Tiramisu Chia Pudding

Smooth, creamy and packed with coffee flavor, this Tiramisu Chia Pudding is an easy make-ahead breakfast inspired by the classic dessert.

Course Breakfast

Cuisine American

Prep Time 5

Chilling Time 3

Total Time 3 5

Servings serves

Calories 217kcal

Author Liz Douglas

1¼ cups milk approx. 300 ml; I use unsweetened soy milk, but any milk works.
½ cup plain, thick yogurt approx. 115 g
3-4 tablespoons maple syrup
½ teaspoon vanilla extract
1 shot espresso approx. 30ml; or mix 1 teaspoon instant espresso with 2 tablespoons hot water.
½ cup chia seeds approx. 80 g

In a medium bowl, whisk together the milk, yogurt, maple syrup, vanilla extract, espresso and chia seeds until well combined.
Leave for 5-10 minutes, then stir again to break up any clumps.
Divide evenly between four small jars or containers. Cover and refrigerate for at least 3 hours, or overnight, until thickened.
Before serving, spoon a layer of yogurt over each chia pudding, if using. Dust lightly with cocoa powder and top with raspberries, if desired.

Store in an airtight container in the fridge for up to 4 days.