Protein-Packed Greek Yogurt Chia Pudding with Almond Granola
High-protein Greek yogurt chia pudding with 38g protein per serving. Easy no-cook breakfast packed with cottage cheese and almond granola.
Ingredients
- 1 1/2 cups plain nonfat Greek yogurt
- 1/2 cup low-fat cottage cheese
- 1/4 cup chia seeds
- 1/4 cup unsweetened almond milk
- 2 tbsp natural almond butter
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp raw honey
- 1/2 cup raw almonds, roughly chopped
- 1/4 cup old-fashioned rolled oats
- 2 tbsp unsweetened coconut flakes
- 1 tbsp coconut oil, melted
- 1/4 tsp sea salt
- 2 tbsp raw sunflower seeds
- 1/4 tsp vanilla extract (for granola)
- Fresh berries for topping (1/2 cup blueberries or raspberries)
Instructions
- 1
Combine the Greek yogurt, cottage cheese, and almond milk in a medium mixing bowl, whisking until the mixture reaches a smooth, creamy consistency.
- 2
Stir the chia seeds, almond butter, vanilla extract, and cinnamon into the yogurt base until fully incorporated.
- 3
Divide the pudding mixture evenly among four serving glasses or containers, pressing gently to settle.
- 4
Cover each container with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight, until the chia seeds absorb liquid and the pudding thickens.
- 5
While the pudding chills, prepare the almond granola by combining the chopped almonds, rolled oats, coconut flakes, sunflower seeds, and sea salt in a small bowl.
- 6
Drizzle the melted coconut oil and vanilla extract over the granola mixture, tossing with a fork until all ingredients are evenly coated.
- 7
Spread the granola mixture on a parchment-lined baking sheet in a thin, even layer.
- 8
Bake at 325°F for 12-15 minutes, stirring halfway through, until the granola turns light golden brown and becomes fragrant.
- 9
Remove the granola from the oven and let it cool completely on the baking sheet for 5 minutes, allowing it to crisp up as it cools.
- 10
Retrieve the chilled pudding from the refrigerator and give each serving a gentle stir to loosen it if needed.
- 11
Top each pudding bowl with a generous handful of the cooled almond granola.
- 12
Drizzle each serving with about 1 tsp of raw honey and scatter fresh berries across the top.
- 13
Serve immediately and enjoy, or cover and keep refrigerated for up to 3 days.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Plain nonfat Greek yogurt | Plain 2% Greek yogurt | Higher fat content adds richness and creaminess while maintaining excellent protein levels (20g per cup vs 18g for nonfat) |
| Low-fat cottage cheese | Casein protein powder (unflavored or vanilla) — use 1/3 cup instead | Provides concentrated protein (25g per 1/3 cup) with zero fat and minimal carbs, boosting total protein to 45g per serving |
| Natural almond butter | Powdered peanut butter (PB2) — use 3 tbsp mixed with 1 tbsp water | Delivers similar protein (4g vs 3g per serving) with 85% less fat, reducing calories while maintaining nutty flavor |
| Unsweetened almond milk | Fairlife protein shake (vanilla or plain) — use 1/4 cup | Replaces liquid while adding 8g additional protein per serving for a total of 46g protein |
| Raw honey | Pure maple syrup or monk fruit sweetener (use same amount) | Monk fruit adds sweetness without sugar spikes; maple syrup adds depth with 1g protein per tbsp |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 325 |
| Total Fat | 13g |
| Saturated Fat | 3g |
| Cholesterol | 8mg |
| Sodium | 180mg |
| Carbohydrates | 22g |
| Fiber | 8g |
| Sugar | 11g |
| Protein | 38g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
