This protein chia pudding is creamy, satisfying, and easy to make with just a handful of simple ingredients. The Greek yogurt and protein powder combination gives you 23 grams of protein per serving without any chalky aftertaste — just smooth, pudding-like texture that's perfect for breakfast, snacks, or meal prep.
Add the milk, maple syrup, and Greek yogurt to a glass jar with a lid. Shake firmly until well combined. (Or whisk in a small mixing bowl.)
Add the protein powder, chia seeds, and cinnamon (if using). Seal and shake firmly until combined.
Refrigerate for 10 minutes. Shake again, then refrigerate for 2–3 more hours or overnight until thick and spoonable.
Serve cold with your favorite toppings.
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Notes
Shake twice — the second shake after 10 minutes prevents clumping and ensures even thickness.
Fresh chia seeds — older seeds absorb liquid poorly. If your pudding doesn't set, the seeds are the likely culprit.
Protein powder matters — use one you enjoy drinking; it flavors the whole pudding.
Higher protein — use dairy, soy milk, or filtered milk; swap Greek yogurt for blended cottage cheese; or stir in an extra tablespoon of protein powder.
Too thick? Stir in a splash of milk to reach your preferred consistency.
Vegan — use soy milk, plant-based protein powder, and dairy-free yogurt. Sweeten with maple syrup.
Gluten-free — this recipe is naturally gluten-free; check the protein powder label to confirm.
Storage — refrigerate up to 5 days in a sealed jar or airtight container. Freeze up to 1 month.