If you’re looking for a sweet, but protein packed breakfast, this Chia seed protein pudding will have you feeling like you’re having dessert while packing in the nutrients! Full of fiber and protein, this healthy breakfast will have you full all morning long! Chocolate chia seed pudding is layered with coconut yogurt and raspberries to create the most decadent breakfast or snack (and no cooking is required!).
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Why you’ll make this recipe on repeat
- Super easy and quick to make!
- Chia seed pudding is the best high protein breakfast!
- Perfect breakfast for on the go.
- Makes a great meal prep breakfast or snack.
- Tastes like dessert 😉
- This recipe is vegan, gluten free, dairy free, & grain free.
Is chia seed pudding a healthy breakfast?
Having chia seeds for breakfast is my favorite. Chia seeds are little nutrient powerhouses. They are PACKED with fiber and some protein, both of which keep you feeling full and satisfied for longer while benefiting your digestion.
If you love chia pudding, you will be OBSESSED with my blueberry chia pudding with lemon cashew cream (I could spoon the cashew cream! YUM!) or for the peanut butter lovers, this chia pudding with peanut butter magic shell is well, magical. Not a fan of chia pudding? Try my strawberry cheesecake overnight oats!
How to make chia seed protein pudding
Ingredients:
- Chia seeds
- Cacao powder
- Fresh or frozen raspberries
- Honey or maple syrup
- Protein powder: You can omit the protein powder and add hemp seeds for a plant-based protein option! Macro Mike is my favorite protein to use in this as the flavors are amazing and add a little natural flavor and sweetness! You can use my code “amb-dani” for a discount!
- Coconut yogurt or greek yogurt
- Milk, of choice: I use a plant-based milk. You can use canned coconut milk for the CREAMIEST texture
- Brownie balls: I just used one of my peanut butter brownie balls to crumble into the recipe but this is totally optional! You could also use whatever you may have on hand (a simple mills cookie, etc).
Instructions:
- In a large bowl or blender, add all of the ingredients for the chia pudding, besides the chia seeds. Blend or whisk until well combined. Then stir in the chia seeds.
- Make the mashed raspberries: In a small saucepan or in a small bowl, add the raspberries. Heat over the stove top or in the microwave (in 30 second increments), using a fork to mash them up as they heat up.
- Assemble your jars: Add some of the chocolate chia pudding, some yogurt, then some raspberries. Repeat!
Why make chia seed pudding in a mason jar?
I love making these in a mason jar as they are great for on the go and make meal prepping a breeze!
I like using wide mouth mason jars as it makes eating a little easier. These 16oz wide mouth mason jars work GREAT and have so many uses! You can make my eggless chocolate mousse and overnight oats in them or use them to store healthy snacks like my edible cookie dough!
How to make high protein chia seed pudding without protein powder?
If you do not like using protein powder, you can add a few tablespoons of hemp seeds to add extra protein to the recipe and omit the powder!
FAQ’s
- How to store chia seed protein pudding: Store chia pudding in a mason jar or air-tight container in the fridge.
- How long does it last in the fridge? I think it’s best up to 3 days in the fridge but will keep well for at least 5 days.
- What sweetener works best? I prefer maple syrup or honey. However, if you’re looking for a sugar free option, monk fruit works great!
- How to make the creamiest chia pudding: You can use fall-fat canned coconut milk to make it extra creamy or even add in a scoop of thick coconut yogurt or greek yogurt.
Chia seed protein pudding recipe video
More breakfast recipes to try
- Lemon blueberry cream chia pudding
- Strawberry chia overnight oats
- Strawberry cheesecake yogurt parfait
- Vegan cookie dough protein shake
- Pumpkin yogurt cup with chocolate magic shell
- Healthy cinnamon roll baked oats
Chia Seed Protein Pudding
Ingredients
Chia seed pudding
For layering
- 1/3 cup coconut yogurt or greek yogurt
- 1/2 cup fresh or frozen raspberries
- 1 chocolate peanut butter ball, crumbled
Instructions
Chia seed pudding
- Add all of the ingredients besides the seeds in a blender, blending until smooth. Stir in the chia seeds. Taste and adjust as you'd like (more sweetness, etc).
- If you want to layer the jars, place the chia pudding in the fridge for 30 minutes-1 hour to thicken up a bit. If not layering, add the chia pudding to your jar or bowl.
Assembling the jars
- Warm the raspberries in a small bowl until softened.
- Add some of the chia pudding to the bottom of your jar. Then add some yogurt and raspberries. Repeat! I like to sprinkle some cacao nibs and one of my peanut butter brownie balls on top!
