Dairy Free High Protein Breakfast Chia Pudding with Hemp Seeds

Name: Dairy Free High Protein Breakfast Chia Pudding with Hemp Seeds
Prep time: 8 min
Total time: 8 h 8 min
Yield: 2 servings
Ingredients: 1.5 cups unsweetened coconut milk (carton variety, not canned, for a lighter texture); 4 tablespoons chia seeds (white or black both work); 4 tablespoons hemp seeds (also called hemp hearts, hulled); 2 scoops unflavoured pea protein powder (approximately 40g total, check label is dairy free); 1 tablespoon pure maple syrup (or adjust to taste); 1 teaspoon pure vanilla extract; 0.25 teaspoon ground cinnamon (optional but recommended); 1 pinch fine sea salt (enhances all the other flavours); 0.5 cup frozen blueberries (to serve, thawed overnight on top of pudding); 1 tablespoon extra hemp seeds (to garnish, one tablespoon per bowl)

High ProteinVeganDairy-FreeGluten-FreeMeal PrepNut-FreeEgg-Free

Prep Time8 min

Servings2

Calories318 kcal

Health Score7/10

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Dairy Free High Protein Breakfast Chia Pudding with Hemp Seeds

If you have been searching for a breakfast that actually keeps you full until lunch, this dairy free high protein breakfast chia pudding with hemp seeds might just become your new weekday staple. It takes about five minutes of hands-on time the night before, and by morning you have a thick, creamy, genuinely satisfying bowl waiting for you in the fridge. No cooking, no rushing, no sad desk snacking at 10am.

What makes this pudding stand out from the usual chia seed recipes is the combination of hemp seeds and a scoop of unflavoured pea protein powder. Hemp seeds are a complete protein source, meaning they contain all nine essential amino acids, and they also bring a generous dose of omega-3 and omega-6 fatty acids to the table. Chia seeds add a different kind of magic: soluble fibre that forms a gel as it soaks, slowing digestion and keeping your blood sugar steady. Together, these two powerhouse seeds push the protein content well above what you would get from a standard chia pudding, without adding any artificial flavours, sweeteners or complicated ingredients. The base is unsweetened coconut milk from a carton, which keeps it light and dairy free, and a small spoonful of pure maple syrup gives just enough natural sweetness without tipping the sugar count into territory you would need to worry about.

The flavour here is naturally nutty and slightly earthy from the seeds, with a creamy background from the coconut milk. A splash of vanilla extract rounds everything out and makes the whole bowl smell absolutely wonderful when you open the fridge in the morning. For toppings, frozen blueberries work brilliantly because they thaw overnight and create a little pool of antioxidant-rich juice that seeps into the pudding. Fresh mango, sliced kiwi or a handful of raspberries are all excellent choices too. A sprinkle of extra hemp seeds on top adds a pleasing crunch and bumps the protein even higher if you need it. This recipe genuinely earns the label high protein without relying on processed ingredients or flavoured powders with long ingredient lists.

This pudding is completely vegan, gluten free and nut free as written, making it a brilliant option if you are cooking for a household with mixed dietary needs. It also meal preps like a dream. You can make four jars on Sunday evening and have breakfast sorted for most of the working week. The puddings keep beautifully in the fridge for up to four days, and the texture actually improves after the first night as the chia seeds absorb more liquid and the flavours deepen. If you find the pudding has thickened too much by day three, just stir in a splash of extra coconut milk and it loosens right up. Simple, flexible and genuinely nourishing, this is the kind of breakfast recipe that earns a permanent spot in your rotation.

Ingredients

Serves:2

1.5 cups unsweetened coconut milk (carton variety, not canned, for a lighter texture)
4 tablespoons chia seeds (white or black both work)
4 tablespoons hemp seeds (also called hemp hearts, hulled)
2 scoops unflavoured pea protein powder (approximately 40g total, check label is dairy free)
1 tablespoon pure maple syrup (or adjust to taste)
1 teaspoon pure vanilla extract
0.3 teaspoon ground cinnamon (optional but recommended)
1 pinch fine sea salt (enhances all the other flavours)
0.5 cup frozen blueberries (to serve, thawed overnight on top of pudding)
1 tablespoon extra hemp seeds (to garnish, one tablespoon per bowl)

Instructions

1
Add the coconut milk, pea protein powder, maple syrup, vanilla extract, cinnamon and sea salt to a medium mixing bowl or large jug. Whisk everything together until the protein powder is fully dissolved and the mixture is smooth with no lumps.
Whisk the protein powder in gradually rather than dumping it all at once. This prevents clumping and gives you a silky base.
2
Add the chia seeds and hemp seeds to the bowl and stir well with a spoon or silicone spatula, making sure all the seeds are evenly distributed throughout the liquid.
3
Let the mixture sit at room temperature for 5 minutes, then give it another thorough stir. This second stir is important because it breaks up any chia seeds that have started clumping together at the bottom.
Set a timer for the 5 minutes so you do not forget this step. It makes a real difference to the final texture.
4
Divide the mixture evenly between two mason jars or airtight containers. Spoon a quarter cup of frozen blueberries on top of each one. Seal the jars with lids.
5
Refrigerate for at least 8 hours or overnight. The chia seeds will absorb the liquid and swell up, creating a thick, creamy pudding texture while the blueberries thaw and release their juices.
If you are making these in the morning to eat later that day, a minimum of 4 hours will work, though overnight gives a better, thicker result.
6
When ready to eat, remove the jars from the fridge, give each pudding a gentle stir, then top with a sprinkle of extra hemp seeds. Eat straight from the jar or scoop into a bowl.
If the pudding has set very firm, stir in one or two tablespoons of extra coconut milk to loosen it to your preferred consistency.

Nutrition per serving

318kcal

Calories

22g

Protein

19g

Carbs

16g

Fat

11g

Fibre

Sugar

148mg

Sodium

Pro Tips

✓
Always whisk the protein powder into the liquid before adding the seeds, otherwise it tends to clump.
✓
The second stir after 5 minutes at room temperature is the most important step for avoiding a lumpy, uneven texture.
✓
Taste the base before refrigerating and adjust the maple syrup up or down depending on how sweet you like things.
✓
Use a carton coconut milk rather than canned for a lighter, lower calorie pudding. Canned will make it richer but significantly higher in fat and calories.
✓
Batch preparing four jars on Sunday evening is an efficient approach. All four will keep well for up to four days in the fridge.
✓
If you prefer a slightly thicker pudding, reduce the coconut milk to 1.25 cups or add an extra tablespoon of chia seeds.

Frequently Asked Questions

How much protein does this chia pudding with hemp seeds actually have per serving?↓

Each serving delivers approximately 22 grams of protein. This comes from a combination of the pea protein powder, hemp seeds and chia seeds. Hemp seeds alone provide around 10 grams of protein per 3 tablespoons, making them one of the best plant-based protein sources you can add to breakfast.

Can I make this without pea protein powder?↓

Yes, you can leave the protein powder out. The pudding will still be delicious and will have around 12 to 14 grams of protein per serving from the hemp and chia seeds alone. If you want to keep the protein high without powder, try stirring in 2 tablespoons of natural almond butter or sunflower seed butter, though note this changes the nut-free status of the recipe.

Is this recipe suitable for a vegan diet?↓

Yes, this recipe is completely vegan as written. All ingredients, including the pea protein powder, are plant-based. Just double-check the label on your specific protein powder brand to confirm it contains no dairy-derived additives, as formulations vary between brands.

Why are my chia seeds clumping at the bottom of the jar?↓

This usually happens when the mixture is not stirred a second time after the initial 5-minute rest. Chia seeds start absorbing liquid very quickly and can cluster together. Giving the mixture a thorough second stir before refrigerating solves this almost every time.

Can I use canned coconut milk instead of carton coconut milk?↓

You can, but the nutritional profile will change significantly. Canned coconut milk is much higher in saturated fat and calories because it is much more concentrated. If you use canned coconut milk, dilute it with an equal amount of water to bring it closer to the consistency and calorie count of carton coconut milk.

What other toppings work well on this high protein chia pudding?↓

Sliced mango, fresh raspberries, kiwi, pomegranate seeds or a small handful of frozen cherries all work brilliantly. For extra crunch and healthy fats, a small spoonful of pumpkin seeds or sunflower seeds is a great addition. A drizzle of tahini gives a lovely nutty richness without affecting the dairy-free status.

Variations

•
Chocolate High Protein Version
Add 1 tablespoon of raw cacao powder and an extra half teaspoon of maple syrup to the base mixture. Top with fresh raspberries instead of blueberries. The combination of cacao with hemp seeds is a genuinely fantastic flavour pairing.
•
Tropical Mango Turmeric
Add a quarter teaspoon of ground turmeric and a pinch of black pepper to the base, and top with diced fresh mango instead of blueberries. Turmeric has anti-inflammatory properties and gives the pudding a beautiful golden colour.
•
Matcha Green Protein Pudding
Whisk 1 teaspoon of ceremonial grade matcha powder into the coconut milk base before adding the seeds. Top with kiwi slices and an extra sprinkle of hemp seeds. The earthy matcha pairs brilliantly with the nuttiness of hemp.
•
Warm Spiced Version
Instead of refrigerating overnight, warm the prepared pudding gently in a small saucepan over low heat for about 5 minutes, stirring frequently. Add extra cinnamon, a pinch of cardamom and top with gently warmed berries. This is a comforting option for colder mornings.

Substitutions

•
Coconut milk (carton) → Oat milk or rice milk (Both work well as a base. Oat milk adds a slightly sweeter, creamier taste. Rice milk is thinner so you may want to reduce the quantity by 2 tablespoons to avoid a watery pudding.)
•
Pea protein powder → Brown rice protein powder (Another excellent dairy free and vegan protein powder option. Use the same quantity. The flavour is very slightly nuttier than pea protein, which actually complements the hemp seeds nicely.)
•
Maple syrup → Raw honey or date syrup (Honey is not vegan but works well if that is not a concern for you. Date syrup adds a richer, more caramel-like sweetness and also contributes a small amount of additional fibre.)
•
Hemp seeds → Extra chia seeds or ground flaxseed (If hemp seeds are unavailable, adding an extra tablespoon of chia seeds maintains the texture. Ground flaxseed adds omega-3s but gives a slightly denser, more bitter flavour. The protein content will drop by around 5 grams per serving.)
•
Blueberries → Raspberries, sliced strawberries or diced mango (Any soft fruit works well here. Raspberries have slightly higher fibre content than blueberries and are a great swap. Mango adds a tropical sweetness that pairs particularly well with the cinnamon and vanilla in the base.)

🧊 Storage

Store covered jars or airtight containers in the refrigerator for up to 4 days. Keep the extra hemp seed garnish separate and add just before eating to maintain the crunch. Do not freeze, as the texture of chia pudding becomes grainy after thawing.

📅 Make Ahead

This recipe is designed for making ahead. Prepare up to four jars on Sunday evening and refrigerate. Each morning simply grab a jar, add your garnish and eat. The pudding actually improves in texture and flavour after the first night as the seeds continue to absorb liquid and the vanilla and cinnamon notes deepen throughout the mixture.