This vibrant pineapple protein chia pudding is a tropical fruit breakfast or snack. packed with essential protein, fats, flavor, texture and crunch!
recipe originally published April 12, 2015
Protein Chia Pudding Recipe
Many of you know, I add spinach to lots of things. Waffles. Pancakes.
So adding the vibrant green to my chia pudding? Totally normal.
On a busy work day, chia pudding is such an easy breakfast. I usually make one first thing and stick it in the fridge to 'set' while I enjoy my coffee. By the time I am ready for breakfast, the chia is ready and I can add banana, berries, granola, whatever sounds good that day.
In addition to the heart healthy omega 3 fatty acids, chia seeds are packed with antioxidants, minerals, protein, and fiber. When I was testing naturally sweetened brownie recipes, I may have had extra fruit concentrates in my freezer. These were perfect to flavor my chia puddings - so versatile!
Loving these quick and easy chia pudding breakfasts...
My latest chia pudding is such a great green, right?
It is easy to see why this vibrant pineapple protein chia pudding is a no-brainer favorite for me - it is tart from the pineapple, with a mild sweet of banana. Cashews add a great crunch, and spinach pumps up the protein and has that nice vibrant color!
...and you cannot even taste the spinach, but you know the goodness is there.
A breakfast bowl of vibrant sweet tart!
Did you make this protein chia pudding?
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Pineapple Chia Pudding
this tropical fruit breakfast or snack is packed with essential protein, fats, flavor, texture and crunch.
- ½ cup cashew milk
- ½ cup water
- 1 packed cup fresh baby spinach
- ½ cup 100% pineapple concentrate (canned, frozen)
- ½ cup + 1 tablespoon chia seeds
- 1-2 fresh bananas, peeled and sliced
- 1-2 tablespoons raw cashews, chopped
- In a blender, combine milk, water, spinach and pineapple concentrate. Blend until smooth.
- Pour mixture into a container with a cover. Add chia seeds and stir to combine completely.
- Transfer to refrigerator to set.
- To serve: alternate layers of chia pudding and sliced banana. Top with chopped cashew pieces.
dairy, egg, soy and gluten free, vegan recipe
Amount Per Serving: Calories: 109Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 9mgCarbohydrates: 17gFiber: 3gSugar: 7gProtein: 2g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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I love how green this is! I've been eating a lot of chia puddings for breakfast, too. This one is on my list to make next!
I love how simple this is. It looks like a perfect make-ahead breakfast OR dessert!
Kristina Sloggett says
we are both loving this flavor - I cannot believe it, but I actually got Jason to eat this AND like it - he ate it again and asked for it the day after that! (he has a texture thing with chia - this is the first time I've gotten him to eat a chia pudding!) this will definitely be in regular rotation... guess I have to make double, ha!