Chia Pudding with Protein Powder and Raspberries

Ingredients

• Chia seeds 3 tbsp
• Whey protein powder 1 scoop
• Unsweetened almond milk 1 cup
• Raspberries 0.5 cup
• Vanilla extract 0.25 tsp

Method

1. Measure Ingredients. Start by measuring 3 tablespoons of chia seeds, 1 scoop of whey protein powder, and 1 cup of unsweetened almond milk. Also prepare ½ cup of raspberries and ¼ teaspoon of vanilla extract.
   Tip: Use a kitchen scale for accuracy if available.
2. Mix Protein and Milk. In a medium-sized mixing bowl or jar, add the whey protein powder and unsweetened almond milk. Whisk or stir thoroughly until the protein powder is completely dissolved and the mixture is smooth with no lumps.
   Tip: Use a small whisk or fork for best results.
3. Add Chia Seeds and Vanilla. Add the chia seeds and vanilla extract to the protein and almond milk mixture. Stir well to combine all ingredients evenly so the chia seeds don't clump together.
   Tip: Make sure to stir thoroughly so chia seeds are evenly distributed.
4. Let Pudding Set. Cover the bowl or jar with a lid or plastic wrap. Place it in the refrigerator and let it sit for at least 4 hours or overnight. During the first 15 minutes, stir the mixture once or twice to prevent the chia seeds from settling at the bottom.
   Tip: If in a hurry, soaking for 1-2 hours can work but texture will be less thick.
5. Add Raspberries and Serve. Once the pudding has thickened to a creamy consistency, take it out of the fridge. Gently stir to combine, then top with fresh or thawed raspberries. Enjoy immediately.
   Tip: For extra flavor, add a drizzle of honey or sprinkle of cinnamon if desired.

Pro tips

• Use a jar with a lid to mix and store the pudding for easy shaking and portability.
• If the pudding is too thick after chilling, stir in a little more almond milk to reach your preferred consistency.