High Protein Chia Pudding With Raspberry Compote
Creamy, tangy and slightly sweet. Your new favorite meal-prepped high protein, low carb breakfast.
Ingredients
- 1/3 cup chia seeds
- 1 1/2 cups skyr, greek yogurt or plant-based greek style yogurt
- 2 scoops Autumn's Vanilla Protein Powder
- 1 cup unsweetened almond milk
- 1 cup frozen raspberries
- 1/2 lemon juiced
- 1/2 teaspoon vanilla extract
- 6 tablespoons unsweetened coconut shreds
Instructions
- Combine the chia seeds, yogurt, protein powder and almond milk in a bowl and stir to combine. Let this sit covered in the fridge for 10-30 minutes or until chia seeds have fully expanded.
- Heat a pan to medium low and add the raspberries, lemon juice and vanilla extract. Gently press down on the raspberries with a fork to release the juices. Sauté for 3-5 minutes or until fully warmed through and juicy.
- Split the chia pudding between two jars, layering a few spoonfuls of sautéed raspberries and 1 tbsp. coconut shreds per layer. Top with additional compote and coconut shreds.
Notes
Warming the almond milk or coconut milk to about 100 degrees F before mixing with the other ingredients helps to significantly speed up the chia seed expansion time. But don't get the milk too hot! Scalding hot liquid can denature protein powder and make it chunky. So if you're in a pinch and need to make this recipe quickly, make sure to heat the milk a bit first.
Nutrition
Carbohydrates: 32g | Protein: 33g | Fat: 28g | Fiber: 15g
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