Easy to make and intensely delicious: Prepare this coffee chia breakfast pudding in advance and enjoy it the next morning. A sugar free, low carb, vegan and gluten free breakfast.
Breakfasts. I have said it before. They need to be easy! Because, hand on heart, who wants to sweat over complicated recipes first thing in the morning?
The understandable need to let your brain wake up slowly is one of the reasons that breakfast cereals have been doing so well. Get out the pack, pour some in a bowl, add milk. Done.
The problem with Kellogg’s and Co is though that they are made from highly processed grains and most of the time are also packed with added sugars. All they do is send your blood sugar sky-high and dump you shortly after. In short, not a good start to the day.
A healthy breakfast includes protein, fibre and healthy fat that gives you energy and makes you feel full. If you’re following a Keto diet, you might even prefer to keep to a butter coffee. But if you opt for shop-bought muffins, cereal bars or toast with margerine, you’re actually better off having no breakfast at all.
If I do not have my peanut butter granola in the cupboard, which is a delicious mix of cinnamon spiced nuts and seeds which I’ll have with plain yoghurt and fruit, my mornings normally start with eggs. I’ll have them with one or more of the following: avocado, cheese, spinach, asparagus, salmon, ham, bacon, herbs, tomato. Alternatively, have any leftovers from last night’s dinner.
This coffee chia breakfast pudding is the latest addition to my morning repertoire. I love it, guys! I bought my first pack of chia seeds last week, having resisted for no better reason that I thought I don’t need to buy into any expensive food craze. Until I realised that chia seeds actually are not a faddy food but absolutely delicious and highly nutritious.
When you consider that 2-3 tablespoons of seeds make one portion (the seeds absorb up to 12 times their weight in liquid), they are not expensive either.
I have sung praise of the humble chia seed in my cherry chia frozen yoghurt post last week. The beauty of chia is its very high fibre content – one ounce (28 grams) of chia seeds provides an impressive 11 grams of fibre per serving.
What’s more, the actual carb content is only one gram per ounce, which is very low. If you want to do a deep dive on chia seeds, read this article on All Natural Ideas.
You want an easy, delicious and nutritious start to the day? Then spend 3 minutes mixing this coffee chia breakfast pudding and put it in the fridge.
In the morning, all you need to do is eat it. By all means, decorate it with some nuts and coconut milk if you like to please your eyes. Friends, I did it for the photo, but without a camera around I’d enjoy it just as much without.
And the best thing is, you don’t even have to make coffee. There’s a full cup in your bowl already. Coffee Chia Breakfast Pudding rules!
Is that a win-win or what?!
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Coffee Chia Breakfast Pudding
Ingredients
- 4 heaped tablespoons chia seeds
- 175 ml coffee freshly brewed and reasonably cooled
- 175 ml coconut milk full fat, out of a tin - not the low fat version you buy in a tetra pak!
- 1 tbsp almond butter Optional
- 1 tsp vanilla paste
- 2 tbsp erythritol
- 1/2 tsp cinnamon
Instructions
- Put all ingredients in a bowl and stir.
- Cover and refrigerate over night.
Recipe Notes
You could add 1 tbsp of cocoa powder to turn your breakfast pudding into a mocha chia pudding!
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Robyn says
This tasted ok but I’m not a huge fan of the texture. From your picture I thought it would set more, but it’s quite runny and the chia seeds give it a gloopy texture. I regularly put chia seeds in full-fat natural yoghurt, but I think there’s too much liquid in this recipe. It needs something else to thicken it. I used an espresso shot with water to make it up to 175ml of coffee, but next time I don’t think I’d add the water.
Katrin says
Hi Robyn, maybe you did not give it enough time to set? It’s astonishing how much moisture chia soaks up if you store the mix overnight in the fridge.
Cindy says
What is vanilla paste
Katrin says
It’s the paste inside the vanilla bean. You can sub it with vanilla powder (the dark brown stuff, expensive but so amazing) or vanilla extract.
Unclear says
Are the chia seeds whole or ground?
Katrin says
I used whole chia seeds.
Wendy says
This might be a silly question, how many ounces are in a ml?
Katrin says
Google tells me 1 ounce = 28.4 ml. So 175 ml = 6 ounces
Jan Beaumont says
I’ve just completed my 3rd day of the LCHF WOE. If i can only have 20g carbs per day this is more than half my daily allowance right? (I’m still going to make it. I LOVE something sweet and cold for breakfast. Eggs are ok but not every day.)
Katrin says
It’s much better than you think! One portion is 5 net carbs – only a quarter of your daily allowance. You need to subtract the fibre from the total carbs to get the net carbs. Chia seeds are very high in fibre 🙂
Stella @ Stellicious Life says
Great minds think alike 🙂 I make my version of the coffee chia pudding with rice or almond milk instead of the coconut milk and add some extra coconut flakes for texture and crunch 😉
Katrin says
That sounds delicious too, thanks for sharing
Lisa says
This sounds delicious! I started eating Chia Seeds about 5 years ago and just love them! They’re delicious in my morning smoothie along with some hemp seed. I add the seeds at the very end because I like the texture they give the smoothie! I’m definitely going to try your recipe soon – coffee and chia make the world go round! Well, at least for me anyway!!!
Katrin says
I still can’t believe it took me so long to buy a pack of chia. Chia smoothies are definitely next!