Coffee chia pudding- an easy and tasty make-ahead breakfast with a morning shot of caffeine. If your mornings are very busy and you are skipping breakfast because you don't want to skip the coffee and there is no time to enjoy both then, this chia pudding with coffee is the perfect solution for you. It's vegan and gluten-free.
I am a tea person and don't enjoy hot coffee much. However, I love every other thing that has coffee in it like cold coffee, coffee desserts, coffee candies, etc.
For a hot drink and a daily dose of caffeine, I want my chai.
However, if you are a person who can't skip morning coffee and miss your breakfast because of it then today's grab-and-go breakfast recipe i.e. coffee chia pudding is a perfect recipe for you.
You can make it the night before which will save you a lot of time in the morning.
It's also vegan and gluten-free so if you follow these diets, you can still enjoy it.
What's needed to make coffee chia pudding?
To make this easy chia seed pudding you will need the ingredients shown below:
Ingredient notes
- Chia seeds: They are the edible seeds of a flowering plant from the mint family called Salvia hispanica.
- Instant coffee: I have used instant coffee and hot water in this recipe but you can also use brewed coffee.
- Cocoa powder: Adding cocoa powder is optional and you can skip it too.
- Agave syrup: Feel free to use any sweetener of your choice like sugar, honey, or maple syrup.
- Milk: You can also use any milk that you want to make this pudding.
How to make (step-by-step photo instructions)?
Step 1: Put instant coffee in a jar and add hot water. Whisk.
Step 2: Add sweetener and vanilla extract. Whisk again
Step 3: Add cocoa powder and mix until the powder gets nicely mixed
Step 4: Add milk.
Step 5: Add chia seeds and mix until no chia seed lumps are left in the glass.
Step 6: Put in the refrigerator and allow to set for at least 2 hours. Once set, top it with chopped nuts and cocoa powder.
Your easy and delicious coffee chia pudding is ready to be enjoyed!
Topping suggestions
- You can garnish this chia pudding with finely chopped nuts and seeds. I love adding slightly roasted and chopped hazelnuts to it.
- Shredded chocolate, chocolate chips, or cocoa powder can also be used to garnish it.
- You can top it with some cream too.
- Granola is another great option that you can put on top of your chia pudding.
How long coffee chia pudding lasts?
You can store this breakfast pudding in airtight jars and refrigerate for up to 5 days.
Recipe tips and tricks
- Use fresh chia seeds. If you use old chia seeds they won't absorb the liquid properly and you will get runny pudding.
- Adjust the amount of coffee depending on how strong you prefer your coffee.
- Instead of using instant coffee and water, one shot of espresso can be used too.
- To avoid getting lumpy chia pudding, mix everything once again after an hour of refrigerating. Then put it back and allow to set for at least 1 more hour.
- Adding cocoa powder is optional, you may skip it too.
- Feel free to use any sweetener of your choice and adjust the amount of sweetener to suit your taste.
- For better results, leave the pudding overnight in the refrigerator.
Frequently asked questions
It takes minimum 2 hours for chia pudding to set. For better results, soak for a longer period.
Yes, chia seeds are naturally gluten-free.
There could be different reasons for chia pudding to become runny like you have used old chia seeds which don't absorb the liquid properly. Another reason could be not giving the chia pudding sufficient time to set. Also, if you don't use the correct ratio of chia seeds and liquid your pudding will become runny.
To correct it add some more chia seeds and allow to it to set for a few more hours.
Other easy grab-and-go breakfast recipes
If you are looking for easy grab-and-go breakfast recipes for your busy mornings then the following make-ahead breakfast recipes are perfect for you:
If you try any of my recipes, please rate ⭐⭐⭐⭐⭐ it on the recipe card and also leave your feedback in the comments section below. You can also follow me on Facebook, Pinterest, Instagram, and subscribe to my youtube channel.
Recipe
Coffee chia pudding
Equipment
- Refrigerator
Ingredients
- ¼ cup chia seeds
- 2 teaspoons instant coffee
- 1 teaspoon cocoa powder optional
- 1 tablespoon agave syrup or any sweetener of choice adjust to taste
- 4 tablespoons hot water
- ¾ cup milk of choice
- ½ teaspoon vanilla extract
Instructions
- Put instant coffee in a small bowl, glass, or jar.
- Add hot water and sweetener. Whisk.
- Add cocoa powder and mix until the powder gets mixed.
- Add milk, vanilla extract, and chia seeds. Mix everything.
- Refrigerate for at least 2 hours or until the chia seeds form a gel and give it a pudding like consistency.
- Top it with some finely chopped nuts and cocoa powder. Enjoy!
Video
Notes
- Use fresh chia seeds. If you use old chia seeds they won't absorb the liquid properly and you will get runny pudding.
- Adjust the amount of coffee depending on how strong you prefer your coffee.
- Instead of using instant coffee and water, one shot of espresso can be used too.
- Adding cocoa powder is optional, you may skip it too.
- Feel free to use any sweetener of your choice and adjust the amount of sweetener to suit your taste.
- For better results, leave the pudding overnight in the refrigerator.
- More recipe tips and tricks are shared in the post above, please follow them to make this recipe.
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