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Creamy Overnight Cold Brew Chia Pudding with Espresso Granola

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A creamy, coffee-infused chia pudding soaked overnight and topped with crunchy espresso granola, perfect for a quick, nourishing breakfast or snack.

Ingredients

Scale
  • 1/4 cup (about 40g) chia seeds
  • 1 cup (240ml) cold brew coffee, unsweetened
  • 1/2 cup (120ml) milk (dairy or plant-based, e.g., almond or oat milk)
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons maple syrup or honey, adjust to taste
  • Pinch of salt
  • 1 cup (90g) rolled oats
  • 1/2 cup (60g) chopped nuts (pecans, almonds, or walnuts)
  • 1 tablespoon espresso powder
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • Pinch of sea salt

Instructions

  1. In a mixing bowl, combine 1/4 cup chia seeds, 1 cup cold brew coffee, 1/2 cup milk, 1 teaspoon vanilla extract, 1 to 2 tablespoons maple syrup or honey, and a pinch of salt. Whisk until evenly blended and no chia clumps remain, about 3-5 minutes.
  2. Cover the bowl or transfer the mixture into mason jars. Refrigerate overnight or for at least 6 hours until chia seeds swell and thicken into a creamy pudding. Stir in a tablespoon of milk if too thick.
  3. Preheat oven to 325°F (160°C). In a large bowl, mix rolled oats, chopped nuts, espresso powder, melted coconut oil, maple syrup, ground cinnamon, and sea salt until well coated.
  4. Spread the granola mixture evenly on a parchment-lined baking sheet. Bake for 15-20 minutes, stirring halfway through. Watch closely to avoid burning; granola should be golden and fragrant.
  5. Remove granola from oven and let cool completely on the baking sheet to crisp up.
  6. Before serving, stir the chia pudding. Spoon into bowls or jars and top generously with espresso granola. Optionally add fresh berries or a drizzle of almond butter.

Notes

Whisk chia seeds thoroughly to avoid clumps. Adjust sweetness after soaking if needed. Cool granola completely for best crunch. Dilute strong cold brew with milk if bitter. Granola can be stored separately for up to 2 weeks at room temperature. Pudding keeps up to 4 days refrigerated. For vegan, use plant milk and maple syrup or agave instead of honey.

Nutrition

Keywords: chia pudding, cold brew, espresso granola, breakfast, easy recipe, healthy, vegan option, dairy-free, make ahead

Find it online: https://bitefuljoy.com/creamy-overnight-cold-brew-chia-pudding-with-espresso-granola-recipe-easy-and-delicious-breakfast/