This creamy, blended chia pudding is packed with protein and has a smooth, cheesecake-like texture thanks to cottage cheese. It feels indulgent while still being nourishing, and I love preparing it ahead so I have a quick breakfast or snack ready to go.
Why You’ll Love This Recipe
I love how effortlessly this pudding comes together. Blending the base makes it silky and rich without needing protein powder, and the chia seeds help keep me full for hours. It’s ideal for meal prep, easy to customize, and perfect for days when I want something wholesome that still tastes like a treat.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup cottage cheese
1/2 cup almond milk (or any milk I prefer)
1/3 cup berries (such as raspberries, strawberries, or blueberries)
1 teaspoon vanilla extract
1–2 tablespoons maple syrup
1/4 cup chia seeds
Directions
Add the cottage cheese, almond milk, berries, maple syrup, and vanilla extract to a blender.
Blend on high until the mixture becomes smooth and creamy.
Pour the blended mixture into a bowl or jar.
Add the chia seeds and stir well to combine.
Cover and refrigerate for at least 3 hours or overnight.
Stir before serving and add optional toppings if I want extra flavor or texture.
Servings And Timing
Servings: 2
Prep time: About 10 minutes
Chill time: At least 3 hours (overnight gives the best texture)
Variations
Chocolate version: I add 1 tablespoon of cocoa powder before blending.
Nutty twist: I blend in 1 tablespoon of peanut butter or almond butter.
Fruit swap: I switch up the berries depending on what I have.
Extra protein: I mix in a scoop of protein powder if I want an even higher-protein version.
Storage/Reheating
I store the pudding in an airtight container or jar in the refrigerator for up to 5 days.
It’s meant to be enjoyed cold, so reheating isn’t recommended since it changes the chia texture.
FAQs
1. Can I add protein powder to this recipe?
Yes, I can add a scoop of protein powder if I want even more protein.
2. Can I replace the cottage cheese with Greek yogurt?
Yes, Greek yogurt works well, though it gives a slightly tangier flavor.
3. Why didn’t my pudding thicken?
This usually happens if the chia seeds are old or not mixed well. I always stir thoroughly, wait a few minutes, then stir again before refrigerating.
4. Can I make this dairy-free?
I can use a high-protein plant-based yogurt or silken tofu, but the texture and flavor will be a bit different.
5. Is this good for meal prep?
Yes, I often make multiple jars at once so I have quick breakfasts or snacks ready for several days.
Conclusion
I love making this protein chia pudding whenever I want something nourishing, filling, and easy to prepare. Its creamy texture and customizable flavors make it a staple in my weekly routine, and having a jar ready in the fridge always makes my mornings smoother.
A creamy, high-protein chia pudding made with blended cottage cheese, berries, and vanilla, delivering a smooth cheesecake-like texture and plenty of nutrition. Great for meal prep or a healthy snack.
Ingredients
1 cup cottage cheese
1/2 cup almond milk (or preferred milk)
1/3 cup berries (raspberries, strawberries, or blueberries)
1 tsp vanilla extract
1–2 tbsp maple syrup
1/4 cup chia seeds
Instructions
Add cottage cheese, almond milk, berries, maple syrup, and vanilla extract to a blender.
Blend on high until smooth and creamy.
Pour into a bowl or jar.
Add chia seeds and stir well.
Cover and refrigerate for at least 3 hours or overnight.
Stir before serving and top as desired.
Notes
Stir chia seeds again after 5 minutes to prevent clumping.
Use fresh or frozen berries depending on availability.
Optional toppings: extra fruit, nuts, coconut, or granola.
Can be made dairy-free with plant-based alternatives.
