This vegan high protein chia pudding recipe packs 34g of protein, is made with simple ingredients, and comes together in just 5 minutes. Endlessly customizable, great for meal prep, post-workout, and breakfast!
If you love easy breakfasts, try my banana bread overnight oats, spiced banana crunch, and steel cut oats recipe!
🔍 A Quick Look: Vegan High Protein Chia Pudding
- 📝 Recipe Name: Vegan High-Protein Chia Pudding
- 🕒 Total Time: 5 minutes prep (+ 3-4 hours or overnight chill)
- 👥 Servings: 2
- 🎯 Key Ingredients: Chia seeds, soy milk, vegan yogurt, and vegan protein powder
- 🌱 Dietary Info: Vegan, dairy-free
- ✨ Best For: Breakfast, post-workout snack, meal prep
- 💕 Why You’ll Love It: Endlessly customizable, creamy and satisfying, and perfect for make-ahead mornings
After a workout, one of my favorite protein breakfast recipes is this healthy chia pudding.
This is the kind of healthy breakfast that keeps you full, grounded, and not standing in front of the pantry at 10 a.m., wondering why you’re so hungry. Just stir it together the night before, and you’ve got a balanced, protein-rich breakfast ready to go.
If you’re craving something even heartier, try it alongside my vegan oat bran muffins and an acai berry smoothie — a delicious weekend brunch pairing.
Why This Recipe Works
- This recipe packs 34g of protein (17g per serving)! It's a satisfying, protein-packed meal that keeps you full for hours.
- Just 5 minutes of prep and it sets overnight—no cooking required.
- Works with protein powder or without, and you can tweak toppings, flavors, and mix-ins to match your goals.
- Perfect for meal prep! Stays fresh for up to 4-5 days (3-4 days if fruit is layered in).
Ingredients & Substitutions
Here's what you'll need to make this protein-packed dairy-free chia seed pudding recipe:
- Plant-Based Milk: Soy milk is best for protein (~7-8 g per cup). Almond, oat, coconut, or cashew milk works too. I often use my easy homemade cashew milk.
- Vegan Protein Powder: Use vanilla or unflavored.
- Dairy-Free Yogurt: Soy, coconut, cashew, or almond work great. I like unsweetened vanilla for more control over the sweetness level.
- Maple Syrup: Or sweetener of your choice. You can swap for date syrup, agave, or even skip it if your protein powder is sweetened.
Tested Tips
- Stir Twice: A second stir after 5 minutes keeps the texture smooth and clump-free.
- Adjust consistency: For a thicker pudding, use ¾ cup milk. For a lighter, looser texture, use up to 1.25.
- Dissolve Protein First: Whisk protein powder into the milk before adding chia — it prevents grit and helps proteins absorb evenly.
- Use Cold Milk: It slows the gelling process for an even texture.
- Soak Overnight: More time deepens flavor and improves the set.
- Check your chia: Older seeds may not thicken well; fresh seeds work best. I keep mine in the freezer so they stay fresher longer.
- Layer it up: Add berries or nut butter between pudding layers for a fun flavor and texture boost.
How to Make High-Protein Chia Pudding
Find the complete chia pudding with protein powder recipe in the recipe card below.
- Step 1: In a jar or bowl, whisk milk and protein powder until smooth.
- Step 2: Add chia seeds, yogurt, maple syrup, and vanilla. Stir well. Let it sit 5 minutes, then stir once more to prevent clumps.
- Step 3: Transfer to a mason jar if using. Cover and refrigerate for at least 4 hours, or overnight for best texture.
- Step 4: Stir before eating. Add a splash of milk if too thick and top with fruit, nut butter, granola, or some more yogurt.
Meal Prep
- Make it ahead: Double or triple the recipe and portion into jars — chia pudding stays fresh in the fridge for up to 4–5 days (or 3–4 days if you’ve layered in fruit).
- Stir before eating: Chia pudding thickens as it chills. A quick stir brings it back to a smooth, creamy texture. If it thickens too much over time, stir in a splash of milk before serving.
- Grab-and-go ready: Store individual servings in mason jars or airtight glass containers for an easy, ready-to-eat breakfast on busy mornings.
- Top fresh: Add fruit, granola, or nut butter just before serving to keep everything crisp, fresh, and flavorful.
- Freeze for later: Portion into single servings and freeze for up to 1 month. When ready to eat, thaw overnight in the fridge, give it a good stir, and enjoy.
If you’re just getting started with meal prepping, check out more of my vegan meal prep recipes and my vegan meal prep for beginners guide; it walks you through everything. And if you’re still on the fence, check out is meal prep really worth your time?
Flavor Variations
- Chocolate Lovers: Add 1 tablespoon cacao powder or use chocolate protein powder and top with sliced banana and almond butter.
- PB & J: Swirl in 1 tablespoon peanut butter and a teaspoon of chia jam or my berry sauce using frozen berries before chilling.
- Tropical: Add a splash of coconut milk, a few chunks of pineapple or mango, and a sprinkle of toasted coconut. If you’re slicing a fresh pineapple, don’t toss the peel — turn it into this pineapple skin tea for a zero-waste bonus.
- Berry Bliss: Mix in a handful of mashed raspberries or blueberries before chilling. Top with dairy-free yogurt and a sprinkle of granola or chopped almonds for a parfait feel.
- My favorite version: Layer your vegan protein chia pudding with a generous spoonful of yogurt, some frozen berries, fresh banana slices, and drizzles of homemade nut butter and a pinch of cinnamon. It’s simple, nourishing, and my go-to version after a workout.
Serving Suggestions
For something fun and a little different, try topping your pudding with my easy vegan fruit dip or a spoonful of vegan edible cookie dough — both add a sweet, satisfying twist without going overboard.
If you’re in a brunch mood, a slice of vegan chocolate chip banana bread or a stack of vegan pancakes with banana makes this chia pudding a delicious weekend breakfast that feels special without the extra effort.
High-Protein Chia Pudding FAQs
Yes. Swap the scoop of protein powder for 2 tablespoons hemp seeds or 2–3 tablespoons soy yogurt—both boost protein naturally and keep it creamy.
This protein chia pudding contains 34g of protein (17g per serving). The exact amount may vary based on your choice of protein powder and yogurt brand.
More Meal Prep Recipes
Looking for more delicious vegan meal prep recipes perfect for breakfast? Try these:
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Protein Chia Pudding
Ingredients
- 1 cup soy milk, or any plant-based milk
- 1 scoop vegan vanilla protein powder, I use Sunwarrior protein powder
- 3 tablespoons chia seeds
- ½ cup unsweetened dairy-free yogurt, vanilla or plain
- 2 teaspoons maple syrup, adjust for sweetness
- ½ teaspoon vanilla extract, optional
Instructions
- Dissolve the Protein Powder: In a small bowl or jar, whisk together the milk and protein powder until smooth and no clumps remain.
- Combine the Base: Add the chia seeds, yogurt, maple syrup, and vanilla extract (if using). Stir until fully combined.
- Stir Twice: Let the mixture rest for 5 minutes, then stir again to break up any clumps so the chia seeds gel evenly.
- Chill: Cover with a lid and refrigerate for at least 3–4 hours, or overnight for the best flavor and texture.
- Adjust & serve: Stir before serving. If it's too thick, add a splash of milk and stir again. Top with additional yogurt, berries, nut butter, granola, or sliced banana if desired just before eating.
Video
Notes
- Storage: Keeps well in the refrigerator for up to 4-5 days in an airtight sealed jar (3–4 days if fruit is layered in).
- Texture: Chia pudding thickens as it chills. If it’s too thick when serving, stir in 1–2 tablespoons of plant milk to loosen.
- Make-ahead: For meal prep, portion into jars and wait to add toppings until the day you eat it to keep them fresh and crunchy.
- Adjust consistency: For a thicker pudding, use ¾ cup milk. For a lighter, looser pudding, use up to 1 cup.
- Protein note: Protein content will vary based on the brand you use. This version contains 17 grams of protein per serving.
- Topping ideas: Banana slices, berries, mixed berry sauce, shredded coconut, or a sprinkle of cacao nibs for a little crunch.
- Nutrition information calculated using Silk Organic Unsweetened Soy Milk, Sunwarrior Vegan Vanilla Protein Powder, and Silk Unsweetened Vanilla Almond Milk Yogurt.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
This protein chia pudding recipe is a favorite for meal prep! It's so easy to make and I'm always so glad when it's there ready and waiting.
Dianne Brock says
I liked this! . If I make enough servings to divide into several mason jars. How long can I keep them in the fridge? Thank you!
Julie Gaeta says
Yay, I’m so glad you liked it! 💛 You can keep it in the fridge for up to 5 days. Lately I've been meal prepping twice a week so I make two smaller batches—one on Monday and one on Thursday, but do what works best for you!