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This creamy high protein chia pudding is super easy, only uses 6 ingredients and loaded with protein, healthy fats and fiber. It’s perfect for breakfast but great for dessert or a snack too!
As a dietitian, breakfast is super important to me. Starting off the day with protein and fiber is the goal, but sometimes there’s just no time! There’s nothing better than easy recipes like this one for busy mornings.
If you love ready to go breakfasts, you’ll love my Chocolate Protein Overnight Oats and Strawberry Cheesecake Overnight Oats too.
Why You’ll Love This Recipe
- High protein. It’s packed with 24 grams of protein per serving! Protein is one of the keys to a filling and satisfying breakfast.
- High fiber. Protein gets all the attention, but fiber is essential too (most people aren’t eating enough). This chia pudding has 8 grams of fiber per serving.
- Healthy fats. Chia seeds are packed with omega 3 fatty acids, which are a type of beneficial fat that many of us aren’t eating enough of!
- 5 minute meal prep. These take less than 5 minutes to mix up and you only need 6 simple ingredients. Just stick them in the fridge and they’re ready to go when you need them.
Ingredients
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Chia seeds: Chia seeds are the star of the show. They give this pudding it’s thick and creamy texture and they’re packed with healthy fats and fiber!
- Greek yogurt: Plain Greek yogurt adds protein and makes this the creamiest chia pudding. You could also use a vanilla Greek yogurt.
- Protein powder: Make sure to choose one that you don’t mind the taste of. My personal favorite protein powder options are Clean Simple Eats and Optimum Nutrition. You can also change up the flavor of the protein powder for fun variations.
- Milk: You can use any milk that you like to add a little bit of creaminess and thins out the mixture a bit to make sure it’s not too thick. Regular dairy milk works, or you can use plant-based milk like almond milk, coconut milk, soy milk or oat milk.
- Honey: Or maple syrup for a touch of sweetness! You can also use any type of sweetener that you like. I like to use a liquid sweetener best for mixing.
- Vanilla extract: I love the vanilla flavor base because it’s so easy to customize your chia pudding with toppings from there!
Variation Ideas
- Make it chocolate. Use chocolate protein powder instead of vanilla and add 1 teaspoon of cocoa powder.
- Berry cheesecake chia pudding. Stir in 1/4 cup of mashed of chopped berries into each jar and use half blended cottage cheese and half yogurt. Serve topped with crushed graham crackers.
- PB & J chia pudding. Add 1 tablespoon of peanut butter to each jar and then swirl in your favorite jam (like my Low Sugar Strawberry Freezer Jam!) before serving.
- Yogurt parfait chia pudding. After it’s set, top your chia pudding with a big layer of vanilla or plain Greek yogurt, berries, granola and a drizzle of your favorite nut butter!
- Make it vegan. Use a vegan protein powder, dairy-free milk and dairy-free yogurt.
How To Make Protein Chia Pudding
- Mix ingredients. In two small containers or mason jars, add half of each ingredient. Note: You can also mix the entire recipe in a large bowl and then transfer to two small containers.
- Set and serve! Cover and allow to set in the fridge for at least 2 hours or overnight. Top with your favorite toppings.
How To Serve
Store in an airtight container or jar with lid for up to 4 days (these are my favorite containers). Store your toppings separate to keep them fresh and not soggy.
Chia Seed Pudding Topping Ideas
- Fresh berries (strawberries, blueberries, blackberries or raspberries)
- Sliced banana
- Sliced apples, peaches or pears
- Chopped nuts (walnuts, pecans, almonds, or peanuts)
- Nut butter (peanut butter, almond butter or cashew butter)
- Seeds (pumpkin seeds, sunflower seeds, flaxseed or hemp seeds)
- Granola (my favorite is my Vanilla Nut Granola)
- Dry cereal
- Drizzle of honey or maple syrup
My Pro Tip
Tips For The Best Chia Pudding
- Let it set. For the best texture, give the chia pudding time to set fully! This chia seeds need time to thicken for the creamiest texture. I like to wait at least 2 hours, but overnight is even better.
- Add toppings. Trust me, everything is better with toppings! I love adding fresh fruit, granola, nut butter, and chopped nuts for some texture variation.
- Use a protein powder you like. Since there’s a half scoop of protein powder in each pudding, make sure to choose one that you don’t mind the taste of. My favorites are Clean Simple Eats and Optimum Nutrition.
- To make it thicker. Add 1/2-1 tablespoon more per jar if you like a bit more chia and a thicker final product.
- If it’s too thick. Add a splash of milk if it’s too thick!
More Chia Seed Recipes
If you’ve made and loved these Protein Chia Pudding or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Protein Chia Pudding
Creamy high protein chia pudding made with simple ingredients like chia seeds, Greek yogurt, honey and vanilla protein powder.
Ingredients
- 1/4 cup chia seeds
- 2/3 cup milk of choice
- 1 scoop vanilla protein powder
- 1 cup plain Greek yogurt
- 2-3 tbsp honey, or maple syrup
- 1 tsp vanilla extract
Instructions
- In two small containers or mason jars, add to each container: 2 tbsp chia seeds, 1/3 cup milk, 1/2 scoop protein powder, 1/2 cup plain Greek yogurt, 1 tbsp maple syrup, and 1/2 tsp vanilla extract. Note: This recipe makes two servings. You can also mix the entire recipe in a large bowl and then transfer to two small containers.
- Cover and allow to set in the fridge for at least 2 hours or overnight.
Nutrition
Serving: 0.5recipe | Calories: 303kcal | Carbohydrates: 34g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 187mg | Potassium: 303mg | Fiber: 8g | Sugar: 22g | Vitamin A: 15IU | Vitamin C: 0.4mg | Calcium: 423mg | Iron: 2mg
Nutrition information is automatically calculated and should only be used as an estimate.
Did you try this recipe?Leave a comment + star rating below!
Food photography by Marie-Catherine Dubé.
