Description
This Tiramisu Chia Pudding transforms the classic Italian dessert into a nutritious make-ahead breakfast. Coffee-infused chia seeds create a creamy pudding base that’s layered with tangy Greek yogurt and finished with a dusting of cocoa powder. No baking, no mascarpone, no ladyfingers required—just simple ingredients that come together in 10 minutes of active prep. The result is a protein-rich, omega-3-packed breakfast that tastes indulgent but keeps you satisfied for hours.
Ingredients
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
- 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
- Prep Time: 10 minutes
- Cook Time: Chill Time: 4 hours
- Category: Breakfast
- Method: Chilled
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 jar
- Calories: 245
- Sugar: 14g
- Sodium: 65mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg