This High Protein Chocolate Chia Pudding makes busy mornings so much easier! I meal prep it to eat on-the-go at work or before/after a workout. The protein and healthy fats keep me satisfied. And the rich chocolate flavor makes it feel like a treat. That probably explains why my kids always grab their own spoons to dig in whenever they see me eating it!
If you're looking for more healthy breakfast ideas, check out my collection of vegetarian breakfast recipes. Some of my popular high-protein, make-ahead breakfasts are Vegetarian Bagel Breakfast Casserole, Savory High Protein Cottage Cheese Waffles, and Cottage Cheese Pancakes.
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Why you'll love this recipe
- High in Protein and Fiber: 25 grams of protein per serving. And don't worry, it doesn't have that chalky protein powder taste! You'll also get a whopping 18 grams of fiber.
- Fast to make: It takes just 5 minutes to throw together.
- Great for Meal Prep: It keeps really well in the fridge. Perfect for making a batch ahead of time to just grab for a quick healthy breakfast or snack.
- Delicious: It's rich, creamy, and chocolatey with a hint of cinnamon. Tastes like a dream and feels like a treat!
- Low in Sugar: Just a touch of maple syrup for the perfect sweetness.
- Dairy-free and Vegan: Soy milk keeps this recipe naturally dairy-free. But you can easily swap in regular milk if you prefer.
- Easy to Customize: You can always add more syrup if you like it sweeter, or mix in extra protein. Plus, the topping ideas are endless!
Ingredients (and substitutes)
Here are the ingredients you need to make this High Protein Chocolate Chia Pudding recipe. Plus, some easy swaps if you need them:
- Chia Seeds: You can use black or white chia seeds. They are key to this recipe because they naturally gel up in liquid. They are also very healthy! Harvard Health notes they are a great source of acids, fiber, and antioxidants.
- Milk: I usually use unsweetened plain soy milk. This keeps the pudding dairy-free while adding great protein. Vanilla sweetened soy milk is delicious too, and it makes the pudding slightly sweeter. You can also swap in regular dairy milk, which has the same amount of protein. Just keep in mind, other non-dairy milks (like almond or oat) tend to have less protein (source).
- Protein Powder: Use a vanilla protein powder that you love the taste of.
- Cocoa Powder: Use Dutch Process cocoa powder. It gives a smoother, richer dark chocolate flavor. It's less sharp and acidic than regular (natural) cocoa powder. This is important because the recipe doesn't use a lot of added sweetener.
- Maple Syrup: I add just a bit. If you like things sweeter, feel free to add more to taste!
- Cinnamon: Just a pinch adds a really nice, warm spice that pops with the chocolate.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Want more chia seed recipes? Make my Overnight Oats with Coconut Milk or Strawberry Guava Chia Pudding.
How to make High Protein Chocolate Chia Pudding
This recipe takes less than 5 minutes to make. Here's how:
1. Mix your dry ingredients together.
2. Add liquids, stir vigorously, then transfer to the fridge. Give it another stir after 1 to 2 hours.
3. Refrigerate overnight or until the pudding has set (to the consistency pictured above). Stir before serving.
4. [Optional] You can also add toppings—like Greek yogurt, berries, or chopped chocolate.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
I've been making chia pudding for over 10 years! It's actually one of the earliest recipes I made when I started this blog back in 2015. Here are my top tips for making the best chia pudding:
- Stir thoroughly: Chia seeds easily stick together in liquid. Stir vigorously right when you add the milk. Then, stir it again after 1 to 2 hours. This breaks up any clumps so the pudding sets perfectly. If the cocoa powder floats to the top, don't worry! It will mix right back in when you stir it before serving.
- Use a fork: A fork works much better than a spoon to break up the dry powders and chia seeds.
- Meal prep: You can easily make multiple batches for the week ahead. Pre-mixed chia pudding keeps in the fridge for up to 4 days.
- Prep it for trips: If you're short on fridge space for a road trip or camping, you can pre-mix just the dry ingredients. Use single-serve containers so you can mix and eat right from the same jar. Just pour in the milk the night before you want to enjoy it.
- Adjust the sweetness: If you prefer things a bit sweeter, simply add a bit more maple syrup. You can easily add more to taste right before serving.
- Bump up the protein: Feel free to add another half-scoop of protein powder (my husband does). Just make sure you use a mild-tasting protein powder so it doesn't overpower the flavor.
- Topping ideas: Completely optional, but this chocolate chia pudding is delicious topped with Greek yogurt, chopped chocolate, and fresh berries. I prefer to add toppings right before eating, so they stay nice and fresh.
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Recipe FAQs
Chia seeds easily stick together and form lumps in liquid. It's very important to stir vigorously right when you add the milk. Stir it again after 1 to 2 hours in the fridge to break up any clumps. If your pudding has any clumps after it sets (or if it's not quite set), just whisk it again so the seeds soak up more liquid.
No, it shouldn't! The rich cocoa powder helps hide the protein powder flavor. There are many different types of protein powders on the market. So just make sure you use a mild-tasting powder that you actually enjoy drinking.
Absolutely. I usually use soy milk or dairy milk because they give you the most protein. You could easily swap in oat milk, cashew milk, or almond milk if you prefer. Just keep in mind that those milks have less protein.
Once mixed, keep the chia pudding covered in the fridge for up to 4 days. If you want to prep it for longer storage, mix just the dry ingredients in a container. It will keep perfectly in the pantry for months. Then, just pour in the milk the night before you want to enjoy it!
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📖 Recipe
High Protein Chocolate Chia Pudding
Ingredients
- ¼ cup chia seeds (see note 1)
- 1 tbsp cocoa powder (Dutch Process, see note 2)
- ½ scoop vanilla protein powder
- ⅛ teaspoon cinnamon
- 1 cup unsweetened plain soy milk (or regular milk)
- 1⅓ tsp maple syrup
Instructions
- Mix dry: Add ¼ cup chia seeds, 1 tbsp cocoa powder, ⅛ teaspoon cinnamon, and ½ scoop vanilla protein powder to a resealable container. Stir very well with a fork to mix.
- Add wet: Pour in 1 cup unsweetened plain soy milk and 1⅓ tsp maple syrup. Stir vigorously with a fork until fully mixed.
- Chill and stir: Put in the container in the fridge to chill. After 1 to 2 hours, stir it again, to break up any clumps at the bottom (note 3). Refrigerate overnight. Stir again before serving. Add your favorite toppings, if desired (note 4).
Notes
- Chia seeds: Use whole chia seeds, not ground chia. You can use black or white chia seeds.
- Cocoa powder: I prefer the taste and look of Dutch Process cocoa powder in this recipe. It's less sharp and acidic than regular natural cocoa powder. It gives the dish a dark chocolate, dessert-like taste without using much sweetener.
- Stirring chia: Chia seeds tend to clump in liquid. It's very important to stir them vigorously right when you add the milk, and again as it chills. Otherwise, the chia seeds can clump at the bottom and not absorb the liquid properly to set it.
- Topping ideas: Completely optional, but you could top with Greek yogurt, chopped chocolate, fresh berries, etc.
- Storage tips: Keep in the fridge, covered, for up to 4 days.
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