Protein Coffee Chia Pudding Recipe

Mason jar with coffee chia pudding topped with dairy-free whipped cream and a spoon in the jar.

Protein Coffee Chia Pudding Recipe

Indulge in this creamy, coffee chia pudding first thing in the morning or for an afternoon energy boost.

Course Breakfast, Snack

Cuisine American

Prep Time 5

Cook Time 0

Chilling Time 4

Total Time 5

Servings

Calories 452kcal

Author Shelby Stover

Equipment

2 small mason jars

Ingredients

¼ cup Chia seeds
3 tablespoons Brewed coffee
⅛ cup Maple syrup
1.5 tablespoons Almond butter
3 tablespoons Collagen powder
½ cup Almond milk

Instructions

Add all the ingredients into a jar or small bowl.
Mix well until everything is coated.
Let sit for 5 minutes.
Mix the chia pudding mixture again.
Let sit for four hours or overnight to thicken up.
Top with your favorites and enjoy.

Video

Notes

Serving makes one large jar or two very small jars. Personally, I split it into two and top it with coconut whipped cream.

Your coffee doesn’t need to be chilled for this coffee chia pudding but it does need to be room temperature or cooler.

Make sure to use runny almond butter, otherwise, it won’t mix well into the chia seeds.

Decaf coffee can work for the recipe and is a great choice if you plan to enjoy it after 12.

Don’t skip double mixing the chia pudding! It’s the number one hack to make sure that your dairy-free chia pudding comes out smooth and creamy and not clumpy.

Give the chia pudding a quick taste test after it's stirred and adjust it from there. If you don't like a sweet coffee flavor, scale back the maple syrup by one tablespoon and increase the almond milk by the same ratio. If the coffee tastes too bitter, add more maple syrup.

Nutrition