Mango Chia Seed Pudding

This layered mango chia seed pudding with collagen is packed with protein and fiber. It makes a quick and easy grab and go breakfast or snack.

If you need a quick grab and go breakfast or slightly sweet but filling snack, I’ve got you covered with my layered mango chia seed protein pudding. Chia seed pudding is nothing new but I hadn’t made it in years.

When I was asked to come up with a few recipe boosters for my last cooking demo, it immediately came to mind as the perfect base to add other healthy ingredients.

So I added collagen peptides to the pudding. I have to admit, I had been on the fence about collagen. There’s always something shiny and new on the health market. And unfortunately, not everything is worth the hype. Not the case with collagen supplements.

There’s promising research that collagen supplementation may improve joint health and help boost skin hydration and elasticity. And who doesn’t want that?

Put breakfast on autopilot with this Layered Mango Chia Seed Protein Pudding! #breakfast #easyrecipes Click to Tweet

Though we naturally produce collagen in the body, we make less of it as we age. Supplementation is an option, as well as, getting collagen from foods that contain it naturally like tougher cuts of meat.

Since I don’t eat the latter, supplements it would be. But it’s important to note here that collagen is made from animal products – so it is not vegetarian. There are several different brands and flavors and you can even find a marine-sourced collagen peptide.

For this recipe, I used unflavored collagen peptides. The powder dissolves with ease and you’ll never know it’s in the pudding.

To brighten things up, I topped it with mango. You can also use another fruit like my Instant Pot Peach Jam for a fruity flavor. And use what you have on hand when it comes to the milk from full-fat dairy to coconut milk or cashew milk.

If you haven’t had chia seed pudding before, take note. When done, the texture is similar to tapioca pudding and boasts a full 11g of fiber and 16g protein per half-cup so you won’t feel hungry for some time.

Since the weather is finally starting to warm up, make it for your meal prep this week. Stash a few in the fridge for a quick grab and go breakfast. It will last 2-3 days in the fridge easily.

That’s it for now. Be sure to tag me on Instagram when you make this recipe!