This High-Protein Peanut Butter & Chocolate Chia Pudding is the ultimate make-ahead breakfast that feels like dessert while nourishing your body. The creamy chia base is rich in fiber and omega-3s, while the peanut butter topping adds satisfying protein and nutty flavor. A touch of cocoa powder balances everything with deep chocolate richness. Perfect for busy mornings, this pudding can be prepped the night before for a grab-and-go meal that keeps you full and energized.

Why You’ll Love This Recipe

Packed with plant-based protein and fiber.
Meal-prep friendly—lasts up to 3 days in the fridge.
Tastes indulgent but made with wholesome ingredients.
Naturally gluten-free, egg-free, and vegetarian.
Balanced with healthy fats, protein, and carbs for lasting energy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups unsweetened soy milk
¾ cup chia seeds
¼ cup Dutch-process cocoa powder, plus more for dusting
⅛ teaspoon salt
2 tablespoons pure maple syrup plus 1 teaspoon, divided
1½ teaspoons vanilla extract, divided
¾ cup nonfat plain strained (Greek-style) yogurt
⅓ cup smooth natural peanut butter

Directions

In a large bowl, whisk together soy milk, chia seeds, cocoa powder, salt, 2 tablespoons maple syrup, and 1 teaspoon vanilla until well combined. Cover and refrigerate for at least 12 hours to thicken.
In a small bowl, combine yogurt, peanut butter, the remaining 1 teaspoon maple syrup, and ½ teaspoon vanilla. Stir until smooth, then refrigerate until ready to use.
Stir the chilled chia mixture. Divide evenly among 4 jars or bowls (about 1 cup each). Spread about ¼ cup of the peanut butter mixture on top of each serving.
Dust with extra cocoa powder, if desired, and serve chilled.

Servings and timing

Servings: 4
Prep time: 15 minutes
Chill time: 12 hours
Total time: 12 hours 15 minutes

Variations

Nut-free: Use sunflower seed butter instead of peanut butter.
Extra protein: Swap soy milk for high-protein milk or add a scoop of protein powder.
Sweeter option: Add more maple syrup or a drizzle of honey before serving.
Fruit topping: Garnish with banana slices, berries, or pomegranate seeds.
Crunch factor: Sprinkle granola, cacao nibs, or chopped nuts on top.

Storage/Reheating

Store prepared chia puddings covered in the refrigerator for up to 3 days. No reheating is necessary—enjoy straight from the fridge.

FAQs

Can I use regular milk instead of soy milk?

Yes, dairy or other plant-based milks like almond, oat, or cashew milk can be used.

Do I have to wait 12 hours for the chia pudding to thicken?

At least 6 hours is recommended, but overnight chilling ensures the best creamy texture.

Can I make this dairy-free?

Yes, simply swap the yogurt for a plant-based yogurt alternative.

What if my chia pudding is too runny?

Add a few more chia seeds, stir well, and let it sit for another 30–60 minutes.

Can I meal-prep more than 3 days in advance?

It’s best within 3 days, but you can freeze portions and thaw overnight in the fridge.

Can I use crunchy peanut butter?

Yes, it will add extra texture, but smooth peanut butter blends more evenly.

Is this recipe good for weight loss?

Yes, it’s high in protein and fiber, which help keep you full and satisfied.

Can I skip the cocoa powder?

Yes, though you’ll lose the chocolate flavor. Try cinnamon or vanilla for a different twist.

Can kids eat this?

Absolutely, it’s nutritious and kid-friendly, just adjust the sweetness to their taste.

Can I serve it warm?

This recipe is best chilled, but you can warm the chia base slightly if you prefer.

Conclusion

High-Protein Peanut Butter & Chocolate Chia Pudding is a creamy, satisfying breakfast that fuels your day with the perfect mix of protein, fiber, and healthy fats. Whether you enjoy it plain or dressed up with fruit and toppings, this make-ahead meal is both practical and indulgent. Prep it on the weekend, and you’ll have a nourishing grab-and-go option ready all week long.