Introduction

Coffee Chia Seed Pudding is a delightful, energizing breakfast or snack that combines the rich flavor of coffee with the nutritious benefits of chia seeds. It’s simple to make and can be customized to suit your taste preferences.

A clear glass filled with a creamy, light brown liquid that contains many small, evenly spread dark tapioca pearls throughout. On the top, there is a small dollop of whipped cream, slightly melted and blending into the liquid, sprinkled with small dark chocolate or coffee bits. A silver spoon is placed inside the glass, resting on the edge. The glass sits on a wooden surface with a few coffee beans scattered around, and the background features a soft mix of blurry, neutral colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons chia seeds
½ cup brewed coffee (cold or room temperature)
½ cup plant-based milk (almond, coconut, or oat)
1–2 teaspoons maple syrup or honey (optional)
¼ teaspoon vanilla extract
Optional: 1 tablespoon cocoa powder
Optional: 1 tablespoon protein powder
Optional: Dash of cinnamon or nutmeg
Optional: Pinch of sea salt

Instructions

Step 1: Brew a strong cup of coffee and let it cool to room temperature.
Step 2: In a jar or bowl, combine the coffee, plant-based milk, chia seeds, sweetener (if using), vanilla extract, and any optional ingredients you choose to add.
Step 3: Stir the mixture thoroughly until the chia seeds are evenly distributed throughout the liquid.
Step 4: Let the mixture sit for 5 minutes, then stir again to break up any clumps that have formed.
Step 5: Cover the container and refrigerate for at least 4 hours or overnight to allow the pudding to thicken.
Step 6: Before serving, stir the pudding once more and top with your favorite fruits, nuts, or spices if desired.

Tips & Variations

Use strong brewed coffee or espresso for a bolder flavor.
Add cocoa powder for a mocha twist or protein powder for added nutrition.
Sweeten with maple syrup or honey to taste, or skip sweeteners for a less sweet option.
Experiment with toppings like fresh berries, sliced almonds, or a sprinkle of cinnamon.
For a creamier texture, use full-fat coconut milk instead of other plant-based milks.

Storage

Store the chia seed pudding in an airtight container in the refrigerator for up to 4 days. Stir well before serving, and if the pudding thickens too much, add a splash of milk to loosen it. No reheating is necessary—this pudding is best enjoyed cold.

How to Serve

A clear glass filled with a creamy light brown drink with small dark specks evenly spread throughout, likely chia seeds, topped with a dollop of light cream and sprinkled with small chocolate chunks. A silver spoon rests inside the glass, and the glass is placed on a dark wooden surface with scattered coffee beans around it, set against a soft blurred gray background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of plant-based milk?

Yes, you can substitute regular dairy milk if you prefer. The texture and flavor will remain similar.

Can I prepare this pudding without coffee?

Absolutely! You can omit the coffee and use just plant-based milk for a simple chia pudding, or replace coffee with brewed tea for a different flavor.

Coffee Chia Seed Pudding Recipe

Print Recipe

★★★★★

4.7 from 124 reviews

A creamy and energizing Coffee Chia Seed Pudding that combines the rich flavor of brewed coffee with nutritious chia seeds and plant-based milk. This easy, make-ahead breakfast or snack is naturally sweetened and customizable with optional ingredients like cocoa powder and spices for a delicious and healthful start to your day.

Author: zara
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 4 hours 5 minutes
Yield: 1 serving 1x
Category: Breakfast
Method: No-Cook
Cuisine: International
Diet: Vegan

Ingredients

Scale

Main Ingredients

2 tablespoons chia seeds
½ cup brewed coffee (cold or room temperature)
½ cup plant-based milk (almond, coconut, or oat)
1–2 teaspoons maple syrup or honey (optional)
¼ teaspoon vanilla extract

Optional Ingredients

1 tablespoon cocoa powder
1 tablespoon protein powder
Dash of cinnamon or nutmeg
Pinch of sea salt

Instructions

Brew Coffee: Brew a strong cup of coffee and allow it to cool to room temperature to prevent cooking the chia seeds.
Combine Ingredients: In a jar or bowl, mix together the brewed coffee, plant-based milk, chia seeds, sweetener if using, vanilla extract, and any optional ingredients like cocoa powder, protein powder, spices, or salt.
Stir Thoroughly: Stir the mixture well to ensure the chia seeds are evenly distributed and not clumped together.
Initial Rest: Let the mixture sit for 5 minutes, then stir again to break up any forming clumps.
Refrigerate: Cover the jar or bowl and refrigerate for at least 4 hours or preferably overnight to allow the chia seeds to soak and absorb the liquids, forming a pudding-like texture.
Serve: Before serving, stir the pudding again and optionally top with fresh fruit, nuts, or additional spices for extra flavor and texture.

Notes

You can adjust the sweetness to taste or omit it completely for a less sweet pudding.
Use any plant-based milk you prefer, such as almond, coconut, or oat milk.
To enhance protein content, add protein powder of your choice.
For a mocha flavor, include cocoa powder.
Stirring after 5 minutes helps prevent chia seeds from clumping together.
This pudding can be made in advance and stored in the refrigerator for up to 3 days.

Keywords: coffee chia seed pudding, vegan chia pudding, plant-based breakfast, healthy chia pudding, no-cook pudding, make-ahead breakfast