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Easy Steak Protein Bowl Recipe

Easy Steak Protein Bowl Recipe

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4.9 from 14 reviews

This Chocolate Chia Protein Pudding is a deliciously smooth, chocolatey, and healthy breakfast or snack option that combines the richness of cocoa with the nutritional power of chia seeds and protein powder. Sweetened naturally with maple syrup and topped with a vibrant raspberry compote, this vegan, gluten-free pudding offers a satisfying indulgence that's packed with fiber and protein.

  • Total Time: 4 hours 20 minutes
  • Yield: 4 servings

Ingredients

Chia Pudding Base

  • 1⅔ cups (400ml) oat milk, plus extra if needed
  • 7 tbsp (83g) chia seeds
  • 4 tbsp (30g) cocoa powder
  • 6 tbsp (90ml) maple syrup, divided
  • 1 tsp (5ml) vanilla extract
  • ¼ tsp (2g) salt
  • 2-4 tbsp (14-28g) chocolate or vanilla protein powder (optional)

Raspberry Compote

  • ¾ cup (140g) raspberries, fresh or frozen

Instructions

  1. Mix cocoa and protein powder: In a medium bowl, whisk together the cocoa powder and protein powder (if using) with 2-3 tablespoons of oat milk until completely smooth. Gradually add more oat milk to prevent lumps.
  2. Add sweeteners and flavor: Whisk in 4 tablespoons of maple syrup (leaving the rest for later), vanilla extract, and salt until fully combined.
  3. Incorporate chia seeds: Pour in the remaining oat milk and stir in the chia seeds. Whisk thoroughly to distribute them evenly. Let the mixture sit for 10 minutes, stirring once or twice to prevent clumping.
  4. Prepare raspberry compote: While the chia pudding rests, combine the raspberries and the remaining 2 tablespoons of maple syrup in a small saucepan over medium heat. Cook for about 5 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly. If using frozen raspberries, cook a little longer.
  5. Rewhisk and adjust consistency: After 10 minutes, whisk the chia pudding again to break up any clumps. It should be starting to thicken but still pourable. If it looks too thick, add a splash of oat milk, especially if using protein powder, which absorbs more liquid.
  6. Assemble pudding and compote: Divide the chocolate chia pudding evenly among 4 jars or containers, leaving space at the top for the raspberry layer. Spoon the raspberry compote over each portion. For clean layers, let the compote cool first or add it just before serving.
  7. Chill: Cover the jars and refrigerate for at least 4 hours, ideally overnight, until thick and creamy.
  8. Serve: Before serving, check the consistency and stir if needed. Add your favorite toppings such as fresh berries, shaved chocolate, granola, coconut flakes, or crushed nuts. Enjoy with a spoon!

Notes

  • If the pudding is too thick after resting, add extra oat milk to reach desired consistency.
  • Protein powder is optional but increases protein content and makes pudding more filling.
  • Use fresh or frozen raspberries for the compote; frozen may need slightly longer cooking.
  • To maintain clean layers, cool raspberry compote before layering or add just before serving.
  • This pudding can be prepared ahead and kept refrigerated for up to 3 days.
  • Feel free to customize toppings based on preference and dietary needs.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: No-cook with stovetop compote
  • Cuisine: Gluten-Free, Vegan, Healthy
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving (1/4 recipe)
  • Calories: 299 kcal
  • Sugar: 23 g
  • Sodium: 176 mg
  • Fat: 11 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.04 g
  • Carbohydrates: 50 g
  • Fiber: 18 g
  • Protein: 9 g
  • Cholesterol: 0 mg

Find it online: https://recipesvibe.com/chocolate-chia-protein-pudding/