Delish chocolate chia pudding with Greek yogurt for a protein boost! Prepped in 5 minutes and ready to eat in 30. It has a light, almost whipped texture and the rich chocolate flavor is SPOT ON...um, yes please. A super satisfying no-cook breakfast thanks to all that filling fiber. It's giving chocolate cheesecake!
This chia pudding checks all the boxes: totally irresistible flavor (trust me on the cheesecake comparison), super good for you, and easy to make. Flawless!
While protein surely is king these days, I'm not backing down on my love for fiber. I've been working on widening the variety of plant foods I eat, helping to diversify the phytonutrients in my bod and all the lovely bacteria in my gut. English please?
Ok, we know fiber keeps us full and helps us go to the bathroom, but as an RD, I especially love how certain high-fiber foods (like chia!) are prebiotic, or food for beneficial bacteria to grow.
More types of health-promoting bacteria means improved wellness, immunity, and longevity. Cuz ultimately we all just want to live long, happy lives, kapeesh? Kaposh.
Let's talk ingredients
- Chia seeds: This nutrient powerhouse is super absorbent, which gives this recipe the creamy, thick texture. Some brands are less absorbent than others and expired ones may not absorb at all, so if yours is super runny, get yourself a fresh bag. I get them in bulk at Coscto and store the bag in the freezer with a little container for regular use in the fridge. The cold helps prolong the shelf life!
- Greek yogurt: My go-to ingredient for cheesecake flavor and more protein to make it breakfast-worthy. I use this trick in my vanilla chia pudding with Greek yogurt and strawberry chia pudding with yogurt. Foolproof!
- Soy milk: I like unsweetened soy milk for it's protein content, creaminess, and isoflavones (i.e. the compounds in soy that have tons of disease-fighting benefits). Don't fret, can use whatever milk you like.
- Cacao powder: I love raw cacao for its intense flavor and antioxidant power but good ol' baking cocoa works dandy, too.
- Vanilla extract: A lot of vanilla is what a lot of recipes are missing, especially when chocolate's involved. It just intensifies the chocolate!
- Salt: It's shocking how much a pinch of salt adds to and rounds our the flavors here. This sets the recipe apart for sure.
Let's make it!
Storage
This will last up to 5 days in the fridge so feel free to make a double batch if you want to rock your meal prep with portable, nourishing breakfasts!
I hope you're as obsessed with this chocolate chia pudding recipe as I am!
I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave!
Feed your bod, feed your bacteria. GO!
Print
Creamy Chocolate Chia Pudding (higher protein!)
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2-3 servings 1x
- Category: Breakfast
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
Description
Decadent tasting chocolate chia pudding with Greek yogurt for a protein boost, prepped in 5 minutes and ready to eat in 30! It has a light, almost whipped texture and the rich chocolate flavor is SPOT ON. A super satisfying no-cook breakfast thanks to all that filling fiber. It's giving chocolate cheesecake!
Ingredients
- 1 ½ cups unsweetened soy milk (or higher protein milk of choice, like dairy milk)
- ½ cup plain Greek yogurt (I like 2%)
- 2 tbsp pure maple syrup, more to taste
- 1 ½ tsp pure vanilla extract
- ⅛ tsp fine sea salt
- ⅓ cup chia seeds
- 3 tbsp cacao powder
- For topping: chopped strawberries, cacao nibs, peanut butter
Instructions
- Place milk, yogurt, maple syrup, vanilla extract, and salt in a medium mixing bowl. Whisk to combine.
- Add chia seeds and cacao powder. Whisk until very well combined. Taste and add more maple syrup if you want it sweeter.
- Let it sit on the counter for 10 minutes then whisk again. Portion into 2-3 containers. Refrigerate for another 20 minutes and enjoy or refrigerate for 4 hours to get it even thicker. When ready to eat, enjoy topped with strawberries, cacao nibs, and a drizzle of PB.
Notes
To make it even more filling, you could layer it with more Greek yogurt and make parfaits, yum! Store in the fridge for up to 5 days.
Heather says
Ok this was amazeballs!!! So creamy, so easy, just perfection!!! I will definitely be doubling the recipe next time as it got eaten way too quick. Texture was spot on! It will have a weekly spot in my food prep.
Alexis Joseph, MS, RD says
Ahhhh yes I’m so thrilled to hear this, thanks Heather!
Kori Daniel says
Wonderful and fun recipe! I loved having it with banana, chocolate chips & coconut flakes, & I ate it out of a pb jar.
Alexis Joseph, MS, RD says
Ok genius to eat it out of a pb jar!!
Ashley says
So easy to make, perfect for a quick snack. I love that it tastes like a rich dessert but is healthy and filling!
Alexis Joseph, MS, RD says
Me too, thanks so much Ashley!
Daniela says
Oh my!! This is officially my new favorite snack! I originally planned to have it for breakfast, but it's so delicious that I find myself enjoying it as a dessert or anytime I'm craving something sweet but don't want to feel guilty.
Thank you so much for sharing!
Alexis Joseph, MS, RD says
Hahaha amazing isn’t the flavor so good??
Lindsay says
Making this tonight for breakfast tomorrow, I can’t wait to try it! I subbed chocolate protein powder in for the cacao powder for a little extra boost of protein since the only milk I have on hand is almond.
Alexis Joseph, MS, RD says
Got it! I’d still stir in a couple tbsp of cacao or else the chocolate flavor won’t come through as well!