Sometimes you need a recipe that feels like dessert but works just as well for breakfast. That’s exactly what this chia seed pudding delivers.

With rich cocoa, creamy peanut butter, and protein-packed yogurt, it’s more than a snack — it’s a true Protein Pudding that fuels your day. This recipe sits comfortably among High Protein Desserts, but it also doubles as a Morning Chia Seed Pudding you can prep the night before.

I like that it’s naturally a Chia Seed Pudding Gluten Free recipe, making it easy to share with almost anyone at the table. The soy milk keeps it dairy-free if you need it, but the Greek yogurt swirled with peanut butter gives you that thick, creamy topping that makes it feel like a treat. And here’s the bonus: this is a set-it-and-forget-it kind of recipe. A few minutes of prep and the fridge does the work while you sleep.

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Core Elements of the Recipe

At the heart of this pudding are chia seeds — small but mighty. When mixed with liquid, they expand and form a gel, turning what looks like milk into something resembling custard. This is what gives the dish its signature pudding-like texture.

Next comes cocoa powder, the ingredient that transforms a plain chia base into something that tastes like chocolate dessert. A little goes a long way, especially when balanced with a touch of sweetness.

The milk (or any plant-based milk you prefer) acts as the liquid base that hydrates the chia seeds. Meanwhile, Greek yogurt stirred with peanut butter creates a topping that is nutty, creamy, and high in protein. Finally, maple syrup and vanilla extract round out the flavors, while a pinch of salt sharpens the chocolate.

Tool Requirements

• Overnight Oats Containers with Lids and Spoons
• A whisk helps break up the Greek yogurt and distribute the chia seeds evenly throughout the mixture.
• Measuring cups and spoons ensure the right balance of ingredients for optimal pudding consistency. 

Detailed Instructions

Begin by whisking the milk, chia seeds, cocoa powder, salt, 2 tablespoons honey, and 1 teaspoon vanilla extract in a medium bowl. Mixing thoroughly is important at this stage: cocoa tends to clump, and if it’s not blended evenly, you’ll end up with bitter lumps later. Whisking also distributes the chia seeds so they hydrate properly.

Cover the bowl and refrigerate for 12 hours or overnight. This long resting time is key. Chia seeds need several hours to fully absorb liquid and swell, creating that signature thick, pudding-like consistency.

Meanwhile, in a small bowl, stir together the yogurt, peanut butter, remaining 1 teaspoon maple syrup, and ½ teaspoon vanilla extract. This creates a topping that’s creamy, nutty, and just slightly sweet, which contrasts nicely with the chocolate base.

When the chia pudding has set, give it a stir to ensure an even texture. Divide it evenly into 4 jars or bowls, about 1 cup each. Top each serving with a generous spoonful (about ¼ cup) of the peanut butter-yogurt mixture. If you like, dust lightly with cocoa powder for an extra chocolate note.

Troubleshooting

Even with simple recipes, issues can pop up. Here’s how to fix them:

Why didn’t my pudding set?

• Not enough time: Chia needs hours to hydrate. Twelve hours is best.
• Wrong ratio: The recipe uses ¾ cup chia for 3 cups liquid. If you reduced the seeds, it won’t thicken.
• Fix: Stir in 1–2 extra tablespoons chia, whisk well, and chill another 2 hours.

Why is it too thick?

• Too many seeds or a thick yogurt base can cause this.
• Fix: Stir in extra milk, a tablespoon at a time, until the texture loosens.

Why does it taste bitter?

• Cocoa powder is naturally bitter. Without enough sweetener, the taste can be harsh.
• Fix: Add more honey or stir in mashed banana for natural sweetness.

Why is it clumpy?

• If you didn’t whisk well at the start or stir once after a few minutes, the seeds sink and clump.
• Fix: Use an immersion blender after chilling for a smooth mousse-like pudding.

Why is there liquid separation?

• Sometimes the liquid separates after chilling.
• Fix: Stir before serving. For extra stability, blend the pudding before refrigerating.

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Dietary Options

This recipe is already naturally gluten-free, making it a great Chia Seed Pudding Gluten Free option. But you can tweak it further:

• Vegan: It’s already dairy-free if you skip the Greek yogurt topping or replace it with a plant-based Greek-style yogurt.
• Nut-free: Replace peanut butter with sunflower seed butter or tahini.
• Lower sugar: Use a sugar-free syrup, stevia, or monk fruit instead of maple syrup.
• Extra protein: Use high-protein plant milk like pea milk, or stir in a scoop of chocolate protein powder when whisking the base.

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Pairings

This pudding stands well on its own, but toppings and sides make it more exciting. Fresh fruit like bananas, strawberries, or raspberries cut through the richness. Granola or crushed nuts add crunch. A drizzle of melted dark chocolate turns it into a full-on dessert.

If you’re serving it for breakfast, pair it with a hot cup of coffee or a matcha latte. For dessert, it goes nicely with a splash of whipped cream or a sprinkle of sea salt flakes. You could even layer it into a parfait glass with fruit and granola for a fancier presentation at brunch.

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Storage & Serving

• Fridge: Store covered for up to 3–4 days.
• Freezer: Freeze individual portions for up to 1 month; thaw overnight in the fridge.
• Serving: Serve cold, topped with yogurt-peanut butter mix and optional extras.

Nutrition Snapshot (per serving, approx.)

Nutrient	Amount
Calories	370
Protein	17g
Carbohydrates	28g
Fiber	11g
Total Fat	20g
Saturated Fat	4g
Sodium	170mg

What This Means for You

• Protein Power (17g): With more protein than many breakfast cereals or standard puddings, this qualifies as a true Protein Pudding. The combo of chia seeds, soy milk, Greek yogurt, and peanut butter gives you a complete balance of plant- and dairy-based protein. This makes it ideal for athletes, active lifestyles, or anyone trying to stay fuller longer.
• Steady Energy from Carbs (28g): Unlike refined carbs, most of these come from natural sources like chia and maple syrup. The fiber content helps slow digestion so you don’t get a sugar spike followed by a crash.
• High Fiber (11g): That’s nearly half of your daily recommended intake in one serving. Fiber helps with digestion, keeps you satisfied, and supports healthy blood sugar levels.
• Healthy Fats (20g): Mostly from chia and peanut butter, these fats are heart-friendly and add to the pudding’s creamy texture. A small portion of saturated fat comes from peanut butter and yogurt but stays well within a balanced daily diet.
• Low Sodium (170mg): Many desserts are high in sodium, but this pudding stays light on salt, making it a smarter choice.

Why It Stands Out

This recipe balances protein, fiber, and healthy fats in a way most desserts don’t. You’re getting the comfort of chocolate pudding while fueling your body like you would with a solid breakfast. That’s why it works beautifully as both a Morning Chia Seed Pudding and a satisfying high-protein dessert.