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This protein chia seed pudding is creamy, filling, and made with just six simple ingredients. Each jar delivers 32 grams of protein, making it the ultimate make-ahead breakfast, healthy snack, or post-workout refuel that tastes like dessert.
Why You'll Love This Protein Chia Seed Pudding
If you've been following along for a while, you know I love turning classic favorites into high-protein recipes that are more satisfying and nourishing than the originals. This chia seed pudding is no exception. It blends cottage cheese or Greek yogurt with protein powder, almond milk, cacao powder, and maple syrup to create a rich, creamy base that sets beautifully in the fridge.
It's become one of my favorite ways to meal prep breakfast for the week, and my kids love stealing a spoonful straight from the jars as they set! Unlike regular chia pudding, which can sometimes be too light on protein, this recipe is designed to keep you full all morning. It's also endlessly customizable; make it chocolatey, fruity, or even seasonal with flavors like pumpkin spice or matcha.
If you're building a roster of easy, protein-packed breakfasts, try my Overnight Oats with Protein Powder or keep a batch of my Gluten-Free Breakfast Casserole on hand for savory mornings.
Ingredients You’ll Need
Here's a quick breakdown of the six ingredients that make this pudding so rich in flavor and protein:
- Chia seeds: Or swap with Zen Basil Seeds for more fiber and a slightly different texture.
- Raw cacao powder: Adds deep chocolate flavor. If you don't have cacao, use unsweetened cocoa powder.
- Cottage cheese or Greek yogurt: Cottage cheese makes it extra creamy and high in protein, but plain Greek yogurt works perfectly too. I love Good Culture cottage cheese, and after testing, it always gives me the silkiest result.
- Milk of choice: Almond milk is my go-to, but oat, soy, cashew, or coconut milk all work.
- Protein powder: Chocolate or vanilla protein powder boosts protein content. Be Well by Kelly is one of my favorites, but any brand you love will work.
- Maple syrup: A natural sweetener that balances the richness. Honey also works if that's what you have.
How to Make Protein Chia Seed Pudding
Step 1: Add chia seeds, cacao powder, cottage cheese (or Greek yogurt), almond milk, protein powder, and maple syrup to a high-speed blender.
Step 2: Blend for about 30 seconds until smooth and creamy.
Step 3: Divide the pudding into two jars or containers, cover, and refrigerate for at least 1 hour, or overnight for the best texture.
Step 4: Top with fresh berries, banana slices, or a dollop of whipped cream before serving.
Expert Tips + Variations
- Vegan protein chia pudding: Use a plant-based protein powder and swap cottage cheese for thick coconut yogurt or a vegan Greek yogurt alternative.
- Nut-free option: Replace almond milk with oat or soy milk. These jars stack neatly in the fridge, which makes me weirdly happy when I'm meal prepping for the week.
- Meal prep friendly: Make a double batch, portion into jars, and store in the fridge for up to 3 days. I usually prep extra on Sunday night so I've got breakfast ready for busy school mornings.
- Flavor upgrades: Try vanilla bean, matcha powder, pumpkin spice, or even a swirl of nut butter for extra richness. If you're not a fan of the classic chia "gel" texture, blending makes it silky smooth. And if you like this recipe, try my Double Chocolate Overnight Oats next!
Storage Tips
Store chia protein pudding in an airtight container or mason jar with a lid in the fridge and eat within 2-3 days. Give it a good stir and eat it as is, or top it with your favorite toppings.
To meal prep, divide into individual meal prep containers and store in the refrigerator. I recommend making a double batch as this recipe makes 2 servings.
Recipe FAQs
A regular chia pudding has about 5 grams of protein. This recipe packs in about 32 grams per serving thanks to cottage cheese (or Greek yogurt) plus protein powder.
Yes! Use a dairy-free yogurt (like coconut yogurt) and your favorite plant-based protein powder. Pair with almond, oat, or soy milk for a fully dairy-free version.
It keeps in the fridge for 2-3 days in an airtight container. Stir well before serving and add toppings just before eating.
Technically yes, but the texture isn't ideal after thawing. For best results, stick to refrigerating and enjoy within a few days.
This protein chia seed pudding is a simple, wholesome recipe that proves healthy can still feel indulgent. With 32 grams of protein per serving, it's perfect for a make-ahead breakfast, snack, or post-workout refuel. Sometimes I even sneak a jar in after dinner as dessert; it's that good!
More High-Protein & Flavor-Packed Chia Ideas
Warm Pumpkin Spice Chia Pudding
Chocolate Chip Peanut Butter Protein Cookies Recipe
Protein Chia Seed Pudding (32g Protein Per Serving)
Equipment
Ingredients
- ¼ cup chia seeds, or Zen Basil Seeds for more fiber
- ¼ cup raw cacao powder
- 1 cup cottage cheese, or plain Greek yogurt. I like Good Culture brand for cottage cheese
- ¾ cup almond milk, or milk of choice
- ¼ cup chocolate or vanilla protein powder
- 1 tbsp maple syrup
Instructions
- Combine all ingredients in a high speed blender and blend for 30 seconds. Divide equally between 2 containers and place in the refrigerator for 1 hour up to overnight
- Top with berries or whipped cream and enjoy!
Notes
- Vegan protein chia pudding: Use a plant-based protein powder and swap cottage cheese for thick coconut yogurt or a vegan Greek yogurt alternative.
- Nut-free option: Replace almond milk with oat or soy milk. These jars stack neatly in the fridge, which makes me weirdly happy when I'm meal prepping for the week.
- Meal prep friendly: Make a double batch, portion into jars, and store in the fridge for up to 3 days. I usually prep extra on Sunday night so I've got breakfast ready for busy school mornings.
Serving Tips
Serve your protein chia pudding with toppings of choice: fresh berries, banana slices, nuts, whipped cream, a scoop of nut butter, a sprinkle of cinnamon, homemade granola, coconut flakes, chocolate chips, and more! These jars work great for a perfect healthy breakfast, snack, or treat.Storage Tips
Store chia protein pudding in an airtight container or mason jar with a lid in the fridge and eat within 2-3 days. Give it a good stir and eat it as is, or top it with your favorite toppings. To meal prep, divide into individual meal prep containers and store in the refrigerator. I recommend making a double batch as this recipe makes 2 servings.Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
i made this, but the chia seeds all clumped together and got hard on the bottom of the container ? I’ve made chia pudding before without cottage cheese & protein powder and that did not happen. Think the protein powder I used (Level 99 Whey) may have made the liquid too thick? I’m not sure what I should do different?
My family loves this! I make a batch every week! Add 6 oz of raspberries to this recipe and you get almost your whole day’s worth of fiber! So delicious!
it totally does taste like chocolate cheesecake and a pleasure to eat!! Thanks for this super high protein breakfast!!
Sorry, but this was not good. You might want to tweak the recipe to include more sweetness.
Hi Kay – Sorry you didn’t enjoy it! Other people have made it and loved it, myself included. Making sure you used a sweetened vanilla or chocolate protein powder? Thats where most of the sweetness comes from. If you’re using a plain protein powder you would need to add more maple syrup.
Wow! Why did I wait so long to make this?! So easy and so good.
Thank you!!
This this right here is incredible! I was skeptical but nope, it did not disappoint. It’s a great protein treat and so flavorful and wonderful texture. More flavor ideas please!