Print

High Protein Coffee Chia Pudding

High Protein Coffee Chia Pudding
Print Recipe

A creamy, protein-packed coffee chia pudding that combines the rich flavor of espresso with the satisfying texture of chia seeds. Each serving delivers over 20 grams of protein, making it an ideal breakfast or post-workout snack.

Ingredients

Scale
  • 1 cup / 240 ml brewed espresso or strong coffee, cooled to room temperature
  • 1 cup / 240 ml unsweetened vanilla almond milk
  • 1/2 cup / 120 ml full-fat Greek yogurt (plain)
  • 1 scoop (30g) vanilla or unflavored protein powder (whey or plant-based)
  • 1/4 cup / 48g chia seeds (white or black)
  • 2 tbsp / 30 ml maple syrup (or honey)
  • 1/2 tsp vanilla extract
  • 1/8 tsp fine sea salt
  • Optional toppings: 1 tbsp cacao nibs, 2 tbsp sliced almonds, 1/2 banana, sliced, per serving

Instructions

  1. Brew 1 cup of espresso or strong coffee and allow it to cool to room temperature. This ensures the chia seeds absorb the liquid evenly without curdling the yogurt or protein powder.
  2. In a medium mixing bowl, whisk together the cooled coffee, almond milk, Greek yogurt, protein powder, maple syrup, vanilla extract, and fine sea salt. Whisk vigorously for 30 seconds until the protein powder is fully dissolved and the mixture is smooth with no clumps.
  3. Add the chia seeds to the bowl and whisk again for 1 minute, making sure they are evenly distributed. The seeds will start to swell immediately; whisking prevents clumping and ensures a uniform texture.
  4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight. During this time, the chia seeds absorb the liquid and expand, creating a pudding-like consistency.
  5. After 2 hours, stir the pudding thoroughly with a fork to break up any clumps that may have formed at the bottom. This step ensures a creamy, even texture. Return to the refrigerator.
  6. Once fully set (after 4 hours or overnight), remove the pudding from the fridge and give it a final stir. Check consistency: it should be thick and gelatinous. If it’s too thick, stir in 1-2 tablespoons of almond milk until desired texture is reached.
  7. Divide the pudding evenly among four serving bowls or jars (about 3/4 cup each). For best flavor, let the pudding sit at room temperature for 5 minutes before serving to reduce its cold, thick texture.
  8. If desired, top each serving with cacao nibs, sliced almonds, and banana slices for added crunch and nutrition. Serve immediately or refrigerate for up to 5 days. The pudding will thicken further as it sits.
  9. For an extra protein boost, add a dollop of Greek yogurt on top before serving. This also adds a tangy contrast to the coffee flavor.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended as it will change the texture. To serve cold, simply spoon out desired portion. If you prefer a warmer pudding, microwave on 50% power for 30-45 seconds, stirring halfway — note that the texture will become slightly thinner. The pudding can be made as a base and varied with different toppings like berries, nuts, or a drizzle of nut butter.

Nutrition

Keywords: high protein coffee chia pudding, chia pudding with coffee, espresso chia pudding, protein breakfast, no-cook breakfast, high protein breakfast, coffee and chia seeds, Greek yogurt chia pudding, meal prep breakfast, post-workout snack

Find it online: https://thehighproteinrecipes.com/high-protein-coffee-chia-pudding/