Chia Pudding 3 Ways (Easy & High Protein!)
Looking for a wholesome breakfast, snack, or dessert that's as nourishing as it is delicious? Chia pudding is a true superfood staple. It's easy to prep, endless customizable, and packed with fibre, omega-3s, and plant-based protein.
We're sharing 3 flavourful twists on chia pudding: Chocolate, Strawberry Matcha, and Berry Dragonfruit - all are vegan!

Decadent Chocolate Chia Pudding
Ingredients
Makes 4, 1/2-cup servings
- 1/4 cup cacao powder
- 3-5 tbsp of maple syrup (or preferred sweetener, such as monk fruit or honey)
- 1/2 tsp of ground cinnamon
- 1 pinch of sea salt
- 1/2 tsp of organic vanilla extract
- 1 1/2 cups of almond milk (or coconut milk)
- 1/2 cup of chia seeds
Directions
- In a mixing bowl, whisk together cacao powder (you may want to sift first to remove clumps), maple syrups, cinnamon, salt, and vanilla.
- Add a little bit of milk at a time and whisk until a paste is formed. Then add the remaining milk and whisk until smooth.
- Add chia seeds and whisk again to combine.
- Cover and refrigerate overnight, or at least 3-5 hours until it achieves a pudding consistency.
- If you want them ready-to-go for the mornings, dole mixture into mason jars, put on the lids, and place in the fridge.
- Serve topped with chocolate shavings, fresh berries, and/or shaved nuts!
Keep leftovers covered in the fridge for 4-5 days.

Berry Dragonfruit Chia Pudding
Makes 3 servings.
Ingredients
- 2 packets of Pitaya Dragonfruit cubes
- 1/2 cup of chia seeds
- 1 1/2 cups of plain greek yogurt (or vegan alternative such as Riveria Oat Greek Yogurt)
- 3/4 cup of preferred milk
- 2 tbsp of maple syrup
- 1 tsp of organic vanilla extract
- Fresh or freeze fried berries for topping
Directions
- Combine the dragonfruit cubes, yogurt, milk, maple syrup, and vanilla in a blender until smooth.
- Pour into a large bowl or container, add the chia seeds, and mix well. Cover container and store in the fridge overnight or for at least 3 hours (until pudding consistency is achieved).
- It can help to give the pudding a stir after an hour and place back in the fridge.
- Top with yogurt, fresh or freeze dried berries, and/or coconut flakes and enjoy!
Store in the fridge up to 3-4 days.

Strawberry Matcha Chia Pudding
Makes 4 servings.
Ingredients
Matcha Pudding
- 1 1/2 cups dairy-free milk (try a combo of 3/4 cup light coconut milk + 3/4 cup almond milk)
- 2 tbsp of maple syrup or honey
- 1 tsp of organic vanilla extract
- 1-2 tsp matcha powder
- 1/2 cup chia seeds
Strawberry Compote
- 2 cups of ripe strawberries (if using frozen, let thaw) - quartered
- 2 tsp of lemon juice
- 2 tsp of maple syrup
Directions
- To make the matcha pudding, add milk, maple syrup, vanilla, and matcha to a mixing bowl. Whisk quickly, side to side, to combine and break up any matcha clumps. Taste and adjust - add more matcha or maple syrup based on your preference.
- You can sift the matcha before mixing to avoid clumps!
- Add the chia seeds and mix until combined. Let sit for about 10 minutes and stir again.
- Cover and refrigerate overnight or about an hour.
- To make the strawberry compote, add the strawberries, lemon juice, and maple syrups to a small saucepan at medium heat. Once it starts to bubble, reduce the heat and muddle/mush the fruit. Continue on medium-low heat for 10-12 minutes until berries are pretty much broken down.
- Remove from heat and transfer to a clean jar or container to cool.
- Once the pudding is completely chilled and set, divide and top with generous helpings of the strawberry compote along with any fresh berries, coconut cream, etc. - and enjoy!
Leftover pudding will keep in the fridge (covered) for 4-5 days and compote (covered) in the fridge will last for about a week.
All ingredients are available at Jo Anne's Place. View our store hours here.
Used our recipe? Tag us on social media so we can see and share your creations!



