Cue all the fall vibes! This tasty pumpkin chia pudding is protein-packed, oh so cozy, and full of yummy pumpkin spice flavor. I love to whip up a big batch of this chia pudding as a make-ahead breakfast or snack to fuel my busy days!

Ingredients Needed

• Cottage cheese: Blended cottage cheese is the GOAT. It’s super creamy, protein-packed and is an amazing base for the chia seeds to absorb. Greek yogurt will work as a substitution as well.
• Pumpkin puree and pumpkin pie spice: Cue all the pumpkin flavor! By using both pumpkin puree and pumpkin spice, I’m covering all the pumpkin flavor bases .
• Almond milk: I prefer unsweetened plain almond milk for this chia pudding, but technically any milk will work.
• Almond butter: Another source of protein! Almond butter adds amazing nutty flavor, and an added boost of protein, too. Any nut butter, or even sun butter, will work, but please know it will alter the flavor slightly.
• Maple syrup: My go-to natural sweetener! It adds rich, fall flavor and just the perfect amount of sweetness. Honey will also work.
• Chia seeds: Can’t forget these! Make sure your chia seeds are fresh — if they are old or stale, they won’t absorb the liquid as well. If this is the first time you’ve made chia pudding, it’s important to know that the longer you let them absorb the liquid in the fridge, the more creamy and fluffy the texture will become. Aim to let this recipe set for at least 3 hours, but I like to make a batch the night before so they can set overnight, and are ready to serve in the morning.

How to Make Pumpkin Chia Pudding

1. Time to blend: Add the cottage cheese, pumpkin puree, almond butter, almond milk, maple syrup, pumpkin pie spice, vanilla extract, and salt to your blender, and blend until smooth. 
2. Whisk in the chia seeds: Pour the mixture into a large bowl, and add the chia seeds.
3. Let it set: Cover and refrigerate. The longer the chia seeds sit, the thicker the pudding may become.
4. Serve and enjoy: Top with yogurt, whipped cream or my personal favorite, crushed graham crackers.

Storing Tips

Store this pumpkin chia seed pudding in an airtight container (like a mason jar or meal-prep container) in the refrigerator for up to 5 days.

Chia seed pudding is a great breakfast or snack to double or triple because it lasts for so long in the fridge!

Nutritional Benefits

Chia seed pudding is an amazing source of protein, fiber and omega 3s, which makes it a great breakfast or snack choice. Adding in blended cottage cheese and almond butter amps up the protein even more . Per 2 tablespoons, chia seeds pack:

• 11g fiber
• 139 calories
• 4g protein
• 9g total fat
• 12g carbs

Other Chia Pudding Flavors to Try

• Protein Lemon Cream Chia Seed Pudding: This recipe is so refreshing and protein-packed! And to take things up a notch, it’s layered with my incredible honey lemon curd.
• Blended Peanut Butter Chocolate Chia Seed Pudding: For this recipe, the chia seeds are mixed in a delicious blend of cocoa powder, maple syrup, oat milk, and peanut butter and blended into a creamy pudding.
• Banana Cream Pie Chia Seed Pudding: This recipe is creamy, sweet, and packed with yummy banana flavor! Fresh bananas, caramelized in a delicious honey butter sauce and layered with silky chia seeds, does it get any better?!
• Chocolate Chia Seed Pudding: This recipe tastes like decadent chocolate pudding, but is actually made with maple syrup, unsweetened cocoa powder, and chia seeds!

More Pumpkin Recipes You’ll Love

How can I make my own pumpkin pie spice?

You can use my homemade pumpkin pie spice recipe! Thousands of you have made this recipe, and love keeping a jar of it in your spice cupboard for all the fall cooking and baking.

Absolutely! I love making a big batch of chia seed pudding ahead of a busy week for my family, and storing them in individual servings in airtight containers that can easily be taken on the go. My kids love having these as a sweet treat in their lunches, too!

These protein pancakes are easy to make with 10 simple ingredients. They’re a delicious, healthy breakfast…that actually keeps me full till lunch!

Protein pancakes! If you love starting your day with a high-protein breakfast, this recipe is for you. Each pancake contains about 8 grams of protein, which comes out to roughly 24 grams per serving!

Ever since I shared this fluffy pancake recipe, I’ve been making pancakes on repeat. They’re one of my kiddo’s favorite breakfasts, and they’re something we like to make together. But as much as I love those regular pancakes, sometimes, I want a breakfast that keeps me fuller longer.

That’s where these protein pancakes come in. Made in the blender, they contain no flour and no refined sugar. Instead, whole rolled oats make up the base of the batter, and maple syrup and banana add sweetness.

Ready in just 20 minutes, they’ll satisfy any pancake craving…while packing in a little extra nutrition. I hope you love them as much as I do!

Protein Pancakes Ingredients

Here’s what you’ll need to make this protein pancakes recipe:

• Whole rolled oats – They make up the base of the batter. Make sure to use certified gluten-free oats if you need this recipe to be gluten-free.
• Milk – Any kind you like! Regular milk, almond milk, and oat milk all work well here. If you’re prioritizing protein, regular milk will add the most.
• Banana – It adds moisture and sweetness. Use a very ripe and spotty banana for the best flavor.
• Whole milk Greek yogurt and avocado oil – For moisture and richness. Feel free to replace the oil with melted butter if you prefer.
• Baking powder and eggs – They help the pancakes puff up as they cook.
• Protein powder – For protein! I like this 365 Organic Pea Protein Powder, but feel free to use your favorite if you have one.
• Vanilla extract – For warm depth of flavor.
• Maple syrup – I add a little to the batter for sweetness and serve the pancakes with more on top.
• And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Protein Pancakes

I adapted this recipe from these oatmeal pancakes, and the method is pretty much the same.

Start by making the batter in the blender. Add all the ingredients…

…and blend until smooth.

Transfer the batter to a large bowl. Give it a good stir to ensure that it’s evenly mixed.

Then, cook the pancakes. I use 1/3 cup of batter per pancake and cook for 1 1/2 to 2 minutes per side over medium heat. They should be nicely golden brown on the outside and cooked through in the middle.

If the pancakes are browning too quickly, reduce the heat to low.

Serve with maple syrup! Peanut butter, fresh fruit, and Greek yogurt are delicious topping options too.

Recipe Tips

• Add the liquid ingredients to the blender first. This will make the batter easier to blend. If you put the oats at the bottom, you might need to use the blender baton or add more liquid to get it totally smooth.
• Add milk as needed. The batter will thicken as it sits. If it gets too thick between batches, thin it out by adding 1 to 2 tablespoons more milk.
• Adjust the heat as you cook. As your pan starts to hold residual heat, you may notice that the pancakes brown more quickly. If they’re browning faster than they’re cooking through in the middle, reduce the heat to prevent them from burning. I usually start with my pan over medium heat and reduce it to low or medium-low by the end of the cooking process.

More Healthy Breakfast Recipes to Try

If you love these banana protein pancakes, try one of these healthy breakfast recipes next:

Looking for more ways to use protein powder? Make these no-bake protein balls for a healthy snack!

These smooth and creamy blended pistachio overnight oats are perfect for a quick and nourishing breakfast. No cooking is needed – just blend, chill, and enjoy! Made with just 6 ingredients that all go directly in a blender, this recipe seriously couldn’t be easier . I love making a double or triple batch to have on hand for grab-and-go breakfasts during busy weeks.

Ingredients You’ll Need

• Oats: I’ve tested this recipe with both rolled oats and quick-cooking oats and they both work great. 
• Chia seeds: Chia seeds are my secret weapon for thick blended overnight oats. As chia seeds sit in liquid, they expand and become gelatinous. DO NOT skip the chia or the thickness of your blended oats will be much thinner!
• Pistachio butter: Ok, this is important! You’ll want unsweetened pistachio butter (literally just blended pistachios) and NOT pistachio cream, which is a sweetened pistachio butter. Both are widely available at major grocers, so just be sure to look at the label closely before buying.
• Maple syrup: This is my go-to all-natural sweetener, but you can also use honey, agave or even brown sugar.
• Greek yogurt: Not only does Greek yogurt add protein, but it will make your oats super creamy. Feel free to use a plant-based yogurt if you’re looking to keep things vegan. I’ve also tested this with blended cottage cheese, and that is also amazing.
• Almond milk: Feel free to use any kind of milk with this recipe. I prefer unsweetened almond milk, but cow, soy, oat, etc. work, too!

Find the list of full ingredients with exact measurements in the recipe card below. 

Blend, Pour and Store!

Making these pistachio overnight oats is as easy as 1-2-3:

1. Place all of the ingredients into a high-speed blender or food processor.
2. Blend until smooth.
3. Refrigerate for 2 hours or overnight, then ENJOY

Serving Suggestions

If you want to ramp up the protein even more, but don’t want to add protein powder, serve up your oats alongside some breakfast classics like hard boiled eggs (in oven), cheesy sous vide egg bites, or oven-baked bacon!

Since this recipe makes 2 savings, I recommend storing the overnight oats in mason jars or airtight containers like these ones below. They will last in the fridge for up to 5 days.

Can you add protein powder to overnight oats?

Definitely! Many of our overnight oats recipes call for protein powder. If you want to add it to these pistachio overnight oats, try adding 2 tablespoons of your favorite vanilla protein powder.

Do you have a recipe for pistachio butter?

I don’t! But my friend over at Cookie and Kate has an amaaazing pistachio butter recipe, that I’ve made and love.

Is it okay to eat overnight oats every day?

I like to live my life with everything in moderation, but honestly overnight oats are one of my go-to breakfasts, especially on busy weekdays.

What should you not add to overnight oats?

I’ve never personally met an overnight oats recipe that I don’t love But, if you’re going to store your oats in the fridge for the week, I recommend avoiding fresh fruit or granola until right before you serve because they’ll become mushy and runny.

More Overnight Oats Recipes

In general, all three experts say that avoiding ultra-processed foods and fatty meats (like sausage or bacon) at breakfast is one big way to ensure your morning meal is adding years to your life instead of subtracting them. Scientific research shows that a diet high in ultra-processed foods is directly linked to reducing lifespan. Similarly, eating red or processed meat regularly increases the risk for cardiovascular disease and certain types of cancer. 

All three experts say minimizing added sugar at breakfast is another way to add years to your life. That means avoiding sugary cereals, flavored yogurts and pastries. 

“For a longevity-supporting breakfast, focus on whole, nutrient-dense foods that provide a balance of healthy fats, proteins and complex carbohydrates. Incorporate plenty of antioxidants from fruits like berries, healthy fats from nuts, seeds, or avocados and fiber-rich vegetables or whole grains,” Sehgal advised. He also said that including probiotic-rich foods like yogurt or miso, as Bhanote’s breakfast does, can support gut health, which plays a critical role in overall well-being and longevity.

It comes to no surprise that plants reign supreme when it comes to the breakfasts of choice for longevity experts. Consider this a reminder to get your fill of them in the morning. While vegetables are often regulated to lunch and dinner, incorporating them into your breakfast along with an unprocessed protein source is a science-backed way to increase your lifespan. 

Starting your morning by adding years to your life? Not too shabby of a way to start the day. Use it to set the tone and keep the longevity-supporting habits coming. With hope, you’ll be doing them for many, many years to come.

This article originally appeared on HuffPost.

These strawberry cottage cheese bagels are so chewy and delicious! Make them super easily in the air fryer or oven with no kneading or rise time required. Packed with 10g of protein per bagel thanks to blended cottage cheese — I hope you love these as much as I do!

I love when social media trends actually SLAY — like the 2-ingredient bagels that I recreated into our air fryer protein bagels! I’ve been making them on repeat and the team even created more variations like these pumpkin bagel bites. But today, I’m so excited to share these strawberry bagels! My toddlers love ’em, and I love knowing they’re made with protein-packed simple ingredients and a yummy strawberry flavor (and pink color to boot!).

The gist of this recipe is just like my OG protein bagels — you only need a few ingredients to make yummy strawberry bagels with 10g protein per bagel. There is no rising or boiling involved, just kneading and air frying or baking!

Featured Ingredients

• Cottage cheese: my protein powerhouse! This recipe uses blended cottage cheese in the bagel dough. It’s creamy, delicious, and obviously, protein-rich.
• Freeze-dried strawberries: that’s what gives these bagels their gorgeous PINK color! I also added some fresh strawberry slices to the cream cheese which adds great color, too . You’ll buy sliced freeze-dried strawberries and then blend them into a powder in either a (clean) coffee grinder or small food processor.
• Brown sugar: the only sweetener used in these bagels is brown sugar! They are on the sweeter side (how strawberry bagels should be IMO), so if you want a less sweet bagel, feel free to reduce the brown sugar.

Find the list of full ingredients in the recipe card below.

Want to Make These In the Oven?

Great! I tested these in the oven as well, and they turned out perfectly. This is definitely the move if you want to make a large batch of bagels at one time.

Oven instructions: preheat the oven to 400℉, follow steps 2 through 5 in the recipe card, and bake for 12 minutes. 

Don’t Have Freeze-Dried Strawberries?

No problem! I tested this recipe with both fresh and frozen strawberries, and both also worked well. Replace the freeze-dried strawberries with 1 cup or diced fresh or frozen strawberries.

How long do cottage cheese bagels last?

These bagels are best stored in the fridge, and will typically last for up to 2 days. Just make sure to let them cool completely before transferring them into an airtight container and refrigerating. Wait to cut them until right before you’re ready to enjoy.

These freeze and reheat REALLY well. Let them cool completely. Then, place in an airtight container or wrap tightly in aluminum foil freeze for up to 3 months.

My go-to peanut butter banana protein shake is a nutritious, dessert-flavored shake that’s ready in 5 minutes with only 4 ingredients. I love making this as quick breakfast on the go or for a post-workout protein boost.

Ingredients to Gather

• Cottage cheese: my protein-packed bestie! I prefer using a higher fat cottage cheese (2% or 4%) as it’s creamier and gives you more protein for your buck.
• Peanut butter: any PB will do since you’re blending everything up! I prefer an all-natural drippy peanut butter since it doesn’t pack any fillers, but you do you.
• Frozen banana slices: make sure your banana slices are frozen! It’s crucial to getting a thick consistency for this shake. Fresh banana will results in a runnier shake — no one wants that.
• Almond milk: technically any milk will work! I always have plain, unsweetened almond milk in my fridge, so that’s what I’m using in this recipe.

Find the list of full ingredients with exact amounts in the recipe card below.

Looking to make an extra cold smoothie? Aren’t we all on hot summer days . Simply add 1/2 cup of ice to the blender in addition to the rest of the ingredients before blending until smooth.

My Favorite Ways to Enjoy This Protein Shake

This protein shake has become my go-to in my mom era . I love that it only requires 4 ingredients (all of which I can share with my toddlers since they will undoubtedly want a sip or two every time I make this), and packs 17g of protein.

Because of these macros, this protein shake is perfect to whip up on busy mornings when we’re on the go, or a as a protein boost after a workout. I hope you love this as much as I do!

More Shakes and Smoothies

Can I make this with protein powder?

I haven’t tested this exact recipe with protein powder since the cottage cheese already packs so much protein. I recommend checking out the other protein smoothies on Fit Foodie Finds that have already been tested with protein powder.

How can I make a vegan peanut butter banana protein shake?

You can substitute using a vegan cottage cheese to make this shake vegan. You’ll also want to double check your almond milk and peanut butter to ensure it’s not sweetened with honey. Let me know if you try this!

This easy Vegan Mango Coconut Chia Seed Pudding is the perfect healthy breakfast or snack! Made with coconut milk, chia seeds, and naturally sweetened with mango and date syrup.

If you’re looking for a light, refreshing, and nutrient-dense recipe that tastes like a tropical vacation, this mango coconut chia seed pudding is for you. With just a few wholesome ingredients, this recipe comes together in minutes and makes a delicious vegan breakfast, midday snack, or healthy dessert.

Chia seeds are a superfood loaded with fiber, omega-3 fatty acids, and plant-based protein. Paired with luscious mango and creamy coconut milk, this pudding is not only satisfying but also naturally sweetened with date syrup.

Ingredients

• 1 cup coconut milk (full-fat or light, based on preference)
• 1/2 cup fresh mango puree (approximately one ripe mango)
• 1/4 cup chia seeds
• 2 tablespoons date syrup (code HEALTHYHELPER saves $$!)
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions

1. Peel and chop a ripe mango. Blend the mango pieces in a blender or food processor until smooth.
2. In a medium bowl, combine the coconut milk, mango puree, maple syrup, vanilla extract, and salt. Whisk until all ingredients are well incorporated.
3. Stir in the chia seeds, ensuring they are evenly distributed throughout the mixture.
4. Cover the bowl with plastic wrap or transfer the mixture to a sealed container. Refrigerate for at least 4 hours, or overnight. The chia seeds will expand and thicken the pudding.
5. Before serving, give the pudding a good stir to ensure an even consistency. Divide the pudding into individual serving dishes.

Topping Ideas

Enhance your Coconut Mango Chia Seed Pudding with these delicious and nutritious topping ideas:

1. Fresh Fruit

– Add slices of fresh mango, kiwi, strawberries, or blueberries for a burst of color and flavor.

2. Coconut Flakes

– Sprinkle unsweetened coconut flakes on top for added texture and a deeper coconut taste.

3. Nuts and Seeds

– Almonds, cashews, pumpkin seeds, or sunflower seeds add a crunchy element and extra nutrients.

4. Granola

– A handful of your favorite granola can provide a delightful crunch and make the pudding more filling.

5. Mint Leaves

– Garnish with fresh mint leaves for a touch of elegance and a refreshing contrast.

6. Honey or Maple Syrup

– Drizzle a bit of honey or maple syrup for additional sweetness.

7. Dark Chocolate Shavings

– For a decadent touch, top with dark chocolate shavings or cocoa nibs.

Why You’ll Love This Recipe

• Naturally sweetened
• Vegan and gluten-free
• Perfect for meal prep
• Packed with fiber and healthy fats
• Creamy, tropical flavor

Benefits of Vegan Mango Coconut Chia Seed Pudding

This pudding is not only a treat for your taste buds but also offers several health benefits:

• Chia Seeds: Rich in omega-3 fatty acids, fiber, and protein, chia seeds help with digestion, reduce inflammation, and keep you feeling full longer.
• Mango: High in vitamins A and C, mangoes support eye health, boost the immune system, and promote healthy skin.
• Coconut Milk: Provides healthy fats that are good for your heart and can help with satiation.

This pudding keeps well in the fridge for up to 4–5 days, making it a great make-ahead breakfast or post-workout snack.

Whether you’re trying to eat more plant-based meals or just want a healthy treat that feels indulgent, this mango chia seed pudding hits all the right notes: tropical, creamy, and satisfying.

 

 

 

 

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