RASPBERRY CHIA PROTEIN PUDDING
(MACRO-VERIFIED)
Protein
17G
Calories
230
Prep Time
10M
Bake Time
20M
This vibrant and delicious raspberry chia pudding packs a satisfying 17 grams of plant-based protein per serving, making it an ideal choice for fueling your day or recovering after a tough workout. With its creamy texture contrasted by bursts of juicy raspberries, each spoonful offers a delightful balance of smoothness and tartness that keeps your taste buds engaged. Rich in fiber, omega-3 fatty acids, and antioxidants, this pudding not only satisfies your sweet tooth but also supports digestion and overall health. Its naturally vegan ingredients make it a perfect gluten-free option, and you can easily customize it with your favorite plant-based milk for added creaminess. Whether enjoyed as a quick breakfast, a nutritious snack, or a prepped meal for busy mornings, it’s a versatile and wholesome choice. For best results, stir well before serving to ensure the chia seeds are evenly distributed, and allow it to chill for at least 2 hours or overnight to achieve a thick, pudding-like consistency. This recipe is a fantastic way to incorporate more superfoods into your diet while indulging in a satisfying, protein-rich treat. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
2 servings per recipe
Serving size
1 pudding
Amount per serving
Calories
230
Total Fat 10g
13%
Total Carbohydrate 22g
8%
Dietary Fiber 10g
36%
Total Sugars 8g
Protein 17g
34%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
In a bowl or jar, whisk together the protein powder, chia seeds, and almond milk.
Stir in the mashed raspberries until well combined.
Cover and refrigerate for at least 4 hours or overnight, until the pudding has thickened.
Stir the pudding well before serving.
Top with a few whole raspberries and a sprinkle of seeds.
TROUBLESHOOTING
My puddings are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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