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Coffee Chia Pudding

Updated August 7, 2022
This coffee chia pudding recipe is the perfect healthy breakfast or dessert! Made super easily in one jar, with just 5 vegan ingredients.
Total Time 40 mins
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a jar of chia pudding topped with raspberries

I’ve had a packet of chia seeds sitting in my ‘healthy food cupboard’ for months, and apart from featuring in my chia seed jam recipe, they haven’t gotten much use. But today is their time to shine: chia seeds take centre stage in my coffee chia pudding, and trust me, you’re gonna love this recipe!

The easiest way to make chia pudding

If you’ve ever tried to make chia pudding before, you’ll know that it can be messy business. My favourite way to tackle this? Make your chia pudding in a jar!

Simply add all of the ingredients to a large jar and give it a good shake. How easy is that? No spoons, no forks, no mess.

jars of chia pudding lined up

Then you’ll need to refrigerate the chia pudding to allow the chia seeds to thicken up. They’ll need at least 30 minutes for this (just enough time for a little Netflix!) Once thick and creamy, you can decant the chia pudding into your favourite serving glasses/jars, and top with fresh berries and hemp seeds!

FAQ

What can I use instead of date sugar?

You can swap date sugar for equal quantities of coconut sugar or maple syrup.

Can I make this recipe using freshly brewed espresso?

Of course! Simply swap out the coffee granules + hot water for 1 shot freshly brewed espresso.

What can I use instead of coconut milk?

I highly recommend using tinned coconut milk in this recipe for a creamy texture, but feel free to substitute your favourite plant-based milk instead!

three jars of chia pudding in a row

I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!

More healthy vegan treats to try:

side photograph of three glasses of chia pudding
Print Recipe
5 from 6 votes

Coffee Chia Pudding

This coffee chia pudding recipe is the perfect healthy breakfast or dessert! Made super easily in one jar, with just 5 vegan ingredients.
Prep Time10 mins
Chilling Time30 mins
Total Time40 mins
Course: Breakfast, Dessert
Cuisine: vegan
Servings: 3
Calories: 282kcal
Author: Shivani Raja

Ingredients

  • 2 tbsp Date Sugar or coconut sugar
  • 2 tsp Instant Coffee Granules or 1 shot freshly brewed espresso
  • 4 tbsp Hot Water omit if using espresso
  • 1.5 tsp Maca Powder optional
  • 7 oz/ 200 ml Canned Full-Fat Coconut Milk or your favourite plant-based milk
  • ¼ cup/ 50 grams Chia Seeds

Instructions

  • To a 500ml jar, add the date sugar, instant coffee, hot water, and maca powder. Firmly screw on the lid and shake well to combine. If there are any lumps of maca powder, you can use a whisk to break them up.
  • Add the coconut milk to the jar. Screw on the lid and shake well to combine.
  • Add the chia seeds. Screw on the lid and shake again for 30-60 seconds, until chia seeds no longer settle at the bottom of the jar.
  • Transfer the jar to the fridge for at least 30 minutes, to allow the chia cells to form a thick gel.
  • Transfer to your serving glasses, and serve with raspberries and chia seeds.

Shivani’s Tips

  • Leftovers can be stored in the fridge and enjoyed the next day.
 

NUTRITION

For one serving
Calories: 283 kcal | Fat: 21.9g | Saturated Fat: 14.9g | Cholesterol: 0mg | Sodium: 14mg | Carbohydrates: 20.7g | Fiber: 8.5g | Sugar: 9.8g | Protein: 5.2g 
 

Did you make this recipe?

Tag me on Instagram @shivani.lovesfood and use the hashtag #shivanilovesfood!

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14 thoughts on “Coffee Chia Pudding”

  1. Danielle Wolter

    5 stars
    what a perfect healthy breakfast. you know i’ve never tried chia seeds before? I def want to give this a shot!

  2. 5 stars
    This is so delicious and definitely worth the wait! It’s like having dessert for breakfast which is always a winning idea in my book!

  3. Absolutely excellent! This has been my go to chia pudding recipe for the last 5 months — with a few mods depending on what’s in my kitchen. I use instant espresso because that’s what I keep on hand. And I use half coconut milk and half oat milk. And I swap out whatever sweetener I have — brown sugar, white sugar, stevia, maple butter, etc. The first nut-free (excluding coconut) chia pudding I’ve loved. Thank you!

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