Vegan Protein Chia Pudding

Chia pudding in a ceramic bowl topped with pumpkin seed, hemp hearts, almond butter, walnuts, and cinnamon.

5 from 1 vote

Vegan protein chia pudding with frozen wild blueberries is a delicious high protein breakfast recipe. A variety of seeds and nuts pack this chia seed pudding with 29 grams of protein without any protein powder!

Prep Time5

Chill Time3

Total Time3 5

Course: Breakfast

Cuisine: Vegan

Diet: Vegan

Servings: bowl of chia pudding

Calories: 678kcal

Author: Sarah Pilley

Equipment

16 ounce jar or container

Ingredients

30 grams chia seeds 3 tablespoons
5 ounces soy milk ⅔ cup
50 grams wild blueberries ¼ cup
30 grams hemp hearts 2 tablespoons
15 grams pumpkin seeds 2 tablespoons
15 grams walnuts 2 tablespoons
15 grams almond butter 2 tablespoons
⅛ teaspoon cinnamon

Optional Toppings

maple syrup, agave nectar, or Medjool dates to taste
blueberry lemon thyme jam to taste
Cocojune Greek yogurt to taste

Instructions

Add chia seeds to a jar.
30 grams chia seeds
Add soy milk and frozen blueberries to the chia seeds and mix to combine.
5 ounces soy milk, 50 grams wild blueberries
Let the mixture sit for a few minutes then stir again. Scrape down the sides and bottom of the jar to ensure all of the chia seeds are incorporated and will absorb the milk.
Allow the chia pudding to chill in fridge for at least 3 hours, preferably overnight.
Just before serving, add the toppings.
30 grams hemp hearts, 15 grams pumpkin seeds, 15 grams walnuts, 15 grams almond butter, ⅛ teaspoon cinnamon
If desired, add the optional toppings.
maple syrup, agave nectar, or Medjool dates, blueberry lemon thyme jam, Cocojune Greek yogurt

Notes

Storage: Store chia pudding in an airtight container in the refrigerator for up to 5 days.

Make it nut-free: Swap the walnuts for sunflower seeds, flax seeds, and sesame seeds, or more pumpkin seeds. Swap the almond butter for sunflower butter or tahini.

Nutrition disclaimer: This recipe is an intentionally calorie-dense, high protein, and high fiber breakfast. I developed this recipe with guidance from my dietitian, Agata Sliwak R.D., to provide me enough fuel as an athlete. The nutritional info is calculated without the optional toppings.

Nutrition