Turn your morning coffee into a nutritious breakfast! This easy coffee chia pudding contains just 4 basic ingredients and is ready in minutes. A sugar-free, gluten-free and dairy-free breakfast.
I often make keto chia pudding for breakfast because it is such a simple yet delicious and nutritious dish. I love it with fruit, chocolate, nuts... you name it.
However, this coffee chia pudding is so amazingly delicious that it deserves its own recipe. It is the ultimate 2-in-1 breakfast that includes your morning cup of coffee. In fact, you could call it a chia seed coffee!
I love to prepare a larger batch and have breakfast ready for the entire week.
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Why I Love This Recipe
Time-saving. It's a meal prep dream. You prepare it the night before and it is ready to eat in the morning. It contains just 5 basic ingredients and a few minutes of prep.
Healthy. Chia is a nutritional powerhouse. One serving of this chia pudding provides 8 grams of fiber and 9 grams of protein. On top of that, the recipe is naturally gluten-free, low carb and dairy-free. It is also filling and will keep you going until lunch.
Tasty. Get excited, fellow coffee lover: this pud tastes like a gently sweet latte. It will wake you up and invigorate the senses with its beautifully creamy texture.
Ingredients
Here are the ingredients you'll need:
Chia seeds - You can use white or black chia seeds. Apart from the colour, they have the exact same nutritional profile. Fun fact: Did you know that the seeds absorb up to 12 times their weight in liquid?
Coffee - I use strong, cooled filter coffee. Make it a little stronger than you'd normally drink it to get the best coffee flavor.
Coconut milk - This is coconut milk from a can. Stir it before using, so the liquid and the cream are combined. It adds healthy fats which will keep you fuller for longer. It also adds natural sweetness.
Sweetness - I like to keep my breakfast sugar-free and use a zero-carb powdered sweetener such as allulose. Of course, you can also add honey or maple syrup.
Vanilla extract, cinnamon and almond butter - All optional, but recommended. Almond butter adds a lovely nutty note which complements the coffee flavor.
See the recipe card for full information on ingredients and quantities.
Instructions
Making a chia seed coffee - pardon me, a coffee chia pudding - is very straightforward.
I recommend that you prepare it the night before so it has plenty of time to chill in the fridge. Chia seeds take at least 20 minutes to fully absorb the liquid they are put into and take on a gel-like consistency.
Here are the steps:
Step 1: Put all ingredients into a mixing bowl.
Step 2: Using a fork or a balloon whisk, mix all ingredients until combined.
Step 3: Cover the bowl tightly with clingfilm and let it chill in the fridge until ready to eat.
Katrin's Top Tips
#1: If you want to experiment with the amount of sweetness, feel free to add the sweetener just before serving. For me, 2 tablespoons was perfect. The recipe will also work completely sugar-free!
#2: Before eating, give the chia pudding a stir. If it is too firm for your liking, loosen it with a little milk of your choice.
Toppings and Add-Ins
Coffee chia seed pudding tastes wonderful all on its own and that's how we enjoy it most of the time. Here are optional add-ins and toppings that I have tried and liked:
- Mocha: Add 1 tablespoon of cocoa powder to the mixture.
- Peanut butter: Swap the almond butter for peanut butter.
As for toppings, try...
- Low carb granola
- Chopped nuts - hazelnuts, walnuts, pecans
- Coconut flakes or desiccated coconut
- Hemp hearts
- sugar free granola
- Chocolate chips
- Berries or sliced banana
Recipe FAQs
Of course. Prepare the coffee a little stronger than you would for drinking, and let it cool before using it in the recipe.
It's possible to omit the almond butter and use any milk of your choice instead of coconut milk. Dairy milk, oat milk or cashew milk work well. However, I recommend reducing the amount to ½ cup or 120ml.
Add 1 scoop of unflavoured or vanilla protein powder.
Absolutely! Chia seeds activate the digestive system since they are packed with fiber. That's why it is especially beneficial to eat chia in the morning. Read more about the benefits of chia seeds.
Storage And Meal Prep
It is simple to scale the recipe and make 4 or 8 portions of chia seed coffee.
Store this chia pudding in an airtight container in the fridge (or cover it tightly with clingfilm) for up to 4 days.
Once it is ready to eat, transfer it into individual containers. This way, you can take a portion out each morning.
More Chia Seed Recipes
- Chia Seed Crackers20 Minutes
- EASY Raspberry Frozen Yogurt12 Minutes
- Everyday Low Carb Bread Recipe1 Hours 5 Minutes
- High Protein Chia Pudding1 Hours 15 Minutes
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Recipe
Creamy Coffee Chia Pudding
Ingredients
- 4 tablespoon chia seeds heaped
- ¾ cup strong coffee freshly brewed and cooled, 175ml
- ¾ cup coconut milk full fat, out of a can, 175ml
- 2 tablespoon powdered sweetener or honey or maple syrup
- 1 teaspoon vanilla extract optional
- ½ teaspoon cinnamon optional
- 1 tablespoon almond butter 16g, optional
Instructions
- Put all ingredients in a bowl and stir with a fork.
- Cover and refrigerate for at least 20 minutes or overnight.
- Before serving, stir the pudding.
Sonja Ruysbergh
Dag Katrin,
Ik woon in België en heb al verschillende recepten van jou uit geprobeerd. Omwille van diabetes is het voor mij belangrijk om op mijn voeding te letten.
Dit recept is zo heerlijk, ik heb er bovenop griekse yoghurt, blauwe bessen en lijnzaad gedaan.
Heel erg bedankt je bent een bron van inspiratie voor mij.
Hartelijke groeten van een grote fan,
Sonja
Katrin Nürnberger
THank you so much for your kind words - while I can't understand spoken flemish, I can read it quite well. Really happy that you like the recipe and the website!
Cheryl
Turned out pretty good. I added strawberries to it.
Liz
Made this, really easy and quick to make, the hardest part was waiting to try it. Worth the wait- very yummy thank you for sharing the recipe
Dee
I loved this recipe. I chose a flavored coffee, Harry and David’s Vanilla Crème Brûlée. Also, I used my favorite honey, South Dakota Gold. I didn’t use the optional cinnamon or almond butter, but I may choose to add one or both of those next time. Sooooo good!
Stacy Rose
Has anyone tried it using carton coconut milk rather than canned?
Katrin Nürnberger
Do you mean the coconut milk that is a milk replacement, with a low fat content? It will also work. Chia absorbs anything and I also make it with just almond milk. Of course, using low fat coconut milk will change the taste and it won't be as filling.
Denyse
Katrin, I LOVED this. I used decaf espresso that I French pressed extra strong and the flavor of this was so delicious. I'm curious if I did something wrong .... the next morning, I got a hard layer of the coconut milk on top and everything below was really thin. I didn't use the almond butter, maybe that would have helped but it said optional. I gave it a good stir but the consistency wasn't great ... didn't love the "chunks" of the hardened coconut milk throughout HOWEVER, the flavor was amazing and I just have to perfect this so that I can enjoy it like true chia pudding. Game changer for me in the morning since I like to avoid carbs and need to be gluten free. This really holds me and easily replaced my coffee yogurt that I was eating every morning that has carbs and not the greatest ingredients. I'm thrilled. I'd love your feedback to help me. Thanks for sharing your recipes...they really are amazing.
Megara
This is such a game changer for me - so easy and so delicious to wake up to the next morning! Personally I skipped the sweetening agent but added the cocoa and vanilla and it was rich, creamy decadent tasting.