Easy vegan protein chia pudding with WAM Chocolate Hazelnut: 5 minutes of prep and around 35 g protein per bowl. Plus a lighter strawberry vanilla variation.
Protein chia pudding is chia seeds soaked in plant milk with protein powder stirred in, so it sets into a thick, spoonable pudding. This chocolate version takes five minutes to prepare, sets in the fridge for at least three hours and gives you around 35 g of protein per bowl. Below you’ll also find a lighter strawberry vanilla variation.
It’s the kind of breakfast you stir together the night before and forget about until the morning – and it works just as well as an afternoon snack.
Why you’ll love this protein chia pudding
- 5 minutes of prep: stir, wait, stir again – the fridge does the rest.
- Around 35 g protein per bowl with oat milk, a little more with soy milk.
- No cooking or baking: just a bowl and a spoon.
- Meal-prep friendly: make a few jars at once and keep them in the fridge.
Ingredients (1 serving)
- 60 g chia seeds.
- 350 ml plant milk: oat, soy or almond all work – soy milk gives the most protein.
- 30 g WAM Protein Chocolate Hazelnut.
- Optional: 1 tsp sweetener, for example agave, date or maple syrup.
- Toppings of your choice: plant-based yoghurt, nuts, cacao nibs or fresh berries.
Method
- Stir: mix the chia seeds, plant milk, WAM Protein and sweetener (if using) in a glass or bowl.
- Stir again: after five minutes, give it another good stir to break up any clumps.
- Chill: leave the pudding in the fridge for at least three hours, ideally overnight, until thick.
- Top and enjoy: add your favourite toppings just before serving.
Tip: not a fan of the typical chia texture? Blend all the ingredients before chilling for a smooth, mousse-like pudding without visible seeds.
Variation: strawberry vanilla chia pudding
A lighter, fruity version that works well as a summer snack. Stir together 120 ml plant milk, 15 g WAM Protein Pure Vanilla, 1 heaped tbsp chia seeds and, if you like, 1 tsp agave or maple syrup. Wait five minutes, stir again to break up any clumps, then chill for at least one hour – overnight is best. Top with (soy) yoghurt and fresh strawberries, or any other fruit you like. This smaller portion has around 15 g of protein before toppings.
More chia ideas: vegan protein chia pudding with blueberries and tiramisu chia pudding.
Why WAM Chocolate Hazelnut works here
WAM Protein Chocolate Hazelnut stirs smoothly into cold plant milk and adds a gentle chocolate-hazelnut flavour without being overly sweet, so it doesn’t overpower your toppings. It’s sweetened with a little stevia instead of sucralose. With 30 g of WAM Protein, a simple bowl of chia pudding becomes a filling, protein-rich breakfast – and protein contributes to the growth and maintenance of muscle mass.
FAQ
How long does chia pudding need to set?
At least three hours for the full portion; overnight gives the thickest result. The smaller strawberry vanilla version is ready after about an hour.
How long does protein chia pudding keep in the fridge?
In a closed jar, it keeps for up to three days. Add fresh toppings like fruit or yoghurt just before eating.
Why is my chia pudding lumpy?
Chia seeds clump together when they first meet liquid. Stirring again after five minutes breaks up the clumps – or blend everything for a completely smooth pudding.
Can I use another WAM flavour?
Yes. Pure Vanilla, Banana Bread and Iced Coffee all work – vanilla is especially good with fresh fruit.
The takeaway
Five minutes in the evening, a filling breakfast in the morning. Start with the chocolate base, switch to strawberry vanilla when you want something lighter, and change the toppings whenever you like.
If you give this a try, we’d love to see it! Tag us @wam.fit on Instagram so we can share your creations.
