Protein Chia Seed Pudding
Behold....my recent morning obsession! Eat it for breakfast, a snack or dinner (no judgement here).
After a week in California, I was feeling extra snazy in the recipe department. Oh, and a pretty amazing client of mine has been sending me the most delicious photos of her food this week, so naturally, I felt inspired to create something for you all!
I love this protein chia seed pudding because it basically counts as a real meal in my book. Chalk full of protein, omega-3's and healthy fats. Nom nom. I layered mine with almond butter, raisins and unsweetened coconut shavings. Feel free to get creative and throw in whatever you've got in your kitchen. I love the versatility of this protein chia seed pudding.
Note, I really like my chia seed pudding to be a thicker consistency. The added protein helps to give it the awesome texture. If you like yours a little runnier, just be sure to add a little almond milk (maybe a 1/4-1/3 cup) and that should do the trick.
Protein Chia Seed Pudding:
1 can full fat coconut milk (at room temperature)
1 tsp vanilla
2 Tbsp Great Lakes Collagen
1/4 cup chia seeds
2 Tbsp maple syrup (or you could use honey)
Note: If you do not have an immersion hand blender, I recommend tossing the ingredients into your blender.
- Add your coconut milk to a large bowl or blender (depending on how you plan to mix it all together). Make sure you've shaken the coconut milk well.
- Add your vanilla, collagen, chia seeds and maple syrup.
- Mix well with your blender of choice (20-30 seconds).
- Store in the fridge in a mason jar or a container of your choice. If you want to split up the portions ahead of time feel free.
This is my favorite brand of collagen which happens to be on sale right now.