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Coffee Chia Seed Pudding

A deliciously creamy and nutritious pudding that combines chia seeds with coffee and yogurt, perfect for breakfast or a snack.
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Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Coffee Mixture
  • 2.5 tsp instant coffee Use a reliable brand for the best flavor.
  • 4 oz hot water Just enough to bloom the coffee.
Pudding Base
  • 6 tbsp chia seeds Organic chia seeds are recommended.
  • 2/3 cup milk Use whole milk or a plant-based alternative.
  • 1 cup yogurt Greek yogurt for extra creaminess.
  • 1 scoop vanilla protein powder Optional, sifted to avoid clumping.
  • 2 tbsp maple syrup Adjust based on taste.
  • 1 tsp vanilla extract Use pure vanilla for best flavor.
  • 1/8 tsp salt A pinch to balance sweetness.
  • 1/4 tsp ground cinnamon For a warm flavor touch.

Method
 

Bloom the Coffee and Prepare Dry Ingredients
  1. Dissolve instant coffee in hot water and stir until completely mixed, then set aside to cool slightly.
  2. If using protein powder, sift it through a fine mesh strainer.
Build the Pudding Base
  1. In a large bowl, whisk together the coffee mixture, milk, yogurt, maple syrup, and vanilla extract until smooth.
  2. Add the sifted protein powder, salt, and ground cinnamon. Whisk until thoroughly combined.
Fold in Chia Seeds and Chill
  1. Gently fold in chia seeds until evenly dispersed.
  2. Divide the mixture into serving containers, cover, and refrigerate for at least 2 hours or overnight, stirring once halfway through.

Notes

Store in sealed containers in the fridge for up to 5 days. Take the pudding out 10 minutes before serving for optimal consistency.