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High Protein Almond Joy Chia Pudding - A Creamy, Satisfying Make-Ahead Breakfast

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 tablespoons chia seeds
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • 1/2 cup plain Greek yogurt (2% or 5% for extra creaminess; use coconut yogurt for dairy-free)
  • 1 scoop chocolate protein powder (whey or plant-based)
  • 1–2 teaspoons unsweetened cocoa powder (for a deeper chocolate flavor)
  • 1–2 tablespoons unsweetened shredded coconut
  • 1–2 tablespoons sliced or chopped almonds (toasted if possible)
  • 1–2 teaspoons maple syrup, honey, or 1–2 packets of a zero-calorie sweetener (to taste)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Optional toppings: extra almonds, coconut flakes, dark chocolate chips, a drizzle of melted dark chocolate, or a dollop of yogurt

Method
 

  1. Whisk the base: In a mixing bowl or large jar, whisk almond milk, Greek yogurt, protein powder, cocoa powder, vanilla, sweetener, and a pinch of salt until smooth. Break up any protein powder clumps.
  2. Add chia seeds: Stir in the chia seeds and shredded coconut. Mix well so the seeds are evenly dispersed.
  3. Let it start to thicken: Rest the mixture for 5 minutes, then stir again to keep the chia seeds from settling at the bottom.
  4. Chill: Cover and refrigerate for at least 2–3 hours, or overnight for the best texture. It should become thick and pudding-like.
  5. Adjust texture: If it’s too thick, stir in a splash of milk. If it’s too thin, add 1 teaspoon of chia seeds and chill 15–20 more minutes.
  6. Add crunch: Fold in most of the almonds before serving, saving some for the top. Toasting the almonds first adds amazing flavor.
  7. Top and enjoy: Spoon into bowls or jars and top with extra coconut, almonds, and a few dark chocolate chips or a drizzle of melted chocolate for that Almond Joy finish.