Mornings at my house aren’t exactly calm. By the time I’ve poured my first cup of coffee, my toddler is already scaling the furniture like she’s training for a circus act.
Half the time I’m trying to keep her from diving off the couch, and the other half I’m just wondering how she has that much energy before 8 AM. Breakfast for myself usually feels like an afterthought, if it happens at all.
That’s when I realized I needed something fast, filling, and packed with protein, because cooking a full spread while chasing a toddler across the living room just isn’t realistic.
I can prep it the night before, grab it in the morning, and actually sit for thirty seconds while getting a creamy, chocolatey protein boost that keeps me going.
Why This Pudding Deserves a Spot In Your Fridge
- Creamy
- Chocolatey
- Protein-packed
- Nutty
High-Protein Chocolate Peanut Butter Chia Pudding Recipe
Here’s everything needed for the chia pudding, listed in order with amounts and descriptions.
| Ingredient | Amount |
|---|---|
| Chia seeds | 2 tablespoons |
| Unsweetened cocoa powder | 1 tablespoon |
| Chocolate whey protein powder | 1 scoop |
| Peanut butter (unsalted) | 2 tablespoons |
| Unsweetened almond milk | 1 cup |
| Non-fat Greek yogurt | ¼ cup |
| Maple syrup (or monk fruit) | 1–2 teaspoons |
| Vanilla extract | ¼ teaspoon |
Optional Toppings
- Sliced banana
- Berries
- Chocolate chips
- Crushed almonds
Tools You’ll Need
- Mixing bowl or blender
- Whisk or spoon
- Airtight container (e.g., mason jar)
- Spatula
- Measuring spoons
How to Make Chocolate Peanut Butter Chia Pudding
Step 1: Choose Mixing Method
Decide between a hand-mixed or blended pudding. Hand-mixing gives a textured result, while blending creates a smoother consistency. For hand-mixing, grab a medium mixing bowl; for blending, set up a high-powered blender.
Step 2: Combine Ingredients
Add 2 tbsp chia seeds, 1 tbsp unsweetened cocoa powder, 1 scoop chocolate whey protein powder, 2 tbsp unsalted peanut butter, 1 cup unsweetened almond milk, ¼ cup non-fat Greek yogurt, 1–2 tsp maple syrup (or monk fruit sweetener), and ¼ tsp vanilla extract to the bowl or blender. Whisk vigorously for 1 minute by hand or blend on high for 30-45 seconds until fully combined.
Step 3: Check Mixture Consistency
Scoop a small amount to check. It should be smooth with no cocoa or protein powder clumps; hand-mixed versions will show chia seed texture. If blending, pause at 20 seconds to scrape sides with a spatula; if hand-mixing, whisk extra if lumps remain.
Step 4: Adjust Sweetness
Taste the mixture and add an extra ½ tsp maple syrup or monk fruit sweetener if needed, stirring or blending for 10 seconds to incorporate. Adjust gradually to balance the chocolate and peanut butter flavors without overpowering.
Step 5: Transfer to Container
Pour the mixture into an airtight container, like a mason jar or bowl with a lid, using a spatula to scrape all contents. Ensure the container is at least 2 cups in capacity to hold the pudding as it thickens during chilling.
Step 6: Chill in Fridge
Cover the container tightly with a lid or plastic wrap to prevent air exposure, which can affect texture. Refrigerate for at least 3 hours, ideally overnight, until the pudding is thick and jelly-like, with chia seeds fully expanded.
Step 7: Check Pudding Thickness
After chilling, stir gently to check consistency. It should be thick and scoopable, like a creamy gel. If too runny, chill for an additional 1-2 hours; if too thick, stir in 1 tsp almond milk before serving.
Step 8: Serve with Toppings
Scoop the pudding into bowls or jars—portion about ½ cup per serving. Top with optional sliced banana, berries, chocolate chips, or crushed almonds for added flavor and texture, and enjoy chilled as a breakfast or snack.
Storage and Serving
Store in an airtight container in the fridge for up to 3 days. Stir gently before serving if separated. Serve chilled as a breakfast, snack, or dessert with fresh fruit or nuts for a wholesome treat.
Nutritional Breakdown
| Nutrient | Per Serving (4 servings total) |
|---|---|
| Calories | 220 kcal |
| Fat | 10g |
| Protein | 15g |
| Total Carbs | 18g |
| Fiber | 6g |
| Net Carbs | 12g |
Note: Values are approximate and vary by brands.
Common Mistakes to Avoid
- Not mixing well and getting clumpy pudding – Unmixed cocoa or protein powder leaves gritty bits; whisk or blend thoroughly.
- Rushing chilling and getting runny pudding – Insufficient chilling prevents chia seeds from gelling. A watery scoop is a frustrating scoop.
- Adding too much sweetener and overpowering flavors – Excess sweetener masks chocolate and peanut butter; aadjust gradually.
FAQs
Can I make this without protein powder?
Yes, omit it and add 1 tbsp more Greek yogurt and 1 tbsp more cocoa powder for creaminess.
Can I use frozen berries as a topping?
Yes, thaw and pat dry to avoid watering down the pudding.
How do I make it vegan?
Use plant-based protein powder, vegan yogurt, and maple syrup—blend as directed.
Can I double the recipe?
Yes, double all ingredients and use a larger container; chill time remains the same.
Final Words of Wisdom
This high-protein pudding has become my secret weapon. A jar in the fridge means no more skipping breakfast, no more sugar crashes, and just enough sanity to get through mornings of toddler chaos.
It’s thick, chocolatey, and tastes like dessert, but fuels me like a real meal. Honestly, I don’t know who loves it more: me for the energy, or my toddler for stealing the toppings.
