Protein Chia Pudding with Fruit & Nut Butter
Prep. Time
10 minutes
Cook Time
1 hour
Servings
1 serving
Difficulty
Easy
Gluten-Free, Soy-Free, dairy-free, egg-free
None
Cooking required:
Share:
Allergens:
This chia pudding is creamy, fresh, and surprisingly filling, and packs a lot into one bowl: protein-rich plant milk gives the base more staying power, chia and flax add fiber plus omega-3 fats, and the berries bring vitamin C and polyphenols (so healthy!) along with plenty of flavor. Banana adds natural sweetness and potassium, while almond and pistachio butters contribute healthy fats, extra plant protein, and a richer texture. A little silan ties everything together (plus, it has a low glycemic value, which makes this sweetener a great choice!), and because the whole meal is made in one container with no cooking, it works especially well for work days, road trips, and RV mornings.
Ingredients
1 cup protein-rich plant milk
3 tablespoons chia seeds
1 tablespoon flax meal
½ banana, sliced
Handful of fresh blueberries, raspberries, and blackberries
1 tablespoon crunchy almond butter
1 teaspoon pistachio butter
Silan, for drizzling
Instructions
Pour 1 cup of protein-rich plant milk into a bowl, jar, or lidded container.
Add 3 tablespoons of chia seeds and stir so the seeds are evenly distributed through the milk.
Add 1 tablespoon of flax meal and stir again, making sure there are no dry clumps stuck along the bottom or sides.
Let the mixture sit for about 2-3 minutes, then give it another good stir so the chia does not settle into one thick layer.
Cover and refrigerate for at least 1 hour, or overnight if you are making it ahead for work or travel. I make it up to 2 days in advance.
Once the pudding has thickened, add the sliced banana on top.
Optional: add a handful of fresh berries, using any mix of blueberries, strawberries, raspberries, and blackberries you have.
Spoon 1 tablespoon of crunchy almond butter over the fruit.
Add 1 teaspoon of pistachio butter.
Finish with a drizzle of silan and serve cold.
Notes
Make ahead: Prepare the chia, flax, and milk base the night before and keep it covered in the fridge; add everything else shortly before serving for the best texture and freshness.
Nut-free option: Skip the almond and pistachio butters and use sunflower seed butter or tahini [sesame-based] instead.
Fruit swaps: Use strawberries, mango, peaches, kiwi, grapes, or chopped apple depending on what you have and prefer; frozen berries also work well, especially if you are prepping it overnight.
For travel: Make it directly in a lidded jar or container so there is nothing to transfer in the morning.
Texture: For a thicker pudding, add another teaspoon or two of chia seeds; for a looser texture, stir in a splash of plant milk before serving.
