10 Best Chia Pudding Toppings (Low-Calorie & Protein-Boosting)

Okay, so I’ve been making chia pudding for like three years now, and I’m still not bored of it. Which is WILD for me because I get tired of food faster than my kid gets tired of his new toys (about 48 hours, give or take).

The thing is, plain vanilla chia pudding is… fine. It’s nice. But after the seventh day in a row, you start questioning your life choices. That’s when I realized the actual magic isn’t in the base recipe—it’s in the best chia pudding toppings you throw on top. Like, the difference between “meh, I’m eating this because it’s healthy” and “wait, am I allowed to have this for breakfast AND dessert?” is literally just what you pile on top.

I’ve tried basically everything at this point. Some combinations were genius. Others were… well, let’s just say my husband gave me a look that said “what have you done” without actually speaking. But I’ve narrowed it down to my absolute favorites—the ones that keep chia pudding interesting, add actual nutrition (protein! fiber! not just sugar!), and don’t require you to meal prep for three hours on Sunday.

So here are my top 10 chia pudding toppings that I actually use in real life, not just the ones that photograph well for Instagram.

1. Greek Yogurt + Honey Drizzle (The Protein Power Move)

I stumbled onto this combo completely by accident when I ran out of almond milk one morning and panicked. Threw some Greek yogurt on top of my chia pudding instead, drizzled honey over it, and honestly? Life-changing.

Why it’s amazing: You’re basically doubling your protein without even trying. My vanilla chia pudding has maybe 4-5 grams of protein, but add a few tablespoons of Greek yogurt and boom—you’re up to like 15 grams. Plus the tangy yogurt cuts through the sweetness in a way that makes the whole thing taste more complex. Like you actually know what you’re doing in the kitchen.

What you need:

• 3-4 tablespoons Greek yogurt (full-fat tastes better, but I usually buy 2% because I’m trying to be reasonable)
• 1 teaspoon honey (or maple syrup if you’re feeling fancy)
• Optional: tiny pinch of cinnamon because everything’s better with cinnamon

How to do it:

1. Make your basic vanilla chia pudding the night before (or don’t, I’ve definitely made it the same morning and ate it runny)
2. Dollop the yogurt right on top—don’t mix it in yet
3. Drizzle honey in a fancy swirl pattern (or just squeeze it out of the bottle, no judgment)
4. Stir it all together or eat it in layers, your call

Real talk: The first time I made this, I used vanilla Greek yogurt thinking it would be extra good. It was TOO sweet. Plain or unsweetened vanilla is the way to go. Trust me on this.

2. Almond Butter + Sliced Banana (The I’m-Actually-Full-Until-Lunch Combo)

This is my go-to when I have back-to-back meetings and know I won’t have time to snack at 10 AM. The almond butter adds healthy fats and protein, the banana adds natural sweetness and potassium, and together they make chia pudding taste like a dessert that’s somehow allowed for breakfast.

Why it’s amazing: Keeps you full for HOURS. Also tastes like banana bread without all the work of actually baking banana bread (which I always mean to do and never actually do).

What you need:

• 1 tablespoon almond butter (I use the creamy kind from Costco, nothing fancy)
• 1/2 banana, sliced (save the other half for tomorrow or eat it while you’re waiting)
• Tiny pinch of sea salt if you’re feeling it

How to do it:

1. Slice your banana into coins—I do mine kinda thick because I’m lazy
2. Arrange them on top of your chia pudding (or just dump them on, nobody’s watching)
3. Warm your almond butter in the microwave for like 10 seconds so it drizzles easier
4. Pour it over everything in artistic swoops or practical lines

Chaos note: Sometimes I forget to warm the almond butter and it just sits there in a cold lump. Still tastes good, just looks less impressive. Also, if your banana’s too ripe, it gets mushy and weird. Use the ones that are still slightly firm with just a few brown spots.

3. Fresh Berries + Chia Seeds (The Double-Chia Flex)

Okay, adding MORE chia seeds to chia pudding sounds excessive, but hear me out. Sprinkling a few extra seeds on top with fresh berries adds this nice crunch that the pudding itself doesn’t have. Plus berries are antioxidant powerhouses or whatever nutritionists say.

Why it’s amazing: LOW calorie, high impact. We’re talking like 30-50 calories for the berries depending on how many you use, and the extra chia seeds are basically nothing. But it looks fancy and tastes fresh and bright.

What you need:

• 1/2 cup mixed berries (I do strawberries, blueberries, raspberries—whatever’s on sale)
• 1 teaspoon chia seeds (yes, more chia)
• Optional: fresh mint leaf if you’re trying to impress someone

How to do it:

1. Wash your berries (or don’t if you’re me on a Monday morning)
2. Cut strawberries into pieces, leave blueberries whole, raspberries do whatever they want
3. Pile them on top of your chia pudding
4. Sprinkle the extra chia seeds over everything
5. If using mint, tear it up and scatter it artistically

Real talk: Frozen berries work too if fresh ones cost approximately one million dollars. Just thaw them first or you’ll have a weird cold/not-cold temperature situation happening. Been there, was confused.

4. Cacao Nibs + Coconut Flakes (The Crunchy Chocolate Situation)

This is for when you want chocolate for breakfast but also want to pretend you’re being healthy. Cacao nibs are basically chocolate chips’ serious older sibling—bitter, sophisticated, full of antioxidants. The coconut flakes add sweetness and more crunch.

Why it’s amazing: Texture, texture, TEXTURE. Chia pudding can be kinda one-note in the texture department (smooth, creamy, etc.), so adding two different crunchy things makes every bite interesting. Also it tastes like a bounty bar if you squint.

What you need:

• 1 tablespoon cacao nibs (health food store or Amazon)
• 2 tablespoons unsweetened coconut flakes (the big ones, not the tiny sad ones)
• Maybe a tiny drizzle of maple syrup if the bitterness is too much

How to do it:

1. Toast your coconut flakes in a dry pan for 2-3 minutes until golden (or skip this if you’re in a hurry)
2. Let them cool for a second so they don’t melt into your chia pudding
3. Sprinkle everything on top
4. Drizzle syrup if needed

Chaos note: I burned the coconut flakes the first time because I walked away to answer a text. They go from perfect to charcoal in like 30 seconds, so WATCH THEM. Also, cacao nibs are weirdly expensive for something that tastes like very serious chocolate. Worth it though.

5. Peanut Butter + Dark Chocolate Chips (The Childhood-But-Make-It-Wellness Version)

Listen, this tastes like a Reese’s cup. I’m not even exaggerating. It’s protein-packed from the peanut butter, you get a little sweetness from the chocolate chips, and it feels like you’re cheating on your diet except you’re actually not.

Why it’s amazing: High protein (peanut butter is like 8g per 2 tablespoons), satisfies sweet cravings, and takes 30 seconds to put together. My teenager approves, which is saying something because he’s currently in his “I hate everything mom makes” phase.

What you need:

• 1 tablespoon peanut butter (I use natural but whatever you have works)
• 1 tablespoon dark chocolate chips (70% cacao if you’re fancy, regular if you’re normal)
• Pinch of sea salt to make the flavors pop

How to do it:

1. Microwave peanut butter for 10 seconds so it’s drippy
2. Drizzle it over your vanilla chia pudding
3. Scatter chocolate chips on top
4. Add that tiny pinch of salt
5. Mix it around or don’t—both ways are good

Real talk: Sometimes I use double the chocolate chips. Sometimes triple. I’m not here to tell you how to live your life. Also, natural peanut butter (the kind where oil separates) can be annoying but tastes better. Mixed well, it’s worth the arm workout.

6. Granola + Fresh Peaches (The Summer Morning Energy)

This combo only works when peaches are actually good (so like, July and August where I live). But when they’re good, they’re SO GOOD with vanilla chia pudding and crunchy granola. Tastes like peach cobbler for breakfast.

Why it’s amazing: The granola adds crunch and usually has nuts/seeds for extra protein. The peaches add natural sweetness and that juicy summer vibe. Together they make chia pudding feel like a whole meal instead of just a snack.

What you need:

• 1/4 cup granola (I like the kind with almonds and minimal added sugar)
• 1 ripe peach, sliced (has to be ripe or it’s just sad and mealy)
• Drizzle of honey if your peach isn’t sweet enough

How to do it:

1. Slice your peach into wedges—no need to peel it
2. Layer the peach slices on top of chia pudding
3. Sprinkle granola over everything
4. Add honey if you’re feeling it

Chaos note: Out-of-season peaches are a crime against humanity. If it’s winter, use frozen peaches that you’ve thawed, or just skip this one entirely and try strawberries instead. Also, watch out for granola that’s basically candy—some brands have like 12g of sugar per serving which defeats the whole healthy breakfast thing.

7. Cottage Cheese + Cinnamon (The Weird One That Actually Works)

I know, I KNOW. Cottage cheese on chia pudding sounds insane. But it’s basically like adding super creamy, high-protein yogurt. My mom got me into this and I fought her on it for weeks before finally trying it. Now I eat it at least twice a week.

Why it’s amazing: Cottage cheese has like 12-15g of protein per half cup. Combined with chia pudding, you’re getting a solid 20+ grams of protein in one bowl. Keeps you full forever, and the cinnamon makes everything taste cohesive instead of weird.

What you need:

• 1/4 cup cottage cheese (I use the 4% kind because fat isn’t the enemy)
• 1/2 teaspoon cinnamon
• Optional: tiny drizzle of vanilla extract

How to do it:

1. Dollop cottage cheese on top of your chia pudding
2. Dust with cinnamon—be generous
3. Add vanilla extract if you want extra flavor
4. Mix it all together (the texture is better mixed than layered for this one)

Real talk: Use good cottage cheese. The cheap stuff is watery and weird. Good Cottage or Daisy are solid. Also, if you can’t get past the texture, blend the cottage cheese in a food processor first until it’s smooth. Game changer.

8. Sliced Almonds + Maple Syrup + Sea Salt (The Fancy-But-Simple Situation)

This is what I make when I want something that feels special but doesn’t require me to have every ingredient known to mankind. Three toppings, all delicious, totally restaurant-vibes.

Why it’s amazing: The almonds add crunch and healthy fats. The maple syrup adds just enough sweetness. The sea salt makes all the flavors more intense somehow (science? magic? who knows). Plus it’s aesthetically pleasing which matters when you’re eating breakfast alone at 6 AM and need a win.

What you need:

• 2 tablespoons sliced almonds (raw or toasted, both work)
• 1 teaspoon pure maple syrup (not the fake stuff, you’ll taste the difference)
• Pinch of flaky sea salt (Maldon if you have it, regular sea salt if you don’t)

How to do it:

1. If toasting almonds, do it in a dry pan for 2-3 minutes (watch them like a hawk)
2. Sprinkle almonds over chia pudding
3. Drizzle maple syrup in whatever pattern makes you happy
4. Add salt—just a little pinch, distributed evenly

Chaos note: I over-salted this once and it was inedible. Start with less salt than you think you need. You can always add more but you can’t un-salt it. Also maple syrup is expensive so I sometimes use honey instead and it’s fine, just slightly different flavor.

9. Protein Powder Mixed In + Berries On Top (The Gym Rat’s Dream)

Okay this one is technically mixing something INTO the chia pudding, not just on top, but it deserves to be here because it’s a game-changer for protein content. Make your vanilla chia pudding with a scoop of protein powder mixed in, then top with berries.

Why it’s amazing: You’re getting like 25-30 grams of protein in one bowl, which is basically a protein shake but way more satisfying. The berries add freshness and vitamins without adding a ton of calories. Perfect for post-workout breakfast.

What you need:

• 1 scoop vanilla protein powder (mixed into chia pudding before it sets)
• 1/2 cup mixed berries for topping
• Maybe some extra almond milk if the protein powder makes it too thick

How to do it:

1. When making your chia pudding, whisk the protein powder into the almond milk first
2. Then add chia seeds and let it sit overnight
3. In the morning, top with fresh berries
4. Add a splash more almond milk if it’s too thick to eat

Real talk: Not all protein powders work the same. Some make the pudding weirdly gummy. I’ve had good luck with Orgain and Vega, but the cheap stuff from Walmart made it taste like chemicals and sadness. Also, this is VERY filling—I usually can’t finish a full portion.

10. Kiwi + Pistachios + Honey (The Pretty One You’d Actually Order At A Cafe)

This is my “I’m having friends over for brunch” combination. It’s colorful, tastes fresh and interesting, and makes you look like you have your life together even if you definitely don’t.

Why it’s amazing: Kiwi is weirdly underrated—super vitamin C, bright green color, sweet-tart flavor that cuts through the richness of chia pudding. Pistachios add protein, healthy fats, and this gorgeous green-purple color contrast. The honey ties it all together.

What you need:

• 1 kiwi, peeled and sliced (or diced, your call)
• 2 tablespoons pistachios, roughly chopped (shelled, unless you want to do that yourself which sounds terrible)
• 1 teaspoon honey

How to do it:

1. Peel kiwi with a spoon (scoop it right out of the skin, so much easier than using a knife)
2. Slice or dice it
3. Arrange kiwi pieces on top of chia pudding
4. Sprinkle chopped pistachios over everything
5. Drizzle honey in an artistic way

Chaos note: Kiwis can be annoyingly variable. Sometimes they’re perfectly ripe, sometimes they’re rock hard, sometimes they’re mushy. Give them a gentle squeeze at the store—you want slight give but not squishy. Also pistachios are expensive, so I only make this when they’re on sale or when I’m feeling bougie.

Wrapping This Up

Look, I’ve been rotating through these best chia pudding toppings for ages now and I’m still not tired of chia pudding, which is basically a miracle. Some days I want the protein-packed cottage cheese situation, other days I want something that tastes like dessert (hello, peanut butter chocolate chips), and sometimes I just want fresh fruit and crunch.

The beauty of chia pudding is that the base is basically a blank canvas. Make a big batch of vanilla chia pudding on Sunday (or don’t, I usually make it the night before), then mix up your toppings throughout the week so you’re not eating the exact same thing every single day.

Not every combo here is going to be your favorite—honestly I’d be shocked if you loved all ten. But try a few, see what works for your taste buds and your goals (more protein? fewer calories? just want it to taste good?), and make it your own.

Let me know which topping combo you try first! I’m genuinely curious if anyone else is brave enough to try the cottage cheese situation or if that’s just me and my mom being weird.

Happy pudding-making! 🥄✨ (And may your chia seeds never get stuck in your teeth during an important meeting like mine did last Thursday.)