Creamy, chocolatey, and satisfying, this protein chia pudding is a simple make-ahead recipe that fits perfectly into busy mornings. Made with wholesome plant-based ingredients, it delivers a generous protein boost while staying gluten-free and low in carbs. It works just as well for breakfast as it does for a snack or healthy dessert.
Why You’ll Love This Recipe
This recipe is incredibly easy to prepare and ideal for meal prep. With minimal effort, you get a nutrient-dense pudding packed with plant-based protein and fiber. The texture is rich and creamy without any dairy, and the chocolate flavor makes it feel indulgent while still being nourishing. It’s customizable, kid-friendly, and suitable for a wide range of dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup chia seeds
3 tablespoons unsweetened cocoa powder
½ cup vanilla or chocolate plant-based protein powder
2 ½ cups soy milk
2 tablespoons maple syrup
Directions
In a large mixing bowl or shallow container, add the chia seeds, cocoa powder, and protein powder. If you plan to use a granulated sweetener instead of maple syrup, add it at this stage as well.
Whisk the dry ingredients thoroughly to break up any lumps and ensure everything is evenly combined.
Pour in the soy milk and add the maple syrup. Whisk again until the mixture is smooth and no dry pockets remain.
Cover the bowl and refrigerate for 1 hour. After this first rest, stir the mixture well to redistribute the chia seeds that may have settled at the bottom.
Cover again and return the pudding to the refrigerator for at least 3 more hours, or preferably overnight, until thick and creamy.
Before serving, stir once more and adjust the consistency if needed by adding a small splash of plant-based milk.
Servings and timing
This recipe makes 4 servings.
Preparation time: about 10 minutes
Chilling time: minimum 4 hours, ideally overnight
Total time: approximately 4 hours 10 minutes
Variations
For a vanilla version, omit the cocoa powder and use vanilla protein powder.
Stir in 2 tablespoons of peanut butter or almond butter for extra richness and protein.
Mix in a few tablespoons of plant-based yogurt to create an even creamier texture.
Add a pinch of cinnamon or a drop of vanilla extract for extra flavor depth.
Top with fresh berries, sliced banana, shredded coconut, or chopped nuts before serving.
Storage/Reheating
Store the protein chia pudding in sealed jars or containers in the refrigerator for up to 4 days. Stir before serving, as the pudding may thicken over time. This recipe is best enjoyed cold and does not require reheating. If it becomes too thick, simply stir in a bit more plant-based milk.
FAQs
Can I make this recipe without protein powder?
Yes, but the protein content will be lower. You can replace the protein powder with extra chia seeds or a bit of plant-based yogurt.
What type of protein powder works best?
Plant-based protein powders such as soy, pea, or almond protein work well. Absorption varies, so you may need to slightly adjust the liquid.
Can I use a different plant-based milk?
Absolutely. Almond milk, oat milk, or coconut milk all work, though soy milk provides the highest protein content.
Is this recipe suitable for kids?
Yes, it’s naturally sweetened and made with wholesome ingredients that many kids enjoy.
How do I fix pudding that is too thick?
Stir in plant-based milk one tablespoon at a time until you reach the desired consistency.
How do I fix pudding that is too thin?
Add a small amount of protein powder or chia seeds, mix well, and let it rest for another 30 minutes.
Can I freeze protein chia pudding?
Yes, it can be frozen in airtight containers. Thaw overnight in the refrigerator and stir well before eating.
Is this recipe gluten-free?
Yes, all the ingredients used are naturally gluten-free.
Can I make it sugar-free?
You can replace maple syrup with a sugar-free sweetener such as erythritol or allulose.
Can this be eaten as a dessert?
Definitely. Its rich chocolate flavor makes it a satisfying and healthy dessert option.
Conclusion
Protein chia pudding is a simple, nourishing recipe that proves healthy eating doesn’t have to be complicated. With just a handful of ingredients and a few minutes of prep, you get a creamy, chocolatey pudding packed with plant-based protein. Whether you enjoy it for breakfast, a snack, or dessert, it’s a reliable option you’ll want to make again and again.
Creamy, chocolatey, and satisfying, this protein chia pudding is a simple make-ahead recipe made with wholesome plant-based ingredients. It’s high in protein, gluten-free, and perfect for breakfast, snack, or dessert.
Ingredients
½ cup chia seeds
3 tablespoons unsweetened cocoa powder
½ cup vanilla or chocolate plant-based protein powder
2 ½ cups soy milk
2 tablespoons maple syrup
Instructions
In a large mixing bowl or container, combine chia seeds, cocoa powder, and protein powder. If using granulated sweetener instead of maple syrup, add it now.
Whisk the dry ingredients thoroughly to remove any lumps and mix evenly.
Pour in soy milk and add maple syrup. Whisk until the mixture is smooth with no dry spots.
Cover and refrigerate for 1 hour.
After the first rest, stir well to redistribute chia seeds that have settled.
Cover again and refrigerate for at least 3 more hours or overnight until thick and creamy.
Before serving, stir again and adjust the consistency with a splash of plant-based milk if needed.
Notes
Store in airtight containers in the fridge for up to 4 days.
Stir before serving as the pudding may thicken over time.
Top with fruits, nuts, or coconut for added flavor and texture.
To make sugar-free, use a sugar-free sweetener like erythritol or allulose.
