I tried making the lemon chia oat pudding for the first time. I used collagen protein and oat milk. The result is something I couldn’t possibly force myself to eat. It tastes a bit fermented, which I’m guessing is due to the lemon juice and zest. I’d love to try again but a little skeptical, especially since I just wasted a lot of ingredients.
Hi Shanna, collagen protein and protein powder are very different in that protein powder is flavored and sweetened and brings most of the flavor to the chia pudding. Collagen also has a taste that, without sweetening with either fruit or sweetener, doesn’t taste great or at best tastes like nothing. If you make this recipe I recommend protein powder for that reason, and added a note that you should add sweetener if you don’t have a sweet protein powder
I made the sausage and kale egg bake with hash browns last week and it saved my mornings! thanks for this great recipe!
Yum!! Have a great week 💕💕
Needed some breakfast inspo this week so thank you!! And I’m off of IG right now so I really really appreciate these roundups! 🥰
So glad it’s helpful! 💗
I tried making the lemon chia oat pudding for the first time. I used collagen protein and oat milk. The result is something I couldn’t possibly force myself to eat. It tastes a bit fermented, which I’m guessing is due to the lemon juice and zest. I’d love to try again but a little skeptical, especially since I just wasted a lot of ingredients.
Hi Shanna, collagen protein and protein powder are very different in that protein powder is flavored and sweetened and brings most of the flavor to the chia pudding. Collagen also has a taste that, without sweetening with either fruit or sweetener, doesn’t taste great or at best tastes like nothing. If you make this recipe I recommend protein powder for that reason, and added a note that you should add sweetener if you don’t have a sweet protein powder
Ok that makes sense! I’ll try it again. Was trying to use what I had.
for sure! You just really need that protein powder in chia pudding because it’s such a big part of the flavor