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High Protein Peanut Butter Cup 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
  

  • Chia seeds (black or white)
  • Unsweetened milk (almond, dairy, oat, or soy)
  • Plain Greek yogurt (or skyr; 2% or 0%)
  • Chocolate protein powder (whey, pea, or your favorite)
  • Unsweetened cocoa powder (or cacao)
  • Peanut butter (natural, creamy)
  • Maple syrup or honey (or a zero-calorie sweetener)
  • Vanilla extract
  • Salt (a pinch)
  • Optional toppings: chopped peanuts, mini dark chocolate chips, banana slices, cacao nibs, flaky sea salt

Method
 

  1. Make the chocolate base. In a medium bowl or large jar, whisk 1 cup unsweetened milk, 1/2 cup plain Greek yogurt, 1 scoop chocolate protein powder, 1 tablespoon cocoa powder, 1–2 tablespoons maple syrup (to taste), 1/2 teaspoon vanilla, and a pinch of salt until smooth.
  2. Add chia seeds. Stir in 3 tablespoons chia seeds. Whisk well, wait 3–4 minutes, then whisk again to prevent clumps. This step makes the texture silky instead of lumpy.
  3. Chill to thicken. Cover and refrigerate for at least 2 hours, ideally overnight. The mixture should set into a thick, spoonable pudding.
  4. Make the peanut butter swirl. In a small bowl, mix 2 tablespoons peanut butter with 1–2 tablespoons milk and a tiny drizzle of maple syrup until it becomes pourable. You want a smooth, ribbon-like consistency.
  5. Assemble. Give the chocolate chia pudding a quick stir. Spoon into two glasses or bowls. Add a generous swirl of the peanut butter mixture into each cup, lightly folding it in for ribbons of flavor.
  6. Top and serve. Finish with chopped peanuts, a sprinkle of mini chocolate chips, or banana slices. Add a pinch of flaky salt if you like that sweet-salty pop.
  7. Adjust thickness. If the pudding is too thick, stir in a splash of milk. If it’s too thin, add 1 teaspoon chia seeds and chill another 20–30 minutes.