This easy cinnamon roll protein pudding is the perfect healthy, multi-functional snack! Not only does this pudding curb those sweet tooth cravings but will help you increase your overall protein intake. It is like a cinnamon roll in a bowl with hints of vanilla and maple syrup.
I tested out a few different recipes for this pudding but ultimately landed on a creamy Greek yogurt base with the cozy, comforting flavors of vanilla, maple and cinnamon. This is an easy meal prep snack that you can portion out in grab-and-go containers, put in your lunchables for work, or keep in your fridge to snack on in between meals (or eat as an after dinner dessert).
Reasons to Try This Protein Pudding
- It’s really simple to make. Essentially, you could double or triple this recipe and it takes less than 5 minutes to make.
- High protein snack. Each serving contains 23 grams of protein!
- Contains live, active cultures from the yogurt. Yep, this recipe is good for your gut because yogurt contains that good bacteria for your gut.
- Sets you up for success. The higher protein content will keep you fuller for longer, help you reach a higher overall protein intake, and is a great bridge to the next meal. This is also a healthy recipe to snack on before holiday parties so you’re not ravenous once you get there!
- Comforting, nostalgic flavors! It’s a nutritious snacked disguised as a tasty dessert. Customize with your favorite toppings- like crushed graham crackers, banana slices, and candied pecans.
Ingredients
This recipe makes two servings but I recommend doubling the recipe so you can enjoy a healthy snack all week long! The base of this pudding is SO simple and you can customize the toppings with whatever you like! Adjust the sweetness by adding more or less maple syrup!
If you’d like to increase the fiber content, add two tablespoons of chia seeds and 1/2 cup more milk. Let it sit in the fridge for at least 4 hours to thicken and create a chia pudding like consistency.
Cinnamon Roll Pudding Instructions
1. Pour Greek yogurt, milk, protein powder, maple syrup and 1 teaspoon of cinnamon into a mixing bowl.
2. Whisk the pudding mixture until silky smooth and well-combined. If you prefer your pudding thinner, adjust with a little more milk.
3. Store in an airtight container in the fridge for about 30 minutes for best results. Portion into two glasses or storage containers. Top with banana slices, whipped cream, and chopped pecans when ready to eat or on the day of if you are snack prepping.
4. Store in the fridge for up to 7 days!
See my tips for other variations below.
Tips for Success
- Add a pinch of salt to cut the sweetness.
- Taste test and adjust amount of maple syrup and cinnamon.
- Refrigerate for at least 30 minutes – it tastes better when it’s really cold!
- Make sure you love the taste of your protein powder. Use less just in case to prevent that gritty taste/texture.
Similar Recipes:
— Pumpkin Cheesecake Protein Pudding
— High Protein Banana Pudding
— Mini Strawberry Cheesecake Cups
— Chocolate Cheesecake Pudding
Different Variations
To increase fiber: Add two tablespoons of chia seeds and 1/2 cup of milk or water and refrigerate for at least 4 hours.
If you don’t like protein powder: Omit and add some vanilla extract for more flavor.
More vanilla flavor: Scrape the seeds out of a vanilla bean or use 1/2 tablespoon vanilla extract.
Make It Dairy-Free: Sub with a higher protein plant-based yogurt and whipped cream.
Other topping ideas: caramelized apples, chopped walnuts, a dollop of cream cheese, raisins or dried cranberries, crumbled graham crackers, white chocolate chips, candied pecans.
Also Read:
20 Healthy Snacks That are High in Protein and Fiber
30 Breakfasts with 30 Grams of Protein
120 Grams of Protein Vegetarian Meal Plan
20 Recipes High in Protein and Fiber
Cinnamon Roll Protein Pudding {Meal Prep}
Ingredients
- 1 cup non-fat Greek yogurt, vanilla or unflavored; sub with higher protein plant-based yogurt for dairy-free
- 1/2 cup preferred milk. Use almond milk for lower calories or Fairlife milk to increase protein. (I used skim milk)
- 2 teaspoons maple syrup
- 1-2 scoops vanilla protein powder
- 1 teaspoon cinnamon, plus more for topping
- Banana slices, for topping.
- Whipped cream.
- Chopped pecans, for topping.
Instructions
- Pour Greek yogurt, milk, protein powder, maple syrup and 1 teaspoon of cinnamon into a mixing bowl.
- Whisk the pudding mixture until silky smooth and well-combined. If you prefer your pudding thinner, adjust with a little more milk.
- Store in an airtight container in the fridge for about 30 minutes for best results. Portion into two glasses or storage containers. Top with banana slices, whipped cream, and chopped pecans when ready to eat.
- Store in the fridge for up to 7 days!
Notes
- Add a pinch of salt for a salty/sweet combination.
- To increase fiber: Add two tablespoons of chia seeds and 1/2 cup of milk or water and refrigerate for at least 4 hours.
- If you don’t like protein powder: Omit and add some vanilla extract for more flavor.
- More vanilla flavor: Scrape the seeds out of a vanilla bean or use 1/2 tablespoon vanilla extract.
- Make It Dairy-Free: Sub with a higher protein plant-based yogurt and whipped cream.
- Other topping ideas: caramelized apples, chopped walnuts, a dollop of cream cheese, raisins or dried cranberries, crumbled graham crackers, white chocolate chips, candied pecans.
If you tried this recipe and loved it, please leave a review!
