This Blended Coffee Chia Pudding is smooth, creamy, and packed with over 14 grams of fiber per serving. It’s a healthy, energizing breakfast or a snack that comes together in minutes – no soaking required. Just blend and enjoy.
Traditional chia pudding takes time to thicken because the seeds need to absorb liquid. It also has a seedy, tapioca-like texture. In contrast, blending breaks down the seeds so they absorb liquid quickly. This creates a smooth pudding that’s ready to eat right away. For extra flavor and crunch, you can top it with granola, banana slices, or chopped dark chocolate.
Blended vs traditional chia pudding: Key differences
Traditional chia pudding is made by mixing chia seeds with liquid and letting them soak for several hours or overnight. As they hydrate, the seeds form a gel, creating a thick but seedy texture.
Blended chia pudding, on the other hand, is made by blending chia seeds with liquid and flavorings in a high-speed blender. This breaks the seeds into smaller pieces, allowing the pudding to thicken instantly and become smooth – no soaking or waiting required. It’s ideal for busy mornings, last-minute snacks, and anyone who prefers a more mousse-like texture.
Health benefits of blended coffee chia pudding
Blended coffee chia pudding isn’t just quick to make – it’s also rich in nutrients that support overall health. Here are a few key benefits:
- High in fiber: Each serving provides over 14 grams of fiber. This supports digestion, promotes gut health, and helps keep you feeling full longer.
- Rich in omega-3s: Chia seeds are a plant-based source of omega-3 fatty acids, which support heart and brain health.
- Natural caffeine boost: Coffee adds a dose of caffeine, which may help increase alertness and focus in the morning or during an afternoon slump.
Ingredients for blended coffee chia pudding
- Chia seeds – The thickening base of the pudding.
- Instant coffee – Creates a strong concentrate for a bold coffee flavor.
- Hot water – Dissolves the instant coffee for easy blending.
- Oat milk – Acts as the liquid base. This recipe for Creamy Homemade Oat Milk works well, or you can use a store-bought variety.
- Maple syrup – Naturally sweetens the pudding and balances the bitterness of the coffee.
- Almond butter – Adds creaminess, plus healthy fats and plant protein.
Ingredient substitutions and variations
This blended coffee chia pudding is flexible and easy to customize. Here are some simple substitutions and flavor variations to suit your taste or dietary needs.
Coffee options
- Instant coffee: This recipe uses instant coffee dissolved in a small amount of hot water for convenience and bold flavor.
- Espresso substitute: You can use a double shot of espresso (weighing about 40 g) in place of the instant coffee mixture.
- Brewed coffee: You can try strong drip coffee, French press, or cold brew. For best results, reduce the milk so the total liquid stays around 280 g to maintain the pudding’s thickness and flavor.
Milk alternatives
- Oat milk: This recipe uses unsweetened oat milk for a creamy base.
- Other plant milks: Almond milk, soy milk, or coconut milk can all be used instead of oat milk.
- Dairy milk: You can use any kind of dairy milk (whole, low-fat, or skim) if you prefer.
Sweetener swaps
- Maple syrup: A small amount of maple syrup adds natural sweetness and balances the bitterness of the coffee.
- Sugar-free version: You can use sugar-free maple syrup or dissolve a granulated sugar substitute in the hot water with the coffee.
- Other natural sweeteners: You can try honey, brown rice syrup, agave syrup, date syrup, or soaked dates blended directly into the mix.
Nut butter options
- Almond butter: Natural almond butter adds richness, healthy fats, and a mild nutty flavor.
- Cashew butter: For a more neutral taste and creamy texture, unsweetened cashew butter works well.
- Peanut butter: If you enjoy a peanut flavor, you can try natural peanut butter.
Add-in ideas
You can boost the flavor and nutrition of chia pudding with these optional add-ins:
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1-2 tsp cacao or cocoa powder for a mocha twist
- A scoop of protein powder or collagen peptides for a high-protein version
- A pinch of sea salt to enhance flavor
Texture tips
If you prefer a thicker or thinner chia pudding:
- Thicker texture: Add an extra tablespoon of chia seeds or reduce the milk slightly.
- Thinner texture: Add an extra splash of milk and blend again until your desired consistency is reached.
How to make blended chia pudding
Blended chia pudding is made by blending chia seeds, liquid, and flavorings in a high-speed blender until smooth and creamy. The process is simple, and the result is ready to eat right away – no soaking needed.
The base ratio I use is 1 part chia seeds to 3 parts liquid. This creates a thick, spoonable pudding. You can use any milk you like – oat, almond, coconut, or dairy milk all work well.
You can flavor it with instant coffee, cacao, cinnamon, matcha, or your favorite natural sweetener – see the full list of variations above.
Simply add everything to the blender and blend until smooth – about 30 to 60 seconds. Taste and adjust sweetness if needed.
For the coffee version, see the full step-by-step recipe below.
Storage tips for blended coffee chia pudding
Store blended chia pudding in an airtight container in the fridge for up to 3 days. To keep toppings crisp and fresh, it’s best to add them right before serving.
You might notice a slight darkening on the surface of the pudding during storage – this is a natural reaction of the coffee when exposed to air. It only affects the color, not the flavor or texture. Just give it a quick stir before serving, if desired.
Topping ideas for coffee chia pudding
Top your blended coffee chia pudding with:
- Crunchy granola (like these Oil Free Granola Clusters)
- Greek or coconut yogurt
- Banana slices
- Chopped dark chocolate or cacao nibs
- Toasted nuts or seeds (almonds, walnuts, pumpkin seeds)
- A drizzle of nut butter
- Fresh berries (blueberries, raspberries)
- Coconut flakes
- A sprinkle of cinnamon or nutmeg
Frequently asked questions
Yes. Coffee chia pudding is a healthy breakfast or snack. It’s high in fiber, plant-based omega-3 fatty acids, and provides a natural caffeine boost from the coffee. Blending the chia seeds creates a smooth, creamy texture and may improve digestion and nutrient absorption.
Yes. Chia seeds still work when blended. They retain their ability to absorb liquid and thicken mixtures. Blending gives chia pudding a smoother consistency that many people enjoy more than the traditional seedy texture.
No. You do not need to soak chia seeds before blending. If you’re using a high-speed blender, you can add dry chia seeds directly with your liquid and other ingredients. For best results, add them last to prevent clumping at the bottom of the blender.
Blended chia seeds do not need to be soaked. When you blend chia seeds with liquid in a high-speed blender, they absorb the liquid during blending. In this recipe, a 1:3 chia seed to liquid ratio produces a thick, smooth pudding without needing to soak after blending.
Chia seeds can be better blended if you prefer a smooth texture. Blended chia seeds create a creamy consistency and may be easier to digest. Soaked chia seeds work well if you enjoy the seedy texture. Both options are nutritious – it just depends on your personal preference.
No. Chia seeds do not lose nutritional value when blended. Blending actually helps break down the outer shell of the seeds, which can make nutrients like omega-3 fatty acids, fiber, and plant-based protein easier for your body to absorb.
More healthy breakfast recipes
- Blueberry Cottage Cheese Baked Oats
- Chocolate Brownie Batter Chia Pudding
- Coffee Whey Protein Balls
- Banana Cinnamon Baked Oatmeal Protein Bars
- Orange Ginger Carrot Smoothie
For more healthy breakfast ideas, check out the Breakfast Recipes page.
Recipe video
Watch the recipe video to see how to make Blended Coffee Chia Pudding.
Blended Coffee Chia Pudding Recipe
Recipe video above. Make creamy, blended coffee chia pudding in just 5 minutes – no soaking needed. This easy, high-fiber recipe is full of rich coffee flavor. It’s ideal for a healthy breakfast or an energizing snack.
- Serves: 2
- Prep time: 5 mins
- Cook time: 0 mins
Ingredients
For the coffee chia pudding
- 2 tbsp / 8 g instant coffee (see Note 1)
- 2 tbsp / 30 g hot water
- 1 cup / 240 g unsweetened oat milk (see Note 2)
- 2 tbsp / 40 g maple syrup (see Note 3)
- 2 tbsp / 30 g almond butter (see Note 4)
- 1/2 cup / 80 g chia seeds
Topping ideas
- Granola
- Chopped nuts
- Nut butter drizzle
- Banana slices
- Greek or coconut yogurt
- Chopped dark chocolate
- Cacao nibs
- Coconut flakes
- Fresh berries
Instructions
- Prepare the coffee
Mix the instant coffee and the hot water in a small cup until the coffee has dissolved.
- Combine the ingredients
Add the coffee mixture and remaining chia pudding ingredients to a blender cup (see Note 5). Stir briefly to make sure the chia seeds aren’t stuck to the bottom of the cup.
- Blend
Blend until smooth and creamy, about 30 to 60 seconds depending on your blender. Taste the pudding, and stir in more maple syrup if you’d like it sweeter.
- Serve
Divide the pudding evenly between two serving bowls. If serving immediately, add your favorite toppings and enjoy. If chilling for later, cover and refrigerate (see Note 6), then add toppings just before serving.
Notes
- Coffee – This recipe uses instant coffee dissolved in a small amount of hot water to make a strong coffee concentrate. You can substitute with one double shot of espresso (about 40 g brewed). If using a less concentrated brew (like French press or drip coffee), you could try using a larger amount to maintain a strong coffee flavor and reduce the milk so the total liquid stays around 280 g.
- Milk – I use this Creamy Homemade Oat Milk, but store-bought varieties also work well. Other plant milks, like almond milk, or regular dairy milk can also be used.
- Sweetener – Maple syrup works well to lightly sweeten the chia pudding and balance the bitterness of the coffee. You can taste the pudding after blending and stir in more if you want it sweeter. For a sugar-free version, use a sugar-free syrup instead of maple syrup or dissolve a granulated sugar substitute in the hot water with the coffee.
- Almond butter – A little almond butter gives the pudding a richer, creamier texture and adds some plant protein. Cashew butter also works well. You could even try natural peanut butter if you like the idea of peanuts and coffee together.
- Blender – A Nutribullet or similar high-speed blender works best for this recipe.
- Storage – Coffee chia pudding keeps well in an airtight container in the fridge for up to 3 days. For best results, add toppings just before serving to maintain their texture and freshness. You might notice the surface darkens slightly during storage – this is a natural reaction from the coffee. Simply give it a quick stir before serving.
