Protein Chia Pudding with Strawberries and Banana

Chia pudding is breakfast for anyone who doesn’t have time in the morning. Five minutes in the evening, and all you have to do in the morning is add toppings. With protein powder in the pudding, this serving has 33 g of protein, without needing to drink an extra shake.

Basic chia pudding recipe: getting the ratio right

For a classic chia pudding, use one part chia seeds to six to eight parts liquid. That means 15 g of chia seeds, or a good one and a half tablespoons, need about 100 to 120 ml of plant-based milk. Less liquid makes it really firm, while more makes it easier to eat with a spoon, like yogurt.

Protein powder changes the ratio because it absorbs liquid. So for 25 g of powder, add another 30 to 40 ml. That brings you to the 145 ml used in this recipe. If your pudding is too thick after soaking, just stir in a splash of almond milk or water.

Why add protein powder to chia pudding?

Chia seeds alone provide only about 2.5 g of protein in this amount. Most of the 33 g comes from Vetain Unflavored Vegan Protein. If you stir it into the cold almond milk with the chia seeds, it dissolves and makes the pudding creamier and a little firmer.

I use the unflavored variety. The banana, strawberries, and almond butter provide the sweetness. If you like it sweeter, use vanilla, and the pudding won’t need any syrup.

How long does chia pudding need to soak?

At least 15 minutes. Then the seeds are soft and the pudding is ready to eat with a spoon, but still a little runny. It gets really creamy after two to three hours in the fridge. The easiest thing is to make it in the evening.

The second stir after five minutes is important. Chia seeds sink to the bottom at first and stick together there. Give it a quick stir, and they’ll distribute evenly.

How long does chia pudding keep in the fridge?

Without toppings and well covered, the pudding keeps in the fridge for two to three days. So you can make two or three jars on Sunday and have breakfast ready for the next few days. Add the fruit, oats, hemp seeds, and almond butter just before eating; otherwise, the oats will get soft and the strawberries will release water.

For meal prep, I use screw-top jars that hold about 400 ml. They fit the pudding and toppings, and you can take the jar with you.

Toppings and variations

Soy yogurt, oats, banana, and strawberries are my usual: creamy, fresh, and a little crunchy. If you want to mix things up:

• Use berries instead of strawberries: raspberries, blueberries, or a frozen berry mix work just as well.

• Extra crunch: briefly toast the oats in a pan or add a spoonful of granola.

• Tropical: mango and coconut, like in this coconut chia pudding with mango.

• Chocolate: stir a teaspoon of cocoa into the pudding or use the chocolate flavor of the protein powder.

Find even more ideas for your morning in these 13 high-protein breakfast recipes. And if you want to make chia pudding a regular part of your week, it’s included in my vegan meal planner. Plan it alongside lunch and dinner and get a shopping list for the whole week.