Blueberry Chia Pudding (High Protein)

Packed with nutrients, antioxidants, and protein this creamy, blueberry chia pudding is easy to make and perfect for busy days on the go.

Course Breakfast, Snack

Cuisine American

Keyword dairy-free, energy boosting snack, protein snack

Prep Time 5

Cook Time 0

Total Time 4 5

Servings

Calories 277kcal

Place half the frozen blueberries into a bowl along with the vanilla extract and 1 tbs of maple syrup. Mash them all together (I used a mortar and pestle).
In a blender, combine the coconut milk, hemp milk, maple syrup, and protein powder until smooth.
Add the chia seeds to a bowl and pour the protein milk mixture over the top. Mix well.
Let sit for 5 minutes add the remaining blueberries and mix again.
Portion half the chia mixture into small jars filling them only halfway. Split the mashed blueberry mixture between the two and divide up the remaining chia mixture on top. Top with a dollop of coconut cream (if desired.).
Pop in the fridge for 4-24 hours.

Frozen blueberries work best as they thaw and add more juice. Small ones work even better so you get “more”.
Take the time to blend the milk mixture, vegan protein powder can clump so this helps keep it smooth,
Don’t overlook letting the mixture sit and re-stirring. This helps so that the chia seeds don’t clump on the bottom!
Likewise, you can always portion the chia mixture and top the jars with the blueberry mash (instead of splitting it in the middle).
Make sure to use full-fat coconut milk for a creamier, more indulgent texture.
Makes two super small jars or combine them for one large serving (and 18 grams of protein).