High Protein Blue Chia Pudding
This vibrant Vanilla Chia Pudding recipe is packed with protein, fiber, antioxidants, and a beautiful blue hue thanks to blue spirulina. It’s easy to make, creamy, and delicious. Perfect for healthy make-ahead breakfasts or snacks with 17 grams of protein and 7 grams of fiber per serving.
If you thought my Chocolate Protein Chia Pudding was good, wait until you try this Blue Spirulina Chia Pudding! With its stunning color, creamy texture, and good-for-you ingredients, it’s as gorgeous as it is delicious and nutritious.
So why are we making pudding with chia seeds in the first place? Because these tiny seeds absorb up to 10 times their weight in liquid, creating a thick and creamy pudding-like consistency without any cooking! Plus, chia seeds are full of fiber, omega-3s, and protein. And that mesmerizing blue color? It comes from blue spirulina, a powerful antioxidant-rich superfood derived from spirulina algae.
The result is a luscious, slightly sweet vanilla chia pudding with a dreamy, ocean-blue hue. But don’t worry –it has no fishy taste if you use a good one! Top it with fresh fruit and Greek yogurt, and it’s almost too pretty to eat …almost. Whether you need a quick breakfast, a post-workout snack, or a sweet yet healthy treat, this blue pudding checks all the boxes.
Ingredients you’ll need
- Chia seeds. This is the magic ingredient that transforms liquid into a thick, pudding-like consistency.
- Vanilla protein powder. Protein powder adds a nutritional boost, of course, but it also enhances the flavor and creaminess of the pudding, so choose a brand you genuinely enjoy. I use whey, but plant-based options (like pea or brown rice protein) work just as well. I used Puori bourbon vanilla whey. I love that this brand is Clean Label Project certified for transparency and purity. Use code AMELIA20 for a discount.
- Milk of choice. The type of milk you use affects both the texture and protein content. I love Good Karma Flax Milk+Protein because it adds an extra 5 grams of protein per serving, is a great source of heart-healthy Omega-3 fats, and has a slightly thicker consistency than almond or soy milk. Other great options include Fairlife 2% milk (higher protein), coconut, or oat milk.
- Maple syrup. I prefer sweetening chia pudding with maple syrup over stevia because it adds natural sweetness and depth of flavor without any aftertaste. However, if you’re trying to keep the calories low, stevia works –just start with a small amount and adjust after chilling.
- Blue spirulina. This is what makes this blue pudding blue! Note that not all blue spirulina powders are the same. Look for a brand that guarantees no fishy taste or smell. I use this Organic Blue Spirulina Powder.
- Salt. A tiny dash of salt (preferably sea salt or Himalayan salt for a subtle mineral boost) might seem unnecessary, but it helps balance and enhance all the flavors.
How to make blue protein chia pudding
Step 1: Mix dry ingredients. In a medium-sized bowl, whisk the chia seeds and protein powder until evenly combined.
Step 2: Incorporate wet ingredients. Add the milk, maple syrup, and a pinch of salt and whisk vigorously until everything is well combined.
Step 3: Chill and set. Divide the mixture between two small jars or glasses, cover, and refrigerate for at least 4 hours or overnight.
Step 4: Stir and serve. Before serving, give the pudding a good stir and top with fresh fruit and a dollop of Greek yogurt for extra protein. Enjoy chilled!
Recipe tips and FAQs
- Don’t go overboard on the blue spirulina. This stuff is highly pigmented. You only need a gram (about ¼ teaspoon) per 2 servings to turn them blue.
- Pick the right milk. Thicker milk (such as flax, coconut, or oat milk) creates a creamier pudding. If using almond or soy milk, let the pudding sit for an extra hour for better absorption.
- Whisk, rest, and whisk again. If possible, let the pudding sit for 5 minutes after mixing the ingredients, then whisk again before chilling. This helps prevent the chia seeds from setting at the bottom.
- Stir before serving. Even if you whisk the mixture twice before chilling, some chia seeds may still settle at the bottom, so always give your pudding a good stir before eating.
Customization ideas
One of the best things about this blue vanilla protein chia pudding is how versatile it is. Here are fun ways to customize this recipe and make it uniquely yours:
- Sweetener swaps – If you’re out of maple syrup and stevia isn’t really your thing, you can use honey, agave syrup, date syrup, or even monk fruit sweetener for an alternate natural sweetener.
- Greek yogurt protein boost – I love topping the pudding with a dollop of Greek yogurt before serving, or try my chia pudding parfaits with Greek yogurt for a protein twist.
- Fruit toppings – I highly recommend topping your pudding with fresh fruits. My favorites are mango, sliced bananas, berries (strawberries, raspberries, blueberries), and dragon fruit for extra color and sweetness.
- Crunchy toppings – For a crunchy contrast, Sprinkle on granola, chopped nuts (almonds, walnuts, pistachios), unsweetened shredded coconut, or cacao nibs.
The ideal ratio is ¼ cup chia seeds to 1 cup milk for the perfect pudding-like consistency. If you prefer it thicker, reduce the liquid slightly. If you like a loser pudding, add an extra splash of milk before serving.
Yes, exposure to light, heat, or acidic ingredients (like lemon juice) can cause the blue color to fade. To maintain the bright blue hue, store it in a cool, dark place, and avoid adding citrus or anything highly acidic to your chia pudding if you want to maintain the bright blue hue.
Technically, yes, but it will completely change the flavor. Green spirulina has a strong, seaweed-like taste, which is not ideal for sweet chia pudding. If you’re looking for a blue color without the taste, stick to blue spirulina or try butterfly pea powder. Check out my Butterfly Pea Flower Tea Lemonade Recipe to learn more.
Storing and freezing
Storing: Blue spirulina chia pudding stays fresh for up to 5 days when stored in an airtight container in the fridge. If it thickens too much over time, simply stir in a little extra milk before serving.
Freezing: Chia pudding can be frozen in individual portions for up to 3 months. Let it thaw in the fridge overnight before serving. To refresh the creaminess, you may need to stir in a little extra milk.
More pudding recipes
- Easy Protein Pudding
- Gluten-Free Homemade Butterscotch Pudding
- No-Bake Banana Pudding Parfaits
- Oat Milk Chocolate Pudding
- Oat Milk Rice Pudding
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High Protein Blue Chia Pudding
Equipment
- 2 small glasses or jars
Ingredients
- ¼ cup chia seeds
- 30 g vanilla protein powder 1 rounded scoop *I used Puori whey (see post for protein powder info)
- 1 cup unsweetened flax milk or milk of choice (I use Good Karma unsweetened flaxmilk + protein)
- 1 tbsp good quality maple syrup or 1-2 packets of stevia
- 1 gram scoop blue spirulina
- dash salt
Instructions
- In a medium-sized bowl, whisk together the chia seeds and protein powder until well combined.
- Add the milk, maple syrup, and salt and whisk again until fully incorporated.
- Divide between two small glasses or jars, cover, and refrigerate overnight.
- Give it a good stir and top with fresh fruit and a dollop of Greek yogurt for an added protein boost.
Notes
- Don’t go overboard on the blue spirulina. This stuff is highly pigmented. You only need a gram (about ¼ teaspoon) per 2 servings to turn them blue.
- Pick the right milk. Thicker milk (such as flax, coconut, or oat milk) creates a creamier pudding. If using almond or soy milk, let the pudding sit for an extra hour for better absorption.
- Whisk, rest, and whisk again. If possible, let the pudding sit for 5 minutes after mixing the ingredients, then whisk again before chilling. This helps prevent the chia seeds from setting at the bottom.
- Stir before serving. Even if you whisk the mixture twice before chilling, some chia seeds may still settle at the bottom, so always give your pudding a good stir before eating.
Nutrition
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