It is 7 am and your kitchen is quiet. You need a breakfast that feels like a special treat. This high protein tiramisu chia pudding is the perfect solution. It is creamy, coffee-infused, and so easy to make. You deserve a morning that starts with flavor.
Why This Recipe Is a Winner
This recipe is a total game-changer for your healthy reset. It combines the bold flavors of coffee with creamy protein. You get all the joy of a dessert for breakfast. It is perfect for meal prep on busy Sundays. You will love having this ready in the fridge. It keeps you full and satisfied for hours.
Simple Method
Making this pudding is incredibly straightforward and quick. You just whisk, chill, and then layer. No fancy equipment is needed for this recipe. Even beginner cooks can master this in minutes. It is a stress-free way to start your day. The fridge does all the hard work for you.
Ingredients You’ll Need
Most of these items are already in your pantry staples list. Fresh espresso makes a big difference here.
- 1/4 cup chia seeds
- 1 scoop vanilla whey protein powder
- 1 cup unsweetened almond milk
- 2 tablespoons strong brewed espresso, cooled
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup non-fat Greek yogurt
- 1 tablespoon unsweetened cocoa powder
Step-by-Step
- Whisk chia seeds and protein powder in a mixing bowl until combined.
- Stir in almond milk, espresso, maple syrup, and vanilla extract until smooth.
- Allow the mixture to sit for 10 minutes, then whisk again to break up any clumps.
- Cover and refrigerate for a minimum of 4 hours or until a pudding-like consistency is achieved.
- Layer the chilled pudding into serving glasses, alternating with layers of Greek yogurt.
- Sift cocoa powder over the top layer before serving.
Best Ways to Enjoy It
Serve this chilled in a pretty glass jar. The layers look beautiful and very impressive. Dust the top with extra cocoa powder right before eating. Pair it with fresh berries for a bright touch. It makes a wonderful brunch treat for friends. Sit back and enjoy every creamy spoonful.
Keep It Fresh
Store your pudding in airtight jars in the fridge. It stays fresh for up to four days. This makes it ideal for a grab-and-go lunch. Do not freeze this pudding as the texture changes. Simply stir before serving if it settles slightly. It is the ultimate make-ahead breakfast.
Tips for Best Results
- Use a fine-mesh sieve to sift the cocoa powder evenly.
- Don’t skip the second whisk after ten minutes of resting.
- Avoid using hot espresso or the protein powder might clump.
- Prepare the base the night before for a stress-free morning.
- Use a high-quality protein powder for the smoothest flavor.
- Try decaf espresso if you are sensitive to caffeine.
- Add a pinch of sea salt to enhance the chocolate.
Ways to Switch It Up
- Swap almond milk for creamy oat milk for extra richness.
- Add a layer of sliced bananas for a fruity twist.
- Use chocolate protein powder for a double chocolate experience.
- Stir in some mini chocolate chips for a bit of crunch.
Common Questions
Can I use coffee instead of espresso?
Yes, you can use very strong brewed coffee. Just make sure it is completely cooled before mixing. The flavor might be slightly less intense than espresso.
Why is my chia pudding still liquid?
It may need more time to set in the fridge. Ensure your chia seeds are fresh for the best absorption. Give it another stir and wait two more hours.
I hope this creamy treat brings a little joy to your busy mornings. It is the perfect way to fuel your body and satisfy your sweet tooth. Happy cooking!
— Katie Wood
Ingredients
- 1/4 cup chia seeds
- 1 scoop vanilla whey protein powder
- 1 cup unsweetened almond milk
- 2 tablespoons strong brewed espresso, cooled
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup non -fat Greek yogurt
- 1 tablespoon unsweetened cocoa powder
Instructions
- Whisk chia seeds and protein powder in a mixing bowl until combined.
- Stir in almond milk, espresso, maple syrup, and vanilla extract until smooth.
- Allow the mixture to sit for 10 minutes, then whisk again to break up any clumps.
- Cover and refrigerate for a minimum of 4 hours or until a pudding-like consistency is achieved.
- Layer the chilled pudding into serving glasses, alternating with layers of Greek yogurt.
- Sift cocoa powder over the top layer before serving.
