If breakfast usually feels like a last minute decision, let's change that with this overnight high protein chia pudding. It comes together in literally minutes, chills in the fridge overnight, takes the LEAST amount of prep, and delivers roughly 15-20 grams of protein. It's creamy, filling, and exactly the kind of low effort, highly satisfying meal-prep friendly breakfast you need.
A lot of my favorite breakfast recipes are excellent as meal prep options, like my chocolate chip mini loaves, bakery-style lemon blueberry muffins, or my double chocolate protein muffins. Great for grab and go, and easily prepped on the weekend for the week ahead.
TL; DR Summary - Protein Chia Pudding
- 👩🏼🍳 Prep Level: Easy/Beginner
- ⏱️ Prep Time: 10 minutes
- 📖 Dietary Info: Milk, ancient grain/seeds, animal products (from added protein powder).
- 😋 Taste: Slightly crunchy, thick, creamy, slightly sweet, cinnamon.
- 💖 Why You'll Love: It's dessert for breakfast, takes no time to prep, and can be made in a large batch for the entire week! Plus, PROTEIN!
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Chia Pudding Tips and Reminders
- Remember to occasionally stir or shake the jar of the pudding as it sits in the fridge so that it doesn't separate and mixes well.
- Use a large enough container when preparing the pudding so that it doesn't overflow.
- Give the chia enough time to absorb the liquid and other ingredients. It's best to leave this to sit overnight to give it ample time.
- Always remember the key to perfectly jiggly and thick chia pudding is a ratio of 3:1, which translates to 3 tablespoons of chia seeds to 1 cup of milk or milk-alternative.
The Main Ingredients
- Chia seeds - The backbone of the recipe, soaking up liquid and thickening as they sit to create that creamy, pudding texture.
- Milk or almond milk - The milk helps to hydrate the chia seeds while adding creaminess. Don't like milk? Use almond or coconut milk.
- Maple syrup - A touch of maple syrup adds natural sweetness and rounds out the flavors without making things TOO sweet.
- Vanilla extract or paste - Vanilla adds warmth and depth, helping the whole mixture taste more like a treat.
- Ancient Nutrition Multi Collagen Advanced Lean - My absolute favorite collagen protein powder. I use this in many of my recipes like my high protein banana pancakes or even in a fluffy and moist apple crumb cake! This particular multi collage powder provides added protein to support fullness and metabolism, all while blending in smoothly without changing the texture.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Recipe Swaps and Substitution Options
- Use your favorite milk alternative if you don't consume dairy. Soy, almond, oat, or coconut milk will all work in this recipe.
- Since this is a chia pudding, I would not suggest using anything other than chia seeds. Pretty self-explanatory.
- If you'd rather use agave nectar instead of maple syrup, that is a totally fine swap. You could also use a tablespoon of honey.
How to make high protein chia pudding
Step 1: In a bowl or large jar, add the milk, maple syrup, vanilla, and chia seeds. Whisk well until the collagen is fully dissolved and smooth.
Step 2: Stir in the protein powder until evenly distributed.
Let the mixture sit for 30 minutes, then stir again. Cover and refrigerate overnight until thickened. Give it one final stir before serving.
Mistakes I've Made (to avoid!)
- I did not use enough chia seeds in my first go round when making chia pudding. It was way too thin and soupy. Be sure to use that 3:1 ratio that I mentioned above for the perfect consistency.
- It won't taste good if you DO NOT add a little sweetness, like the maple syrup or agave or honey. Trust me, just add it.
- Don't rush the process. I wanted to try it after just 1-2 hours of chilling in the fridge and it was not edible. It was too crunchy, no taste, and very thin. Let it sit fully overnight for the best texture.
Protein Chia Pudding FAQ
I love the idea of adding a dusting of cinnamon and some cacao nibs, but you can simply slice a banana and some strawberries, a drizzle of honey on top, or a dollop of almond butter for additional protein and texture.
I've made chia pudding with greek yogurt before, and I use greek yogurt in some of my baking like my fluffy orange cranberry muffins or even in a easy green smoothie. You can add ½ cup of greek yogurt to this chia pudding if you desire.
You can do either option! I like making a larger batch, and then dividing them for the week. It's the easiest for me.
Other high protein recipes for you to enjoy
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High Protein Chia Pudding
Equipment
- Mason Jar
- spatula
Ingredients
- 3 tablespoon chia seeds
- 1 cup milk or almond milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract or paste
- 1 scoop Ancient Nutrition Multi Collagen Advanced Lean
Instructions
- In a bowl or large jar, add the milk, maple syrup, vanilla, and chia seeds. Whisk well until the collagen is evenly distributed.
- Stir in the protein powder until fully dissolved and smooth.
- Let sit in the fridge for 30 minutes, then give it a good stir.
- Cover and refrigerate overnight until thickened.
- Give it one final stir before serving. Add toppings if you like such as a dusting of cinnamon, cacao nibs, sliced fruit, or nuts.
Notes
- Remember to occasionally stir or shake the jar of the pudding as it sits in the fridge so that it doesn't separate and mixes well.
- Use a large enough container when preparing the pudding so that it doesn't overflow.
- Give the chia enough time to absorb the liquid and other ingredients. It's best to leave this to sit overnight to give it ample time.
- Always remember the key to perfectly jiggly and thick chia pudding is a ratio of 3:1, which translates to 3 tablespoons of chia seeds to 1 cup of milk or milk-alternative.
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