This 4-ingredient chia pudding is filled with protein, fiber, and is low in sugar; perfect to enjoy for breakfast or as a snack on the go!
Who doesn't love a quick meal prep option that frees up your precious time during the morning hustle and bustle? This naturally gluten-free chia pudding first became a regular weekday staple for breakfast when I was following a yeast-free diet and has continued into my everyday breakfast rotation ever since.
What might shock you is where the protein comes from. This chia pudding is made without protein powder but instead made with collagen!
With so many topping options you can easily personalize each serving to fit your craving that day. I enjoy walnuts for their healthy omega 3's and fresh organic berries that are high in antioxidants. So grab your glass jar of choice and let's get prepping!
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Why You'll Love This Recipe
- Quick and Easy - This takes no more than 5 minutes of prep time and can be an easy grab and go option for breakfast or a snack. Win!
- Low in Sugar - With no added sugar in the base of the recipe, you are able to control how much is added through the toppings or mix-ins.
- Gluten-Free - It's always great to find additional breakfast options when sticking with a dietary preference and this chia pudding checks the box for most diets!
Ingredients
You will only need four main ingredients plus anything additional you want to use for toppings.
- Chia Seeds - You can use black or white chia seeds. I used black chia seeds in this recipe and prefer organic to reduce pesticide exposure. Chia seeds are packed with fiber and healthy omega 3's. Read all about the benefits.
- Collagen - Collagen supports healthy hair, nails, skin, and more. I use Vital Proteins Original Collagen Peptides Unflavored Powder in my recipe. I have only tried this recipe with this specific protein so if you choose to try a different collagen powder, just be sure to include the same amount listed in the recipe below to attempt to keep the pudding consistency the same. You may need to play around with your chia seed to milk ratio.
- Plant-Based Unsweetened Milk - I use milkadamia Macadamia Unsweetened nut milk in this recipe. I found mine at Kroger in the breakfast aisle with the other shelf stable milk but you can also typically find it at Whole Foods or Target in either the refrigerated section or with the shelf stable milk. You can also use any non-dairy milk of choice.
- Pure Vanilla Extract - Be sure to use pure vanilla extract for the best flavor and to avoid any unnecessarily added sugar or synthetic flavors. If you would prefer to cut down the recipe to 3 ingredients and remove the vanilla extract, feel free to buy a vanilla flavored plant-based milk. Just make sure it's unsweetened with no added sugar.
See recipe card below for quantities.
Step By Step Instructions
This recipe comes together in 4 quick and easy steps!
Step 1: Combine the dry ingredients. Pour the chia seeds and the collagen peptides into a glass jar that has a lid. Take a spoon and mix together the dry ingredients until they are evenly combined.
Step 2: Combine the wet ingredients with the dry ingredients. Pour the plant-based milk and the pure vanilla extract into the glass jar with the chia seeds and collagen.
Step 3: Mix all the ingredients and chill. Using a spoon, mix together the dry ingredients and the wet ingredients until fully combined in the glass jar. Be sure to scrape all around the inside of the container to make sure none of the collagen sticks. Take the chia pudding and set it aside in the fridge for 10 minutes. After 10 minutes, take the chia pudding out of the fridge, mix the ingredients together one more time with the spoon and then place a lid on the container and place back in the fridge for at least one hour or even better, let it sit overnight.
Step 4: Top the chia pudding. After the pudding has been chilling in the fridge, it's ready to eat! Make sure to top the pudding with all your favorite fixings. I enjoy adding nuts, fresh fruits, coconut flakes and cinnamon.
Hint: If you are prepping ahead for several days and are doubling or tripling the recipe, make each portion in their own containers. That way you are have even distribution of the ingredients, which makes for a quick grab and go option.
Frequently Asked Questions
No, you do not have to use plant-based milk. Any type of milk will work.
There is about 3 grams of protein per tablespoon.
It's best to let the chia pudding sit overnight, but at a minimum you want to give it an hour in the fridge. If yours is not thickening, try adding more chia seeds, mixing with a spoon and giving it a bit more time in the fridge to get to the pudding consistency.
Equipment
My favorite glass jars to prep the protein chia pudding in are the Weck ⅓ L Tulip Jars. However, any container with a lid will work. I prefer glass over plastic to lower exposure to toxins.
Storage
Store the chia pudding in a container with a lid and place in the fridge for up to 5 days.
I have not yet tested how this recipe would work in the freezer but if you do, be sure to let me know how it turned out in the comments!
Top tip
Really make sure you are stirring the chia seed mixture together well with the plant-based milk and working to expose all the seeds to the liquid. Chia seeds tend to want to stick together and if they are not exposed to the liquid, they won't absorb the milk to create the pudding consistency and may come out a bit more soupy.
Protein Chia Pudding
Equipment
- 1 Glass jar with a lid
Ingredients
- 2 Tablespoons Chia Seeds
- 2 Scoops Vital Proteins Original Collagen Peptides or 1 full serving of your collagen of choice
- ½ Cup Plant-Based Milk
- ½ Teaspoon Pure Vanilla Extract
Topping Ideas
- Fruit
- Cinnamon
- Nuts
- Coconut Flakes
Instructions
- Combine the dry ingredients. Pour the chia seeds and the collagen peptides into a glass jar that has a lid. Take a spoon and mix together the chia seeds and collagen until they are evenly combined.
- Combine the wet ingredients with the dry ingredients. Pour the plant-based milk and the pure vanilla extract into the glass jar with the chia seeds and collagen.
- Mix all the ingredients and chill. Using a spoon, mix together the dry ingredients and the wet ingredients until fully combined in the glass jar. Be sure to scrape all around the inside of the container to make sure none of the collagen or chia seeds stick to the jar. Take the chia pudding and set it aside in the fridge for 10 minutes. After 10 minutes, take the chia pudding out of the fridge, mix the ingredients together one more time with the spoon and then place a lid on the container and place back in the fridge for at least one hour or even better, let it sit overnight.
- Top the chia pudding. After the pudding has chilled in the fridge for at least one hour it's ready to eat! Make sure to top the pudding with all your favorite toppings. I enjoy adding nuts, fresh fruits, coconut flakes and cinnamon.
Notes
- Really make sure you are stirring the chia seed mixture together well with the plant-based milk and working to expose all the seeds to the liquid. Chia seeds tend to want to stick together and if they are not exposed to the liquid, they won't absorb the milk to create the pudding consistency and may come out a bit more soupy.
- If you are prepping ahead for several days and are doubling or tripling the recipe, make each portion in their own containers. That way you are have even distribution of the ingredients and makes for a quick grab and go option.
- Toppings can be added to the jar in advance but they are best added right before you plan to eat the chia seed pudding.
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