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High Protein Oreo Pudding – Creamy, Satisfying, and Easy

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

Ingredients
  

  • 1 1/2 cups plain 2% Greek yogurt (or fat-free if preferred)
  • 1 scoop (25–30 g) chocolate or vanilla whey or casein protein powder
  • 2 tablespoons unsweetened cocoa powder (skip if using chocolate protein)
  • 1/3–1/2 cup milk of choice (dairy or unsweetened almond/oat), to thin
  • 1–2 tablespoons maple syrup, honey, or zero-calorie sweetener, to taste
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 6–8 Oreo cookies, crushed (reserve some for topping)
  • Optional: 2 tablespoons sugar-free or regular instant chocolate pudding mix for extra thickness
  • Optional toppings: light whipped cream, extra cookie crumbs, mini chocolate chips

Method
 

  1. Crush the cookies: Place Oreos in a zip-top bag and crush with a rolling pin until you have a mix of fine crumbs and small chunks. Set aside a tablespoon for garnish.
  2. Blend the base: In a bowl, whisk the Greek yogurt, protein powder, cocoa (if using), sweetener, vanilla, and salt. Add 1/3 cup milk to start. Whisk until smooth and creamy. If it’s too thick, add more milk 1 tablespoon at a time.
  3. Optional thickener: If you like a denser pudding, whisk in the instant pudding mix. It will firm up more as it chills.
  4. Fold in Oreos: Stir in most of the crushed Oreos, leaving some for topping. Don’t overmix—you want bits of cookie throughout.
  5. Chill: Spoon into jars or bowls. Cover and refrigerate for at least 30 minutes, or up to 24 hours for the thickest texture.
  6. Top and serve: Before serving, add a dollop of whipped cream, a sprinkle of cookie crumbs, and any extra toppings you like.