This delicious chocolate chia protein pudding is a great high protein breakfast idea. It's quick to prepare in advance for meal prep, and each serving has only 3g net carbs!
Like traditional chia seed pudding, this high protein recipe is made with plant-based milk and chia seeds. Adding whey protein to the milk before adding the chia seeds gives us the protein boost we want in a healthy breakfast. I used this natural chocolate whey protein and the chia pudding was delicious!
I have a delicious cookie recipe with chia seeds as well, these chia almond protein cookies. I also used chia seeds in this recipe for super seed protein bread.
Chia pudding has a similar consistency to rice pudding or tapioca pudding. The chia seeds expand and gel up as they absorb liquid.
Although this Chocolate Chia Protein Pudding is delicious on its own, I like to sprinkle a few cacao nibs on top for the added crunch. And I love adding a few raspberries, too. Give it a try!
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Ingredients
- chia seeds
- almond milk - I used 30-calorie unsweetened almond milk, but any kind of milk will work
- alcohol-free vanilla extract - I prefer alcohol free extract for unbaked recipes
- natural chocolate whey protein - plant-based protein powder should work well if you choose a pea protein blend (like this Orgain protein powder)
- a pinch of sea salt
The recipe card below has the amounts and all the details.
Equipment
It's best to mix the protein into the almond milk with a blender. A shaker bottle can also work, or even just a whisk.
Other than that, you'll need a bowl and/or food container. I usually use this glass food storage container for my chia pudding.
How to make chia pudding with protein
Chia pudding is easy to make, and this protein version just requires an extra step to blend the protein.
You'll start by setting aside the chia seeds in a bowl or food storage container.
Then you'll blend the remaining ingredients until smooth.
Pour the mixture over the chia seeds, and wait for the magic to happen!
It'll take about a half hour for the chia seeds to start to swell up and absorb the milk mixture. Left overnight, it will thicken up even further.
Substitutions
I like whey protein here because it is smoother and tastes better than vegan protein powder (in my opinion), but you can also used plant-based protein powder here. I would go with a pea protein blend that you enjoy as a shake. For me, that is this Orgain protein powder.
If you have a whey/casein blend on hand like Quest protein powder or PEScience Select, these will also work. You may need extra almond milk, however, as the casein will thicken the pudding more than using just whey.
Variations
Switching up the flavor is easy in this recipe! Just swap out the chocolate protein for another flavor. This strawberry whey protein would be great, and I would top the pudding with fresh strawberries. This vanilla cinnamon whey protein would be great as well.
Storage
🥶 Chia pudding should be kept in the refrigerator.
More high protein breakfast ideas
- Chocolate Chip Protein Muffins
- Chia Almond Protein Cookies
- Peanut Butter Overnight Oats
- Pumpkin Protein Pancakes
🥣 Recipe
Ingredients
- ⅓ cup chia seeds 64g
- 1.5 cups almond milk (360ml) I used 30-calorie unsweetened almond milk
- ½ teaspoon alcohol-free vanilla extract
- ¼ cup natural chocolate whey protein 23g
- a pinch of sea salt
Instructions
- Put chia seeds in a bowl or food storage container, set aside.
- Blend the almond milk, vanilla extract, chocolate whey powder, and salt until combined.
- Pour mixture over chia seeds, and stir.
- Let pudding sit at room temperature or in the refrigerator for 20-30 minutes. If you can, stir every 10 minutes (this helps avoid clumps of chia seeds).
- Refrigerate and enjoy!
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