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Pineapple Chia with Cottage Cheese, made with 4 ingredients, is a straightforward high-protein vegetarian breakfast or snack idea.
Pineapple Chia with Cottage Cheese
I normally make chia seed pudding with some form of milk, but at some point, I made a decision to see how the seeds would taste soaked overnight in pineapple juice. Loved it! To make this substantial I topped the pudding with cottage cheese and diced pineapple for a healthy, high- protein breakfast. For more of my favorite high-protein recipes, try my High-Protein Oat Waffles, Scrambled Eggs with Cottage Cheese, and Berry Cottage Cheese Breakfast Bowls.
Chia seeds don’t taste like much, in order that they tackle the flavors of whatever they’re soaked in. The ratio of seeds to liquid is an important part of creating chia pudding. I feel it seems best if you use two tablespoons of chia with a half cup of liquid. To actually enhance the tropical flavor, add shredded coconut to the mixture for a piña colada chia pudding.
Is chia pudding healthy?
Chia pudding is sweet for you. Two tablespoons of chia seeds contain 4 grams of protein and 11 grams of fiber, plus a lot of omega-3s and calcium. Ending off the pudding with half a cup of cottage cheese adds an additional 14 grams of protein.
Pineapple Chia Pudding Ingredients
The ingredient list for this chia pudding may be very short! You don’t even have to add any sweetener for the reason that pineapple juice naturally sweetens it.
- Chia Seeds: 4 tablespoons of seeds yield two servings.
- Pineapple Juice: Select pineapple juice with no added sugar. You may also use almond, lite coconut, or regular milk if you happen to prefer.
- Pineapple: Should you don’t have fresh pineapple, top the pudding with strawberries or mango.
- Cottage Cheese: I like Good Culture’s 2% cottage cheese, but any brand will work. Should you’re not a cottage cheese fan, skip it.
Easy methods to Make Pineapple Chia Pudding
1. This chia pudding recipe serves two, so divide half of the juice and chia into two small bowls or jars and stir.
2. Stir the mixture after it sits for half-hour. Then cover the bowls and refrigerate them overnight.
3. Top the pudding with cottage cheese and pineapple for breakfast.
Meal Prep
This pineapple chia pudding is ideal for meal prep since it should keep within the fridge for 4 days. You may easily double it and have breakfast covered for half the week!
More Chia Seed Recipes You’ll Love:
Pineapple Chia with Cottage Cheese
7
Prep Time: 5 mins
Cook Time: 0 mins
Sit time: 2 hrs
Total Time: 2 hrs 5 mins
Pineapple Chia with Cottage Cheese, made with 4 ingredients, is a straightforward high-protein vegetarian breakfast or snack idea.
- 4 tablespoons chia seeds
- 1 cup unsweetened pineapple juice
- 1 cup fresh pineapple, diced
- 1 cup 2% cottage cheese, Good Culture
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In 2 small bowls or jars mix 1/2 cup pineapple juice with 2 tablespoons chia and stir.
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Let sit half-hour then stir again, cover and refrigerate overnight.
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Serve topped with cottage cheese and pineapple.
Serving: 1pudding, Calories: 295kcal, Carbohydrates: 38g, Protein: 16.5g, Fat: 8.5g, Saturated Fat: 1.5g, Cholesterol: 10mg, Sodium: 233.5mg, Fiber: 11.5g, Sugar: 21.5g
Keywords: chia seed pudding recipe, cottage cheese recipes, high protein recipes