High protein raspberry chia pudding

Ingredients

• 1 cup Unsweetened Almond Milk (Can substitute soy, oat, or dairy milk)
• 2 tablespoons Chia Seeds (Raw, whole seeds)
• 1 scoop (30 g) Vanilla Whey Protein Powder (Approximately 25 g protein per scoop)
• 0.5 cup Greek Yogurt (plain, nonfat) (Adds creaminess and extra protein)
• 1 cup Raspberries (fresh or frozen) (Frozen raspberries give a pretty pink hue as they thaw)
• 1-2 teaspoons Honey or Maple Syrup (optional) (Adds light sweetness if desired)
• 1 tablespoon Natural Peanut Butter (optional topping) (Adds healthy fats and flavor)
• 2 tablespoons Low‑Sugar Granola (optional topping) (Provides crunch)

Instructions

1. Gather Ingredients

   Measure out almond milk, chia seeds, whey protein powder, Greek yogurt, raspberries, and any optional sweetener or toppings.

   Time: PT2M

2. Combine Liquid Base and Protein

   In the mixing bowl, whisk together the almond milk and whey protein powder until the powder is fully dissolved with no lumps.

   Time: PT3M

3. Add Chia Seeds and Yogurt

   Stir in the chia seeds and Greek yogurt, mixing thoroughly so the seeds are evenly distributed.

   Time: PT3M

4. Incorporate Raspberries

   Fold in the raspberries (if using frozen, add them directly; they will thaw and color the pudding). Add honey or maple syrup if you like extra sweetness.

   Time: PT2M

5. Seal and Refrigerate

   Transfer the mixture into the jar or airtight container, seal tightly, and place in the refrigerator for at least 2 hours (overnight is best) to allow the chia to thicken.

   Time: PT0M

   Temperature: 4°C

6. Serve and Top

   When ready to eat, give the pudding a quick stir, then top with extra raspberries, a drizzle of peanut butter, and granola if desired.

   Time: PT1M

Nutrition Facts

Calories

300

Protein

35 g

Carbohydrates

30 g

Fat

8 g

Fiber

10 g