Protein Pudding

Look, I’m going to be straight with you.

This protein pudding is about to change your snack game. And I’m not talking about those chalky, sad protein shakes you’ve been choking down.

This is creamy. Rich. Actually tastes like dessert.

And it takes 5 minutes to make.

Whether you need something after the gym or you’re hunting for a late-night snack that won’t wreck your goals, this pudding has your back. It’s like eating chocolate mousse, except it’s actually good for you.

Why You’ll Actually Want to Make This

Here’s the deal:

• Loaded with protein: Keeps you full and helps your muscles recover after a tough workout.
• Stupid simple: Five minutes. No cooking. Just mix and eat.
• Make it yours: Don’t like chocolate? Switch it up. Add whatever toppings you want.
• Won’t break the bank: You probably have most of these ingredients already.
• Perfect for meal prep: Make a bunch on Sunday. Grab one whenever you need it.

What You Should Know First

Time breakdown:

• Prep Time: 5 minutes
• Chill Time: 30 minutes (if you can wait that long)
• Total Time: 35 minutes

How much this makes: 2 servings. But honestly? Double or triple it. Future you will thank you.

How hard is this? Total beginner level. If you can stir, you can make this.

What You’ll Need (Equipment)

• Mixing bowl
• Whisk or spoon
• Measuring cups and spoons
• Bowls to eat from
• Blender (only if you want it extra smooth)

The Ingredients

Alright, here’s what goes into this magic pudding.

The base is Greek yogurt and protein powder. That combo gives you thickness and a serious protein punch. Then we add nut butter for healthy fats and cocoa powder for that rich chocolate taste.

Simple stuff:

• Greek Yogurt: Get the plain kind. Full-fat or low-fat, your choice. (1 cup)
• Protein Powder: Whatever flavor you like best. Vanilla or chocolate are winners. (1 scoop, about 30g)
• Nut Butter: Peanut or almond butter works great. (2 tablespoons)
• Cocoa Powder: The unsweetened kind for real chocolate flavor. (2 tablespoons)
• Maple Syrup or Honey: Makes it sweet without the fake stuff. (1-2 tablespoons)
• Milk: Whatever you drink—almond, oat, regular milk. (2-4 tablespoons)
• Vanilla Extract: Brings everything together. (1/2 teaspoon)
• Chia Seeds: Thickens it up and adds omega-3s. (1 tablespoon)
• Sea Salt: Just a tiny pinch. Trust me on this.

Ways to Mix It Up

Get creative with it:

• Peanut Butter Cup: Extra peanut butter, chocolate protein powder, throw some chocolate chips on top.
• Berry Blast: Ditch the cocoa. Use vanilla protein. Mix in fresh berries.
• Mocha Delight: Add a teaspoon of instant coffee to the chocolate version. Game changer.
• Vanilla Bean: Skip the cocoa entirely. Double down on vanilla.
• Tropical Twist: Use coconut milk and top with toasted coconut and pineapple chunks.

How to Actually Make It

1. Start With the Base

Dump your Greek yogurt, protein powder, nut butter, and cocoa powder into a bowl. This is your foundation.

2. Sweeten It Up

Add your maple syrup (or honey), vanilla extract, and that pinch of salt. This balances everything out.

3. Mix It Good

Whisk everything together until it’s smooth.

Too thick?

Add milk one tablespoon at a time. Keep going until it looks like pudding.

4. Throw in the Chia Seeds

Stir them in. They’ll soak up liquid and make everything thicker as it sits.

5. Eat It or Chill It

Put it in your serving bowls.

Want soft-serve texture? Eat it now.

Want traditional pudding? Stick it in the fridge for 30 minutes.

Make It Look Good

Toppings you’ll love:

• Fresh berries (strawberries, blueberries, raspberries)
• Banana slices
• Granola or crushed nuts
• Dark chocolate chips
• Coconut flakes
• More nut butter drizzled on top
• Cacao nibs for some crunch

Pro tip for presentation: Use clear glass jars. Layer the pudding with toppings. Makes it look fancy. Add a mint leaf on top if you’re feeling extra.

How to Store This

• In the fridge: Keep it in containers with lids. Good for 3 days. It’ll get thicker because of the chia seeds.
• In the freezer: Don’t do it. Greek yogurt gets weird when you freeze and thaw it.
• Meal prep: Make it 2 days ahead. Add a splash of milk before eating if it’s too thick.

My Best Tips

Listen, I’ve made this about a hundred times. Here’s what I’ve learned:

• Room temperature ingredients mix easier. Take them out of the fridge first.
• Start with less milk. You can always add more.
• Make sure your protein powder flavor works with chocolate. Some flavors clash.
• Let it sit for at least 10 minutes after mixing. The chia seeds need time to do their thing.
• Got lumps from the protein powder? Toss everything in a blender for 30 seconds.
• Taste it before you chill it. Cold food tastes less sweet, so adjust now.

The Numbers

Nutrient	Per Serving
Calories	320
Protein	28g
Carbohydrates	28g
Fiber	6g
Sugar	18g
Fat	12g
Saturated Fat	2g
Sodium	150mg
Calcium	20% DV
Iron	15% DV

These numbers are estimates. They’ll change based on what brands you use.

Questions People Always Ask

Can I use plant-based protein powder?
Absolutely. Just know that some plant proteins soak up more liquid. You might need to add extra milk.

What if I want it sweeter?
Add more maple syrup or honey. Or use flavored Greek yogurt instead of plain.

Do I really need chia seeds?
Not really. But without them, it’ll be runnier. Ground flaxseed works too if you have that instead.

My pudding is too thick. Help?
Easy fix. Add more milk. One tablespoon at a time.

Can I use regular yogurt?
Greek yogurt is better because it’s thicker and has more protein. But regular yogurt works if you use less milk.

The Bottom Line

Here’s the thing.

Eating healthy doesn’t have to suck. It doesn’t have to taste like cardboard. And it definitely doesn’t have to take forever.

This protein pudding proves it.

It’s creamy. It’s chocolatey. It actually tastes good. And it’s packed with the protein your body needs.

Make it after your workout. Eat it for breakfast. Have it as dessert after dinner.

However you use it, you’re getting something that’s both delicious and nutritious.