Coffee chia pudding with coffee is a simple, make-ahead breakfast or snack that tastes like a light tiramisu in a jar. The brewed coffee adds a rich, slightly bitter aroma while the chia seeds swell into a silky, spoonable pudding. It feels creamy, slightly grainy from the seeds, and perfectly balanced with maple syrup or honey. This recipe is quick to assemble and rewards patience with a cool, refreshing bite.
Recipe Information
- Prep Time: 10 minutes
- Cook Time (chill time): 4 hours
- Total Time: 4 hours 10 minutes
- Servings: 2 (about 1 cup each)
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 165 kcal
- Protein: 3.8 g
- Carbohydrates: 22 g
- Fat: 7.5 g
- Fiber: 6.8 g
- Sugar: 12 g
- Sodium: 140 mg
Why Make This Coffee Chia Pudding
This recipe is fast to prep and very flexible. You get morning caffeine and lasting energy from chia’s fiber and healthy fats. It’s dairy-free by default (when using almond milk) and works well for meal prep. The coffee lends a warm, roasted aroma and a subtle bitterness that pairs beautifully with sweet toppings.
How to Make Coffee Chia Pudding
The method is simple: mix the liquids and sweetener, stir in chia seeds, then chill until thick. No stove needed. The chia seeds absorb the coffee and milk, giving the dish a custard-like texture. You can customize sweetness, coffee strength, and toppings to match your mood.
Ingredients:
- 1 cup brewed coffee
- 1/4 cup chia seeds
- 2 tablespoons maple syrup or honey
- 1 cup almond milk (or any milk of choice)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Directions:
Step 1: Preparation
In a bowl, whisk together the brewed coffee, almond milk, maple syrup (or honey), vanilla extract, and salt until well combined. Taste and adjust sweetness or coffee strength while the mixture is still liquid.
Step 2: Mixing
Stir in the chia seeds until they are evenly distributed. Let the mixture sit for 2–3 minutes and stir again to prevent clumps. Use a spoon or small whisk to break up any lumps.
Step 3: Cooking
Cover and refrigerate for at least 4 hours or overnight until the mixture thickens into a pudding. The chia seeds will absorb the liquid and swell. No heat is required.
Step 4: Finishing
Before serving, stir the pudding again to smooth the texture. Divide into bowls or jars and top with your favorite toppings such as nuts, chocolate, or fruits. Serve chilled.
How to Serve Coffee Chia Pudding
Serve it cold straight from the fridge. Top with sliced banana, berries, toasted nuts, granola, a dusting of cocoa, or a few dark chocolate shavings. For a layered parfait, alternate pudding with yogurt or whipped coconut cream. Pair with a buttery toast or a light muffin for breakfast, or enjoy it as an afternoon pick-me-up.
How to Store Coffee Chia Pudding
Store in an airtight container or jar in the refrigerator for up to 4–5 days. Keep toppings separate and add them just before serving to keep textures crisp. Freezing is not recommended because the texture can change when thawed, but if needed, freeze in a sealed container for up to 1 month and thaw overnight in the fridge; stir well before eating.
Expert Tips for Perfect Coffee Chia Pudding
- Use cooled coffee or cold brew to avoid cooking the chia seeds.
- For a thicker pudding, increase chia to 3 tablespoons per cup of liquid. For thinner, use 2 tablespoons.
- Whisk the liquid well and stir again after a few minutes to break up clumps.
- Use strong brewed coffee or espresso for a bolder flavor. Cold brew gives a smooth, low-acid result.
- Swap maple syrup for honey, agave, or a pinch of stevia for lower sugar.
- Blend briefly for a smoother texture if you dislike the tiny seed feel.
- Add a scoop of protein powder or Greek yogurt to boost protein and make it more filling.
Delicious Variations
- Mocha: Add 1 tablespoon unsweetened cocoa powder to the liquid and mix well. Top with dark chocolate shavings.
- Coconut Coffee: Replace almond milk with coconut milk for a richer, tropical taste. Top with toasted coconut.
- Banana Espresso: Blend half a banana with the liquids before adding chia for a fruity, creamy pudding.
- Chocolate Chip: Stir in mini chocolate chips or cacao nibs before serving for crunch.
- Protein Boost: Mix a scoop of vanilla or chocolate protein powder into the liquid before adding chia seeds.
Frequently Asked Questions
-
Q: How long does chia pudding need to set?
A: It needs at least 4 hours to thicken, but overnight gives the best texture. Shorter times may be runny. -
Q: Can I use hot coffee?
A: Use cooled coffee. Hot liquid can break the seeds’ texture or make the mixture uneven. Brew and let the coffee cool before mixing. -
Q: Can I make this dairy-free or vegan?
A: Yes. Use plant milks like almond, oat, or coconut and choose maple syrup instead of honey to keep it vegan. -
Q: Why is my pudding grainy or clumpy?
A: Clumps form when chia seeds stick together. Whisk the liquid well, stir after a few minutes, or blend briefly to smooth it out. -
Q: Can I reduce the caffeine for kids or sensitive people?
A: Use decaf coffee or make a coffee-flavored version with chilled espresso-flavored decaf or a small amount of instant coffee dissolved in milk. -
Q: How many servings does this recipe make?
A: This recipe makes about two 1-cup servings. You can easily double or triple the ingredients for meal prep. -
Q: Is it okay to eat uncooked chia seeds?
A: Yes. Chia seeds are safe raw. They swell in liquid and become gel-like, which is the desired texture for pudding.
Conclusion
This Coffee Chia Pudding is a simple, make-ahead treat that blends coffee’s aroma with the silky, slightly textured comfort of chia. Try topping it with banana and toasted nuts for a bright contrast, or make the mocha variation for a chocolatey twist. For a chocolate-coffee spin on an overnight chia breakfast, see this tasty inspiration: Overnight Chocolate Coffee Chia Pudding | PaleoMG. Give it a try—mix, chill, and enjoy a spoonful of creamy, coffee-flavored goodness.
Print
Coffee Chia Pudding
- Total Time: 250 minutes
- Yield: 2 servings 1x
- Diet: Vegan, Dairy-Free
Description
A simple, make-ahead breakfast or snack that combines coffee and chia seeds for a creamy, delicious pudding.
Ingredients
- 1 cup brewed coffee
- 1/4 cup chia seeds
- 2 tablespoons maple syrup or honey
- 1 cup almond milk (or any milk of choice)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a bowl, whisk together the brewed coffee, almond milk, maple syrup (or honey), vanilla extract, and salt until well combined.
- Stir in the chia seeds until evenly distributed. Let sit for 2–3 minutes and stir again to prevent clumps.
- Cover and refrigerate for at least 4 hours or overnight until thickened.
- Before serving, stir the pudding again to smooth the texture. Divide into bowls or jars and add your favorite toppings.
Notes
Use cooled coffee or cold brew for the best texture. Customize sweetness and toppings to suit your preferences.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 12g
- Sodium: 140mg
- Fat: 7.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6.8g
- Protein: 3.8g
- Cholesterol: 0mg
