My partner loves chia pudding.
Initially, we started with oats and now, I often like my puddings with chia alone.
The other day, I wrote this coconut mango oats recipe that was an instant hit. So, today, I’m tweaking it a bit.
I wanted to try something that will give a caffeine kick.
This coffee chia pudding is like eating dessert for breakfast—except it’s light, clean, and absolutely loaded with nutrition.
It’s the kind of recipe that feels fancy but takes five minutes to make.
You can serve it in a cute bowl with chocolate chips on top.
Either way, it’s the kind of recipe that makes healthy eating feel like a treat instead of a chore.
I love this recipe and it’s perfect for when you want to wake up properly!
I’m ending the recipe with variations and substitutes in case you’re missing any ingredients.
Let’s get to it!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make it Even Better!
Use cold brew coffee for a smoother, less acidic taste.
Add a scoop of protein powder for extra nutrition (check out this vanilla whey protein or this plant-based protein option).
Top with crushed nuts for extra crunch (these slivered almonds are perfect).
For a creamier version, use coconut milk instead of almond milk.
Store in these mason jars with lids for easy grab-and-go breakfasts.
Creamy Coffee Chia Pudding
Course: Dessert, BreakfastDifficulty: Easy2
10
minutesIngredients
1 cup unsweetened almond milk (or milk of choice)
2 tablespoons brewed coffee (strong, cooled)
3 tablespoons chia seeds
1 tablespoon maple syrup or honey
½ teaspoon vanilla extract
Pinch of cinnamon (optional)
Dark chocolate shavings or cacao nibs for topping
Directions
- Start by whisking together the almond milk, brewed coffee, maple syrup, vanilla extract, and cinnamon in a medium-sized bowl until well combined. Slowly stir in the chia seeds and whisk for a minute to prevent clumping. Cover the bowl and place it in the refrigerator for at least 2 hours or overnight until it thickens into a pudding-like consistency.
- When ready to serve, give the mixture a quick stir, then spoon it into glasses or jars. Garnish with a dollop of yogurt, a sprinkle of chocolate shavings or cacao nibs, and even a few coffee beans for an elegant touch. Enjoy chilled as a quick breakfast or a refreshing afternoon pick-me-up.
- I personally love this when I’m too lazy to cook the next day.
Substitutions and Add-Ins:
Replace coffee with matcha for a Matcha Chia Seed Pudding.
Add cocoa powder for a Mocha Chia Seed Pudding.
Sweeten naturally with mashed bananas or dates instead of syrup.
Use oat milk or cashew milk for different flavors and textures.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
These overnight chia pudding have become a summer ritual in my kitchen — quick to make, totally customizable, and always delicious.
Whether you’re rushing out the door or eating breakfast in bed, it’s one of those meals that makes your morning feel a little more special.
I hope you love this recipe as much as I did.
Let me know if you try it with other variants.
