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Coffee Chia Seed Pudding

This creamy coffee chia seed pudding combines the rich flavor of coffee with nutrient-dense chia seeds, making it a perfect breakfast or snack for any time of day.
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Prep Time 10 minutes
Total Time 2 hours
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 2.5 tsp Instant Coffee A good-quality brand like Nescafé Taster’s Choice works wonders here for that perfect coffee flavor.
  • 4 oz Hot Water This helps bloom the coffee for maximum flavor.
  • 6 tbsp Chia Seeds Look for white or black organic chia seeds for the best texture.
  • 2/3 cup Milk Dairy or non-dairy alternatives like almond or oat milk are fine.
  • 1 scoop Vanilla Protein Powder Pick a brand you love; Orgain or Vital Proteins are great options.
  • 1 cup Yogurt Opt for unsweetened Greek yogurt or any plant-based alternative if dairy-free.
  • 2 tbsp Maple Syrup Pure maple syrup adds a wonderful depth of flavor; look for grade A or B.
  • 1 tsp Vanilla Extract Choose pure vanilla extract for the best taste.
  • 1/8 tsp Salt This helps enhance all the flavors.
  • 1/4 tsp Ground Cinnamon This is optional, but if you love warmth, add it!

Method
 

Preparation
  1. Begin by dissolving 2.5 tsp of instant coffee in 4 oz of hot water. Stir thoroughly until smooth, with no granules remaining.
  2. While the coffee cools, sift 1 scoop of vanilla protein powder into a small bowl to break up any lumps.
Building the Pudding
  1. In a large bowl, combine the cooled coffee with 2/3 cup of milk, 1 cup of yogurt, 2 tbsp of maple syrup, and 1 tsp of vanilla. Mix until smooth.
  2. Add the sifted protein powder, whisking vigorously to prevent lumps. Stir in 1/8 tsp of salt and 1/4 tsp of ground cinnamon.
Chilling
  1. Gently fold in 6 tbsp of chia seeds until evenly mixed.
  2. Spoon the mixture into serving containers, cover them, and refrigerate for at least 2 hours or overnight for best results.

Notes

Give the pudding a good stir before serving. If it thickens too much after a couple of days, add a splash of milk. Store in an airtight container or mason jar for up to 5 days.