Coffee Chia Seed Pudding

There’s nothing quite like that first sip of coffee in the morning, and this coffee chia seed pudding lets you eat your caffeine too. I discovered this recipe during my competition prep days when I needed something that satisfied my coffee craving while packing serious nutrition. These coffee-infused chia seeds transform overnight into a creamy, energizing breakfast that tastes like your favorite cold brew in pudding form — a perfect complement to other prep-friendly breakfasts like my Protein Overnight Oats.

Mornings used to mean choosing between a proper breakfast and my essential coffee fix. This coffee chia seed pudding solved that dilemma completely, combining the rich, bold flavor of freshly brewed coffee with the satisfying texture of chia pudding. The maple syrup balances the coffee’s natural bitterness while chia seeds provide lasting energy and fiber — much like the texture-rich boost in my Peanut Butter Protein Granola. It’s become my go-to make-ahead breakfast that actually makes me excited to wake up early.

Why You’ll Love This Coffee Chia Seed Pudding

I’ve served this to countless friends who claim they don’t like chia seeds, and they’re always converted after one spoonful. The overnight chilling transforms the mixture into a luxuriously creamy pudding that rivals any coffee shop treat. This recipe requires just five minutes of prep time the night before, making busy mornings completely stress-free. The natural caffeine provides sustained energy without the crash of sugary breakfast pastries. My teenage kids actually request this for breakfast, which tells you everything about the flavor. The fiber and healthy fats keep you satisfied for hours, eliminating those mid-morning hunger pangs that derail healthy eating plans.

Storage & Serving Tips

Store your coffee chia seed pudding in sealed mason jars for up to five days in the refrigerator, though it rarely lasts that long in my house. Pro tip: I recommend stirring in a splash of almond milk before serving if the pudding becomes too thick after storage. For the best texture, always stir the mixture twice during the first hour to prevent chia seeds from clumping together. These puddings are perfect for meal prep Sunday, and I often make a triple batch for the week ahead. Serve with coconut cream and a sprinkle of cocoa powder for an indulgent treat, or add cacao nibs for extra crunch and antioxidants.

Conclusion

Coffee Chia Seed Pudding

Creamy, energizing coffee chia seed pudding with bold flavor, perfect for make-ahead breakfast

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 0 minutes mins

Chill Time 4 hours hrs

Total Time 5 minutes mins

Servings: 2 portions

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 0.5 cup brewed coffee cooled, espresso or strong coffee preferred
• 0.5 cup unsweetened almond milk or milk of choice
• 0.25 cup chia seeds
• 1-2 teaspoons maple syrup adjust to taste
• 0.5 teaspoon vanilla extract
• 1 pinch cinnamon optional
• 1 pinch sea salt

Equipment

• Mason jar or airtight container
• Measuring cups and spoons
• Spoon or whisk for stirring
• Small mixing bowl

Method

 

1. Brew your coffee as you normally would and allow it to cool to room temperature.
2. In a jar or bowl, combine the brewed coffee, almond milk, maple syrup, vanilla, salt, and cinnamon. Stir in the chia seeds and mix well.
3. Let the pudding sit for 10-15 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight.
4. In the morning, give it one last stir. Add toppings like coconut cream, a sprinkle of cocoa powder, or shaved chocolate before serving.

Notes

Use strong coffee for bolder flavor. The amount of maple syrup can vary based on how strong or bitter your coffee is. Give pudding at least 4 hours to set, but overnight is best for thickest texture. Coffee should be cooled to room temperature before mixing.