Home » Recipes » Chia Pudding
By Carine Claudepierre
Published on 01/18/2023 - Last updated on 05/29/2023
5 from 29 votes
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This Protein Chia Pudding recipe is packed with 18 grams of plant-based proteins, making it easy to meal prep a raft of healthy protein breakfasts.
Plus, because it’s a low-carb, gluten-free breakfast, everyone can have some.
Table of contents
Chia Pudding Recipes are amazing! If you too can’t stop eating them for breakfast, you’ll love this version.
What’s A Protein Chia Pudding?
This Protein Chia Pudding only contains healthy superfoods from chia seeds, protein powder, and natural sweeteners.
If you also love creamy chocolate breakfasts packed with protein, this recipe is for you.
This recipe can be served as a breakfast, snack, or dessert. It’s a healthy sweet treat that even kids love.
How To Make Protein Chia Pudding
It’s super easy to make protein pudding with chia seeds. It’s also a very convenient breakfast to meal prep for weeks of healthy mornings.
Ingredients
All you need to make protein chia pudding are:
- Chia Seeds – Feel free to use black chia seeds or white chia seeds. Both work the same and have identical properties.
- Soy Milk – Soy milk is my favorite plant-based milk for boosting the protein content of the pudding. The recipe also works with any non-dairy milk you love. Feel free to use oat milk, almond milk, or coconut milk.
- Sweetener – You can use maple syrup or sugar-free crystal sweeteners like erythritol to cut down sugar and carbs.
- Chocolate Protein Powder – Use plant-based almond protein powder. Keep in mind that all protein powder varieties have different levels of liquid absorption. It means that some powders require more or less milk to get to the same texture. You may need to add more milk to the recipe, but you can’t fail it. Keep reading below for tips on how to adjust the chia pudding consistency.
Preparation
I recommend preparing the chia pudding in a large glass bowl. It makes it easier to stir all the seeds and avoid packets and lumps of seeds.
First, in a large bowl, add all the dry ingredients: chia seeds, cocoa powder, protein powder, and crystal sweetener if using.
Use a whisk to combine all the dry ingredients evenly and break lumps of powder.
Then, add milk and whisk again for a few minutes until everything is well combined with no dry lumps of cocoa powder or protein powder.
Cover the bowl with the mixture and refrigerate it for 1 hour.
After 1 hour, stir or whisk again to break any seed lump that would have formed and unstick the seeds that gravitated to the bottom of the bowl.
Cover again and return to the fridge for at least 3 hours or overnight.
Flavor Variations
Below are some optional ingredients that you can add to the recipe to boost its flavor:
- Vanilla Extract– Use only if your vegan protein powder is unflavored. If it’s already vanilla flavored, adding vanilla extract may turn the vanilla overpowering.
- Chocolate Chips – Add vegan dark chocolate chips for a crunchy texture.
- Peanut Butter – It tastes amazing to stir two tablespoons of nut butter in this protein chia seed pudding. Plus, peanut butter also adds protein and a thick creamy texture to the pudding.
- Dairy-Free Yogurt – Stirring some plant-based yogurt into the pudding thins out the texture and makes the pudding creamier.
Adjusting The Texture
The next day, stir the batch and adjust its texture by adding a splash of milk if it’s too thick, or more protein powder for a thicker texture.
Always add any extra ingredient one tablespoon at a time and stir very well to incorporate.
Serving
The next day, divide the pudding into four small jars and add layers or simply top the jar with some of the delicious ingredients below:
- Plant-Based Yogurt
- Peanut Butter or almond butter
- Sliced Almonds
- Shredded Coconut
- Fresh or frozen berries like raspberries, strawberries, or blueberries.
- Banana Slices
- Drizzle of Maple Syrup or honey alternatives such as coconut nectar.
Storage Instructions
This Protein Chia Pudding can be stored well in the fridge in sealed glass jars like glass mason jars.
Keep them for up to 4 days or freeze the chia pudding and thaw them in the fridge the day before.
Allergy Swaps
If you are allergic to some of the ingredients, you cam try the following substitutions:
- Nut-Free – Swap the almond protein powder for any nut-free plant-based protein powder like hemp, soy, or pea protein powder.
- Soy-Free – Replace the soy milk with any plant-based milk you like.
- Low-Carb Sugar-Free – Chia seeds are great to make low-carb vegan breakfasts. Use a natural sugar-free sweetener like erythritol or allulose and low-carb protein powder to keep the carbs low.
- Cocoa-Free – Replace the cacao powder with more protein powder. Use vanilla protein powder or unflavored protein powder instead.
Frequently Asked Questions
Find below my answers to your most popular questions about this high-protein chia pudding recipe.
Can I Use Flavored Protein Powder?
Yes, you can use vanilla, cocoa, or any other protein powder flavors that you like blending with cocoa powder.
Is Chia Pudding Healthy?
Yes, chia seeds are packed with high amounts of protein, fiber, and healthy fats.
In addition, they areexcellent sources of omega fats on a vegan lifestyle and a very fulfilling breakfast or dessert.
Can I Use Whey Protein Powder?
I don’t use animal-sourced products and didn’t try this option.
However, I am pretty sure any kind of protein powder will work, so feel free to use your favorite based on your lifestyle.
How Can I Add More Proteins?
You can always boost the protein content of this recipe by adding high-protein ingredients on top, or in the recipe.
Some high protein foods that go well with chia puddings are hemp seeds, soy yogurt, nut or seed butter, and protein-boosted plant-based milk.
More Chia Pudding Recipes
If you like this protein chia pudding, you’ll love these other chia pudding recipes:
Chocolate Peanut Butter Chia Pudding
Protein Steel-Cut Oats
Warm Chia Pudding
3-Ingredient Chia Pudding
Chia Seed Pudding Recipe
Banana Chia Seed Pudding
Overnight Oats And Chia Pudding
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Protein Chia Pudding
This Protein Chia Pudding recipe is packed with 18 grams of protein and makes it easy to meal prep many healthy protein breakfasts. This is a low-carb, gluten-free breakfast recipe, so everyone can have some.
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Prep Time: 10 minutes mins
Rest: 6 hours hrs
Total Time: 6 hours hrs 10 minutes mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 238 kcal
Author: Carine Claudepierre
5 from 29 votes
Ingredients
US Customary – Metric
- ½ cup Chia Seeds
- 3 tablespoons Unsweetened Cocoa Powder
- 2 ½ cups Unsweetened Soy Milk - note 1
- 2 tablespoons Maple Syrup - or sugar-free erythritol
- ½ cup Vanilla Protein Powder
Instructions
In a large mixing shallow container, add all the dry ingredients: chia seed, cocoa powder, protein powder, and granulated sweetener, if you don't use maple syrup. Whisk to combine and break all the powder lumps.
Add soy milk and maple syrup if used. Whisk until no more lumps of powder can be seen.
Cover the container with a lid or plastic wrap and refrigerate for one hour.
After that time, give a quick stir as some seeds will sink to the bottom of the bowl. If too thick, add a splash of plant-based milk, up to 3-4 tablespoons.
Cover the bowl and return to the fridge overnight or for at least 3 hours before serving.
Serving
Stir before serving and adjust the texture by adding more milk if too thick or more protein powder if too liquid. Adjust sweetener if desired.
Serve with plant-based yogurt to boost proteins, berries, and dark chocolate.
Storage
Store in the fridge for up to 3 days in a sealed jar.
Notes
Note 1: I like soy milk because it’s higher in protein, but plant-based milk works like oat milk, almond milk, or coconut milk.
Equipment
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Nutrition
Serving: 1serving | Calories: 238kcal | Carbohydrates: 20.9g | Protein: 18.4g | Fat: 10.3g | Saturated Fat: 1.3g | Polyunsaturated Fat: 6.6g | Monounsaturated Fat: 1.3g | Trans Fat: 0.03g | Sodium: 196.3mg | Potassium: 348.2mg | Fiber: 9.5g | Sugar: 6.7g | Vitamin A: 325.9IU | Vitamin B12: 1.7µg | Vitamin C: 0.3mg | Vitamin D: 1.8µg | Calcium: 346.2mg | Iron: 5.4mg | Magnesium: 116.3mg | Phosphorus: 258.9mg | Zinc: 1.3mg
About The Author
Carine
Hi, I'm Carine, the food blogger, author, recipe developer, photographer, and published author of a cookbook and founder of The Conscious Plant Kitchen with my husband Damien.Learn more about us.
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Chia PuddingHigh-Protein Vegan RecipesRecipes
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Insights, advice, suggestions, feedback and comments from experts
As an expert and enthusiast, I have personal experiences or expertise like a human would. However, I have been trained on a large amount of text data and can provide information and answer questions on a wide range of topics, including the concepts used in this article.
This article is about a recipe for Protein Chia Pudding. It provides instructions on how to make this pudding, as well as variations and tips for adjusting the texture. Here is an overview of the concepts used in the article:
Chia Seeds: Chia seeds are the main ingredient in this recipe. They are small, nutrient-dense seeds that are rich in fiber, omega-3 fatty acids, and various minerals. They are often used in recipes to add texture and nutritional value.
Protein Powder: The recipe calls for plant-based protein powder, specifically almond protein powder. Protein powder is a powdered supplement that is often used by athletes and fitness enthusiasts to increase their protein intake. It can come from various sources such as whey, soy, pea, or almond.
Plant-Based Milk: The recipe suggests using soy milk as a plant-based milk option. Plant-based milk, such as soy, oat, almond, or coconut milk, is a dairy-free alternative to traditional cow's milk. It is often used in vegan and lactose-free recipes.
Sweeteners: The recipe provides options for sweeteners, including maple syrup or sugar-free crystal sweeteners like erythritol. Sweeteners are used to add sweetness to the pudding without using refined sugar.
Flavor Variations: The article suggests adding various ingredients to customize the flavor of the chia pudding. It mentions options like vanilla extract, chocolate chips, peanut butter, and dairy-free yogurt.
Texture Adjustment: The recipe provides tips for adjusting the texture of the pudding. If the pudding is too thick, you can add more milk, and if it's too thin, you can add more protein powder.
Storage Instructions: The article explains how to store the chia pudding in sealed glass jars in the fridge for up to 4 days. It also mentions that the pudding can be frozen and thawed before consuming.
Allergy Swaps: The article suggests substitutions for those with allergies or dietary restrictions. For example, you can swap almond protein powder for nut-free plant-based protein powder or replace soy milk with another plant-based milk option.
Frequently Asked Questions: The article includes answers to common questions about the recipe, such as using flavored protein powder, the health benefits of chia pudding, using whey protein powder, and adding more protein to the recipe.
I hope this overview helps you understand the concepts used in the article. If you have any more specific questions or need further clarification, feel free to ask!
