Are you looking for a fresh start this week? This High Protein Chocolate Chia Pudding is the answer. It is perfect for your next healthy reset. You get to eat chocolate for breakfast while feeling great.
Why This Recipe Is a Winner
This recipe is a total time-saver for busy mornings. It is a meal prep dream that stays fresh for days. You will love how it keeps you full until lunch. It satisfies your sweet tooth without any guilt. This is beginner-friendly and family-approved for everyone.
Simple Cooking Method
Making this pudding is incredibly easy and quick. You only need one bowl and a whisk. No cooking or heat is required at all. Even if you are new to cooking, you can do this. Just whisk, wait, and enjoy the results.
Ingredients You’ll Need
These simple pantry staples create a rich and creamy treat.
- 1/4 cup chia seeds
- 1 scoop chocolate whey or plant-based protein powder (30g)
- 1 cup unsweetened almond milk
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
Step-by-Step Directions
- In a medium mixing bowl, whisk together the chocolate protein powder, cocoa powder, and sea salt to remove clumps.
- Gradually pour in the almond milk and vanilla extract, whisking continuously until the protein powder is fully dissolved.
- Add the chia seeds and maple syrup, then whisk vigorously for 2 minutes to ensure even distribution and prevent clumping.
- Let the mixture sit for 10 minutes at room temperature, then whisk again to break up any settling seeds.
- Cover the bowl or transfer the mixture into individual airtight glass jars.
- Refrigerate for at least 4 hours, or ideally overnight, until the chia seeds have absorbed the liquid and reached a thick consistency.
- Stir well before serving.
Best Ways to Enjoy It
Serve this pudding cold straight from the fridge. Top it with fresh raspberries or sliced bananas. A dollop of Greek yogurt adds even more protein. It is perfect for weekday mornings on the go. Pack it in a jar for a healthy office snack.
Keep It Fresh
Store your pudding in airtight glass jars. It stays fresh in the fridge for five days. This makes it perfect for Sunday meal prep sessions. Give it a quick stir before you eat it. If it gets too thick, add a splash of milk.
Tips for Best Results
- Don’t skip the second whisking after ten minutes.
- Use a protein powder that you already love.
- Whisk vigorously to prevent any large chia clumps.
- Add a pinch of cinnamon for extra warmth.
- Make it the night before for the best texture.
- Use a small whisk to get all the lumps out.
Easy Flavor Ideas
- Stir in a spoonful of peanut butter for richness.
- Add chocolate chips for a fun dessert vibe.
- Use coconut milk for a tropical, creamy twist.
Common Questions
Can I use dairy milk?
Yes, any milk will work perfectly here. Dairy milk will add even more protein to your bowl. Just use your favorite kind!
What if it is too thin?
Simply add another teaspoon of chia seeds and wait. They will soak up the extra liquid quickly. Your pudding will be thick and creamy in no time.
I hope this simple recipe brings a little joy to your busy mornings. It is the perfect way to nourish your body during a healthy reset. Enjoy every creamy, chocolatey bite!
— Katie Wood
Ingredients
- 1/4 cup chia seeds
- 1 scoop chocolate whey or plant-based protein powder (30g)
- 1 cup unsweetened almond milk
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
Instructions
- In a medium mixing bowl, whisk together the chocolate protein powder, cocoa powder, and sea salt to remove clumps.
- Gradually pour in the almond milk and vanilla extract, whisking continuously until the protein powder is fully dissolved.
- Add the chia seeds and maple syrup, then whisk vigorously for 2 minutes to ensure even distribution and prevent clumping.
- Let the mixture sit for 10 minutes at room temperature, then whisk again to break up any settling seeds.
- Cover the bowl or transfer the mixture into individual airtight glass jars.
- Refrigerate for at least 4 hours, or ideally overnight, until the chia seeds have absorbed the liquid and reached a thick consistency.
- Stir well before serving.
