Chocolate Chia Protein Pudding

This creamy chocolate chia protein pudding is packed with protein and ridiculously easy to make—both a comfort and a promise to start the day with something good.

Some mornings, breakfast feels impossible. I know I should eat something, that it will make the day feel steadier, that my body will thank me later. But in the stillness of the early hours, before the house fills with voices and movement, I don’t always feel like I need it.

I used to be that way as a kid too. My grandmother, ever patient, would try everything; soft-boiled eggs with salt, thick slices of challah slathered in butter, warm porridge swirled with honey. But nothing coaxed me to the table quite like fruit.

If I wouldn’t eat anything else, she’d slice up fresh peaches in the summer, pomegranates and oranges in the winter, strawberries and mangoes in the spring. She’d drizzle them with just a touch of honey, watching as I hesitated, then picked at the edges, then finally ate.

Even now, fruit is what draws me in. It’s why I reach for things like my Strawberry Rhubarb Compote Chia Pudding, where the tart brightness of rhubarb reminds me of her careful hands, or my Tropical Vegan Overnight Oats, where mango and coconut take me somewhere warm, even when the mornings are cold.

A High Protein Start to the Day

But some days, I want something different. Something rich and chocolatey, something that feels like a treat but keeps me full until lunchtime. Something that reminds me that breakfast isn’t just a necessity. It’s a small ritual, a way to ease into the day with something comforting, something good.

This chocolate chia protein pudding is that kind of breakfast. Smooth, deeply chocolatey, with just enough sweetness to make it feel indulgent. It thickens overnight into the perfect pudding consistency, ready and waiting in the fridge when I wake up.

And the best part? A layer of raspberry compote on top, bringing in that bright, familiar contrast. The kind of tart-sweetness my grandmother would have approved of.

I like to portion it out ahead of time, stored in jars that make mornings effortless. These overnight oats containers are my go-to. Airtight, spill-proof, and just the right size for a satisfying breakfast.

But sometimes, when I want to make things feel special, I reach for the prettier jars, the ones I save for moments that deserve just a little extra care.

Some mornings, I still wake up thinking I don’t want breakfast. But then I remember that in my fridge, there’s something waiting for me. Rich, chocolatey, and just a little tart. And just like that, breakfast doesn’t seem so hard after all.

Because, really. It’s chocolate for breakfast. What’s not to love?

Ingredients

For the Chocolate Chia Base:

• Oat Milk  – I reach for oat milk because it makes this pudding extra creamy without overpowering the chocolate. Almond or coconut milk works too, but oat milk gives the best balance of richness without feeling heavy.
• Chia Seeds – The magic ingredient. They start as tiny, unassuming seeds but swell into a thick, luscious pudding overnight. I’ve played around with flaxseeds, but chia always wins for its smoother texture.
• Cocoa Powder – This is where the deep, chocolatey richness comes from. I prefer Dutch-processed cocoa for its smooth, mellow flavor, but natural cocoa works if you like a little more bite.
• Maple Syrup – Just enough to sweeten without overpowering. I love the subtle caramel notes it brings, but you can swap it for honey if you don’t need this to be fully vegan.

Optional: Chocolate or Vanilla Protein Powder– If I’m making this for a busy morning, I add a scoop for extra staying power. Chocolate blends seamlessly, but vanilla gives a nice contrast.

For the Raspberry Layer:

• Raspberries, fresh or frozen – The perfect counterpoint to the chocolate. Fresh berries in the summer, frozen in the winter—either way, they soften into a jammy layer that brightens the whole dish.
• Maple Syrup – Just enough to take the edge off the raspberries’ tang. If they’re sweet enough on their own, I sometimes skip it.

See the recipe card for full list and exact quantities.

How to Make This Chocolate Chia Pudding Recipe

Rich, chocolatey, and perfectly thick, this nutritious chia pudding comes together in just a few steps. With a little prep the night before, you’ll wake up to a ready-to-eat breakfast that feels like dessert but keeps you full and energized. Here's how to make this recipe:

Mix the Chocolate Base

Start by placing the cocoa powder and protein powder (if using) in a medium bowl. Add 2-3 tablespoons of oat milk and whisk until completely smooth, gradually adding more milk to prevent lumps. This step makes sure the cocoa fully dissolves, giving the pudding a deep chocolate flavor without any powdery bits.

Sweeten & Flavor

Whisk in the maple syrup, vanilla extract, and salt. The salt might seem small, but it’s key—it sharpens the chocolate flavor and balances the sweetness.

Incorporate Chia Seeds

Pour in the remaining oat milk and add chia seeds. Whisk thoroughly to distribute them evenly, then let the mixture sit for 10 minutes. This short rest helps the seeds start absorbing liquid, preventing them from clumping together.

Make the Raspberry Compote

While the chia mixture rests, add the raspberries and maple syrup to a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly. This should take about 5 minutes. If using frozen berries, no need to thaw—just cook a little longer.

Whisk & Adjust Consistency

After 10 minutes, whisk the chia pudding again to break up any clumps. The mixture should be starting to thicken but still pourable. If it looks too thick, add a splash of oat milk especially if you’ve used protein powder, which absorbs more liquid.

Assemble the Pudding

Divide the chocolate chia mixture among serving jars, leaving space at the top for the raspberry compote. Spoon the compote over each pudding. If you want defined layers, let the compote cool first or add it just before serving.

Chill Overnight

Cover the jars and refrigerate for at least 4 hours, ideally overnight. This allows the chia seeds to fully hydrate and develop that thick, pudding-like texture.

Serve & Enjoy

Before serving, check the consistency, give it a stir if needed. Top with whatever makes you happy: fresh berries, shaved chocolate, granola, maple drizzle, coconut flakes, or crushed nuts. Then, grab a spoon and enjoy your chocolate-for-breakfast moment.

Storage

Once your chocolate chia protein pudding is set, you’ve got a ready-made breakfast (or late-night treat) waiting in the fridge. I like to portion it into jars so mornings feel effortless, just grab a spoon and go.

Stored in an airtight container, the pudding keeps for up to four days in the fridge. If you’re layering it with raspberry compote, keeping the two separate until serving helps maintain that bright, fresh contrast. If the pudding thickens too much after chilling, just stir in a splash of oat milk to loosen it up.

What to Serve With This Chocolate Protein Chia Pudding

This creamy pudding is a little bit of everything, comforting yet nourishing, rich but not too heavy. Some mornings, I keep it simple and eat it straight from the jar, but other times, I love pairing it with something extra.

If I want to lean into the fruity side of things, I serve it alongside my Colombian Fruit Salad—juicy tropical fruits drizzled with a hint of orange juice and a touch of sweetness. It’s like a little sunshine on the side.

For a weekend breakfast that feels a bit more indulgent, this pudding pairs beautifully with Blueberry Sourdough Pancakes. The tart berries and slightly tangy pancakes balance the deep chocolate flavor, and if you drizzle a little extra maple syrup on top, even better.

And if I’m craving something more snack-like, a Dried Fruit and Granola Muffin makes a great companion—soft, chewy, and packed with nuts and fruit, it’s perfect alongside a few spoonfuls of pudding.

Of course, if you want to turn this pudding into a true dessert, I won’t stop you. Try serving it with a slice of my Healthy Dark Chocolate Tart for a double dose of chocolatey goodness. It’s rich, decadent, and exactly the kind of thing my grandmother would have called a "special occasion breakfast."

Recipe