This coffee chia pudding combines pantry staples for an easy to make vegan and gluten free breakfast or snack. It's smooth and creamy, with that delicious coffee flavour that is just so good in the morning!
Chia puddings are always popular in my home as they are so easy to make, and packed with healthy ingredients and plant-based protein. If you love them too, you may like to see my fruity cherry chia pudding, or for a bit of twist, my flaxseed pudding has the best nutty flavour!
This coffee chia seed pudding makes a lovely change from fruit-based puddings, and you can add a pinch of spice for even more flavour if you like. Super easy to make, it's perfect for meal prep and a grab and go breakfast.
⭐ Why this recipe is so good
Full of flavour. Coffee has such an addictive flavour if you ask me, with that slightly sweet, slightly bitter taste that is just so good.
Uses pantry staples. We combine chia seeds, coffee and a touch of maple syrup, so hopefully you don't need to run to the store!
Keto friendly chia pudding. Using a suitable non-dairy milk such as unsweetened almond milk and leaving out the maple syrup means this chia pudding is suitable for that dietary requirement (see Healthline).
Easy to make. Simply combine the ingredients, then let the chia seeds do their thing and soak up the liquids.
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Coffee - I use freshly brewed cafetiere coffee for this recipe, but you could also use instant coffee or a shot of espresso. It can of course be either decaf (as I use), or regular coffee if it works for you, and brewed to be as strong or weak as you prefer.
- Chia seeds - you want whole chia seeds rather than milled chia.
- Spice - this is completely optional, but if you like cinnamon or cardamom, a pinch adds a nice flavour.
📖 Swaps and variations
Swap regular coffee for decaf coffee. Either type of coffee works really well, and you can adjust the strength of the coffee to preference in terms of flavour. A stronger coffee will give more depth of flavour, but you may just like a hint of the coffee taste!
Use non-dairy milk to preference. All work well, so choose your favourite variety.
🔪 Step by step instructions
Perfect as meal prep, this chia pudding comes together so easily! Just a couple of steps:
Add all the ingredients to a bowl or a jar that can be sealed (image 1).
Give the ingredients a really good whisk, making sure the chia seeds are dispersed through the milk and coffee (image 2). Cover and set aside in the fridge for at least two hours, or overnight if this is suitable for you.
Whisk the chia pudding after about an hour if you can so the chia seeds break up and more evenly soak up the liquids.
Once they are ready, simply spoon into your serving bowl or jar, and enjoy!
💭 Recipe tips and notes
- Adjust the strength of the coffee to personal preference. Make a stronger coffee for even more flavour, or a weaker cup for just a hint!
- If you like a looser chia pudding, add a touch more milk to your bowl or jar.
- For a hint of spice, a touch of cinnamon or cardamom is lovely.
- Give the chia pudding a whisk after about an hour in the fridge to help break up any clumps of chia seeds that form and have them more evenly soak up the milk and coffee.
📋 Frequently asked questions
Yes, you can definitely use decaf coffee and it's always the type I use as caffeine doesn't work for me.
Any non-dairy milk will work well to make chia pudding, so use the type you like the most. If you are keto, then unsweetened almond milk, coconut milk and some nut milks are recommended (see Healthline for more information).
Chia pudding takes at least an hour to set, but I find two hours to be better. If it works for you then you can also leave it in the fridge overnight.
📖 A note for my low histamine readers
Coffee is a debated food on a low histamine diet, with some people drinking it without any issues, while others can't touch a drop.
The SIGHI list rates coffee as 1, with a note, 'caffeine stimulates nerves and bowel, which may be mast cell activating'. There isn't any information as to whether decaf coffee has the same effect. As always, only use if you know you tolerate well.
🥣 More delicious chia pudding recipes
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Coffee Chia Pudding
- Large bowl
- ¼ cup chia seeds
- 1 cup non-dairy milk
- ¼ cup brewed coffee
- 1 tablespoon maple syrup
- ½ teaspoon cinnamon or cardamom optional
- Combine all the ingredients in a bowl or tupperware and whisk well so the chia seeds are dispersed evenly amongst the milk and coffee. Place in the fridge for at least two hours.
- Stir or whisk the chia pudding after an hour to help break up any clumps of chia seeds that have formed. If you like a more loose chia pudding, add a touch of milk to thin.
- Spoon into your serving jar or bowl and sprinkle on a little spice if you like. Then enjoy!
- Adjust the strength of the coffee to personal preference, making a stronger coffee for more flavour or weaker for just a hint of the coffee taste.
- Either regular or decaf coffee can be used.
- Whisk the chia pudding after it has been in the fridge for about an hour to break up any clumps of chia seeds that have formed.
- If you prefer a looser chia pudding, you can add a touch more milk.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- coffee, which scores 1 and has a note, 'caffeine stimulates nerves and bowel, which may be mast cell activating'. It is unclear whether decaf coffee has the same effect.
- non-dairy milk has variable scores.