For all coffee lovers, start your day with this coffee chia breakfast pudding made with coffee or espresso.
It has a lovely blend of flavors similar to a lightly sweetened coffee latte.
This delicious breakfast has all the lovely flavors of a tasty cold-brew latte wrapped in a chia pudding.
Like my chocolate coconut chia pudding or chocolate chia mousse, it's lightly sweetened, flavored with complementing spices, and a nutritious, filling dish.
This can be made with brewed coffee, espresso, or homemade cold brew coffee if you have it on hand.
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Why You'll Love This Recipe
- Breakfast with a bit of a caffeine kick: Coffee Chia Pudding is the perfect blend of your favorite chia pudding and your morning cup of coffee.
- It's a great breakfast alternative: It's filling, nutritious, and lovely for those who love a little coffee flavor in everything.
- Great for meal prepping: The recipe is low-carb, easy to make, and can be prepared in advance. Plus, it's customizable with various toppings and using different sweeteners.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
- Brewed Coffee: You can use strongly brewed coffee or espresso. Cold-brew coffee can work here as well.
- Chia Seeds: I like to use black chia seeds, but white chia seeds can work as well—it's the same thing, just a different color.
- Honey: You only need a little bit to add a touch of sweetness. For a sugar-free version, use powdered Monk Fruit sweetener.
- Milk: I prefer to use unsweetened cashew or almond milk for a creamy texture and lovely taste.
- Cinnamon, cardamom, and cacao powder: It adds a delicious flavor that goes so well with the taste of coffee. You can also use unsweetened cocoa powder instead of cacao.
- Toppings (optional): Sliced bananas, coconut flakes, and chopped walnuts are great options.
How To Make It
See the recipe card for full information on ingredients and quantities.
Step One (Picture 1 above) - In a mixing bowl or large jar, combine coffee with the milk and stir in the cacao, cinnamon, and cardamom powder.
Step Two (Picture 2 above) - Stir in the honey and six tablespoons of chia seeds.
Step Three (Picture 3 above): Let the mixture sit for a couple of minutes, then stir again to break up any clumps.
Step Four (Picture 4 above) - Cover the bowl or individual containers and refrigerate overnight or at least for a few hours. If you find the chia pudding has thickened too much, you can add a little bit more milk or (cold) brewed coffee and stir it together.
Helpful Tips
- Prepare it the night before. If you’d like your coffee chia pudding ready for breakfast, prepare it in the evening so it has time to sit in the fridge.
- You can use strong or cold-brewed coffee. To achieve a richer taste, you may want to make the coffee slightly stronger than you usually would.
- To make it keto-friendly or sugar-free, swap the honey for powdered Monk Fruit sweetener. Play around with 2 to 5 teaspoons or adjust to taste.
- The above ingredients will get you about 1 ¾ cups of chia pudding. Double the ingredients to double the batch.
Serving Suggestions
Serve the coffee chia pudding with a topping of your choice. Here are a few ideas and some of my favorites with coffee flavor:
- Cacao nibs
- Chopped walnuts
- Sliced bananas (try also my Banana Chia Pudding)
- Coconut flakes (try also my coconut Lemon Chia Pudding)
- A spoonful of almond butter or homemade chocolate peanut butter
- Nut-free granola
- Crunchy steel-cut oats granola
Storage
You can store this coffee chia pudding in an airtight container in the fridge for up to 4 days.
Alternatively, you can store the pudding in individual jars and have it ready to take on the go in the morning.
More Recipes You Should Try Next!
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Have questions? Simply comment below or message me. If you make this recipe, please leave a comment and a starred review below. Thank you!
This coffee Chia Pudding recipe is a fun way to enjoy your morning coffee in a new and exciting way.
Try it and add your own name to it by customizing it with your favorite toppings!
📖 Recipe
Coffee Chia Seed Pudding For Breakfast
Mariska RamondinoIngredients
- 1 cup strongly brewed coffee or cold brew coffee If using hot coffee, let it release its steam and allow it to cool a bit.
- ½ cup cashew or almond milk unsweetened
- ¼ teaspoon cacao powder
- ½ teaspoon cinnamon powder
- ¼ teaspoon cardamom powder
- 6 tablespoons chia seeds
- 1 teaspoon honey use more, if preferred
Instructions
- Combine coffee with the milk, and stir in the cacao, cinnamon, and cardamom powder.1 cup strongly brewed coffee or cold brew coffee, ½ cup cashew or almond milk, ¼ teaspoon cacao powder, ½ teaspoon cinnamon powder, ¼ teaspoon cardamom powder
- Add the chia seed and the honey to the coffee mixture and stir until well combined.6 tablespoons chia seeds, 1 teaspoon honey
- Taste test the liquid. If you prefer it sweeter, then add more honey to taste.
- Let it sit for 2 to 5 minutes at room temperature. Give it another stir to break up any clumps of chia seed that might have developed—especially at the bottom.
- Then, transfer the coffee chia mixture to a mason jar or bowl. Store it in the fridge until it has a nice, thick, pudding-like consistency (about 30 minutes to 2 hours). Some like the texture better after resting it for 2 hours. You can also let it sit overnight in the refrigerator (best for meal prepping).
- When ready to consume, give everything a good stir again to break up the seeds. Take out the amount you want. Enjoy on its own or top with your favorite toppings. I love a few slices of bananas, coconut flakes, and walnuts.
Notes
- Prepare it the night before. If you’d like your coffee chia pudding ready for breakfast, prepare it the evening before so it has time to set in the fridge.
- You can use strong or cold-brewed coffee. To achieve a richer taste, you may want to make the coffee slightly stronger than you usually would.
- To make it keto-friendly or sugar-free, swap the honey for powdered Monk Fruit sweetener. Play around with 2 to 5 teaspoons or adjust to taste.
- Store this chia pudding in an airtight container in a jar in the fridge for up to 4 days. Or store the pudding in individual jars and ready to take on the go in the morning.
- The above ingredients will get you about 1 ¾ cups of chia pudding. Double the ingredients to double the batch.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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