Chocolate Chia Pudding (210 Calories, 15g Protein)

Okay, so real talk? I’ve made this chocolate chia pudding probably a hundred times now, and I’m still not tired of it. Which is weird for me because I usually get obsessed with a recipe for like two weeks and then never make it again. But this one stuck.

Here’s the thing—I first tried making chia pudding back in 2019 when everyone on Instagram was posting those aesthetic breakfast bowls. Mine looked like frog eggs. Straight up. My roommate walked into the kitchen, took one look, and said “absolutely not.” I didn’t blame her.

Why This Chocolate Chia Pudding Actually Works

Look, I’m gonna be honest with you. Most chia pudding recipes are just… sad. They’re either too watery (gross), too thick (also gross), or they taste like you’re eating your multivitamin. This version? It’s creamy, actually tastes like chocolate, and has 15 grams of protein. Which means I can eat it for breakfast without feeling like I need a nap by 10 AM.

The secret is Greek yogurt. I know, I know—some people are purists about their chia pudding and only use milk. But adding yogurt makes it taste like chocolate mousse. My mom tried it last month and literally asked if I put heavy cream in it. Nope. Just yogurt and some cocoa powder magic.

What You’ll Need (And My Opinions About It)

Ingredients:

• 3 tablespoons chia seeds (Don’t use ground ones. Learned that the hard way. The texture is just wrong)
• 1 cup unsweetened almond milk (Or any milk really. I’ve used regular milk, oat milk, even coconut milk when that’s all I had)
• 1/2 cup plain Greek yogurt (Full-fat tastes better, but 2% works fine. Fat-free is sad though)
• 2 tablespoons cocoa powder (Use the good stuff. Hershey’s unsweetened cocoa is my go-to)
• 2 tablespoons maple syrup (Or honey. Or agave. Whatever sweet liquid is in your pantry)
• 1 teaspoon vanilla extract (The real kind if possible, but imitation works)
• Pinch of salt (This is actually important. Don’t skip it)
• Optional toppings: Fresh berries, banana slices, granola, coconut flakes, or honestly whatever you want

Quick story about the chia seeds—first time I made this, I bought the fancy organic ones from Whole Foods for like $12. Then I found out Trader Joe’s sells them for $4. They taste exactly the same. Just saying.

Equipment:

• Mason jar or any container with a lid
• Whisk or fork
• Measuring cups and spoons

That’s it. No blender needed unless you want it super smooth (more on that later).

How to Make Quick Chocolate Chia Pudding

Step 1: Mix the Wet Stuff

In your jar or bowl, whisk together the almond milk, Greek yogurt, maple syrup, and vanilla extract. And I mean really whisk it. You want the yogurt fully incorporated, not sitting there in sad little lumps.

Actually, you know what? Sometimes I just shake everything in the jar instead of whisking. Close the lid tight and shake it like you’re mad at it. Works perfectly fine. (Just maybe make sure the lid is actually on tight. Trust me on this one.)

Step 2: Add the Cocoa Powder

Sprinkle in the cocoa powder and that pinch of salt. This is where it gets a little tricky because cocoa powder likes to float on top and form clumps. I usually add it slowly while whisking. Or if I’m feeling lazy, I just shake the jar again.

The salt is crucial though. I forgot it once and the pudding tasted flat. Like something was missing but I couldn’t figure out what. My sister came over, took one bite, and immediately said “where’s the salt?” She’s annoying but she was right.

Step 3: Stir in the Chia Seeds

Now dump in those chia seeds and mix everything together. Make sure you get all the seeds mixed in—they like to sink to the bottom and form a weird gel blob if you don’t stir well.

Here’s what I do: stir it really well, let it sit for five minutes, then stir again. The seeds start absorbing liquid immediately, so that second stir helps prevent clumping.

Step 4: Refrigerate

Pop it in the fridge for at least 4 hours. Overnight is better though. I usually make mine before bed so it’s ready for breakfast.

Some people say you need to stir it every 30 minutes for the first two hours. Look, I’ve tried that. It’s slightly better texture-wise, but honestly? I can’t be bothered. I stir it once after the first 15 minutes and then leave it alone. Works fine.

Step 5: Check the Consistency

After it’s been chilling, check how thick it is. Too thick? Add a splash of milk and stir. Too thin? Let it sit longer or add more chia seeds (but you’ll have to wait another hour or so).

I like mine thick enough to hold a spoon upright. My boyfriend prefers it thinner, almost drinkable. We’ve agreed to disagree on this.

The Blended Version (Game Changer)

Okay, wait—I almost forgot to mention this. If you want it REALLY creamy, like actual mousse texture, blend everything together first (minus the chia seeds), then add the seeds and refrigerate.

I discovered this by accident last Tuesday when I was making it for a friend who said she hated the “texture” of regular chia pudding. Threw everything in my blender, blitzed it for 30 seconds, then stirred in the chia seeds. She loved it. Said it was like eating chocolate pudding from her childhood.

Sometimes I blend it with half a frozen banana too. Makes it thicker and adds natural sweetness so you can use less maple syrup. Plus it tastes like chocolate banana soft serve. Which is never a bad thing.

Customizing Your High Protein Chocolate Chia Pudding

This is where it gets fun. And by fun I mean I’ve tried approximately a million variations.

Protein Powder Addition: Want even more protein? Add a scoop of chocolate or vanilla protein powder. I use about 1/4 cup and reduce the cocoa powder to 1 tablespoon. Gets you up to like 25-30 grams of protein depending on your powder. Fair warning though—some protein powders make it taste chalky. I’ve had good luck with Orgain and Vega brands.

Peanut Butter Chocolate: Swirl in a tablespoon of peanut butter before refrigerating. Or almond butter. Or cashew butter. Any nut butter really. Creates these beautiful ribbons of peanut butter throughout. My nephew calls it “fancy pudding.”

Mocha Version: Replace 1/4 cup of the almond milk with cold brew coffee. This is my go-to on Monday mornings when I need all the help I can get.

Coconut Chocolate: Use coconut milk instead of almond milk and top with toasted coconut flakes. Tastes like a Mounds bar. In a healthy way. Sort of.

Topping Ideas (Because Plain is Boring)

I’m obsessed with toppings. Here’s what’s usually in my fridge:

• Fresh raspberries (the tartness is perfect with the chocolate)
• Sliced banana (classic but good)
• Granola (adds that crunch factor)
• A dollop of almond butter (or more Greek yogurt if I’m feeling extra)
• Cacao nibs (when I’m pretending to be fancy)
• Mini chocolate chips (when I’m not pretending anything)
• Whipped cream (not even sorry about this one)

Last week I topped it with crushed graham crackers and a torched marshmallow. Was it extra? Yes. Was it amazing? Also yes. My neighbor Sarah saw it on my story and came over asking for some. Made her a bowl right there.

Why the Calories and Protein Matter

So this basic recipe (without toppings) comes in around 210 calories with 15 grams of protein. Which is pretty solid for a breakfast or snack.

I started making this when I was trying to eat more protein in the morning. Turns out, starting the day with actual protein instead of just coffee makes a difference. Who knew? (Everyone knew. I was just stubborn.)

The Greek yogurt is doing most of the heavy lifting here protein-wise. That’s why I don’t recommend skipping it or using regular yogurt. The texture AND the nutrition take a hit.

Common Mistakes (That I’ve All Made)

Not Mixing It Well Enough: You’ll end up with a layer of chia seed gel at the bottom and chocolate milk at the top. Shake or stir it properly. Future you will thank present you.

Using Too Many Chia Seeds: I once used 1/4 cup of chia seeds instead of 3 tablespoons because I wasn’t paying attention. It was like eating chocolate cement. Don’t be like me.

Skipping the Overnight Wait: Yes, technically 4 hours works. But overnight is when the magic happens. The seeds fully hydrate and the flavors meld together. Plus, breakfast is already made. Win-win.

Not Adjusting Sweetness: Cocoa powder can be bitter. Taste your mixture before adding the chia seeds and adjust the sweetness. Some days I want it sweeter, some days I don’t. You’re the boss of your pudding.

Storage Tips

This chocolate chia pudding keeps in the fridge for about 5 days. I usually make a big batch on Sunday and portion it into small mason jars. Grab-and-go breakfast all week.

It separates a bit after sitting for a few days, but just give it a good stir and it’s fine. Sometimes I add a splash of milk to thin it out if it’s gotten too thick.

Can you freeze it? I mean… technically yes? But it’s weird when you thaw it. The texture gets grainy. I tried it once thinking I was being clever. I was not clever.

The Best Time to Eat This

Breakfast, obviously. But also:

• Post-workout snack (that protein though)
• 3 PM when you’re starving and about to eat your coworker’s lunch
• Dessert that won’t make you feel gross
• Late night snack when you want something sweet but not, like, a whole pint of ice cream

My friend Kate eats it as a pre-workout meal. Says it gives her energy without making her feel heavy. I tried that once and felt like I was gonna throw up during burpees, so your mileage may vary.

Final Thoughts

Look, I’m not saying this chocolate chia pudding recipe will change your life. But it might change your breakfast situation. It’s easy, it’s healthy-ish, it tastes like dessert, and you can make it while half-asleep.

Is it as good as actual chocolate mousse? No. But it’s pretty damn close for 210 calories and 15 grams of protein. Plus you can eat it for breakfast without judgment.

Try it this week. Let it sit overnight. Add some toppings. Report back. I’m genuinely curious if you love it as much as I do or if you’re Team Regular Yogurt Forever.

Happy pudding making! (And may your chia seeds never clump.)