Blended chia pudding is the perfect solution if you’re looking for an easy way to increase fiber intake but you’re not a fan of the texture of traditional chia pudding. This S’mores Blended Chia Pudding delivers a well-balanced meal in a smooth, creamy, pudding-like consistency. It’s rich, nostalgic, and incredibly easy to meal prep. (Gluten-Free & Dairy-Free Friendly)
Unlike traditional chia pudding, this version is fully blended, so you won’t notice any seeds at all. The result is a thick, chocolatey base that feels more like mousse than breakfast – while still being packed with fiber, protein, and healthy fats.
I love topping it with fresh strawberries and a sprinkle of crushed graham crackers for that classic s’mores flavor with a balanced twist. It’s indulgent enough to feel like dessert, but nourishing enough to keep you full all morning!
Why I Love This Recipe
- It’s just easy. Throw everything into a blender and let it refrigerate.
- If you love a sweet breakfast (or even lunch), this chia pudding is where it’s at. You get the flavors of s’mores packaged into a high protein and fiber breakfast.
- The fact that it’s “chia pudding” actually amazes me. I mean, seriously, you can’t even tell there is chia seeds in this recipe.
- A tasty way to increase protein and fiber intake! Plus, healthy omega-3 fatty acids! Each serving has 39 grams of protein and 13 grams of fiber with just 450 calories.
This post does contain Amazon affiliate links. At no additional cost to you, I receive a small compensation when a purchase is made.
How to Make This Chia Pudding
Double this recipe if you are a repeat breakfast eater! It’s so easy.
If you’re looking for a lower calorie yet indulgent option, customize the chia pudding. See my notes on the nutritional information at the end of the post.
Ingredients for Two Servings
- 1/4 cup of chia seeds. Add one more tablespoon if you are adding frozen fruit (more moisture) or prefer a thicker pudding.
- 1 cup of almond milk or preferred milk
- 2 scoops of protein powder, vanilla or unflavored. I tested this recipe with Optimum Nutrition Vanilla Ice Cream and RYSE Jet Puffed Marshmallow (seemed appropriate). I am not sure if I loved the marshmallow flavor, though. One scoop works here, too, since the Greek yogurt adds additional protein.
- 1/2 cup of Greek yogurt. Plain Greek yogurt will add less sugar. I have tested both plain and vanilla.
- 1 1/2-2 tablespoons of dark cacao powder. Start with 1 1/2 tablespoons and add more if you prefer a richer taste.
- Sprinkle of sea salt. Don’t skip this! It brings out the flavor and cuts some richness.
- Maple syrup or honey, optional. I did not add any to this recipe because I used vanilla protein powder which added enough sweetness.
Toppings
- Diced strawberries. Fresh strawberries or any fresh fruit is best, I tested with frozen and it just added too much moisture to the pudding.
- Marshmallow cream or mini marshmallows.
- Mini dark chocolate chips.
- Cool whip or whipped cream.
- Crushed graham crackers.
Step-by-Step Instructions
- Add yogurt, protein powder, sea salt, cocoa powder, milk and chia seeds to a high speed blender or food processor, in that order for best results.
- Blend for 45–60 seconds until completely smooth and no seeds are visible. If needed, scrape ingredients down the sides to incorporate everything. Taste test and adjust (but remember that the toppings will also affect the flavor). For a super thick chia pudding, add one more tablespoon of chia seeds.
- Transfer the pudding to one or two airtight containers, cover, and chill at least 4 hours.
- Add your favorite toppings and enjoy! I love fresh strawberries, cool whip, mini chocolate chips and marshmallows.
Storage Tips
This recipe stays fresh in an airtight container in the fridge for up to 5 days, without toppings. When ready to consume, give the pudding a stir and add the toppings. This pudding tastes best when really cold!
Adjustments That Change the Nutritional Information
I played around with the ingredients a bit for some options.
- For two scoops of protein powder & a fully loaded chia pudding with generous toppings, each serving is 530 calories, 52.8 grams carbohydrates and 40 grams of protein.
- One scoop of protein powder = 474 calories, 27.8 grams protein.
- For a lower calorie option, use one scoop of protein powder, strawberries, graham crackers and mini marshmallows = ~395 calories, 14.8g fat, 27g protein, 13g fiber, 41.8g carbs.
How do I make this Gluten-Free and Dairy-Free?
Select a dairy-free, high protein, plant-based yogurt and stick to dairy-free whipped topping. Most marshmallows are dairy-free. For a gluten-free option, look for gluten-free graham crackers.
Why Blend the Chia Seeds?
Blending creates a smooth, pudding-like texture without the typical gel-like consistency of traditional chia pudding. If you don’t love the texture of whole chia seeds, this method completely changes the experience. Yes, you can probably do this with most chia pudding recipes you find online.
Can I Skip the Protein Powder?
Yes, but the pudding will be less sweet and slightly thinner.
If omitting, you may want to:
- Add 1–2 teaspoons maple syrup
- Or increase chia by 1 tablespoon for thickness
This Pudding Tastes Too Rich. What Do I Do?
If the chocolate flavor tastes too intense, reduce cocoa slightly or add 1 tablespoon nut butter to soften the flavor.
High Protein S’mores Blended Chia Pudding
Ingredients
- ¼ cup chia seeds
- 1 cup almond milk or preferred milk
- 1-2 scoops protein powder I tested vanilla + marshmallow flavors
- 1/2 cup vanilla or unflavored Greek yogurt
- 1½-2 tablespoons dark cacao powder start with 1½
- Sprinkle of sea salt don't skip!
- Maple syrup or honey optional, depending on your sweetness preference
- Diced strawberries or fresh fruit fresh works best
- Crushed graham crackers
- Whipped cream or marshmallow cream
- Dark chocolat chips
- Mini marshmallows
Method
- Add yogurt, protein powder, sea salt, cocoa powder, milk and chia seeds to a high speed blender or food processor, in that order for best results.Blend for 45–60 seconds until completely smooth and no seeds are visible. If needed, scrape ingredients down the sides to incorporate everything.
- Blend for 45–60 seconds until completely smooth and no seeds are visible. If needed, scrape ingredients down the sides to incorporate everything. Taste test and adjust (but remember that the toppings will also affect the flavor). For a super thick chia pudding, add one more tablespoon of chia seeds.
- Transfer the pudding to one or two airtight containers, cover, and chill at least 4 hours.
- Add your favorite toppings and enjoy! I love fresh strawberries, cool whip, mini chocolate chips and marshmallows.
Notes
- This recipe stays fresh in an airtight container in the fridge for up to 5 days, without toppings. When ready to consume, give the pudding a stir and add the toppings. Tastes best when really cold!
- Add an additional tablespoon of chia seeds for a thicker pudding or if you are adding frozen fruit (more moisture).
- I tested this recipe with Optimum Nutrition Vanilla Ice Cream and RYSE Jet Puffed Marshmallow (seemed appropriate). One scoop works here, too, since the Greek yogurt adds additional protein.
- Start with 1 1/2 tablespoons cocoa powder then add more.
- Don’t skip the salt!
- Additional sweetener may not be needed if you have a sweeter protein powder (I didn’t use any).