Chia Coffee Pudding

coffee chia pudding in a mason jar topped with yogurt and chocolate shavings.

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Chia Coffee Pudding is made with Greek yogurt, espresso powder (or coffee), chia seeds, almond milk, a little sweetener, and a touch of cocoa for a sweet, creamy make-ahead breakfast, snack, or dessert. Great meal prep recipe for a busy week.

Prep Time5

Chill Time6

Total Time6 5

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 213kcal

Author: Cara Lanz

Ingredients

2 teaspoons instant espresso powder or double the amount of instant coffee crystals
1 teaspoon cocoa powder, optional
1-2 tablespoons maple syrup or honey or to taste
1 cup plain Greek yogurt
1 cup unsweetened almond milk
¼ cup chia seeds

Instructions

Place the espresso powder, cocoa powder, and maple syrup in a small bowl. Briefly stir. Add a few tablespoons of the yogurt and stir until the mixture is smooth and there are no lumps. It should look like chocolate sauce.
Add the rest of the yogurt, milk, and chia seeds and stir well. Stir again in 5-10 minutes to keep the chia seeds from clumping or settling to the bottom.
Cover and refrigerate at least 6 hours or overnight. The longer the chia seeds soak, the thicker the mixture will be.
See notes for brewed coffee and blended options.

Notes

Use whole-milk Greek yogurt for the creamiest texture.
Mix cocoa powder and sweetener with a little yogurt first to avoid lumps, then stir in the rest.
Adjust sweetness to taste—use less honey if that's your choice.
For extra coffee flavor, add more espresso powder!
If it's too thick, stir in a splash of milk. Too thin, add Greek yogurt for instant thickening or a teaspoon of chia seeds and wait a few hours.

Coffee Chia Pudding with Fresh Brewed Coffee

Combine ¼ cup chia seeds, 1 teaspoon cocoa powder, 1 cup cooled coffee, and maple syrup/honey. Mix well. Stir in 1 cup yogurt. Stir well. Stir again in 5-10 minutes. Cover and refrigerate overnight.

Blended Coffee Chia Pudding

Place all ingredients in a high-speed blender. Stir to keep the chia seeds or sweetener from clumping up and out of reach of the blender. Process until smooth. Pour into a mason jar or covered container. Stir well. Cover and refrigerate overnight.

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