Name: High-Protein Chia Pudding Recipe
Prep time: 5 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 1 scoop (25 grams) vanilla protein powder; 1 ½ cups unsweetened vanilla almond milk; 4 tablespoons chia seeds; ½ tablespoon maple syrup, honey or sweetener of choice; ¼ teaspoon vanilla extract (optional); ½ cup Greek yogurt (or non-dairy yogurt); Granola, for topping; Toppings: fresh berries, granola, and nut butter

There’s something wonderfully creamy and satisfying about this High-Protein Chia Pudding Recipe that makes it an all-time favorite for breakfast or a snack. It’s a smooth, protein-packed treat that blends wholesome ingredients into a simple, make-ahead delight you’ll reach for again and again.

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make High-Protein Chia Pudding Recipe
Top Tip
How to Serve High-Protein Chia Pudding Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
High-Protein Chia Pudding Recipe

Why You'll Love This Recipe

I absolutely love how versatile this High-Protein Chia Pudding Recipe is — not just in how easy it is to prepare, but in the way it fuels your body with protein without sacrificing that luscious, dessert-like texture. It’s one of my top go-tos when I want something nutritious but indulgent.

Quick & Simple Prep: It takes just minutes to mix the ingredients, and then you can let it do its magic in the fridge.
Protein-Packed Goodness: Adding protein powder and Greek yogurt gives you sustained energy and fullness.
Customizable Flavors: You can easily switch up toppings and sweeteners to suit your mood or dietary needs.
Perfect Make-Ahead Meal: Prep it the night before, and grab a wholesome breakfast or snack on busy days.

Ingredients & Why They Work

Every ingredient in this High-Protein Chia Pudding Recipe plays its part — from creamy almond milk to nutrient-dense chia seeds and protein powder. Together, they create a pudding that’s not only creamy and thick but also balanced with enough protein to keep you full and satisfied.

Vanilla Protein Powder: Gives the pudding a creamy texture and packs in muscle-friendly protein—choose your favorite brand for taste and texture.
Unsweetened Vanilla Almond Milk: Adds moisture and subtle sweetness without extra sugar; unsweetened keeps it clean.
Chia Seeds: The star thickener that gels beautifully and delivers fiber, omega-3s, and extra protein.
Maple Syrup or Sweetener of Choice: Just a touch to balance flavors; you can swap for honey or stevia depending on what you prefer.
Vanilla Extract (optional): Enhances the vanilla flavor for an extra indulgent feel.
Greek Yogurt (or Non-Dairy Yogurt): Creamy and protein-rich, it adds a delicious tang and richness.
Granola: Adds crunch and texture when you top it off, making every spoonful more exciting.
Fresh Berries and Nut Butter: Perfect finishing touches that add natural sweetness and healthy fats.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

What I love most about this High-Protein Chia Pudding Recipe is how easily it adapts to whatever you have or crave. I often tweak mine depending on the season or my sweet tooth level—so don’t hesitate to experiment with flavors and toppings!

Chocolate Lover’s Twist: I sometimes add a scoop of chocolate protein powder and a sprinkle of cacao nibs for a richer, dessert-like pudding.
Vegan Version: Use non-dairy yogurt and maple syrup to keep it plant-based and still silky smooth.
Extra Fiber Boost: Toss in a tablespoon of ground flaxseeds or hemp seeds for added nutrition and nuttiness.
Seasonal Toppings: In summer, fresh mango or peaches shine, while in fall, I love warming spices like cinnamon with apple slices.

Step-by-Step: How I Make High-Protein Chia Pudding Recipe

Step 1: Mix Your Protein Base

Start by whisking your vanilla protein powder into the almond milk until it dissolves fully. I like to use a mason jar with a lid here—just shake until smooth to avoid any grainy pockets. Getting it well combined at this stage is key to a silky pudding.

Step 2: Add Chia Seeds and Sweetener

Next up, stir in the chia seeds along with your maple syrup and optional vanilla extract. Give it a good mix or a shake if you’re using the jar. Let the mixture sit for 5 minutes, then stir or shake again to break up any clumps that may have formed. This little step helped me avoid the unpleasant gel lumps the first few times I tried chia pudding.

Step 3: Chill and Set

Cover the mixture and place it in the fridge for at least 1-2 hours, or overnight if you have the time. This slow chilling process lets the chia seeds fully absorb the liquid and turn the pudding delightfully thick. Checking the texture after the first hour helps me decide if it needs a bit longer or a splash more almond milk.

Step 4: Assemble and Serve

When you’re ready to eat, scoop the pudding into glasses or bowls. I like layering it with Greek yogurt for a creamy contrast and sprinkling granola on top for crunch. Then, add fresh berries and a drizzle of nut butter if you’re feeling fancy or need an extra boost of flavor and texture.

Top Tip

Over time, I’ve learned a few little tricks to make this High-Protein Chia Pudding Recipe come out consistently perfect and super tasty every time. These tips can save you from common pitfalls and raise your pudding game.

Mix Thoroughly: Make sure your protein powder is fully dissolved before adding chia seeds to avoid clumps and a gritty texture.
Break Up Clumps: Don’t skip stirring or shaking again after the first 5 minutes; chia seeds tend to clump on the surface.
Adjust Consistency: If your pudding is too thick after chilling, just stir in a bit more almond milk until you reach your desired texture.
Keep It Fresh: Use fresh toppings each time to brighten the pudding and balance the creamy base with texture and flavor.

How to Serve High-Protein Chia Pudding Recipe

Garnishes

My go-to garnishes are fresh berries like blueberries, strawberries, or raspberries—they add that pop of color and natural sweetness. I also love dollops of almond or peanut butter for richness and a sprinkle of crunchy granola for texture. Sometimes a few chopped nuts or seeds up top add a nice nutty finish.

Side Dishes

For a truly nourishing breakfast, I sometimes pair this chia pudding with a slice of whole-grain toast spread with avocado or nut butter. If it’s snack time, a small side of fresh fruit or a handful of roasted chickpeas adds more protein and fiber without stealing the spotlight.

Creative Ways to Present

Hosting brunch? Layer the pudding in clear glasses with alternating layers of Greek yogurt and granola, then top with edible flowers or edible gold dust for a stunning effect. Mini mason jars make it feel extra special and are perfect for gifting or meal prepping.

Make Ahead and Storage

Storing Leftovers

I usually store my leftover chia pudding in airtight containers or the mason jar it was made in, straight in the fridge. It keeps well for up to 4 days without losing flavor or texture, which makes it perfect for batch prep and busy mornings.

Freezing

While I haven’t found freezing chia pudding ideal since the texture can become a bit watery on thawing, if you do freeze it, be sure to stir well after thawing. I prefer fresh or refrigerated pudding for the best consistency.

Reheating

This recipe is best served cold or at room temperature. If you want it a bit warmer, I suggest letting it sit out for 15 minutes or gently stirring in a small amount of warm almond milk rather than microwaving, which can alter the texture.

Frequently Asked Questions:

Can I use other types of milk for this pudding?

Absolutely! Almond milk works beautifully, but you can also use oat milk, soy milk, or any other plant-based or dairy milk. Just stick with unsweetened versions for best flavor balance.

What’s the best protein powder to use here?

I usually go for a high-quality vanilla whey or plant-based protein powder that dissolves easily and tastes smooth. Avoid powders with clumps or strong aftertastes — it can really affect the pudding’s texture and flavor.

Can I make this chia pudding the night before?

Definitely! In fact, chilling it overnight gives the chia seeds more time to absorb the liquid, resulting in a thicker, creamier pudding that’s ready to grab and go first thing in the morning.

How can I make this recipe vegan?

Simply swap the Greek yogurt with a coconut or almond-based non-dairy yogurt and use maple syrup or another vegan sweetener instead of honey. Most plant-based protein powders work well too, so customizing vegan versions is easy!

Final Thoughts

This High-Protein Chia Pudding Recipe has become one of those staples in my kitchen that I honestly can’t imagine starting the day without. It’s that comforting, creamy bowl that’s good for your body and easy to personalize. Once you get the hang of the basic mix, you’ll discover countless ways to make it your own. Trust me, you’ll enjoy having this nutritious, protein-packed treat ready whenever hunger strikes.