Overnight Chia Pudding with Protein Powder and Raspberries

Ingredients

• Chia seeds 3 tbsp
• Unsweetened almond milk 1 cup
• Whey protein powder 1 scoop
• Fresh raspberries 0.5 cup

Method

1. Measure Ingredients. Start by measuring 3 tablespoons of chia seeds, 1 cup of unsweetened almond milk, 1 scoop of whey protein powder, and half a cup of fresh raspberries.
   Tip: Use a kitchen scale or measuring spoons for accuracy.
2. Mix Protein and Milk. In a medium-sized bowl or jar, add the whey protein powder to the almond milk. Whisk or stir vigorously until the protein powder is fully dissolved and the mixture looks smooth without lumps.
   Tip: Use a small whisk or fork to break up clumps and ensure a smooth consistency.
3. Add Chia Seeds. Add the chia seeds to the protein and almond milk mixture. Stir well to evenly distribute the seeds so they don’t clump together.
   Tip: Make sure to stir the mixture again after 5 minutes to prevent the seeds from settling at the bottom.
4. Refrigerate Overnight. Cover the bowl or jar with a lid or plastic wrap and place it in the refrigerator. Let it sit overnight, or for at least 6 to 8 hours, so the chia seeds absorb the liquid and form a pudding-like texture.
   Tip: If you want a thicker pudding, use slightly less almond milk next time.
5. Add Fresh Raspberries and Serve. In the morning, remove the pudding from the fridge and give it a good stir. Top with fresh raspberries before serving for a burst of flavor and nutrients.
   Tip: You can also add a drizzle of honey or a sprinkle of nuts for extra taste and texture.

Pro tips

• Stir the pudding once or twice during the first hour to prevent chia seeds from clumping.
• Use a mason jar with a lid for easy mixing and storage.