Blended Chia Pudding

4 ingredient blended chia pudding is chocolatey, packed with fiber, protein, and prebiotics. It’s ready in just a couple of minutes and cleanup is almost non-existent!

In the past when I’ve made banana chia pudding and chocolate chia protein pudding, I just layered the ingredients as you normally would.

This time I’ve blended it to cure the texture issues for those who just can’t choke down the chia seeds! 

It’s ultra creamy, made with whole ingredients, and literally so easy to make.

Our family loves it and it tastes like dessert! 

Blending is a secret hack!

I use this trick with cottage cheese all of the time to make high protein mac and cheese, pancakes, and buffalo chicken dip! 

We also love this recipe, because, unlike traditional chia pudding, you don’t have to let it chill or wait for it to set.

You can chow down immediately! 

Ingredients Needed 

• Chia seeds
• Milk – I used skim milk for extra protein but any milk will work.
• Cocoa powder 
• Maple syrup – make sure it’s high quality and pure maple syrup, not maple flavored syrup!

How to Make Blended Chia Pudding 

Add the milk, chia seeds, cocoa powder, and maple syrup to a blender.

Pulse or blend on high speed until it’s smooth and creamy. 

Transfer to a bowl or layer in a glass like a parfait with fruit and Greek yogurt. 

Topping Ideas for Chia Pudding 

• Granola: Crunchy granola adds a nice texture. Choose your favorite flavor or make your own.
• Coconut flakes: Toasted or untoasted coconut flakes for a tropical touch. Coconut walnut butter is great, too!
• Nut butter: Drizzle almond butter, peanut butter, or cashew butter over the pudding.
• Nuts and seeds: Chopped almonds, walnuts, pecans, cashews, pumpkin seeds, sunflower seeds, or flaxseeds.

• Fresh fruits: Sliced strawberries, blueberries, raspberries, bananas, mangoes, or kiwis.
• Cacao nibs: Sprinkle some cacao nibs for a hint of chocolatey crunch.
• Dried fruits: Go for raisins, cranberries, goji berries, or chopped dates.
• Yogurt: Dollop some Greek yogurt or dairy-free yogurt for added creaminess and protein.
• Chopped dark chocolate or chips: Add a few chocolate shavings or small chunks for indulgence.

How Long Does Chia Pudding Last? 

Now that we’ve blended it, you can keep it in a sealed jar or airtight container in the refrigerator for up to 5 days. 

Variations and Substitutions

Sweetener: honey can be used in place of maple syrup if you aren’t vegan. 

Milk: any variety of milk will taste delicious. Coconut milk, almond milk, oat milk, or cashew milk are a few of my favorite non-dairy milks.

Vanilla: instead of the chocolate version, omit the cocoa powder and use a nut butter with vanilla extract. 

More Easy and Healthy Breakfast Ideas: 

• Banana Breakfast Bars (Vegan + GF)
• Whole30 Breakfast Casserole
• 27 High Fiber Breakfast Recipes to Keep You Full
• Mocha Protein Overnight Oats | The Perfect Post-Workout Breakfast
• Dairy Free Oatmeal Banana Waffles | Easy Breakfast for Two
• Blueberry Zucchini Bread