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High Protein Oreo Chia Pudding - A Creamy, Cookies-and-Cream Breakfast

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Chia seeds: Black or white, both work the same.
  • Milk: Dairy or unsweetened almond, soy, or oat milk.
  • Greek yogurt or skyr: For creaminess and added protein. Use a dairy-free yogurt if needed.
  • Protein powder: Vanilla or unflavored works best. Whey, casein, or plant-based.
  • Oreos: Classic or a similar sandwich cookie. Use gluten-free if needed.
  • Sweetener (optional): Maple syrup, honey, or stevia/monk fruit if your protein powder isn’t sweet.
  • Vanilla extract (optional): Adds a softer, cream-like flavor.
  • Pinch of salt: Balances the sweetness and boosts flavor.

Method
 

  1. Mix the base: In a bowl or jar, whisk 1 cup milk, 1/2 cup Greek yogurt, 1 scoop (about 25–30 g) protein powder, 1/2 teaspoon vanilla extract, and a small pinch of salt. If your protein powder is unsweetened, add 1–2 teaspoons sweetener to taste.
  2. Add chia seeds: Stir in 3 tablespoons chia seeds. Whisk well so seeds don’t clump. Let it sit for 2–3 minutes, then whisk again to keep the texture even.
  3. Crush the cookies: Place 2–3 Oreos in a bag and crush lightly with your hand or the bottom of a glass. Aim for a mix of fine crumbs and small pieces so you get crunch and flavor throughout.
  4. Fold in the Oreos: Stir about two-thirds of the crushed cookies into the chia mixture. Save the rest for topping later.
  5. Chill to thicken: Cover and refrigerate for at least 2 hours, ideally overnight. Chia seeds need time to gel and create that pudding texture.
  6. Stir and adjust: After chilling, give it a good stir. If it’s too thick, add a splash of milk. If it’s too thin, stir in 1 extra teaspoon chia and let it rest another 10–15 minutes.
  7. Top and serve: Spoon into bowls or jars. Sprinkle the remaining cookie crumbs on top. For a little extra creaminess, add a dollop of yogurt or a drizzle of milk.