Raspberry Chia Protein Pudding 

Creamy, high-protein chia pudding made with simple ingredients. Perfect for breakfast, snacks, or meal prep. Works beautifully with fresh or frozen raspberries.

Ingredients

  • 2 tbsp chia seeds
  • 1/2 cup unsweetened soy milk (or unsweetened nut milk of your choice)
  • 2 tbsp vanilla protein powder
  • 1/3 cup raspberries, divided (fresh or frozen, thawed)
  • 1 tbsp unsweetened coconut flakes

Instructions

  1. In a medium bowl or jar, whisk together the soy milk and vanilla protein powder until completely smooth and no lumps remain. Stir in the chia seeds until evenly combined.
  2. Let the mixture sit for 5 minutes, then stir again to prevent the chia seeds from clumping.
  3. Cover and refrigerate for at least 20 minutes, or preferably overnight, until the mixture thickens into a pudding-like consistency.
  4. Mash half of the raspberries with a fork and spoon them over the chia pudding.
  5. Top with the remaining raspberries and sprinkle with coconut flakes.
  6. Serve chilled and enjoy.

Tips & Variations

  • Fresh or Frozen Raspberries: Both work well. If using frozen, thaw before mashing for best texture.
  • Milk Options: Soy milk adds extra protein; nut milk creates a lighter flavour.
  • Make It Sweeter: Add a drizzle of maple syrup or honey if desired.
  • Meal Prep Friendly: Store in jars for quick grab-and-go breakfasts or snacks.

Storage

Store in an airtight container in the refrigerator for up to 3 days.