Strawberry Muesli Pudding
This make-ahead breakfast option takes the woulda-coulda-shoulda out of eating a nourishing breakfast. The tag team of deliciously thick skyr yogurt and protein powder make each spoonful a protein heavyweight. Besides being ultra-nutritious (hello, fibre and healthy fats), chia seeds have the remarkable ability to soak up great amounts of liquid, leaving you with a spoon-worthy tapioca-like consistency. If skyr yogurt is not available, Greek is a good substitute. The berry chia pudding and toppings can also be placed in a wide-mouth jar with a tight-fitting lid for a high-protein breakfast on the go.
Great white
In its Icelandic homeland, skyr is considered a cheese, but in Canada it is now marketed as a yogurt. Made by fermenting skim milk with cultures and then straining away the liquid, ultra-thick skyr is densely concentrated in protein, sometimes even more so than Greek yogurt.
Strawberry Muesli Pudding
Ingredients
- 1/3 cup (80 mL) milk or unsweetened dairy-free milk of choice
- 1 cup (250 mL) plain skyr yogurt
- 1 1/2 cups (350 mL) fresh or frozen (thawed) strawberries,
- plus more for topping
- 1/4 cup (60 mL) plain or vanilla protein powder of choice
- 2 tsp (10 mL) honey
- 1 tsp (5 mL) lemon zest or orange zest
- 1/2 tsp (2 mL) vanilla extract (omit if using vanilla protein)
- 1/2 tsp (2 mL) cinnamon
- 1/2 tsp (2 mL) ground ginger (optional)
- 6 Tbsp (80 mL) chia seeds
- 2/3 cup (160 mL) muesli
- 4 Tbsp (60 mL) cacao nibs (optional)
Directions
01
In blender container, place milk, yogurt, strawberries, protein powder, honey, lemon zest or orange zest, vanilla (if using), cinnamon, ginger (if using), and a pinch of salt, and blend until smooth.
02
Divide mixture between 2 cereal bowls and stir 3 Tbsp (45 mL) chia seeds into each bowl. Chill bowls overnight to thicken.
03
When ready to serve, top each bowl with an equal amount of muesli, fresh berries, and cacao nibs, if using.
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This recipe is part of the Quick, High-Protein Recipes That Will Keep You Full collection.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
