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This creamy protein pudding is my go-to fix when I want something sweet and filling, but don't want to spend ages in the kitchen. I whip it up in just five minutes whenever I need a high-protein treat that feels super rich but is actually a breeze to make any day you crave dessert without the fuss
Busy mornings got me into this. I wanted something quick that tasted like a treat but could actually fuel my day. Now, I make it all the time—it's a post-workout snack my family always asks for and a favorite dessert after dinner
Luscious Ingredients
- Vanilla extract: totally optional, but a splash brings a cozy warmth. If you can grab real vanilla, it's even better
- Chia seeds: my not-so-secret way to add crunch and fiber; go for glossy black or white whole seeds
- Nut butter: smooths everything out and sneaks in hearty fats. Almond butter has a mellow taste, or grab peanut butter for a classic vibe. The simpler the better, so check that label for just nuts and salt
- Sea salt: that tiny pinch pulls it all together. Flaky or fine works—trust me
- Protein powder: thickens up the mix and adds that muscle-helping punch. Chocolate, vanilla, or even unflavored if you want to play with the taste. Pick one that you actually like straight up
- Maple syrup or honey: sweetens things just right but not too much. Some protein powders are already sweet, so taste as you go. I’m a fan of deep, dark maple syrup
- Cocoa powder: absolutely optional but if you love chocolate, toss some in. Dutch process or natural will give you that bold color and taste
- Milk of choice: use just enough if the mix is too thick—dairy, almond, oat, whatever you like. Unsweetened is handy if you're cutting sugar
- Greek yogurt: the creamy, tangy backbone. Full-fat for extra richness or go light if that’s your thing
Simple Steps
- Chill or Dive In:
- Scoop your pudding into bowls or throw a lid on if you’re saving it. You can eat it right away, but letting it sit in the fridge an hour gets it super thick and creamy
- Mix in Extras:
- If you want more texture, stir in your chia seeds and give it a good mix. Let it hang out for five minutes so those seeds puff and thicken everything
- Adjust Sweetness:
- Drizzle in maple syrup or honey a spoon at a time, tasting as you go. Keep it light or go sweeter, depending on your protein powder
- Get It Creamy:
- If it looks too stiff, add just a splash of milk at a time. You want it thick enough to eat with a spoon, but not so heavy it stands up on its own
- Stir Until Smooth:
- Switch to a whisk or keep going with your spoon. Give it a solid stir for a minute so everything's nice and creamy with no clumps hiding in there
- Mix Your Base:
- In a big bowl, drop in yogurt, protein powder, and your nut butter. Toss in cocoa and vanilla if you’d like. It's thick at first, so grab a strong spoon
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For me, stirring in that glob of almond butter is the best part. It turns every bite super smooth and rich. Once, my daughter and I split a bowl after her first soccer match, and it made our regular Tuesday feel a lot more fun
Keeping It Fresh
Keep your pudding chill in a tightly closed container in the fridge, and it'll be good for up to three days. Flavors get even tastier after a night in the fridge. If it stiffens up, just stir in a splash of milk. Don’t freeze this—it gets weird in the freezer
Swap Options
No Greek yogurt? Try skyr or thick plain yogurt—they work great. Need dairy-free? Coconut yogurt is awesome. You can switch in sunflower seed butter or tahini for nut allergies. Test your favorite protein powders but look for the good stuff so it tastes amazing
How to Serve
Add extras like fresh berries, crunchy coconut, or chocolate chips for some zip. Sometimes I layer this with fruit and granola in a jar for a breakfast-to-go. It’s amazing over pancakes, or grab a bowl, top with strawberries, and finish with a shake of sea salt—so good
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Backstory
Protein pudding flips the old-school dessert on its head by trading cream and sugar for real ingredients with a nutrition boost. In places like Scandinavia, yogurt-based puddings are breakfast favorites. Every culture brings something different when it comes to toppings
Common Recipe Questions
- → Is it cool to swap in non-dairy yogurt instead of Greek yogurt?
For sure! Yogurts made from coconut or almonds do the trick. Just know the taste and texture might not match exactly.
- → Which protein powder flavor tastes best in this pudding?
Vanilla and chocolate pack the most flavor punch, but unflavored protein is good for a milder taste too.
- → What if I want it sweeter but not with sugar?
Try sweetening things up with maple syrup or honey, or just let your flavored protein powder do the work.
- → What extras go well in this pudding?
Toss in chia seeds, a dash of vanilla, berries, or cacao nibs for more crunch and taste.
- → How long will it keep in the fridge before going bad?
Stick it in a sealed container and you’re good for up to three days—pudding’s still smooth and tasty.
- → Can I turn this into a vegan-friendly pudding?
Definitely! Just go for a plant-based yogurt plus a vegan-approved protein powder and you’re all set.