Description

Tiramisu Chia Pudding is a creamy, coffee-infused make-ahead breakfast that tastes like Italian dessert! With chia seeds, Greek yogurt, and strong coffee, this healthy recipe is gluten-free, high in protein, and perfect for meal prep.

Ingredients

Chia Pudding Base

1/4 cup chia seeds
1 cup milk of choice (almond, oat, soy, coconut, or dairy)
2 tablespoons maple syrup, honey, or preferred sweetener
1/2 teaspoon vanilla extract (optional but recommended)

Tiramisu Flavor

1/4 cup strong brewed coffee or 1 teaspoon instant coffee dissolved in 1/4 cup hot water, cooled
1/2 cup plain Greek yogurt or dairy-free yogurt

Toppings (Optional but Highly Encouraged!)

Unsweetened cocoa powder for dusting
Chocolate shavings or cacao nibs
Extra yogurt for additional layering

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Instructions

Step 1: Mix the Liquid Base

In a medium bowl, whisk together your milk, cooled coffee, sweetener, and vanilla extract until everything is completely combined. Make sure your coffee has cooled down

Step 2: Add Chia Seeds

Stir in the chia seeds thoroughly, making sure they’re evenly distributed throughout the liquid. Use a whisk and really get in there!

Step 3: Rest & Stir Again

Here’s my SECRET STEP that nobody talks about: Let the mixture sit for 5 minutes, then come back and stir it vigorously again. This second stir is crucial for preventing those annoying chia clumps that stick together at the bottom.

Step 4: Chill to Set

Cover your bowl with plastic wrap or transfer to an airtight container. Pop it in the refrigerator for at least 4 hours, but overnight is even better.

Step 5: Layer the Pudding

Once your pudding is thick and gel-like, give it a good stir. Spoon about half of the chia pudding into your serving jars or glasses. Then add a generous layer of Greek yogurt on top.

Step 6: Repeat Layers

Add the remaining chia pudding on top of the yogurt layer, then finish with another dollop of yogurt. These layers aren’t just pretty

Step 7: Finish with Cocoa Powder

Right before serving, grab a fine mesh strainer and dust the top generously with unsweetened cocoa powder.

Notes

Common mistake: Don’t skip the whisking step! Just dumping chia seeds into liquid and giving it one lazy stir will leave you with clumps. Whisk like you mean it!
Smart shortcut: Make a big batch of the chia pudding base (before layering with yogurt) on Sunday. It keeps for up to 5 days, and you can layer individual portions as needed throughout the week.
Yogurt hack: If you’re dairy-free, coconut yogurt is incredible in this recipe. It’s rich, creamy, and adds a subtle tropical note that complements the coffee beautifully.

Prep Time: 10 minutes
Cook Time: Chill Time: 4 hours
Category: Breakfast
Method: Refrigerated
Cuisine: Italian-inspired