Chia Pudding with Almond Milk

small mason jar of chia pudding on a wooden table

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5 from 4 votes

Makes about 3 cups of pudding (4 servings).

Prep Time5

Total Time5

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 277kcal

Author: Andréa

Ingredients

3 cups almond milk unsweetened
1 teaspoon alcohol-free vanilla extract
¼ teaspoon ground cinnamon
a pinch of sea salt
½ cup natural vanilla whey isolate 45g
⅔ cup chia seeds 128g

Instructions

Put chia seeds in a bowl or food storage container (at least 1 quart in capacity). Set aside.
Add vanilla, cinnamon, salt, and whey powder to the almond milk, and blend until combined.
Pour mixture over chia seeds, and stir.
Let pudding sit at room temperature or in the refrigerator for 20-30 minutes. If you can, stir every 10 minutes (this helps avoid clumps of chia seeds).
Refrigerate and enjoy!

Notes

A note about substitutions: You can substitute vanilla casein protein powder for the whey, but you will need more almond milk. I would not use vegan protein powders in this recipe because they would give a chalky consistency to the pudding.

Nutrition