Breakfast · Easy
Chocolate Protein Chia Pudding
Chocolate chia pudding made with skyr, milk and cocoa, finished with measured banana and dark chocolate. It takes about 10 minutes to mix, then needs at least six hours in the refrigerator before the chia thickens; the quantities make four portions.
- Protein
- 26g
- Energy
- 419 kcal
- Carbs
- 45g
- Fat
- 15g
- Time
- 370 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 120 gChia Seeds
- 600 gSkyr
- 360 gMilk 1.5%
- 35 gCocoa Powder
- 240 gBanana
- 30 gDark Chocolate 70%
Make it
Method
Measure 120 g chia seeds, 600 g skyr, 360 g 1.5% milk and 35 g unsweetened cocoa. Slice the 240 g banana just before serving so it does not brown; finely chop the measured 30 g dark chocolate. Keep the toppings separate during the soak.
Whisk the skyr, milk and cocoa until no dry cocoa pockets remain. Stir in the chia seeds evenly, wait 5 minutes and stir again so the seeds do not clump together. Divide the mixture between four covered glasses or jars.
Refrigerate for at least 6 hours, preferably overnight. The chia should swell into a spoonable pudding; stir it once after chilling. The dairy mixture must remain refrigerated during this passive setting time, not on the counter.
Top each portion with one quarter of the banana and chopped chocolate immediately before serving. Mixing takes about 10 minutes, followed by at least 360 minutes of chilling: total ready time is at least 370 minutes. Serve cold and keep remaining covered portions refrigerated.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 26g
- Carbs
- 45g
- Fat
- 15g
- Energy
- 419 kcal
