Meatless Monday: Raspberry Millet Protein Pudding
There’s a certain kind of recipe every parent is always looking for.
Something quick.
Something simple.
Something your kids will eat without negotiating.
And if it can double as breakfast, snack, or even dessert? Even better.
This Raspberry Millet Protein Pudding has quietly become one of those recipes in our house.
The first time I made it, I wasn’t sure how it would go over. Millet isn’t exactly the most exciting ingredient to kids—it’s not flashy, it’s not sweet on its own, and it definitely doesn’t sound like dessert.
But then you blend it.
You add raspberries.
A little vanilla.
And suddenly, everything changes.
What comes out is smooth, creamy, and naturally sweet with just enough tang from the berries to keep it interesting. It has that soft, spoonable texture that feels comforting, like something between pudding and a warm breakfast bowl.
And the best part? It’s incredibly simple.
One pot.
One blender.
A handful of ingredients.
It’s the kind of recipe you can make ahead, keep in the fridge, and pull out when you need something easy—whether that’s a quick breakfast before school or a snack that doesn’t turn into a sugar crash later.
And from a parent’s perspective, that’s a win.
Raspberry Millet Protein Pudding
Ingredient List
½ cup (100g) millet
2 cups (500ml) unsweetened almond milk
½ cup (65g) raspberries
1 scoop (25g) vanilla protein powder
Optional: extra raspberries and maple syrup for serving
Directions
Rinse the millet
Place the millet in a strainer and rinse under cold running water.
Cook the base
Transfer the millet to a pot and add the almond milk.
Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until soft and the liquid is absorbed.
Blend until smooth
Transfer the cooked millet to a blender or food processor.
Add raspberries and protein powder, then blend until smooth and creamy.
If the pudding is too thick, add a splash of almond milk to reach your desired consistency.
Serve
Spoon into bowls and top with extra raspberries.
Add a drizzle of maple syrup if you’d like a little extra sweetness.
Makes 2 servings.
Nutrition Facts
Calories per serving: 179
Fats per serving: 3 grams
Protein per serving: 11 grams
Carbohydrates per serving: 27 grams
This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.
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