This Coffee Chia Seed Pudding Recipe is a creamy, delicious vegan and dairy-free breakfast that tastes like your favorite coffee treat in spoonable form. Quick and easy to make ahead, it's packed with rich coffee flavor and ready to enjoy whenever you need a simple breakfast.
Love chia pudding? Try my chia flax seed pudding or pineapple chia pudding next.
If you love starting your day with a brew, this coffee chia seed pudding turns that energizing morning cup into a creamy, scrumptious treat.
Chia seeds absorb your favorite coffee to create a silky, pudding-like texture with just the right touch of sweetness.
It is the ultimate hassle-free meal prep: simply mix everything, slide it into the fridge before bed, and wake up to a tasty, ready-to-eat breakfast.
If you crave coffee-infused meals as much as I do, you'll also love my coffee overnight oats and coffee peanut butter banana smoothie.
Jump to:
☕Ingredients
- Chia seeds: Use white or black chia seeds; both work equally well.
- Coffee: Use instant coffee, espresso, cold brew, or your favorite brewed coffee.
- Plant-based milk: I used almond milk, but oat, soy, cashew, or coconut milk work too.
- Maple syrup: Substitute with agave syrup or another liquid sweetener.
- Vanilla extract: Adds a subtle warmth that complements the coffee flavor.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Coffee Chia Seed Pudding
Mix: In a mixing bowl or jar, combine the chia seeds, coffee, plant-based milk, maple syrup, and vanilla extract. Whisk well until everything is evenly combined and there are no clumps.
Refrigerate: Cover and refrigerate for at least 1-2 hours, or preferably overnight, until the pudding is thick and creamy. Give it a quick stir before serving, then enjoy with your favorite toppings.
🍌Serving Suggestions
Enjoy this coffee chia pudding on its own, or add your favorite toppings for extra flavor and texture. Here are a few of my favorite toppings that pair especially well with the rich coffee flavor.
- Your favorite coffee creamer
- Peanut butter/Almond butter/Cashew butter
- A dollop of vegan yogurt
- Cacao nibs
- Sliced banana
- Homemade Nutella
- Chopped nuts (walnuts, almonds, hazelnuts)
- Crispy homemade granola
- Hemp seeds
- A dash of cinnamon, nutmeg, or cardamom
📋Variations
- Add peanut butter: Stir in a spoonful of peanut butter for a creamy, nutty twist.
- Coconut coffee chia pudding: Use coconut milk instead of almond milk for a subtle coconut flavor that pairs beautifully with coffee.
- Protein boost: Stir in a scoop of your favorite vegan protein powder for an extra protein boost. If the pudding becomes too thick, simply add a splash more plant-based milk.
💡Marinela's Tips
- Using instant coffee: Mix 1 teaspoon of instant coffee with ¼ cup of hot water, then use only ¾ cup of plant-based milk in the recipe.
- Whisk well: Whisk the mixture thoroughly to evenly distribute the chia seeds and prevent clumps.
- Adjust the sweetness: Use your favorite sweetener and add as much or as little as you like.
❓Frequently Asked Questions (FAQ's)
Store it in an airtight container in the refrigerator for up to 4 days.
Yes. Stir in your favorite vegan protein powder for an easy protein boost. You may need to add a splash of plant-based milk if the pudding becomes too thick.
📖 Recipe
Coffee Chia Seed Pudding (Vegan)
Equipment
- 1 bowl or jar
Ingredients
- ¼ cup chia seeds
- ¼ cup coffee cold brew, or 1 shot espresso
- ¾ cup unsweetened almond milk or any dairy-free milk
- 1 tablespoon pure maple syrup
- ½ teaspoon vanilla extract
Instructions
- Add the chia seeds, plant-based milk, coffee, maple syrup, and vanilla extract to a mixing bowl or jar. Whisk thoroughly until well combined and there are no clumps.¼ cup chia seeds, ¼ cup coffee, ¾ cup unsweetened almond milk, 1 tablespoon pure maple syrup, ½ teaspoon vanilla extract
- Cover and refrigerate for at least 1-2 hours, or preferably overnight, until thick and creamy. Stir before serving and add your favorite toppings, such as peanut butter, coffee creamer, or a sprinkle of cocoa powder.
Notes
- Sweetness: Adjust the maple syrup to your taste.
- Make ahead: Store covered in the refrigerator for up to 4 days.
Nutrition
🍽More Chia Pudding Recipes
If you try this coffee chia seed pudding, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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