Breakfast can be a mad dash at my house, which is one of the reasons I love this make-ahead chia protein pudding. I can make it in a resealable glass jar and leave it in the refrigerator overnight and – presto – I have breakfast in the morning. Oh, did I mention it tastes great too?
Chia seeds are really good for you, too. Two tablespoons contain 11 grams of fiber and 4 grams of protein. They also contain a decent amount of zinc, potassium, and Vitamins, B1, B2 and B3. When you add in the cricket protein, you’re creating a pudding that’s sure to get your day started on the right foot. I used Chirps Cricket Powder in this recipe but any brand should work.
By the way, this pudding could totally do double duty as a dessert, it’s that yummy!
Chia Pudding with Cricket Protein Powder
3 tablespoons vanilla protein powder
5 ounces almond milk, unsweetened
1 tablespoon chia seeds
Fresh fruit, nuts, granola for garnish
Combine protein powder, chia seeds, and almond milk (you can also use dairy or another non-dairy milk product) in a resealable container. I like to use a pint jar with a screw-on lid so I can shake the mixture to combine. The seeds like to sink to the bottom, so another shake after 30 minutes will help disburse them throughout the pudding. The seeds will soften and the pudding will be edible within an hour, but I like to let mine chill overnight so it thickens more. If the pudding isn’t sweet enough for your tastes, you can add a teaspoon of honey. In the morning, eat right out of the jar, or pour into a cup or bowl and top with fresh fruit, nuts, or granola. You can make several of these at a time. The pudding stays fresh in the refrigerator for up to four days.