Coffee Chia Seed Pudding For Breakfast
User Reviews
5
Coffee Chia Seed Pudding For Breakfast
Description
Coffee Chia Seed Pudding For Breakfast combines brewed coffee with chia seeds, cashew or almond milk, and warming spices like cinnamon, cardamom, and cacao powder. The mixture is sweetened lightly with honey and left to rest until thickened, allowing the chia seeds to expand and form a gel-like, pudding consistency. This results in a textured dish where the nutty, earthy flavors of the seeds complement the rich coffee base and aromatic spices.
The pudding’s texture is creamy with tiny seeds that add a pleasant bite, contrasting with the smoothness of the liquid ingredients. Because it is prepared ahead and chilled, it is ready for grab-and-go mornings or as a make-ahead breakfast option.
Serving suggestions include topping with fresh bananas, coconut flakes, or walnuts for additional flavor and texture. It is best stored in the refrigerator and can keep well for several days, making it convenient for meal prep.
Adjust sweetness to taste by adding more honey before chilling. The recipe yields about 1 ¾ cups and can be doubled for larger batch preparation.
Ingredients
- 1 cup coffee If using hot coffee, let it release its steam and allow it to cool a bit, strongly brewed or cold brew
- ½ cup cashew milk unsweetened, or almond milk
- ¼ teaspoon cacao powder
- ½ teaspoon cinnamon powder
- ¼ teaspoon cardamom powder
- 6 tablespoons chia seeds
- 1 teaspoon honey use more, if preferred
Instructions
- Combine coffee with the milk, and stir in the cacao, cinnamon, and cardamom powder.
- Add the chia seed and the honey to the coffee mixture and stir until well combined.
- Taste test the liquid. If you prefer it sweeter, then add more honey to taste.
- Let it sit for 2 to 5 minutes at room temperature. Give it another stir to break up any clumps of chia seed that might have developed—especially at the bottom.
- Then, transfer the coffee chia mixture to a mason jar or bowl. Store it in the fridge until it has a nice, thick, pudding-like consistency (about 30 minutes to 2 hours). Some like the texture better after resting it for 2 hours. You can also let it sit overnight in the refrigerator (best for meal prepping).
- When ready to consume, give everything a good stir again to break up the seeds. Take out the amount you want. Enjoy on its own or top with your favorite toppings. I love a few slices of bananas, coconut flakes, and walnuts.
Notes
- Prepare the pudding the night before to allow chia seeds to properly thicken and develop texture.
- Use strong brewed or cold brew coffee for a richer flavor, adjusting strength to preference.
- For a sugar-free version, substitute honey with powdered Monk Fruit sweetener, adjusting amount to taste.
- Store in airtight jars in the fridge for up to 4 days, suitable for individual servings on the go.
- Yield is roughly 1 ¾ cups; ingredients can be doubled for larger batches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 3 Servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Sodium | 48mg | 2% |
| Potassium | 213mg | 5% |
| Fiber | 13g | 52% |
| Sugar | 3g | 6% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 236mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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