First of all, thank you so much for being here. Let’s talk about today’s little gem of a recipe: High-Protein Chocolate Banana Chia Pudding. It’s smooth. It’s rich. It’s chocolatey. And it’s nourishing in a way that doesn’t feel like you’re compromising on taste. If you’ve ever thought healthy eating had to be boring or bland—this one will prove otherwise in the most delicious way.
Ingredients
Here’s what you’ll need to make this plant-powered pudding for about 3–4 servings:
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2 large ripe bananas
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¼ cup unsweetened Dutch-processed cocoa powder
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2 cups unsweetened vanilla almond milk (or your milk of choice)
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2 teaspoons vanilla extract
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6 tablespoons chia seeds
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3 packets of your preferred natural sweetener (like stevia or monk fruit)
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⅛ teaspoon salt
Optional Toppings:
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Sliced banana
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Cacao nibs
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Chopped nuts (walnuts, almonds, pecans)
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Dark chocolate shavings
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Fresh berries
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A drizzle of peanut or almond butter
How to Make High-Protein Chocolate Banana Chia Pudding
Step 1: Mash and Mix
Start by peeling your ripe bananas and mashing them well in a large mixing bowl. You want them as smooth as possible—this gives the pudding its natural sweetness and body. Add in the cocoa powder and stir until it’s fully incorporated. The mixture will already start to smell like dessert!
Step 2: Add Wet Ingredients
Pour in the almond milk and vanilla extract. Whisk everything together until you get a smooth, creamy liquid. You’re creating the base that the chia seeds are going to soak up and transform into pudding.
Step 3: Stir in Chia Seeds
Add the chia seeds and give it a really good stir to make sure they’re evenly distributed. These little seeds are the powerhouse of this recipe—full of fiber, omega-3s, and protein. Plus, they absorb liquid and give the pudding its signature thick texture.
Step 4: Sweeten It
Add in your natural sweetener and a pinch of salt to balance all the flavors. Mix again until everything is fully blended.
Step 5: Chill
Cover the bowl and refrigerate for at least 2 hours. Ideally, let it sit overnight. The chia seeds need time to soak and expand, turning your liquid base into a creamy, spoonable pudding.
Step 6: Stir and Serve
Once the pudding is set, give it a good stir. Spoon it into individual jars or bowls. Add your favorite toppings (seriously, don’t skip this part—it makes it feel fancy and fun), and enjoy!
Helpful Tips
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Blend for a Smooth Texture: If you’re not a fan of the “bubbly” texture chia seeds create, you can blend the entire mixture before chilling. This results in a smoother, mousse-like consistency.
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Use Ripe Bananas: The riper the banana, the sweeter and more flavorful your pudding will be. Brown spots are your best friend here!
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Make it a Meal: Add a scoop of chocolate or vanilla protein powder to boost the protein even more and turn this into a post-workout snack or satisfying breakfast.
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Batch Prep: This pudding keeps well in the fridge for up to 3 days, making it perfect for meal prep. Make a few jars at once and have breakfast or dessert ready all week.
Substitutions and Variations
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Milk Options: Use any milk that suits your dietary needs—oat milk, soy milk, coconut milk, or dairy milk. Just make sure it’s unsweetened if you’re watching your sugar intake.
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Sweeteners: I used stevia packets, but feel free to swap in maple syrup, agave, honey, or any other natural sweetener. Adjust to taste.
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Flavor Additions: A little cinnamon, a dash of nutmeg, or even a touch of espresso powder can give the pudding a fun flavor twist.
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Add Nut Butters: Swirl in a spoonful of almond or peanut butter before refrigerating for a rich, nutty layer of flavor.
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Toppings Galore: Don’t hold back here—play with texture and flavor! A sprinkle of toasted coconut, a handful of granola, or even a dollop of Greek yogurt on top can elevate the pudding.
Frequently Asked Questions
Can I make this ahead of time?
Yes! In fact, it’s better when it sits overnight. The flavors deepen, and the texture becomes perfectly thick. Store in sealed jars or containers and enjoy within 3 days.
Is this pudding good for breakfast?
Absolutely. With bananas for natural energy, chia seeds for fiber and omega-3s, and the option to add protein powder—it’s a power-packed breakfast that feels like dessert.
Can I freeze chia pudding?
Technically yes, but the texture can become a little icy. If you do freeze it, allow it to thaw in the fridge and give it a thorough stir before eating.
What’s the protein source in this recipe?
Chia seeds contain a surprising amount of plant-based protein, and if you add a scoop of protein powder, that will up the content even more. Greek yogurt can also be stirred in after it’s chilled if you’re not vegan.
Can kids eat this?
Yes! It’s a fun, healthy dessert or snack option for little ones. If they’re picky about texture, just blend it smooth before chilling.
Storage Instructions
Store your chocolate banana chia pudding in the refrigerator in airtight jars or containers. It will keep well for up to 3 days. For best texture and flavor, stir before serving, especially if you haven’t blended it. If you’re adding fresh fruit or crunchy toppings, wait until just before serving so they stay fresh and crisp.
More Recipes Like This
Thank you again for being here. For trying new things. For being curious about food that fuels you well. I hope this High-Protein Chocolate Banana Chia Pudding becomes one of those go-to recipes you keep coming back to—again and again.