Looking for a high protein, low effort breakfast recipe? This Strawberry Chia Seed Pudding is perfect for you! Perfect for meal prep & the chia seeds are great for your gut health! Leaving you satisfied & feeling great!
A creamy, fruity, and protein-packed chia pudding that tastes like a smoothie bowl in every bite! This high-protein breakfast is naturally sweet, refreshing, and incredibly satisfying.
If you love quick & easy breakfast recipes, you are also going to love my Breakfast Burritos, High Protein Banana Chocolate Muffins & my Cheesy Cornbread!
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Ingredients
- Frozen Strawberries
- Banana
- Milk Of Choice
- Greek Yogurt (Optional)
- Protein Powder
- Chia Seeds
See recipe card for quantities.
Instructions
Make the strawberry banana smoothie!
Mix together the smoothie & chia seeds!
Mix well & store in an airtight container!
Serve & enjoy! I topped with some fresh fruit, greek yogurt & almond butter!
- Blend the Smoothie: In a blender, combine all the smoothie ingredients (except chia seeds) and blend until smooth. Taste and adjust sweetness with maple syrup if needed—but it should already be naturally sweet!
- Mix & Chill: In an airtight container, whisk together 3 cups of the smoothie with the chia seeds. Cover and refrigerate for at least 3 hours (or overnight), allowing the chia seeds to absorb the liquid and thicken.
- Serve & Enjoy: Stir well before serving. Top with fresh fruit, granola, or a drizzle of honey for the ultimate protein-packed breakfast!
Substitutions for Strawberry Chia Seed Pudding
- Frozen Strawberries → Frozen raspberries, blueberries, mango, or peaches
- Banana → ½ avocado, ¼ cup applesauce, or 2 pitted Medjool dates for sweetness
- Milk Of Choice → Almond, oat, coconut, or soy milk
- Greek Yogurt (Optional) → Coconut yogurt, cashew yogurt, or silken tofu for creaminess
- Protein Powder (Vanilla Or Unflavored) → Collagen peptides, hemp seeds, or 2 tablespoon nut butter
Equipment
- high speed blender
- knife & cutting board
- air tight container
Storage
Store in an airtight container in the fridge for up to 5 days. Stir before serving as the chia seeds may settle. For longer storage, freeze in individual portions for up to 2 months. Thaw overnight in the fridge before eating. If too thick after thawing, add a splash of milk and mix well. Avoid freezing with toppings for the best texture.
Top tips
- Blend Smoothly – Ensure the smoothie base is fully blended for a creamy texture before adding chia seeds. A high-speed blender works best.
- Stir & Chill – Mix the chia seeds well and stir again after 30 minutes to prevent clumping before letting it set completely.
- Adjust Thickness – If the pudding is too thick after chilling, add a splash of milk and stir until smooth.
FAQs
Yes! You can swap strawberries for blueberries, raspberries, or mango. Just keep the banana for creaminess and natural sweetness.
Make sure you're using fresh chia seeds, as old ones may not absorb liquid properly. Also, stir the mixture after 30 minutes to prevent clumping.
Absolutely! Use almond, oat, or coconut milk and swap Greek yogurt for a dairy-free alternative or omit it altogether.
Related
Looking for other breakfast recipes like this? Try these:
High Protein Strawberry Chia Seed Pudding Recipe
Ingredients
Equipment
Method
- Blend the Smoothie: In a blender, combine all the smoothie ingredients (except chia seeds) and blend until smooth. Taste and adjust sweetness with maple syrup if needed—but it should already be naturally sweet!
- Mix & Chill: In an airtight container, whisk together 3 cups of the smoothie with the chia seeds. Cover and refrigerate for at least 3 hours (or overnight), allowing the chia seeds to absorb the liquid and thicken.
- Serve & Enjoy: Stir well before serving. Top with fresh fruit, granola, or a drizzle of honey for the ultimate protein-packed breakfast!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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