Coffee Chia Pudding

A 5-ingredient coffee chia pudding to give you a boost of energy and protein to start you morning. Make it the night before for a grab and go breakfast that requires no morning prep.

Coffee chia pudding in a glass with a rose detailed spoon handle sticking out.

Why you’ll love it

Even if you’re not a fan of coffee (I’m not!), you’re still going to love my version of chia pudding. The coffee flavor is mild and vanilla helps embolden the coffee aroma. Here are a few other reasons you’re going to love this chia pudding (this coming for a non-coffee, not-chia pudding fan)

  • Simple
  • Quick
  • Mild coffee-flavor
  • Creamy
  • Satisfying
Coffee chia pudding in a glass with a rose detailed spoon handle sticking out.

Perfect Chia Pudding Tips

I have just a few tips for making the perfect chia pudding. First, you don’t need a lot of chia seeds. And, at first, you may be tempted to add more. DON’T! Secondly, there is going to be lots of stirring. It’s to prevent clumps of chia seeds in your pudding. Not desirable. Lastly, use your favorite plant-based milk. If you don’t like almond (or have an allergy) use soy, hemp, flax. It’s ok. Just know that the texture might be a bit different. You’ll have to play around with the water to chia seed ratio to get your perfect consistency. But it’ll still be delicious.

How to Make Coffee Chia Pudding

In a medium sized bowl with a lid, pour 2 tbsp chia seeds.

Using a 1 cup measuring cup, measure out 5 tbsp of freshly brewed coffee and 1/2 a tsp of vanilla extract. Add enough almond milk (or plant-based milk of choice) to fill the rest of the 1 cup measuring cup. 

Add the coffee, vanilla, and almond milk to the bowl with the chia seeds. Using a fork, stir the chia seeds until they are distributed. Allow to sit for 10 minutes and stir with a fork again.

Add the maple syrup and stir again.

Seal the lid on the bowl and place it in the refrigerator overnight. 

To serve: Divided into two glasses and serve with Dalgona coffee, whipped cream, chocolate covered coffee beans, shaved chocolate, or cocao powder.

Coffee chia pudding in a glass with a rose detailed spoon handle sticking out.

Ingredient Health Benefits

Coffee- antioxidants, may improve athletic performance

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Coffee Chia Pudding

Erin
A 5-ingredient coffee chia pudding to give you a boost of energy and protein to start you morning. Make it the night before for a grab and go breakfast that requires no morning prep.
Prep Time 10 mins
Refrigeration Time 8 hrs
Total Time 8 hrs 10 mins
Course Breakfast
Cuisine American, Gluten-Free, Grain-Free, Oil-free, Vegan
Servings 1 serving

Ingredients
  

  • 2 tbsp chia seeds
  • 1 cup almond milk (or plant-based milk of choice)
  • 5 tbsp freshly brewed coffee I used French Vanilla
  • 1 tsp maple syrup
  • ½ tsp vanilla extract

Instructions
 

  • In a medium sized bowl with a lid, pour 2 tbsp chia seeds.
  • In a 1 cup measuring cup, measure out 5 tbsp of freshly brewed coffee and ½ tsp vanilla extract. Add enough almond milk to fill the rest of the 1 cup measuring cup.
  • Add the coffee and almond milk to the bowl with the chia seeds. Using a fork, stir the chia seeds until they are distributed. Allow to sit for 10 minutes and stir with a fork again.
  • Add the maple syrup and stir again.
  • Seal the bowl and place in the refrigerator overnight.
  • To serve: Divided into two glasses and serve with Dalgona coffee, whipped cream, chocolate covered coffee beans, shaved chocolate, or cocao powder.
Keyword 1 bowl, 10-minutes, 5-ingredient, caffeine, drink, sweet
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