Chocolate Chia Pudding
For those mornings when only chocolate will do.
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Think pudding, but make it breakfast. This chocolate chia pudding is creamy, lightly sweetened, and comes with a nice little protein boost from Greek yogurt. Or a big protein kick if you add in protein powder.
Easy to make, easy to love.
Recipe Info
This recipe is:
- Chocolatey but balanced. Cocoa gives it that deep chocolate flavor, but it’s just sweet enough to feel like a treat, not a candy bar.
- Creamy and satisfying. Yogurt and milk make it smooth and rich, while chia seeds give it body.
- Ridiculously simple. You stir, chill, and enjoy. That’s it.
Making chocolate chia pudding for the first time? Read the ingredients notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump to the recipe card.
Extra Learning
Before we jump in, here are a few handy resources to help you nail this recipe:
- Chia pudding 101. Our go-to guide for swaps, toppings, troubleshooting, and everything in between.
Ingredients and Substitutes
- Chia seeds. These little guys soak up liquid and turn everything into pudding. Stick to the measured amount—too much and things get… gloopy.
- Greek yogurt. Adds creaminess, tang, and protein. I usually got with non-fat, but you do you.
- Milk. Any kind will do—dairy or plant-based. If yours is of the sweetened variety, dial back the sweetener.
- Liquid sweetener. Maple syrup or honey both shine here. Fancy agave or a sugar-free option? Go for it, just taste and tweak.
- Cocoa powder. Unsweetened is best for that true chocolate punch. If yours is sweetened, cut back on the sweetener.
Step-by-Step: How to Make Chocolate Chia Pudding
- Mix the base. In a bowl or jar, combine Greek yogurt, milk, sweetener, and cocoa powder. Stir really well so the cocoa fully dissolves—no streaky clumps allowed.
- Add chia seeds. Stir in the chia seeds and make sure they’re evenly spread.
- Chill. Cover and refrigerate for at least 3 hours, or overnight. The chia will thicken the mixture into a spoonable pudding.
- Top and enjoy. Give it a stir before eating and top with berries, banana slices, chopped nuts, or a dollop of nut butter if you’re feeling fancy. Anything you like with chocolate is fair game.
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Variations
Meal Prep
Chia puddings meal-prep well and this one is no different. Just multiply the ingredients for as many servings as you need.
You can make it all in one bowl and portion it out, or assemble individual jars—your call.
Keep in mind:
- Granola loses its crunch if it sits in pudding too long. Add it just before eating.
- Fresh berries spoil in a few days so top on the day you eat.
- Change up your toppings each day to keep mornings exciting.
High Protein
Need an extra protein punch?
Stir 30–36 g (a portion recommended on the package, basically) of your favorite protein powder into the base before adding chia seeds. You’ll get about 20 g more protein per serving. For best texture and flavor, toss in an extra half-tablespoon of chia seeds, reduce the sweetener to one teaspoon, and start with no cocoa powder if going with a chocolate flavored protein powder. Taste and adjust before mixing in chias.
| Protein per serving (g) | |
|---|---|
| Regular | 11.5 |
| Regular + protein powder | 31.5 |
Vegan
To make this chocolate chia pudding vegan:
- Plant-based yogurt. Swap in your favorite, just know these usually pack less protein than dairy.
- Vegan-friendly sweetener. Maple syrup, agave, or any certified vegan option works here.
- Plant-based protein. Swap your whey for a vegan blend and you’re good to go.
Tips
- Do a test run. Before you add chias, taste the base mix—if it’s not sweet enough, add more sweetener. Then stir in the chias and let the mix sit on the counter for a couple of minutes. If chia seeds sink, give it another stir, wait 3–5 minutes, then stir again. This keeps you from ending up with clumps or thin spots.
- Too thick? Stir in a splash of milk to loosen things up.
- Want more chocolate punch? Up the cocoa powder to 1 tablespoon per serving—but if you go over ½ tablespoon, you might need extra sweetener to balance the bitterness. Or at least that’s been my experience.
Storage
Store covered in the fridge for up to 4 days. It may thicken a bit more over time—just stir in a splash of milk before eating if needed.
Similar Recipes to Try
Looking for more? Check out the following recipes:
- Chia Pudding 101. Just getting started with chia pudding? This simple recipe breaks down the basics with easy swaps and toppings—perfect to pair with your chocolate chia adventures.
- Greek Yogurt Chia Pudding. A 4-ingredient chia pudding base you can top with pretty much anything you like. Easy and versatile, ready for whatever toppings you have on hand.
- Chocolate Overnight Oats. All the chocolatey goodness of this pudding in a heartier, meal-style breakfast.
Equipment
Ingredients
- 1.5 tablespoons chia seeds 18 g
- 1/3 cup Greek yogurt no-fat, 80 g
- 1/3 cup milk of choice 80 g
- 1.5 teaspoons liquid sweetener maple syrup or honey, ~10-12 g
- 0.5 tablespoon cocoa powder unsweetened, ~3.5 g
Instructions
- Mix the base. In a bowl or jar, combine Greek yogurt, milk, sweetener, and cocoa powder. Stir well until smooth and fully combined.1/3 cup Greek yogurt, 1/3 cup milk of choice, 1.5 teaspoons liquid sweetener, 0.5 tablespoon cocoa powder
- Add chia seeds. Stir in the chia seeds until evenly mixed.1.5 tablespoons chia seeds
- Chill. Cover and refrigerate for at least 3 hours, or overnight.
- Serve. Give it a good stir, add your favorite toppings, and enjoy.
Notes
- Nutrition information based on oat milk and honey. Treat it as a rough estimate.