Introduction

Start your mornings with a boost of protein and flavor with this High-Protein Chocolate Peanut Butter Chia Seed Pudding. Creamy, chocolaty, and packed with nutritious ingredients, it’s a simple make-ahead breakfast that will keep you satisfied and energized.

A clear glass shows a two-layer chia seed pudding on a white marbled surface. The bottom layer, making up most of the dessert, is creamy light brown with visible black chia seeds evenly distributed. The top layer is a thick, smooth, dark chocolate sauce with a glossy texture, gently dripping down the sides of the chia pudding. On top, there are chunks of peanut butter candy and small pieces of peanut butter, adding texture and contrast to the shiny chocolate layer. In the background, there is a blurred view of a white mug and more peanut butter candies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (80 g) chia seeds
2 cups (480 ml) unsweetened non-dairy milk (soy, oat, or almond; dairy milk optional)
¼ cup (60 g) natural peanut butter
3 Tbsp (18 g) unsweetened cocoa powder
1–2 Tbsp (15–30 ml) maple syrup or honey
1 tsp (5 ml) vanilla extract
Optional: 1 scoop (~30 g) chocolate protein powder

Instructions

Step 1: In a blender or large bowl, combine the non-dairy milk, peanut butter, maple syrup or honey, vanilla extract, and protein powder if using. Blend or whisk until smooth and free of peanut butter streaks, about 30 seconds in a blender or 1–2 minutes by hand.
Step 2: Add the unsweetened cocoa powder to the mixture and blend or whisk again until fully dissolved and glossy.
Step 3: Pour the chocolate mixture into a large bowl and fold in the chia seeds with a spatula or whisk, making sure all seeds are coated to prevent clumps.
Step 4: Divide the pudding evenly into four 8-oz (240 ml) jars or containers, leaving some space at the top. Seal tightly and refrigerate for at least 4 hours or preferably overnight.
Step 5: Before serving, stir each jar well to redistribute any settled seeds. Top with your favorite garnishes and enjoy.

Tips & Variations

For a silkier texture, blend the chia mixture again just before chilling.
Swap half the peanut butter with powdered peanut butter plus water for a lower-fat option.
Add 2 Tbsp dark chocolate chips just before portioning for a melty chocolate surprise.
Use sunflower seed or almond butter as a nut-free alternative.
A pinch of sea salt can enhance sweetness and deepen the chocolate flavor.

Storage

Store the pudding in airtight jars in the refrigerator for up to 5 days. You can freeze portions (without toppings) for up to 1 month—thaw overnight in the fridge. Stir well before eating, as some separation is normal.

How to Serve

A clear glass cup shows a two-layer dessert with chia seed pudding on the bottom, which is light brown with small black chia seeds spread evenly throughout. The top layer is thick, smooth chocolate with a rich dark brown color, slightly dripping down the edges onto the chia pudding below. On top of the chocolate layer, there are chunks of chocolate and pieces of peanut butter, adding texture and color contrast with shades of dark brown and creamy yellow. The glass sits on a white marbled textured surface with blurred background elements that include more peanut butter pieces and a jar, creating a cozy and fresh feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dairy milk instead of non-dairy?

Absolutely. Whole milk will make the pudding richer and creamier, while low-fat milk gives a lighter result. Adjust sweetness to your taste regardless of the milk choice.

Why is my pudding too runny?

Make sure to refrigerate it for at least 4 hours to allow chia seeds to absorb liquid fully. If you want a firmer pudding, add an extra tablespoon of chia seeds per serving.

High-Protein Chocolate Peanut Butter Chia Seed Pudding Recipe

Print Recipe

★★★★★

4.6 from 93 reviews

This High-Protein Chocolate Peanut Butter Chia Seed Pudding is a nutritious, delicious, and convenient breakfast or snack that combines the creamy richness of peanut butter and chocolate with the fiber and omega-3 benefits of chia seeds. Perfect for busy mornings, it offers customizable sweetness, texture, and protein boost options, making it an adaptable, crowd-pleasing recipe that supports a healthy lifestyle.

Author: Ella
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 to 12 hours (including chilling time)
Yield: 4 servings 1x
Category: Breakfast
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

½ cup (80 g) chia seeds
2 cups (480 ml) unsweetened non-dairy milk (soy, oat, almond) or dairy milk of choice
¼ cup (60 g) natural peanut butter
3 Tbsp (18 g) unsweetened cocoa powder
1–2 Tbsp (15–30 ml) maple syrup or honey
1 tsp (5 ml) vanilla extract
Optional: 1 scoop (~30 g) chocolate protein powder

Instructions

Blend the Base: In a blender or mixing bowl, combine the non-dairy milk, natural peanut butter, maple syrup or honey, vanilla extract, and protein powder if using. Blend or whisk vigorously until smooth and free of peanut-butter streaks, approximately 30 seconds in a blender or 1–2 minutes by hand.
Incorporate the Cocoa: Add the unsweetened cocoa powder to the base mixture. Blend or whisk again until fully dissolved and the mixture is a uniform, glossy chocolate without any dry pockets.
Stir in the Chia Seeds: Pour the chocolate-peanut butter liquid into a large bowl. Add the chia seeds and fold in gently with a spatula or whisk to ensure even coating and prevent clumping for uniform hydration.
Portion & Chill: Divide the pudding evenly among four 8-oz (240 ml) mason jars or airtight containers, leaving space at the top. Seal tightly and refrigerate for at least 4 hours, ideally overnight (8 hours), for the best texture.
Final Stir & Serve: Before serving, stir each jar to redistribute settled seeds. Garnish as desired with fresh fruit, nuts, or toppings and enjoy.

Notes

For an extra-smooth pudding, blend the chia mixture again just before chilling.
To reduce fat, substitute half the peanut butter with powdered peanut butter plus water.
Double chocolate lovers can add 2 Tbsp dark chocolate chips before chilling.
Allergy-friendly swap: use sunflower seed or almond butter instead of peanut butter.
A pinch of sea salt enhances the sweetness and intensifies chocolate flavor.
Store in the refrigerator up to 5 days in airtight containers.
Freeze portions without toppings for up to 1 month; thaw overnight in the fridge.

Keywords: chia seed pudding, high protein pudding, chocolate peanut butter pudding, healthy breakfast, make-ahead breakfast, vegan pudding, gluten-free pudding