My protein chia pudding needs just four simple ingredients and less than two minutes of prep. It’s creamy, high in fiber, and packs in over 30 grams of protein.

I make this high-protein chia pudding at least a few times a week because it’s quick to prep, keeps me full all morning, and actually tastes good. Chia puddings get an unfair rap for being gloopy or bland, but this version is thick, creamy, and lightly sweetened- my partner reckons it’s more like dessert than breakfast.

I loosely adapted my coconut milk chia pudding recipe, tweaking the ratios to work with most protein powders (I tried six different kinds!) and mix-ins. It’s my shortcut to starting the day with extra protein and fiber, and it works wonders as part of our meal prep routine. 

Table of Contents

1. Key Ingredients
2. How to make protein chia pudding
3. Arman’s recipe tips
4. Storage and meal prep
5. Protein Chia Pudding (Recipe Card)
6. More high-protein breakfasts

Protein chia pudding recipe highlights

• Quick and easy. All you need is a couple of minutes to prep the mixture, and voila- you are done!
• Super filling. The chia seeds pack in tons of fiber, omega-3 fatty acids, calcium, and vitamins (source), and adding protein will keep you full until lunch!
• Make ahead. I often prep 5-6 servings on the weekend, so I have breakfast sorted for the week ahead.
• Easy to customize. My recipe is a blank slate for you to add various toppings, mix-ins, and more.

Key Ingredients

Here’s what goes into my high-protein chia pudding. The full list with measurements is in the recipe card.

• Chia seeds. Use either black or white chia seeds, whichever is available.
• Milk. I used unsweetened almond milk, but any milk works. If you can find Fairlife milk or another protein-enriched dairy milk, use that to amp up the protein even more!
• Protein powder. As there is some sweetener in the pudding already, you can use unflavored protein powder or vanilla-flavored protein powder. In terms of type of protein powder, casein and brown rice yield the creamiest pudding, but whey and pea protein is fine if that is all you have on hand.
• Maple syrup. Adds some natural sweetness. Honey or agave nectar will also work.

How to make protein chia pudding

Arman’s recipe tips

• Adjust the consistency. Before serving, add more liquid/milk for a thinner consistency.
• Choose the best protein powder. If you’ve never bought protein powder, choosing the right one can be overwhelming. Vanilla protein powder is always a safe choice, as is vegan protein powder. I like Optimum Nutrition and Dymatize, as these two have consistently tasty flavored powders.
• Adjust the sweetness to your liking. I only add a dash of maple syrup because I don’t like things too sweet, but feel free to add more if you have a raging sweet tooth.
• Add high-protein toppings like nuts, nut butter, Greek yogurt, and hemp seeds.

Storage and meal prep

To store and for meal prep. Store the chia pudding in the fridge for 5-6 days in an airtight container. 

To freeze. For long-term storage, put it in a freezer-safe jar and store it in the freezer for up to six months.

More high-protein breakfasts

• Protein oatmeal
• Protein overnight oats
• Protein bagels
• Protein cinnamon rolls

Originally updated July 2023