Ginger Peach Chia Pudding

Today’s recipe is one of those instances where I didn’t know what I was in the mood for, threw a few things together, and ended up regretting that I hadn’t written down what I did!

When I first made a batch of this, it was a matter of wanting to make some chia pudding, seeing some ripe nectarines on the counter, and whipping up dessert.

At the last minute, I decided to throw some candied ginger in. Peach and ginger is such a great combo, so why not?

My husband raised an eyebrow, but has learned to be down for whatever weird idea hits me. He’s also a huge fan of ginger in any form, so he was looking forward to the result.

The next day, we ate our puddings... and I had to drop everything and go make another batch to recreate it.

The juicy fruit was amazing on its own, but the added flavour, texture, and heat from the ginger really elevated this high protein dessert.

It very quickly became a favourite for us, whether we’re using local peaches or local nectarines. Each bite was slightly different, with some more about the ripe fruit, and others picking up the heat and texture from the ginger.

Just fantastic!

So, figured I should share - let’s look at what you’ll need to have on hand, to make a batch!

Ingredients

This recipe uses only a few, fairly basic ingredients. You shouldn’t have any trouble finding everything you need, in any larger grocery store.

As always, I have a few ingredient notes for you:

Candied Ginger

We make this using crystallized ginger that’s sold as a candy /snack food / etc - NOT the kind of wet bits sold for making fruitcake.

If you like that kind, I’m sure it’ll work fine, though.

Some candied ginger is a bit more dry than others, or more sugary - this will impact how much the pudding thickens.

That being the case, I call for a conservative amount of liquid. It’s easy to add more, not so easy to thicken a too-thin chia pudding!

Anyway, the last thing I’d like to say is that making your own crystallized ginger is super easy. If you want to give it a try, here’s my recipe: Homemade Candied Ginger.

A Ripe Peach

I like to use very ripe fruit, and I make sure to scrape any juice off the cutting board, and into the pudding. It’s a nice bit of flavour to mix into the pudding itself!

You can peel it if you like, we generally don’t other.

Also: Fresh nectarines are also fabulous in this recipe!

Vanilla Flavored Protein Powder

This ginger peach chia seed pudding recipe uses Vanilla Flavored Whey Protein Powder - it adds sweetness AND negates the need for vanilla extract!

Personally, I keep a big canister of Revolution Nutrition's High Whey in Vanilla Cake on hand at all times, and use it in a TON of my recipe - baked goods, beverages, etc.

Use whatever vanilla protein powder that you like to drink, and fits your macros.

If you use a plant-based protein powder / vegan protein powder, this can be a vegetarian or vegan overnight oats recipe - you’ll just want to be sure you’re using a plant-based collagen powder. (Or you can skip it entirely.)

Unsweetened Almond Milk

Unsweetened Almond Milk has been my milk of choice for years now. It was a great dairy-free option when I could no longer handle cow’s milk, and it’s a great option when trying to keep low carb.

When it comes down to it, though... depending on your macros, you can use pretty much any kind of milk in this recipe.

As far as dairy-free milk goes, Oat milk, Cashew Milk, Flax Milk, Macadamia Milk and Coconut Milk are all good options.

Sometimes you can even find a soy milk with added protein!

Almond is the most neutral tasting option, though - so just know that the other plant milk varieties may change the overall flavour of your chia pudding.

Anyway, beyond the non-dairy milk options, regular milk works, too - just a bit higher carb.

You can use whatever you like, but I’d recommend at least 2% fat, for texture reasons. Whole milk is great... I find 1% / skim milk to be too watery, IMHO.

Chia Seeds

Chia Seeds are what take your protein powder from being a protein shake, to a PUDDING.

They’re tiny little seeds that are little powerhouses of nutrition, offering essential amino acids, minerals, fiber, and even a bit of protein.

As pictured, I used regular chia seeds. If you’d prefer not to have little black dots throughout, you can use White Chia Seeds instead.

Collagen Peptides

This one is optional, but I like to add a scoop of Unflavored Collagen Peptides Powder , as an easy way to give my chia pudding a boost of extra protein, along with all of the other benefits that you’re supposed to get from collagen supplementarion.

If you’re not particularly concerned about adding additional protein and don’t have any collagen on hand, you can feel free to skip it.

How to Make High Protein Ginger Peach Pudding

The full recipe is in the printable recipe card at the bottom of this post, here is a pictorial walk-through.

Measure protein powder, chia seeds, and collagen - if using - into a medium mixing bowl. Whisk well, to combine.

Add the almond milk, whisk again to combine. Allow to sit for 10 minutes.

Once the time is up, whisk again, then mix in the chopped peach and candied ginger pieces.

Cover and chill for at least two hours.

More High Protein Snacks and Meals!

Looking for more high protein, low carb drink mixes that can be made ahead? I've developed a whole series of instant drink mix recipes:

Cream of Chicken Soup Mix (High Protein)
Cream of Mushroom Soup Mix (High Protein)
High Protein Panna Cotta
High Protein Sweet Potato Gnocchi with Mushrooms & Sage
Homemade Protein Gummies
Peanut Butter Cup Protein Balls
Protein Pudding