High Protein Chia Pudding: 10 Easy Recipes (15-25g Protein!)

I used to think chia pudding was just a trendy Instagram breakfast that looked pretty but left me starving by 10 AM.

Then I tried making it with protein powder. Game changer.

The first batch I made had 25 grams of protein and kept me full until lunch. No mid-morning crash. No desperate snack runs to the vending machine. Just steady energy and actual satisfaction.

High protein chia pudding combines the best of both worlds: the omega-3s and fiber from chia seeds with the muscle-building, hunger-crushing power of protein. According to the Harvard T.H. Chan School of Public Health, adequate protein intake supports everything from muscle maintenance to immune function and satiety.

These 10 high protein chia pudding recipes deliver 15-25 grams of protein per serving. They’re perfect for meal prep, taste amazing, and actually keep you full. Some take 5 minutes to throw together. Others are slightly fancier for when you want something special.

Let’s make breakfast something you look forward to.

Why High Protein Chia Pudding Works

Here’s what makes high protein chia pudding different from regular chia pudding:

Regular chia pudding: 4-6g protein, mostly from chia seeds and milk. Tastes good but won’t keep you full.

High protein chia pudding: 15-25g protein from added protein powder, Greek yogurt, or cottage cheese. Keeps you satisfied for hours.

The American Journal of Clinical Nutrition shows that high-protein breakfasts reduce hunger and increase satiety throughout the day. This isn’t just theory—it’s what actually happens when you eat 20+ grams of protein in the morning.

Chia seeds alone provide fiber, omega-3s, and minerals. Add protein, and you’ve got a complete breakfast that handles both nutrition and hunger.

Quick Recipe Comparison

Recipe	Protein	Calories	Prep Time	Best For
Classic Vanilla Protein	22g	285	5 min	Beginners
Chocolate Peanut Butter	25g	340	5 min	Chocolate Lovers
Berry Greek Yogurt	20g	295	5 min	Lower Calorie
Coffee Protein	23g	300	5 min	Coffee Fans
Cookie Dough	24g	350	7 min	Dessert Lovers

10 High Protein Chia Pudding Recipes

1. Classic Vanilla High Protein Chia Pudding

Total Time: 5 minutes + overnight | Servings: 1
Calories: 285 | Protein: 22g | Fiber: 11g

This is the base recipe I come back to every Sunday night when I’m prepping for the week. Simple, reliable, and actually tastes good.

I make four jars at once. They sit in my fridge waiting for those mornings when I’m running late but refuse to skip breakfast.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk
• 1 scoop vanilla protein powder (about 25g)
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon vanilla extract
• Pinch of salt

Toppings:

• Fresh berries
• Sliced almonds
• Drizzle of almond butter

How to Make It:

1. Add almond milk and protein powder to a jar or container. Whisk until protein powder is fully dissolved with no clumps.
2. Add chia seeds, maple syrup, vanilla, and salt. Stir well.
3. Cover and refrigerate at least 4 hours or overnight.
4. Stir before eating. Add toppings.

Storage: 5 days refrigerated.

Pro Tip: I used to dump everything in at once and shake the jar. The protein powder clumped into these gross globs that never dissolved. Now I always dissolve the protein powder in the milk first, then add chia seeds. Perfect consistency every time. Takes an extra 30 seconds but saves you from wasting an entire batch.

Want more high-protein breakfast ideas? Check our high protein foods guide.

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2. Chocolate Peanut Butter High Protein Chia Pudding

Total Time: 5 minutes + overnight | Servings: 1
Calories: 340 | Protein: 25g | Fiber: 12g

This tastes like a Reese’s cup turned into breakfast. It’s my go-to when regular vanilla feels boring.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk
• 1 scoop chocolate protein powder
• 1 tablespoon natural peanut butter
• 1 tablespoon cocoa powder
• 1 tablespoon maple syrup
• Pinch of salt

Toppings:

• Banana slices
• Extra peanut butter drizzle
• Dark chocolate chips
• Crushed peanuts

How to Make It:

1. Whisk almond milk, protein powder, and cocoa powder until smooth.
2. Add peanut butter and maple syrup. Whisk again.
3. Stir in chia seeds and salt.
4. Refrigerate overnight.
5. Top with banana and peanut butter before eating.

Storage: 5 days refrigerated.

Pro Tip: Use natural peanut butter, not the processed kind with added sugar. I learned this after making a batch with Skippy—it was way too sweet and the oil separated weird overnight. Natural peanut butter (just peanuts and salt) blends better and tastes cleaner. Stir it well before adding it so the oil isn’t sitting on top.

More protein-packed options in our high protein meal prep collection.

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3. Berry Greek Yogurt High Protein Chia Pudding

Total Time: 5 minutes + overnight | Servings: 1
Calories: 295 | Protein: 20g | Fiber: 10g

This version uses Greek yogurt instead of all milk for extra protein and a thicker, creamier texture. It’s lighter on calories but still keeps you full.

According to research published in Nutrition Journal, Greek yogurt’s high protein content increases satiety more than regular yogurt.

Ingredients:

• 2 tablespoons chia seeds
• 1/2 cup unsweetened almond milk
• 1/2 cup plain Greek yogurt
• 1/2 scoop vanilla protein powder
• 1 tablespoon honey
• 1/2 cup mixed berries (fresh or frozen)

How to Make It:

1. Mix almond milk and protein powder until smooth.
2. Add Greek yogurt and honey. Stir until combined.
3. Add chia seeds. Mix well.
4. Fold in half the berries.
5. Refrigerate overnight.
6. Top with remaining berries before eating.

Storage: 4 days refrigerated.

Pro Tip: If you use frozen berries (which I do all winter), don’t thaw them first. Add them frozen. They’ll thaw overnight in the pudding and release just enough juice to flavor everything without making it watery. Thawed berries turn the whole thing into purple soup. Trust me on this.

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4. Coffee Protein Chia Pudding

Total Time: 5 minutes + overnight | Servings: 1
Calories: 300 | Protein: 23g | Fiber: 11g

Breakfast and coffee in one bowl. This high protein chia pudding has actual cold brew in it for caffeine plus flavor.

Ingredients:

• 3 tablespoons chia seeds
• 3/4 cup unsweetened almond milk
• 1/4 cup cold brew coffee
• 1 scoop vanilla protein powder
• 1 tablespoon maple syrup
• 1/4 teaspoon cinnamon

Toppings:

• Whipped coconut cream
• Cocoa nibs
• Espresso beans (crushed)

How to Make It:

1. Mix almond milk, cold brew, and protein powder.
2. Add maple syrup and cinnamon.
3. Stir in chia seeds.
4. Refrigerate overnight.
5. Top with whipped coconut cream and cocoa nibs.

Storage: 5 days refrigerated.

Pro Tip: Don’t use hot coffee. I did this once thinking it would mix better. The heat made the protein powder clump and partially cooked the chia seeds into this weird gelatinous mess. Cold brew or room temperature coffee only. If you don’t have cold brew, regular coffee cooled to room temperature works fine.

Find more quick breakfast ideas in our blood sugar balancing recipes.

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5. Vanilla Almond High Protein Chia Pudding

Total Time: 5 minutes + overnight | Servings: 1
Calories: 320 | Protein: 21g | Fiber: 13g

This one’s creamier and richer thanks to almond butter. It’s my favorite when I want something that feels indulgent but is actually healthy.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk
• 1 scoop vanilla protein powder
• 1 tablespoon almond butter
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Toppings:

• Sliced almonds, toasted
• Fresh peaches or nectarines
• Drizzle of honey

How to Make It:

1. Blend almond milk, protein powder, and almond butter until completely smooth.
2. Add maple syrup and both extracts.
3. Stir in chia seeds.
4. Refrigerate overnight.
5. Top with toasted almonds and fresh fruit.

Storage: 5 days refrigerated.

Pro Tip: Toast the almonds before adding them. I keep a jar of pre-toasted sliced almonds in my pantry specifically for this. Five minutes in a 350°F oven transforms them from bland to nutty and amazing. The difference is huge. Raw almonds on top taste like an afterthought. Toasted almonds taste intentional.

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6. Coconut Mango High Protein Chia Pudding

Total Time: 5 minutes + overnight | Servings: 1
Calories: 310 | Protein: 20g | Fiber: 11g

Tropical vibes in breakfast form. The coconut milk makes this one extra creamy.

Ingredients:

• 3 tablespoons chia seeds
• 3/4 cup coconut milk (from carton, not can)
• 1/4 cup plain Greek yogurt
• 1 scoop vanilla protein powder
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract

Toppings:

• Fresh mango chunks
• Shredded coconut
• Macadamia nuts, chopped
• Lime zest

How to Make It:

1. Whisk coconut milk, Greek yogurt, and protein powder.
2. Add honey and vanilla.
3. Stir in chia seeds.
4. Refrigerate overnight.
5. Top with mango, coconut, and macadamia nuts.

Storage: 4 days refrigerated.

Pro Tip: Use coconut milk from a carton (the kind in the refrigerated section), not canned coconut milk. I used canned coconut milk once because that’s what I had. It was so thick and rich it felt like eating pudding-flavored coconut cream. Overwhelming. Carton coconut milk has the right consistency and won’t overpower everything.

More healthy options in our low calorie high protein meals guide.

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7. Matcha Green Tea Protein Chia Pudding

Total Time: 5 minutes + overnight | Servings: 1
Calories: 290 | Protein: 22g | Fiber: 11g

Matcha gives you gentle caffeine plus antioxidants. This high protein chia pudding is for people who want energy without coffee jitters.

The National Institutes of Health notes that matcha contains L-theanine, which promotes calm focus when combined with caffeine.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk
• 1 scoop vanilla protein powder
• 1 teaspoon matcha powder
• 1 tablespoon honey
• 1/4 teaspoon vanilla extract

Toppings:

• Fresh kiwi slices
• Pistachios, chopped
• Coconut flakes
• Extra matcha powder dusting

How to Make It:

1. Sift matcha powder into a small bowl. Add 2 tablespoons of the almond milk and whisk into a smooth paste.
2. Add remaining almond milk and protein powder. Whisk well.
3. Add honey and vanilla.
4. Stir in chia seeds.
5. Refrigerate overnight.
6. Top with kiwi and pistachios.

Storage: 5 days refrigerated.

Pro Tip: Sift the matcha first and make a paste with a little milk before adding everything else. Otherwise you get clumps of dry matcha powder that never dissolve. I wasted an entire jar of expensive matcha making this mistake. The paste method takes 2 extra minutes but gives you smooth, evenly colored pudding with no bitter clumps.

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8. Cookie Dough High Protein Chia Pudding

Total Time: 7 minutes + overnight | Servings: 1
Calories: 350 | Protein: 24g | Fiber: 12g

This tastes like cookie dough but has 24 grams of protein. It’s dessert for breakfast and I’m not sorry.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk
• 1 scoop vanilla protein powder
• 1 tablespoon almond butter
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Pinch of salt
• 2 tablespoons mini chocolate chips

Toppings:

• Extra chocolate chips
• Crushed graham crackers
• Whipped coconut cream

How to Make It:

1. Mix almond milk, protein powder, and almond butter until smooth.
2. Add maple syrup, both extracts, and salt.
3. Stir in chia seeds.
4. Fold in chocolate chips.
5. Refrigerate overnight.
6. Top with extra chocolate chips and crushed graham crackers.

Storage: 5 days refrigerated.

Pro Tip: Add the chocolate chips after the pudding has set for at least 2 hours. If you add them right away, they sink to the bottom and you get all the chocolate in the first few bites and none at the end. Let the pudding thicken first, then stir in the chips. They’ll stay distributed throughout.

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9. Pumpkin Spice High Protein Chia Pudding

Total Time: 5 minutes + overnight | Servings: 1
Calories: 305 | Protein: 21g | Fiber: 13g

Fall in a jar. This high protein chia pudding tastes like pumpkin pie but keeps you full all morning.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk
• 1 scoop vanilla protein powder
• 3 tablespoons pumpkin puree
• 1 tablespoon maple syrup
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon vanilla extract
• Pinch of salt

Toppings:

• Pecans, toasted and chopped
• Whipped coconut cream
• Cinnamon stick
• Pumpkin seeds

How to Make It:

1. Whisk almond milk, protein powder, and pumpkin puree until completely smooth.
2. Add maple syrup, pumpkin pie spice, vanilla, and salt.
3. Stir in chia seeds.
4. Refrigerate overnight.
5. Top with pecans and whipped cream.

Storage: 4 days refrigerated (pumpkin doesn’t last as long).

Pro Tip: Use pure pumpkin puree, not pumpkin pie filling. I grabbed the wrong can at the store once and made a batch. It was disgustingly sweet—the pie filling already has sugar and spices added. Pure pumpkin puree is just pumpkin. You control the sweetness and spices. Check the label carefully. They’re right next to each other on the shelf.

Looking for more seasonal recipes? Visit our cheap healthy meals collection.

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10. Strawberry Cheesecake High Protein Chia Pudding

Total Time: 7 minutes + overnight | Servings: 1
Calories: 315 | Protein: 23g | Fiber: 10g

Cheesecake for breakfast. The Greek yogurt and cream cheese give this an actual cheesecake flavor.

Ingredients:

• 2 tablespoons chia seeds
• 3/4 cup unsweetened almond milk
• 1/2 cup plain Greek yogurt
• 2 tablespoons cream cheese, softened
• 1/2 scoop vanilla protein powder
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh strawberries, diced

Toppings:

• More fresh strawberries
• Graham cracker crumbs
• Whipped cream

How to Make It:

1. Blend almond milk, Greek yogurt, cream cheese, and protein powder until completely smooth.
2. Add honey and vanilla.
3. Stir in chia seeds.
4. Fold in half the diced strawberries.
5. Refrigerate overnight.
6. Top with remaining strawberries and graham cracker crumbs.

Storage: 3 days refrigerated (fresh strawberries don’t last long).

Pro Tip: Make sure the cream cheese is actually soft before you mix it. I once tried blending cold cream cheese straight from the fridge. It formed these little cream cheese balls that never incorporated. Room temperature cream cheese blends smooth. Take it out of the fridge 30 minutes before making this, or microwave it for 10-15 seconds.

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Protein Powder Guide for Chia Pudding

Not all protein powders work the same in high protein chia pudding. Here’s what I’ve learned through trial and error:

Best Types:

Whey protein isolate – Mixes smoothly, neutral flavor, high protein (25g per scoop). My personal favorite.

Casein protein – Creates extra thick pudding. Great if you like it really creamy.

Pea protein – Best vegan option. Can be slightly grainy but chocolate flavor masks it.

Collagen peptides – Dissolves perfectly but lower protein (10-12g per scoop). Need to use more.

Avoid:

Egg white protein – Gets weirdly foamy and the texture is off.

Hemp protein – Gritty texture that doesn’t dissolve well.

According to the USDA Food Safety Guidelines, protein powders are safe to use in refrigerated foods for up to 5 days.

Flavor Tips:

• Vanilla: Most versatile, works in everything
• Chocolate: Only use in chocolate recipes (obvious but worth saying)
• Unflavored: Let other ingredients do the flavoring
• Avoid fruity flavors – They clash with most add-ins

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High Protein Chia Pudding Meal Prep Tips

I make high protein chia pudding every Sunday for the week. Here’s my system:

Batch Prep Method:

Mix dry ingredients – Portion chia seeds into 5 small containers (3 tablespoons each). Label them.

Prep liquids – Mix protein powder with milk in a large measuring cup. Divide among containers.

Add mix-ins – Customize each jar with different flavors.

Refrigerate – Everything keeps 5 days except recipes with fresh fruit (3-4 days).

Best Containers:

• 8-12 oz mason jars – Perfect portion size
• Glass meal prep containers – If you don’t like jars
• Wide-mouth preferred – Easier to eat from and clean

Serving Tips:

Straight from the jar – My usual method. Grab and go.

In a bowl – When you want to add lots of toppings.

Layered in a glass – For fancy occasions or meal prep photos.

Common Problems:

Too thick – Add a splash of milk and stir.

Too thin – Add more chia seeds (1 tablespoon) and wait 30 minutes.

Clumpy protein – Always dissolve protein in liquid first before adding chia.

Bland flavor – Double the vanilla extract and add a pinch of salt.

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Why Chia Seeds Work for High Protein Pudding

Chia seeds themselves aren’t high in protein (4g per ounce). But they create the perfect base for adding protein because:

They absorb liquid – Hold 10-12x their weight in liquid, creating pudding texture without cooking.

They’re neutral flavored – Don’t interfere with protein powder or other flavors.

They add nutrition – Omega-3s, fiber, calcium, and antioxidants come along for the ride.

They’re shelf-stable – Keep for months in your pantry.

The Academy of Nutrition and Dietetics confirms that chia seeds provide complete protein with all essential amino acids, though in small amounts. Adding protein powder gives you the high protein content you need.

Chia Seed Tips:

• Black vs white – No nutritional difference, same texture
• Ground vs whole – Whole seeds work better for pudding
• Ratio – 3 tablespoons chia to 1 cup liquid is standard
• Soak time – Minimum 4 hours, overnight is better

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Common Questions About High Protein Chia Pudding

How much protein should be in chia pudding?

For high protein chia pudding, aim for 15-25 grams of protein per serving. Regular chia pudding has only 4-6 grams. Adding one scoop of protein powder (20-25g) plus Greek yogurt gets you into the high-protein range that actually affects hunger and satiety.

Can you add protein powder to chia pudding?

Yes! Add protein powder when you mix the liquid base. Dissolve it completely in your milk before adding chia seeds to prevent clumping. Most recipes use 1 scoop (about 25g) of protein powder per serving. This works with whey, casein, or plant-based proteins.

How long does high protein chia pudding last?

High protein chia pudding lasts 5 days refrigerated in an airtight container. Recipes with Greek yogurt or fresh fruit last 3-4 days. The protein powder doesn’t reduce shelf life—the chia seeds and dairy determine how long it keeps.

What’s the best protein powder for chia pudding?

Whey protein isolate mixes smoothest and has neutral flavor. For vegan options, pea protein works well in chocolate flavors. Casein creates extra thick, creamy pudding. Avoid egg white protein (gets foamy) and hemp protein (stays gritty).

Is chia pudding good for weight loss?

High protein chia pudding can support weight loss because the protein and fiber combination increases satiety and reduces overall calorie intake. At 285-350 calories per serving with 20+ grams of protein, it’s a filling breakfast that prevents mid-morning snacking.

Can I make chia pudding without protein powder?

Yes, but it won’t be high protein. Use Greek yogurt, cottage cheese, or a combination of both to add protein without powder. You’ll get 12-15 grams of protein instead of 20-25 grams, but it still works as a protein-rich breakfast.

How do I make chia pudding thicker?

Add more chia seeds (up to 4 tablespoons per cup of liquid) or let it sit longer. For instant thickness, use Greek yogurt for half the liquid. Casein protein powder also creates thicker pudding than whey.

Why is my chia pudding watery?

Either you didn’t use enough chia seeds or didn’t let it sit long enough. The ratio should be 3-4 tablespoons chia to 1 cup liquid, and it needs at least 4 hours to fully gel. Stir after 30 minutes to prevent clumping.

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More High-Protein Breakfast Resources

If you enjoyed these high protein chia pudding recipes, check out:

➡️ High Protein Foods Guide
➡️ High Protein Meal Prep
➡️ Low Calorie High Protein Meals
➡️ Blood Sugar Balancing Breakfast Recipes
➡️ Cheap Healthy Meals

Visit EasyHealthEats.com for more high protein recipes and meal prep tips!

The Bottom Line

High protein chia pudding solved my breakfast problem. It takes 5 minutes to make, keeps me full until lunch, and actually tastes good enough that I look forward to eating it.

Start with the classic vanilla version. Get comfortable with the basic technique. Then experiment with different flavors and find your favorites.

The key is consistency. Make a batch or two on Sunday. Keep them in your fridge. When you wake up hungry, you’ve got real breakfast ready—not just coffee and hope.

Your morning self will thank you.