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High Protein Maple Pecan Chia Pudding - A Creamy, 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
  • 3/4 cup unsweetened milk (almond, oat, dairy, or soy)
  • 1/2 cup plain Greek yogurt (2% or 0% both work)
  • 1 scoop vanilla protein powder (about 25–30 grams)
  • 1–1.5 tablespoons pure maple syrup, to taste
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (optional but excellent)
  • Pinch of fine sea salt
  • 1/4 cup chopped pecans, lightly toasted
  • Optional toppings: extra maple drizzle, banana slices, a spoonful of Greek yogurt, or a dusting of cinnamon

Method
 

  1. Toast the pecans: Add chopped pecans to a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant. Set aside to cool.
  2. Mix wet ingredients: In a medium bowl or jar, whisk milk, Greek yogurt, maple syrup, vanilla, cinnamon, and a pinch of salt until smooth.
  3. Add protein powder: Whisk in the protein powder until fully dissolved. If it clumps, let it sit 2 minutes, then whisk again.
  4. Stir in chia seeds: Sprinkle chia seeds over the mixture and whisk well so they don’t clump at the bottom.
  5. Rest and whisk again: Let the mixture sit for 10 minutes, then whisk once more to redistribute any settling seeds.
  6. Chill to thicken: Cover and refrigerate for at least 2 hours, preferably overnight, until thick and pudding-like.
  7. Serve: Stir, taste for sweetness, and adjust if needed. Top with toasted pecans and any optional toppings. Enjoy cold.