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–+ servings
Spoon dipping into creamy protein chia pudding.

Protein Chia Pudding (Healthy, Easy Breakfast You Can Make Ahead)

Prep Time: 5 minutes
Cook Time: 0 minutes
Set Time: 4 hours
Total Time: 5 minutes
Servings: 2 people
Author: Nico Pallotta

  • 4 tablespoons (40 g) chia seeds
  • 1 cup (240 g) Greek yogurt or a thick non-dairy yogurt
  • 1 cup (240 g) milk any
  • 1 scoop (30 g) protein powder any (20 to 30 g)
  • 1 to 2 tablespoons honey or maple syrup (optional)
  • ½ teaspoon vanilla extract optional

  • Mix the base: Add 1 cup milk and 1 scoop protein powder to a mixing bowl. Whisk until smooth, with no lumps.
    Step 1 Milk and protein powder being whisked together in bowl on marble surface.
  • Add the yogurt and chia: Add 1 cup Greek yogurt and ½ teaspoon vanilla extract. Whisk until smooth and creamy. Taste it.
    If you want it sweeter, add 1 to 2 tablespoons honey and mix again.
    Whisk in 4 tablespoons chia seeds until evenly mixed.
    Step 2 Greek yogurt and chia seeds mixed into smooth creamy base.
  • Chill: Cover the bowl or pour into jars. Place in the fridge for at least 4 hours, or overnight, until thick.
    Step 3 Set protein chia pudding stirred in glass bowl with creamy texture visible.
  • Adjust and serve: Take it out of the fridge and give it a good stir. If it’s too thick, add a splash of milk and mix again. Top with fruit, nuts, or nut butter, and enjoy.
    Step 4 Protein chia pudding served into a breakfast bowl with peanut butter drizzle.
Substitutions
  • Chia seeds → White or black chia seeds (both work the same)
  • Greek yogurt → Low-fat Greek yogurt, Skyr for more protein, or thick dairy-free yogurt
  • Milk → Dairy milk, almond milk, soy milk, or oat milk (add a splash more if needed)
  • Maple syrup or honey → Skip it, reduce it, or adjust based on how sweet your protein powder is
  • Vanilla extract → Skip it or swap with cinnamon for a simple flavor twist
  • Protein powder → Different types behave differently:
    • Whey isolate: smooth and neutral, blends easily.
    • Casein: thickens a lot, almost like mousse. Add a splash of milk if needed.
    • Plant-based blends: absorb more liquid and can feel chalky. Add 2–4 tablespoons extra milk if needed.
    • If your powder feels gritty, blend it or whisk it really well into the milk first.
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