb protein powder and a scoop of Cacao Bliss. Blend until smooth. Juice of ½ a lime. 1 pitted medjool date (or other sweetener of choice) Add the lime juice, coconut extract, pineapple chunks, date, and coconut milk to the blender and blend till smooth. Add the chia seeds and blended mixture to a jar or container, mix well, and refrigerate at least 2 hours or overnight.
This low carb chocolate chia protein pudding is a delicious dish you can eat for dessert or even for breakfast! Low carb (2.5g net carbs) but high in protein and only takes 5 minutes to make. Prep Time 5 minutes. Total Time 5 minutes. Servings 2. Author Denise Wright (MyLifeCookbook.com)

Pour almond milk, sweetener, vanilla extract (optional) and cocoa in a small bowl. Mix with a fork until well combined. Stir in chia seeds, then stir every 5 minutes for the next 15 minutes. Cover and refrigerate for at least an hour. If desired, beat the pudding with an electric mixer.

Combine ingredients. In a large bowl stir together the chia seeds and unsweetened dark cocoa powder. Add the unsweetened almond milk and honey; whisk to fully combine ( photo 1 ). Either cover the bowl with plastic wrap or portion the pudding into jars.

Step 1: Add everything to a jar. In an 8oz mason jar, add Greek yogurt and honey, then stir in chia seeds. Slowly pour in almond milk, stirring to combine. Step 2: Stir then refrigerate. Wait one minute, then stir mixture again. Place lid on mason jar, then refrigerate for at least 1 hour before serving. Step 3: Add on any toppings.

Instructions. Mix all of the ingredients together in a bowl or jar until there are no chia seed clumps. 3 tbsp chia seeds ½ cup coconut milk 2 tsp maple syrup 2 tbsp pumpkin puree ½ tsp pumpkin pie spice. Refrigerate the bowl or jar for 2-24 hours. Eat as is, or top with yogurt or whipped coconut cream.
To make the apple pie topping, heat the coconut oil in a frying pan over high heat. Add the cubed apples, cinnamon, and nutmeg. Cook for 4-5 minutes, stirring occasionally. Stir in the maple syrup and continue to cook for a couple of minutes longer. Once the chia pudding is set, divide it among 4 jars.
1. Stir together your chia pudding ingredients in a mixing bowl or mason jar. Each recipe is different, so the ingredients you use will depend on the taste and nutrients you want (see our favourite chia pudding recipes below!). 2. Combine 3 tablespoons of chia seeds to one cup of liquid – this is usually a good blend.
Protein – to make the chia pudding more filling, feel free to add a little protein powder to the recipe. I recommend stirring 1 scoop of vanilla protein powder into the mixture during the first step.

Divide the milk, yogurt, vanilla, maple syrup, and matcha between the jars/containers. Close the lids tightly and shake the jars/containers for 10-20 seconds. Place in the fridge to set for 1 hour. After one hour, give the matcha chia pudding another good shake and place back in the fridge for another hour at minimum.

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    • high protein chia pudding recipe