Spring mornings always feel a little brighter with something fresh and light in your fridge.
It is 7am and your house is likely a whirlwind of activity. This high protein chia pudding is the perfect way to stay fueled. It delivers a creamy, tropical treat that feels like a reward for your busy day.
Why You’ll Love This Recipe
This recipe is a total game-changer for your healthy reset routine. It packs over 20 grams of protein to keep you full until lunch. You will love how the creamy Greek yogurt blends with sweet mango. It is truly meal prep magic at its finest.
The texture is thick, satisfying, and reminiscent of a light dessert. It takes only ten minutes to prep the night before. Your future self will thank you for this nutritious grab-and-go option.
Simple Method
Making this pudding is incredibly simple and beginner-friendly. You just whisk the ingredients together and let the fridge do the work. The secret is a double-stir to keep the seeds from clumping. Even if you are new to chia, you can do this easily.
Simple Ingredients
These pantry staples come together to create a fresh, vibrant breakfast bowl.
- 3/4 cup non-fat Greek yogurt
- 2 tablespoons chia seeds
- 1/2 cup unsweetened soy milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon honey or maple syrup
- 1/2 cup fresh mango, diced
- 1/4 cup fresh raspberries
Step-by-Step Directions
- In a medium mixing bowl or glass jar, combine the Greek yogurt, chia seeds, soy milk, vanilla extract, and sweetener.
- Whisk the mixture vigorously for 1 minute to ensure chia seeds are evenly distributed.
- Allow the mixture to rest for 5 minutes at room temperature.
- Stir again to break up any settling seeds.
- Cover the container and refrigerate for a minimum of 4 hours or ideally overnight.
- Before serving, stir the pudding once more for a smooth texture.
- Layer the pudding in a glass with the diced mango and fresh raspberries.
Best Ways to Enjoy It
Serve this chilled and creamy in a pretty glass jar. You can add a sprinkle of granola for a lovely crunch. It is perfect for a leisurely spring brunch at home. Pack it into small containers for easy weekday lunches at your desk.
Keep It Fresh
Store your pudding in an airtight container in the fridge. It stays fresh and delicious for up to 5 days. This makes it ideal for batch cooking on Sundays. Do not freeze this recipe as the yogurt texture may change. Stir well before eating to restore the creaminess.
Tips for Best Results
- Don’t skip the second stir after five minutes of resting.
- Whisk vigorously to avoid any dry clumps of chia seeds.
- Use soy milk for the highest protein boost in every bite.
- Choose very ripe mango for the best natural sweetness.
- Prepare this the night before for a stress-free morning routine.
- Add a pinch of salt to enhance the vanilla flavor.
- Ensure your chia seeds are fresh so they gel properly.
Ways to Switch It Up
- Swap mango for fresh spring strawberries or blueberries.
- Use coconut milk for a more tropical flavor profile.
- Stir in a spoonful of almond butter for extra richness.
- Add a scoop of protein powder for an even bigger boost.
Common Questions
Can I use almond milk instead?
Yes, you can use any milk you prefer. Just note that soy milk has more protein than almond milk. The texture will remain just as creamy and delicious.
Is the texture supposed to be thick?
Yes, it should be a gel-like consistency after chilling. If it is too thin, add more seeds. If too thick, splash in a little more milk.
I hope this bright and filling breakfast makes your busy mornings feel a little more peaceful. It is the perfect way to nourish your body while enjoying the fresh flavors of the season.
— Katie Wood
Ingredients
- 3/4 cup non -fat Greek yogurt
- 2 tablespoons chia seeds
- 1/2 cup unsweetened soy milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon honey or maple syrup
- 1/2 cup fresh mango, diced
- 1/4 cup fresh raspberries
Instructions
- In a medium mixing bowl or glass jar, combine the Greek yogurt, chia seeds, soy milk, vanilla extract, and sweetener.
- Whisk the mixture vigorously for 1 minute to ensure chia seeds are evenly distributed and no clumps of yogurt remain.
- Allow the mixture to rest for 5 minutes at room temperature, then stir again to break up any settling seeds.
- Cover the container with a lid or plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight, until the pudding has thickened to a gel-like consistency.
- Before serving, stir the pudding once more to ensure a smooth texture.
- Layer the pudding in a glass with the diced mango and fresh raspberries or place them directly on top.
