Creamy Chocolate Chia Pudding (higher protein!)

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!

chocolate pudding in glass with gold spoon

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!

yogurt and milk in a bowl with vanilla — Whisk the wet ingredients until nice and smooth.

chia seeds and cocoa in bowl with whisk. — Add that chia and cocoa. We’re getting there!

bowl with chocolate pudding and whisk. — Whisk again.

thickened chocolate pudding in white bowls. — Behold the splendid chia pudding in all its thick glory!

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!

overhead view of chocolate pudding in glass with gold spoon.

Feed your bod, feed your bacteria. GO!

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