This protein-packed chia pudding uses fresh mango, crunchy coconut flakes and creamy greek yogurt for a healthy meal-prepped breakfast.
This chia pudding recipe is packed with 30 grams of complete protein per serving, making it a useful break-fast or lunch while on a body recomposition journey.
The combination of lemon, mango and toasted coconut flakes gives it just the right level of sweetness while still keeping it all low glycemic load.
This recipe is also incredibly simple to make. You can prepare the entire meal in less than 5 minutes!
The Tropical Lemon Chia Pudding makes 2 servings, but you can double it if you want to make enough for 4 meals throughout the week.
Feel free to use this recipe as your break-fast or lunch throughout the Summer Intermittent Fasting Challenge!
Recipe Highlights
- High protein
- Easy to meal prep
- High fiber
Ingredient Swaps
- Chia seeds: Up the fiber even more and sub in edible basil seeds.
- Almond milk: Use coconut milk (from a carton) or whole milk.
- Skyr: Try greek yogurt or a plant-based greek-style yogurt.
- Mango: Sub in 2 kiwi if you’re very sensitive to carbs.
Storing and Meal Prep
Keep individual servings in sealed glass jars in the fridge for up to 5 days.
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Did you love this recipe? Let me know in the comments below!
Tropical Lemon Protein Chia Pudding
Ingredients
- 1/3 cup chia seeds
- 1 cup unsweetened almond milk
- 2 scoops Autumn's Vanilla Protein Powder
- 1 1/2 cups skyr
- 1 lemon juiced and zested
- 1 cup mango cubed
- 2 tablespoons toasted coconut flakes
Instructions
- Add chia seeds, almond milk, skyr, protein powder and lemon juice/zest in a bowl and whisk to combine. Allow to sit for at least 2 hours in the fridge or overnight.
- Top with 1/2 cup sliced mango (or 1 kiwi) and 1 Tbsp. toasted coconut flakes per serving.
Equipment
Nutrition
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