Name: High Protein Chocolate Chia Pudding
Prep time: 5 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 2 tablespoons chia seeds; 1 tablespoon unsweetened cocoa powder; 1 scoop chocolate protein powder (plant-based or whey); 3/4 cup unsweetened almond milk (or milk of choice); 1–2 teaspoons maple syrup or honey (optional, to taste); 1/4 teaspoon vanilla extract; Pinch of sea salt; Fresh berries; Sliced banana; Nut butter drizzle; Shaved dark chocolate; Coconut flakes

Why You’ll Love This Recipe

I love how this recipe checks every box: it’s easy to make, doesn’t require cooking, and is loaded with health benefits. The chocolate flavor feels like a treat, but it’s made with wholesome ingredients I feel good about eating. Plus, I can make it ahead and enjoy it throughout the week.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chia seeds
Unsweetened cocoa powder
Milk of choice (dairy or non-dairy)
Greek yogurt or protein powder
Maple syrup or honey
Vanilla extract
Pinch of salt
Optional toppings: berries, nuts, coconut flakes, dark chocolate shavings

directions

In a bowl or jar, I whisk together the milk, cocoa powder, sweetener, vanilla, and salt until smooth.
I stir in the chia seeds and protein source (either Greek yogurt or protein powder).
I mix thoroughly to avoid clumps, then let it sit for 5 minutes and stir again.
I cover and refrigerate for at least 2 hours, or overnight, until thickened.
I give it a final stir before serving and top with whatever I’m craving—berries, nuts, or a sprinkle of chocolate.

Servings and timing

This recipe makes 2 servings.
Prep time: 5 minutes
Chill time: 2 hours (or overnight)
Total time: 2 hours 5 minutes

Variations

Sometimes I blend the mixture for a smoother, mousse-like texture. I switch up the flavors with cinnamon, espresso powder, or peanut butter stirred in. I’ve also made a layered version with mashed banana or blended berries for a fruity twist. The base is super versatile, so I can experiment easily.

storage/reheating

I store the pudding in the fridge in a sealed container for up to 5 days. Since it’s served cold, I don’t need to reheat it. If it thickens too much, I stir in a little extra milk before serving to loosen it up.

FAQs

Can I use a plant-based protein powder?

Yes, I often use pea or hemp protein. I just make sure it blends well and doesn’t have a chalky texture.

Do I have to blend the pudding?

No, I usually leave it with the chia texture, but blending makes it smoother if that’s what I’m in the mood for.

Can I sweeten it without syrup?

Yes, I use mashed banana or stevia if I want a lower-sugar version. Dates work too if I blend the mixture.

What’s the best milk to use?

I use almond milk, oat milk, or regular dairy milk depending on what I have—just make sure it’s unsweetened if I want to control the sugar level.

Can I make a large batch?

Absolutely. I often double or triple the recipe and portion it into jars for grab-and-go breakfasts or snacks all week.

Conclusion

High Protein Chocolate Chia Pudding is one of my favorite make-ahead meals that tastes indulgent but fuels my day. It’s rich in protein, fiber, and flavor, and totally customizable to suit whatever I’m craving. Whether I’m starting my morning strong or winding down with something sweet, this pudding always delivers.