Make this delicious high protein Mango Chia Pudding with just milk, chia seeds, maple syrup, and vanilla, then top with blended mango and Greek yogurt. It’s also high in fiber and healthy omega-3 fats!
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Why You’ll Love Mango Chia Pudding
Eggs aren’t the only way to get protein at breakfast. This Mango Chia Pudding provides 25 grams of protein which is the same amount in about 4 eggs. Chia seeds are also high in fiber, which supports gut health and keeps you feeling full longer. You’ll get 17 grams fiber in this breakfast!
Chia pudding is easy and quick to prepare to have ready for busy mornings. You only need to blend the yogurt and mango and then prep the chia seeds, milk, vanilla, and maple syrup.
Ingredients
- Greek yogurt: mixed with frozen mango to make a creamy topping for the chia pudding and adds protein!
- Mango: adds natural sweetness and flavor plus vitamin C, folate, and vitamin B6.
- Chia seeds: packed with nutrients including fiber, omega-3 fatty acids, and protein! This chia pudding has 17 grams of fiber to keep you feeling full all morning.
- Milk: the liquid for the chia seeds to absorb and form the pudding. Dairy milk is also a way to get in more protein with 1 cup providing 8 grams of protein. If you prefer non-dairy milk, then go with soy milk because 1 cup provides 7 grams of protein compared to almond milk only providing 1 gram protein.
- Vanilla extract: adds more flavor.
- Maple Syrup: adds natural sweetness along with micronutrients and polyphenols that may benefit your health. You can also use honey if you prefer.
How to Make Mango Chia Pudding
In a blender, add Greek yogurt and frozen mango chunks. Blend until smooth.
In 4 mason jars or other containers with lids, add to each ¼ cup chia seeds, 1 cup milk, ½ tsp vanilla extract, ½ tsp maple syrup. Stir to combine. Evenly divide mango mixture on top of each jar. Put on lid. Refrigerate for at least 4 hours, 8 hours will lead to thicker chia pudding.
If chia seeds clump at the bottom, gently shake to mix by holding mason jar at the bottom and turn side to side. Before eating, stir pudding with spoon to mix in mango.
Tips
- Refrigerate longer (at least 8 hours) to make a thicker chia pudding.
- Can’t do dairy milk? Replace with soy milk to keep it high protein.
- Great for breakfast or a snack! If you want a smaller portion for a snack, then cut ingredients in half and do 2 Tbsp chia seeds with ½ cup milk.
Meal Prep These High Protein Breakfasts
- High Protein Overnight Oats
- Protein Packed Egg White Oatmeal
- High Protein Bagels
- High Protein Banana Bread Mug Cake
- Pumpkin Protein Baked Oatmeal
- High Protein Cottage Cheese Oat Pancakes
- Easy Sheet Pan Protein Pancakes
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Mango Chia Pudding: Easy High Protein Breakfast
Equipment
- 1 blender
Ingredients
- 1 cup Greek yogurt, plain
- 2 cups frozen mango chunks 280 g
- 1 cup chia seeds
- 4 cups milk
- 2 tsp vanilla extract
- 2 tsp maple syrup
Instructions
- In a blender, add Greek yogurt and frozen mango chunks. Blend until smooth.
- In 4 mason jars or other containers with lids, add to each ¼ cup chia seeds, 1 cup milk, ½ tsp vanilla extract, ½ tsp maple syrup. Stir to combine. Evenly divide mango mixture on top of each jar. Put on lid. Refrigerate for at least 4 hours, 8 hours will lead to thicker chia pudding.
- If chia seeds clump at the bottom, gently shake to mix by holding mason jar at the bottom and turn side to side. Before eating, stir pudding with spoon to mix in mango.
Notes
- Refrigerate longer (at least 8 hours) to make a thicker chia pudding.
- Can’t do dairy milk? Replace with soy milk to keep it high protein.
- Great for breakfast or a snack! If you want a smaller portion for a snack, then cut ingredients in half and do 2 Tbsp chia seeds with ½ cup milk.
