If you love Biscoff, you’re going to want to try this one. This creamy chia pudding tastes like dessert but is packed with protein and fiber. It’s easy to make ahead, so you can grab it and go when you’re busy. It’s perfect for busy mornings, travel days, or whenever you need an easy breakfast you can grab and go.
Love breakfast in a jar? Here are a few more recipes you need to try! Lemon Blueberry Overnight Chia Pudding, Berry Cheesecake Overnight Oats, and Vanilla Coconut Overnight Oats.
Why You’ll Love High-Protein Biscoff Chia Pudding
- Easy & make-ahead – Prep in minutes, and let the fridge do the work.
- Tastes like a dessert – But loaded with fiber, protein, and omega-3s from chia seeds.
- High in protein – Keeps you full with 25g of protein per serving.
Tips for Making the Best Biscoff Chia Pudding
- Let it sit longer – 12 to 24 hours gives an even creamier consistency.
- Stir twice – Mix once when you make it and again after 10 minutes to prevent clumping.
- Use enough liquid – If it gets too thick, simply add a splash of milk and stir.
Biscoff Chia Pudding FAQs
It stays fresh for up to 4-5 days in an airtight container.
Not necessarily! At least 4 hours works, but overnight gives you the creamiest texture.
Add a splash of milk and stir until you reach your desired consistency.
Yes, you can freeze chia pudding! However, the texture might change slightly once thawed, as chia pudding can become a bit more liquid after freezing.
High-Protein Biscoff Chia Pudding
Equipment
Ingredients
- 1 cup milk of choice plus more if needed
- 1/2 cup Greek yogurt
- 1 scoop vanilla protein powder
- pinch of salt
- 4 tablespoons chia seeds
- 2 tablespoons Biscoff spread
For topping:
- 2 tablespoons Biscoff spread slightly warmed
- Optional 1–2 Biscoff cookies crushed
Instructions
- Divide the milk, Greek yogurt, protein powder, and salt evenly between two jars. Stir each jar until smooth and well combined.
- Add 2 tablespoons of chia seeds to each jar and stir well.
- Let the jars sit for 5–10 minutes, then stir again to prevent the chia seeds from clumping.
- Stir 1 tablespoon of Biscoff spread into each jar until well combined.
- Cover and refrigerate for at least 4 hours, preferably overnight, until thick and creamy.
- In the morning, stir each jar. If the pudding is too thick, add a splash of milk and stir until you reach your desired consistency.
- Top each jar with a drizzle of warmed Biscoff spread and, if desired, crushed Biscoff cookies.