Let’s talk about something that might just change your kitchen game. Store-bought protein powders can be a mystery, a splurge, honestly, a bit of a letdown sometimes.
What if you could make a cleaner, tastier version yourself, with ingredients you can actually see?
A Simple Idea, A Big Win
This whole adventure started in my own kitchen, a little frustrated, if I’m being honest. I love a good post-workout smoothie or a thick, frosty shake, but the price tags on those tubs of powder kept adding up.
More than that, I wanted to know exactly what was in my fuel. So, I started playing around with simple, whole foods from my pantry.
The result? A shockingly easy homemade protein powder that uses just six basic ingredients. It feels like a little secret, and I’m so excited to share it with you.
The best part is the control you get—you know every single component that’s going into your body. No surprises, just good, honest food.
Ingredients Needed for the Recipe
Here’s everything you’ll need to gather. Each one brings its own special something to the mix.
- Raw Pumpkin Seeds: The main protein base, they grind into a wonderfully mild, nutty powder.
- Chia Seeds: They add more protein and help create a lovely, fine texture when ground.
- Ground Flax: This brings in some omega-3s and fiber, making the powder more well-rounded.
- Almond Flour: It gives the blend body and a subtly sweet, familiar flavor we all love.
- Unsweetened Cocoa Powder: Purely for that delicious, rich chocolate flavor we’re after. It’s optional, though!
- Cinnamon: A warm spice that complements the chocolate beautifully, adding a hint of extra depth.
How to make Homemade Protein Powder?
The process is simpler than you think. In about ten minutes, you’ll have a fresh jar of protein powder ready to go.
Step 1- Grind the Pumpkin Seeds
Start by measuring your raw pumpkin seeds into a clean, dry spice or coffee grinder.
Pulse and grind them until they transform from little green seeds into a fine, powdery meal. You’ll hear the sound change as it happens.
Step 2- Grind the Chia Seeds
Pour the pumpkin seed powder out into a mixing bowl. Now, add the chia seeds to your grinder.
Give them the same treatment, processing until they become a fine powder. If your flax isn’t already ground, you can do it now too.
Step 3- Combine All Ingredients
Add the ground chia seeds to the bowl with the pumpkin seed powder. Now, just dump in everything else.
That’s the almond flour, ground flax, cocoa powder, and cinnamon. See? I told you it was straightforward.
Step 4- Mix Thoroughly
Take a whisk and give everything a really good stir. You want to see an even, uniform brown color throughout.
No streaks of white almond flour or pockets of cinnamon. This ensures every scoop will taste perfectly balanced.
Step 5- Store for Freshness
Carefully spoon your finished homemade protein powder into a clean, airtight container. A mason jar works perfectly.
Pop it in the refrigerator. The cool environment keeps the natural oils in the seeds fresh for up to a month.
Your New Kitchen Staple: How to Use It
This powder is a fantastic, versatile addition to your routine. Its texture is more whole-food and “mealy” than commercial powders, which is actually a good thing.
It means it blends perfectly into thicker mixtures. Try a scoop in your morning oatmeal or stirred into vegan yogurt for a protein punch.
It’s absolutely dreamy in a smoothie. My personal favorite is a classic chocolate frosty.
Just blend one scoop (about 4 tablespoons) with a cup and a half of soy milk and a frozen banana. It’s creamy, indulgent, and powerfully satisfying.
You can also bake with it. Fold it into muffin batter, no-bake energy balls, or even homemade pancake mix.
If you’re not a chocolate fan, just leave out the cocoa. You’ll have a neutral, nutty base ready for vanilla, berry, or even matcha flavors.
Tips
- No fancy spice grinder? A small food processor works, just pulse in short bursts to avoid making seed butter. A patient hand with a mortar and pestle will also do the trick.
- For the absolute finest texture, give the seeds a good shake in a fine-mesh sieve after grinding. Any bigger bits can be ground again.
- Always store your powder in the fridge. The natural oils in the seeds and nuts can go rancid at room temperature, and chilling it preserves that fresh, clean taste.
- Label your jar with the date you made it. It helps you keep track, and it just looks wonderfully official sitting on your fridge shelf.
Smooth Blending and Smart Swaps
Let’s tackle the texture question head-on. Because this powder is made from real, ground-up foods, it won’t dissolve into thin liquid like some highly processed varieties.
That’s a feature, not a bug. It’s meant for blending into things with body. For a truly smooth result, always add your liquid to the blender first.
Then add the powder and other ingredients on top. Starting the blender on low and gradually increasing the speed helps incorporate everything without clumps.
Now, about swaps. You can absolutely play with this formula. Sunflower seeds make a great, affordable substitute for pumpkin seeds.
If almond flour isn’t your thing, try oat flour for a different vibe. The goal is to create a protein powder that you genuinely enjoy and that works for you.
The power is quite literally in your hands. So go ahead, give it a try, and make it your own.
Homemade Protein Powder Recipe
Description
Delicious, chocolate-flavored vegan protein powder that only calls for 6 ingredients.
Ingredients
Instructions
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In a spice grinder, individually grind the pumpkin seeds then the chia seeds until they're in powder form.
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Transfer to a mixing bowl with the ground flax, almond flour, cocoa powder and cinnamon, and mix until fully combined.
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Store in an airtight container in the fridge for up to one month.
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To make a smoothie, add approximately 4 tablespoons (one scoop). I like to add mine to 1½ cups of soy milk and a frozen banana for a frosty shake that has over 15g of protein.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 183.5kcal
- % Daily Value *
- Total Fat 14.8g23%
- Saturated Fat 1.8g9%
- Trans Fat 0.02g
- Sodium 3.6mg1%
- Potassium 168.4mg5%
- Total Carbohydrate 9.2g4%
- Dietary Fiber 6.4g26%
- Sugars 0.6g
- Protein 7.7g16%
- Calcium 95.7 mg
- Iron 2.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- This protein is best in smoothies, vegan ice cream, or chocolate pudding. I have included a frozen banana frosty shake recipe below – that’s my favorite way to use this homemade protein powder.
- Don’t have a spice grinder? A small food processor will do the job, just be careful not to overprocess. You can also use a pestle and mortar.
- Another great way to use this mixture is to forego the cocoa and utilize the homemade protein powder for plant-based frozen s’mores or no-bake granola bars.
- Turn your plant-based protein powder into pre-workout by adding a scoop of beet powder.
