High-Protein, Raspberry Chia Seed Pudding With Almond Milk

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Looking for a tasty and healthy snack? This raspberry chia seed protein pudding with almond milk might be just what you need. Chia seeds are packed with nutrients and offer a great source of protein, while raspberries add a burst of fruity flavor. Almond milk ties it all together for a creamy treat that’s full of good-for-you ingredients.

This pudding is simple to prepare and makes a perfect breakfast or snack option. You just mix the ingredients and let them sit until the seeds soak up the liquid, thickening into a delicious pudding. Best of all, you can whip this up in advance, making it a great option for busy days.

Tool Requirements

To make this raspberry chia seed pudding, gather your tools first. You need a mixing bowl. This bowl will help you mix everything easily. Choose one that’s not too small, so there’s enough room to stir.

A whisk or a spoon is important for mixing. A whisk will blend things quickly but a spoon works if you don’t have a whisk.

Use a measuring cup to get the right amount of almond milk. Precise measurements ensure your pudding sets properly.

A measuring spoon is good for measuring the chia seeds and protein powder. This helps in getting the taste and texture just right.

Grab a set of containers with lids. These are for storing the pudding in the fridge. Choose containers that are the right size for single servings. This way, it’s easy to grab and eat when you’re ready.

Optionally, you might want a muddler or a fork. Use these to slightly mash the raspberries if you prefer a smoother texture.

Once you have these tools, you’re all set to make this healthy snack!

Preparing The Ingredients

First, grab your raspberries. You’ll need about 1 cup of fresh or frozen raspberries. They add a sweet and tart flavor.

Next, take chia seeds. For this pudding, use 3 tablespoons of chia seeds. These help thicken the pudding and add nutrients.

You’ll also need almond milk. Measure out 1 cup of unsweetened almond milk. It helps blend everything together smoothly.

For some sweetness, use maple syrup. Add 1 to 2 tablespoons depending on how sweet you like it.

The final ingredient is vegan protein powder. Vanilla or tasteless powder works well here. Use about 2 tablespoons of your favorite brand. It boosts the protein content of the pudding.

Once you gather everything, you’re ready to start making your chia seed pudding with almond milk.

Serving Suggestions

• Try having your raspberry chia pudding for breakfast. It’s a great way to start the day with some energy and flavor. You can add a scoop of granola on top for some crunch.
• If you’re in the mood for something sweet after lunch, this pudding makes for a refreshing dessert. Top it with some fresh mint leaves to give it a little something extra.
• For a snack, serve it chilled with a few slices of banana or a handful of berries on the side. You can even drizzle a little bit of almond butter on top for added richness.
• When you’re hosting friends, spoon the pudding into small glasses or jars for a cute, individual treat. Add a dollop of coconut whipped cream and a sprinkle of chopped nuts to make it more special.

Storage Tips

• To keep your pudding fresh, store it in an airtight container. This helps lock in the flavors and keeps the pudding’s texture just right. Make sure you choose a container that’s easy to seal, so the pudding stays delicious for longer.
• Place the container in the refrigerator. Chilling your pudding in the fridge helps it set and keeps it safe to eat. If you’re planning to hold onto it for a few days, this is a great option.
• When stored properly, your pudding should last about 3-4 days in the fridge. Before eating, give it a quick stir to mix everything up again. If the pudding becomes too thick, add a splash of almond milk to loosen it up.
• Keep your pudding away from heat and direct sunlight to avoid spoiling. It’s not a good idea to leave it on the countertop for long periods.
• If you notice any off smells or changes in texture, it’s best to make a fresh batch. Enjoy your pudding as a healthy snack or breakfast anytime!

High-Protein, Raspberry Chia Seed Pudding With Almond Milk

Are you looking for a chia seed pudding that's easy to make? Then this raspberry chia pudding with almond milk is the answer. Not only is this a vegan chia seed pudding recipe (which means it's also dairy-free!), it's easy to make and delicious. Enjoy it as a high-protein vegan breakfast or maybe even a vegan dessert option.

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Prep Time 10 minutes mins

Resting time 2 hours hrs

Course Breakfast, Dessert

Cuisine American

Servings 2 servings

Calories 160 kcal

Ingredients

  

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• 1 cup of fresh or frozen raspberries
• 4 tablespoons of chia seeds
• 1 cup of unsweetened almond milk
• 1 to 2 tablespoons of maple syrup to taste
• 2 tablespoons of vegan protein powder vanilla or tasteless

Get Recipe Ingredients

Instructions

 

• Start by measuring 1 cup of raspberries and add them to the mixing bowl.
• Measure 3 tablespoons of chia seeds and add them to the bowl.
• Measure 1 cup of unsweetened almond milk and pour it into the mixing bowl.
• Add 1 to 2 tablespoons of maple syrup based on your desired sweetness.
• Measure 2 tablespoons of vegan protein powder and add it to the mixture.
• Use the whisk or spoon to mix all the ingredients thoroughly until well combined.
• If you prefer a smoother texture, use a muddler or fork to mash the raspberries slightly.
• Divide the mixture into containers with lids for easy storage.
• Place the containers in the fridge to let the pudding set for at least 2 hours or overnight.
• After the pudding has been in the fridge for two hours, you can serve it.

Nutrition

Calories: 160kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.