Tiramisu Chia Breakfast Bowl (Printable Version)

Coffee-infused chia pudding layered with sweetened Greek yogurt and dusted with cocoa—a nutritious, energizing morning treat.

# What You'll Need:

→ Chia Pudding

01 - 3 tablespoons chia seeds
02 - 1 cup unsweetened almond milk
03 - 1 tablespoon maple syrup or honey
04 - 1 teaspoon vanilla extract
05 - 1 shot espresso or 2 teaspoons instant coffee dissolved in 2 tablespoons hot water, cooled

→ Yogurt Layer

06 - 1 cup Greek yogurt
07 - 1 tablespoon maple syrup or honey
08 - 1/2 teaspoon vanilla extract

→ Toppings

09 - 2 tablespoons unsweetened cocoa powder
10 - 2 tablespoons dark chocolate shavings
11 - 1 tablespoon roasted chopped hazelnuts or almonds
12 - Fresh berries or banana slices

# How To Make:

01 - Whisk together chia seeds, almond milk, maple syrup, vanilla extract, and espresso in a medium bowl. Let sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate overnight or for at least 4 hours until thickened.
02 - Mix Greek yogurt with maple syrup and vanilla extract in a separate bowl until smooth and fully incorporated.
03 - Spoon half of the coffee chia pudding into two serving glasses or bowls. Add a layer of sweetened Greek yogurt, then repeat with remaining chia pudding and yogurt to create distinct layers.
04 - Dust generously with cocoa powder. Top with dark chocolate shavings, chopped nuts, and fresh fruit if desired. Serve immediately or refrigerate until ready to serve.

# Expert Advice:

01 -
  • You get all the cozy comfort of tiramisu but with enough protein and fiber to power you through until lunch
  • The overnight prep means you wake up to something that feels fancy without any morning effort
02 -
  • The second whisk after 5 minutes is nonnegotiable unless you enjoy chia clumps in your pudding
  • Espresso must be completely cooled before adding, otherwise the chia seeds do not absorb properly
03 -
  • Toast your nuts in a dry pan for 2 minutes first—the warmth brings out oils and deepens flavor dramatically
  • If the pudding seems too thick after chilling, stir in a splash more milk before layering

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