Easy No Bake Tiramisu Chia Pudding

Tiramisu chia pudding brings the luxurious flavors of Italy’s beloved dessert to your breakfast table—no baking required! This creamy, coffee-kissed pudding combines wholesome chia seeds with rich espresso and smooth yogurt layers that taste indulgent but fuel your morning with protein and omega-3s.

Why You’ll Love This Recipe

• Make-ahead magic: Mix it before bed, wake up to ready-to-eat breakfast
• No cooking required: Perfect for hot summer mornings or dorm rooms without kitchens
• Customizable caffeine: Adjust coffee strength from mild morning boost to bold espresso kick
• Protein-packed: Greek yogurt and chia seeds keep you full for hours
• Meal prep friendly: Make 4-5 jars at once for the entire work week
• Allergy-friendly: Easily adaptable for dairy-free, vegan, or gluten-free diets

Equipment Needed

• Medium mixing bowl
• Whisk or fork
• Measuring cups and spoons
• 4 glass jars or serving glasses (8 oz each)
• Plastic wrap or jar lids
• Small fine-mesh strainer (for dusting cocoa)

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Ingredients You’ll Need

Chia Pudding Base:

• 1/2 cup chia seeds
• 2 cups milk of choice (almond, oat, soy, coconut, or whole dairy milk)
• 3 tablespoons maple syrup (or honey, agave, or 2 tablespoons sugar)
• 1 teaspoon vanilla extract (optional but recommended)

Tiramisu Flavor:

• 1/2 cup strong brewed coffee, cooled (or 2 teaspoons instant coffee dissolved in 1/2 cup hot water, then cooled)
• 1 cup plain Greek yogurt (or dairy-free coconut yogurt)

Toppings:

• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons chocolate shavings or cacao nibs (optional)
• Extra yogurt for additional layering (optional)

Ingredient Notes

• Chia seeds: Black or white chia work equally well; white seeds create a lighter appearance. Buy in bulk from Costco or Trader Joe’s for best value.
• Milk choice: Oat milk creates the creamiest texture, while almond milk keeps it lighter. Full-fat coconut milk makes an ultra-rich version.
• Coffee strength: Use 2-3 times stronger than regular coffee (about 2 tablespoons grounds per 1/2 cup water). Day-old cold brew works beautifully.
• Sweetener swaps: Use 2 tablespoons honey for a floral note, or try 3 tablespoons agave for vegan option. For sugar-free, use 2 tablespoons monk fruit sweetener.
• Greek yogurt: Full-fat (5%) gives authentic tiramisu richness, but 2% or non-fat work fine. Ensure yogurt is plain, not vanilla-flavored.
• Cocoa powder: Dutch-processed cocoa provides deeper chocolate flavor and darker color, similar to traditional tiramisu.

Step-by-Step Instructions

Step 1: Mix the Liquid Base

In a medium bowl, whisk together 2 cups milk, 1/2 cup cooled coffee, 3 tablespoons maple syrup, and 1 teaspoon vanilla extract until fully combined.

Step 2: Add Chia Seeds

Pour 1/2 cup chia seeds into the liquid mixture. Whisk vigorously for 30-45 seconds, making sure to scrape the bottom and sides of the bowl to prevent clumping.

Step 3: Rest & Stir Again

Let the mixture sit undisturbed for 5 minutes. The chia seeds will start absorbing liquid and settling. After 5 minutes, whisk again thoroughly for 20-30 seconds to break up any clumps that formed.

Step 4: Chill to Set

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 4 hours or overnight (8-12 hours is ideal) until the mixture thickens to a spoonable pudding consistency.

Step 5: Layer the Pudding

Give the chilled pudding a good stir. Spoon 2-3 tablespoons of chia pudding into the bottom of each serving jar. Add 1-2 tablespoons of Greek yogurt on top, spreading gently to create an even layer.

Step 6: Repeat Layers

Add another 2-3 tablespoons of chia pudding over the yogurt layer. Top with another 1-2 tablespoons yogurt. You should have 2-3 layers of pudding and 2-3 layers of yogurt per jar.

Step 7: Finish with Toppings

Using a small fine-mesh strainer, dust the top generously with unsweetened cocoa powder. Add chocolate shavings or cacao nibs if desired. Serve immediately or cover and refrigerate up to 2 days.

Pro Tips & Cooking Hacks

• Prevent clumping: The double-stir method (at mixing and after 5 minutes) is crucial for smooth pudding without chia “tapioca balls”
• Quick-set hack: Use only 1 3/4 cups liquid instead of 2 1/2 cups total for pudding that sets in 2 hours
• Overnight is best: Chia seeds fully hydrate after 8 hours, creating the creamiest texture
• Too thick?: Stir in milk 1 tablespoon at a time until you reach desired consistency
• Caffeinate strategically: Make with decaf coffee for kids or evening dessert
• Layering trick: Use a spoon to gently spread yogurt to the jar edges for Instagram-worthy layers
• Mason jar hack: Use wide-mouth 8 oz jars for easy eating and pretty presentation
• Avoid watery pudding: Always measure chia seeds with a dry measuring cup, not liquid measure
• Flavor boost: Add 1/4 teaspoon instant coffee powder directly to chia mixture for extra coffee punch
• Budget-friendly: Make with regular milk and skip fancy yogurt—still delicious at half the price

Tips & Variations

• Storage: Keep covered in the refrigerator for up to 5 days. Cocoa powder may absorb moisture over time; dust fresh cocoa before serving if making more than 1 day ahead.
• Make-ahead: Prepare pudding base up to 3 days in advance. Layer with yogurt and add toppings just before serving for freshest presentation.
• Chocolate lover’s version: Mix 1 tablespoon cocoa powder directly into the chia base for chocolate chia pudding layers.
• Protein boost: Use vanilla protein powder-enhanced milk or add 1 scoop protein powder to the base (reduce sweetener slightly).
• Vegan option: Use oat or almond milk + coconut yogurt + maple syrup for 100% plant-based version.
• Gluten-free: Naturally gluten-free when using certified GF oats for oat milk.
• Amaretto twist: Replace vanilla with 1/2 teaspoon almond extract for authentic Italian tiramisu flavor.
• Lower sugar: Use only 1-2 tablespoons sweetener and rely on naturally sweet yogurt.

Serving Suggestions

Serve tiramisu chia pudding chilled in individual glass jars for beautiful breakfast presentation, or spoon into bowls topped with fresh berries and granola for added crunch.

This pudding shines as a make-ahead breakfast for busy weekday mornings, doubles as a healthier dessert after Italian dinners, or works perfectly for brunch gatherings when served in small wine glasses with long spoons.

For an elevated breakfast spread, pair with toasted almond biscotti for dipping, fresh strawberries, or a hot cappuccino. It’s also fantastic as a post-workout snack since the chia seeds and yogurt deliver protein and healthy fats that help with recovery.

Common Mistakes

• Not stirring twice: Skipping the 5-minute rest-and-stir creates clumpy pudding with uneven texture
• Adding hot coffee: Warm coffee can cause dairy milk to curdle or separate—always let coffee cool completely
• Wrong chia-to-liquid ratio: Too much liquid makes soup, too little makes paste—stick to 1/4 cup chia per 1 cup total liquid
• Forgetting to chill long enough: Chia needs minimum 4 hours to fully hydrate; 2-hour pudding will be runny
• Sweetening after setting: Sugar doesn’t dissolve well in thick pudding—always sweeten the liquid base
• Using flavored yogurt: Vanilla or fruit yogurts add unwanted sweetness and overpower coffee flavor
• Dusting cocoa too early: Cocoa absorbs moisture and turns muddy if added more than 4 hours before serving

What to Serve With Tiramisu Chia Pudding

This Italian-inspired breakfast pairs beautifully with classic American morning favorites like buttery croissants, whole grain toast with almond butter, or a simple fruit salad with orange segments and mint. For weekend brunch, serve alongside scrambled eggs, turkey bacon, or avocado toast to balance the sweet pudding with savory elements.

If you’re hosting a brunch gathering, create a chia pudding bar with multiple toppings—sliced almonds, fresh raspberries, coconut flakes, and mini chocolate chips—so guests can customize their bowls. It’s also perfect after a light Italian lunch of caprese salad or minestrone soup when you want something sweet but not heavy.

Frequently Asked Questions

Can I make tiramisu chia pudding without coffee?

Yes! Replace the coffee with equal amounts of milk, then add 1 teaspoon vanilla extract and 1 tablespoon cocoa powder to the base for a chocolate vanilla version. You’ll lose the authentic tiramisu flavor but still get a delicious dessert-style pudding.

How do I make this pudding thicker or thinner?

For thicker pudding, increase chia seeds to 2/3 cup or reduce total liquid by 1/4 cup. For thinner consistency, add milk 1 tablespoon at a time after chilling until you reach desired texture. Remember that pudding thickens more after 8+ hours.

Can I use instant coffee instead of brewed?

Absolutely! Dissolve 2 teaspoons instant coffee granules (or 2 teaspoons instant espresso powder for stronger flavor) in 1/2 cup hot water, then let cool completely before mixing with other liquids. This is actually more convenient and creates consistent coffee strength.

Why is my chia pudding slimy or gelatinous?

This is normal—chia seeds create a gel-like coating when hydrated, similar to tapioca. To minimize this texture, use the double-stir method and consider using slightly less liquid (1 3/4 cups milk + 1/2 cup coffee instead of 2 cups + 1/2 cup).

How long does tiramisu chia pudding last in the fridge?

The pudding base stays fresh for 5 days when stored in an airtight container. Once layered with yogurt, consume within 3 days for best quality. Add cocoa powder topping just before serving if storing more than 24 hours to prevent it from getting soggy.

💬 Tried this recipe? Leave a comment and rating below! Share your favorite topping combinations or tell us if you made it vegan or added extra coffee.