Chocolate Protein Chia Pudding
Five minutes of whisking tonight, four chocolate puddings in the fridge for the week: chia, cocoa, chocolate whey, and Greek yogurt set into a thick spoonable pudding with 27 grams of protein and 10 of fiber per jar. Breakfast that thinks it is dessert.
Method
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Whisk the protein powder, cocoa, and salt into the milk until no lumps remain.
💡 Tip: Dry ingredients into liquid, not the reverse, and cocoa stops fighting you. -
Whisk in the yogurt, maple syrup, and vanilla, then the chia seeds.
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Rest 15 minutes, then whisk hard again to break up any settled clumps.
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Divide between 4 jars, cover, and refrigerate at least 4 hours or overnight.
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Stir before eating and top as you like.
Notes
Whisk twice: once when mixed, once after 15 minutes. That second whisk is what prevents a clumped chia layer.
Whey blends in smoothest; a casein or blend sets even thicker.
It thickens overnight into proper pudding. Four hours is the minimum, overnight is better.
Top with berries or banana and track them — the jar macros are the pudding alone.
Nutrition Information
| Calories | 295kcal |
| Total Fat | 9g |
| Total Carbohydrates | 28g |
| Protein | 27g |
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Frequently Asked Questions
Why is chia pudding everywhere in high-protein circles?
Because it solves breakfast prep completely: five minutes of work makes four jars that keep for five days, and this build carries 27g of protein and 10g of fiber per jar — numbers a cafe chia pot does not approach. It eats like chocolate dessert, which does not hurt.
The texture isn't for me. Any fix?
Blend it. Thirty seconds after setting turns tapioca-style pudding into a completely smooth chocolate mousse with identical macros. Most chia skeptics are texture skeptics, and the blender ends the argument.
Can I use a plant protein?
Yes — pea and soy blends work, set slightly thicker, and usually need an extra 50ml of milk. The chia still does the structural work either way.
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