Chia Protein Pudding with Blueberries

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Chia protein pudding is a brilliant way to start your day, or a mid-morning snack. We’re talking protein, healthy fats, Omega 3’s, fibre. And it tastes like dessert, so that’s always a win. Here’s how you can make your own Chia Protein Pudding without any fake flavours or fillers. Just wholefoods, made simply, so you can batch them on Sunday and enjoy all week long.

Health Benefits of Chia

Chia is a great source of omega-3 fatty acids. And way cheaper than salmon!

Chia packs a healthy dose of fibre – almost 30%. Fibre is essential for detoxing the body, flushing out the by-products of digestion, maintaining bowel health and lowering cholesterol levels. I aim for 30g daily fibre intake for my clients. Many Aussies eat less than 10g fibre – some of my clients start with me on 7g. More fibre = healthier gut = efficient digestion and elimination = more energy = happy clients. Eat your fibre!

Vegan source of protein – yes, chia seeds pack a protein punch too. And with the added Whey Protein Isolate (WPI) in this recipe, you’re rocking 30g protein per serve.

Vitamins and minerals – chia seeds serve up iron, zinc, B vitamins and magnesium. They’re a god-send for a hard-training athlete like you.

What If I Don’t Like the Texture of Chia?

I get you. That gloopiness can be too much for some, especially early in the morning. I make my chia fairly dry so it’s a firmer pudding, and by batch-prepping on Sunday, the chia has time to absorb the moisture of the almond milk before I eat it.

Adding blueberries and yoghurt ensures it’s still creamy and delish to eat. 

Still a no-go? Try my other high protein breakfast recipes, like Stuffed Omelette or Breakfast Frittata.

Flavour Combos for Chia Pudding

Here’s a few of my faves:

  • Chocolate WPI with added cacao
  • Chocolate WPI with maca powder for a choc-caramel version
  • Vanilla WPI with vanilla extract and maple syrup
  • Chopped strawberries and macadamias to replace blueberries and almonds
  • Sliced banana and Brazil nuts
  • Golden syrup instead of maple syrup for a darker, more caramelised flavour
  • Coconut chips on top instead of nuts (Aldi does an organic toasted coconut chip that is the bomb!)
  • Pepitas and sunflower seeds, with a sprinkling of cinnamon
  • Heat the pudding and the frozen blueberries in the microwave for 30-45 seconds to enjoy warm, then top with the Greek yoghurt

Chia Protein Pudding with Blueberries

Course Breakfast, Dessert, Snack
Servings 4


  • 250 ml unsweetened almond milk
  • 150 g white chia seeds
  • 60 g chocolate WPI powder
  • 1 tbsp raw cacao powder
  • 1 tbsp psyllium husk
  • 240 g Chobani Greek yoghurt
  • 80 g frozen blueberries
  • 40 g Brazil nuts


  • Mix all the protein pudding ingredients in a large mixing bowl with a fork - this helps get rid of clumps.
  • Pour into 4 mason jars or containers with lids and pop in the fridge to set. (These will keep for days - I make mine on Sunday to eat all week.)
  • To serve, top each pudding with 60g yoghurt, 20g blueberries and 10g Brazil nuts (about 2 nuts). Sprinkle with cinnamon.
  • Enjoy as an easy 'desk-fast', after-workout snack, mid-afternoon energy boost or dessert.
Keyword chia, high protein, pudding

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