Chocolate Chia Pudding
A creamy, high-protein chia pudding made with Greek yogurt, cocoa, and milk that makes a perfect portable breakfast or dessert.
Ingredients
Main Ingredients
- 1 cup Greek yogurt (full-fat or low-fat; plain or vanilla) Key for protein and creaminess. For dairy-free, use thick coconut yogurt.
- 1/4 cup chia seeds Adds fiber and omega-3s.
- 2 tablespoons cocoa powder Use unsweetened for best control over sugar.
- 1–2 tablespoons honey or maple syrup Optional sweetness, adjust to taste.
- 1 cup almond milk or any milk of choice (dairy, oat, soy) Thicker milks yield richer texture.
- 1/2 teaspoon vanilla extract
Optional Toppings
- fresh berries, sliced banana, nuts, nut butter, pumpkin seeds, shredded coconut Use as desired.
Instructions
Preparation
- Combine the yogurt, cocoa powder, milk, sweetener (if using), and vanilla in a mixing bowl. Whisk until smooth and cocoa is fully dissolved.
- Stir in the chia seeds until evenly distributed. The mixture will look runny at this point.
- Let the bowl sit for 5 minutes, then whisk again to break up any forming clumps. This prevents a gritty texture.
- Cover and refrigerate for at least 2 hours, or overnight for the best set. The chia will absorb liquid and thicken to a pudding consistency.
- Stir briefly before serving. Spoon into bowls or jars and add toppings like fresh fruit, nuts, or a drizzle of nut butter.
Notes
Store in an airtight container for up to 4–5 days. You can freeze portions for up to 1 month, but the texture may change. This is best eaten cold or at room temperature. For an ultra-smooth pudding, blend the yogurt, milk, cocoa, and sweetener in a blender first.