Protein Chia Seed Pudding

When I set out to create a high-protein chia pudding recipe, I thought it might be as easy adding a scoop of protein powder to my classic chia pudding recipe. But the problem is, I don’t use protein powders that are sweetened with stevia or monkfruit.

When I tried adding unsweetened protein powder to this recipe (even just 2 tablespoons), the flavor was almost inedible. That’s why I started looking for tastier protein sources, like Greek yogurt!

The first time I tried that, I ended up adding too much. It tasted like a bowl of Greek yogurt with a few chia seeds sprinkled in, and that’s not the texture I was looking for. After a little more experimenting, I landed on the perfect ratio below. It’s creamy, lightly sweet, and reminds me of cheesecake… especially when you add berries on top!

⭐⭐⭐⭐⭐ Featured Review

“This is mine and my toddler’s new favorite breakfast! Delicious and easy to make ahead of time.” – Hannah

High-Protein CHia Pudding Ingredients

• Chia Seeds. These come in black or white, and either option will work for this recipe. Make sure you store these in the fridge as soon as you open the bag; they can easily go rancid otherwise and don’t taste good when that happens.
• Greek Yogurt. I tested this recipe with 3.5% milkfat Greek yogurt. It’s thick and creamy, with no added sugar. If you need a dairy-free recipe, choose your favorite vegan yogurt instead.
• Maple Syrup. This natural sweetener blends easily into chia pudding since it’s already a liquid. If you prefer to use honey or another option, it’s easy to taste this and adjust as you go.
• Milk of Choice. Any variety of milk will work for this recipe. My family prefers unsweetened soy milk (which has a similar protein content to cow’s milk), but you can also use almond milk or oat milk.

Note: Toppings can also increase the protein! You can add another spoonful of Greek yogurt on top with fresh berries, or sprinkle on some hemp hearts for plant-based protein.

How to Make Protein Chia Pudding

Step 1:

For each serving, you’ll need a 12-ounce or larger mason jar with a lid. I use 14-ounce glass jars (affiliate link) in these photos, so there’s plenty of room for toppings. These can be stored for up to four days, so make as many jars as you’ll need in that time frame. 

To make the pudding, combine the chia seeds, yogurt, maple syrup, and milk. Use a small whisk to stir the ingredients together. The whisk will help prevent the chia seeds from clumping together, but you can also use a fork.

Step 2:

Let the chia pudding rest for 5 minutes, then stir again with the whisk. Chia seeds tend to clump together, so this extra step of waiting, then stirring again, will give you the best texture later.

Place a lid on the jar of chia pudding, then store it in the fridge to chill overnight. (If you’re in a hurry for a snack, it will thicken enough to eat in 20 minutes or so.)

Serving Tips

When you’re ready to eat, grab a jar from the fridge and remove the lid. It’s ready to eat right away, and should look a lot thicker after sitting in the fridge overnight.

Add your favorite toppings, if desired, and dig in! I like to add fresh berries, because they pair well with the cheesecake flavor, but you can add anything else you love. An extra dollop of Greek yogurt on top will add more protein, too.

Protein Chia Pudding (Tastes like Cheesecake!)

5 from 5 votes

If you're like me and don't want to add protein powder to everything, you're going to love this Protein Chia Pudding recipe. It's made with Greek yogurt, rather than protein powder, so it actually tastes delicious and can be stirred together in just minutes. After it plumps up in the fridge, I think it tastes like cheesecake! It's perfect with fresh berries on top, plus a little extra yogurt for a protein boost.

prep5 mins cook0 mins total5 mins

Servings:1

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Ingredients

  

1x2x3x

• 3 tablespoons chia seeds
• ⅓ cup plain Greek yogurt
• 1 tablespoon maple syrup
• ½ cup soy milk (or milk of choice)

Instructions

• In a 12-ounce glass jar, combine the chia seeds, yogurt, maple syrup, and milk. Use a small whisk to stir everything well. Repeat this process if you want to make more than one serving for meal prep.
• Chia pudding benefits from being mixed twice. Let the jar rest for a few minutes, then whisk again to prevent the seeds from clumping together. Then, secure the lid and store it in the fridge overnight. (Or for at least 20 minutes for a faster meal.)
• When you're ready to eat, grab the jar from the fridge and remove the lid. Give the pudding a stir and add any toppings you love. The pudding will have a thick texture; add an extra splash of milk if you prefer a loose texture. Chia pudding can be stored in the fridge for up to 4 days in an airtight container.

Notes

Nutrition information is for the whole batch made with soy milk. This information is automatically calculated from a database of ingredients, so it’s just an estimate and not a guarantee.

Add More Protein: Increase the Greek yogurt to a 1/2 cup for 20 grams of protein per serving. The resulting texture starts to feel like you’re eating a serving of Greek yogurt with chia seeds added in, but this ratio will give you 23% protein per serving.

Want to add protein powder? You can experiment with adding 1 tablespoon at a time. In that case, you’ll probably need more liquid, too. I tried adding 2 tablespoons of unsweetened protein powder to this and thought it was gross, so I stuck to Greek yogurt.

Nutrition

Calories: 322kcal | Carbohydrates: 35g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 90mg | Potassium: 451mg | Fiber: 13g | Sugar: 17g | Vitamin A: 486IU | Vitamin C: 9mg | Calcium: 487mg | Iron: 3mg

Author: Megan Gilmore

Course: Breakfast

Cuisine: American

Keyword: protein chia pudding

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If you try this Protein Chia Pudding, please leave a comment and star rating below, letting me know how you like it.