High Protein Chia Yogurt Pudding Parfaits

Course: Breakfast, Snack

Cuisine: American

Diet: Diabetic, Vegetarian

Prep Time: 5

Cook Time: 20

Cooling Time: 15

Total Time: 40

Servings: servings

Calories: 648kcal

Author: Jazzmine Woodard

Creamy fiber and protein-rich with luscious fruit-on-the-bottom vibes

Print Recipe

Equipment

Ingredients

For the Fruit Layers

3 cups fruit I used peaches and plums
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground ginger
sweetener to taste optional

For the Greek Yogurt Chia Pudding

32 ounces Greek yogurt
1 cup milk
4 servings unflavored protein powder or collagen peptides powder
2 teaspoons vanilla extract
1 teaspoon almond extract optional
¾ cup chia seeds

For the Toppings

10 tablespoons almonds chopped
5 tablespoons sunflower seeds
5 tablespoons sesame seeds

Instructions

Make the Fruit Compote: Thinly slice the fruit then add it to saucepan over medium-low heat with cinnamon, cardamom, ginger, and sweetener (if using).
3 cups fruit, 1 teaspoon ground cinnamon, ½ teaspoon ground cardamom, ¼ teaspoon ground ginger, sweetener to taste
Stir until fruit is coated in spices. Cook down, stirring occasionally, until the fruit has a jammy texture with its liquid expressed and slightly thickened (about 20-25 minutes). Remove from heat and let cool.
Make the Pudding: In a mixing bowl, combine Greek yogurt and milk then vigorously mix in protein powder to prevent any lumps. Stir in vanilla extract and almond extract, then mix in chia seeds last. Set aside to thicken.
32 ounces Greek yogurt, 1 cup milk, 4 servings unflavored protein powder, 2 teaspoons vanilla extract, 1 teaspoon almond extract, ¾ cup chia seeds
Add half the fruit compote to blender and pulse until smooth (about 10 seconds).
Assemble the Parfaits: Divide puree evenly between five containers, then repeat with the chia pudding, followed by the remaining compote. Top each with two tablespoons of almonds and one tablespoon of each type of seed.
5 tablespoons sunflower seeds, 5 tablespoons sesame seeds, 10 tablespoons almonds

Notes

Preparation

You can prep the fruit and even make the compote up in advance and store in the fridge for a few days or in the freezer for a few months.

Modifications

I find the texture of the pudding comes out perfectly with a cup of almond milk, but you can also make this chia pudding with yogurt and no milk, if you prefer. It will be thicker.

Sweetener is optional in the compote and sometimes unnecessary if you're using perfectly ripe fruit. Use honey, maple syrup, agave nectar, date paste, or a zero-sugar option like stevia.

Protein Powder mixes into the Greek yogurt seamlessly, and you won't even notice it's there! For chia pudding with yogurt and protein powder, I recommend using an unflavored and unsweetened protein powder of your choosing, including whey, pea protein, grass-fed beef, or even collagen peptides.

Use plant-based ingredients like non-dairy coconut milk and vegan yogurt, protein powder, and sweetener to make this recipe vegan.

Storage

Store in an airtight container and refrigerate. Keeps for up to five days. You can store the single-serve parfaits already assembled or keep each component separately and build them as you need them.

Both the fruit compote/puree and chia pudding are freezer-friendly. Store in separate airtight, freezer-safe containers for up to three months. Thaw in the refrigerator overnight before serving.

Nutrition