Oreo Tiramisu Chia Pudding – Easy Viral Dessert for Clean Eating

Sweet, creamy, and loaded with that classic cookies-and-cream vibe – that’s what hits you with the first spoonful of this Oreo Tiramisu Chia Pudding. Trust me, it’s got the wow factor. The first time I whipped this up, the whole kitchen smelled like a mix of childhood nostalgia and grown-up tiramisu indulgence. You know, that rich coffee note mingling with vanilla and deep cocoa? It’s a treat that feels playful and sophisticated at the same time.

I stumbled on this idea after seeing a viral trend for Oreo tiramisu desserts, but I wanted something that fit a cleaner eating plan. So, I started experimenting with chia pudding – my go-to for fiber and protein – and gave it a seriously decadent twist without the sugar crash. After a few tries (and a couple of late-night taste tests!), I landed on this dreamy recipe that checks all the boxes: easy, satisfying, and surprisingly good for you.

This Oreo Tiramisu Chia Pudding is honestly perfect for anyone who craves dessert but wants to keep things wholesome. It’s become my meal-prep favorite for busy mornings, and even my picky eater kiddo calls it “breakfast dessert.” And hey, if you’re a fan of that viral creamy tiramisu flavor but want something lighter, cleaner, and just as fun – you’re in for a treat. I’ve tested this recipe with different “Oreos” and plant-based milks, so I know it’s flexible (and always delicious). Let’s get into why you’ll love making this again and again!

Why You’ll Love This Oreo Tiramisu Chia Pudding

• Quick & Easy: Mix, chill, and layer – that’s really it. You can prep this in under 10 minutes, and most of the magic happens overnight in the fridge. Perfect for busy mornings or late-night cravings when you just need something sweet, fast.
• Simple, Clean Ingredients: No weird additives or processed sugar bombs. Just chia seeds, plant-based milk, raw cacao, a little coffee, and your favorite clean “Oreo” cookies (gluten-free or classic – up to you!).
• Perfect for Any Occasion: Whether you want a healthy breakfast, a post-workout treat, or a wow-worthy dessert for brunch, this Oreo tiramisu chia pudding fits right in. I love serving it in little glass jars for a Pinterest-worthy vibe.
• Crowd-Pleaser: Adults love the tiramisu twist, kids love the cookies – there’s something for everyone. Whenever I bring it to a potluck, someone always asks for the recipe.
• Unbelievably Delicious: You get that signature tiramisu flavor – creamy vanilla, bold espresso, chocolate, and those little Oreo bits. Every bite has texture and depth, but it’s still light enough that you won’t feel weighed down.

This isn’t your average chia pudding. Blending the chia base makes it ultra-smooth and mousse-like, almost like a dessert from a fancy vegan bakery. The coffee-soaked “Oreo” layer gives you that classic tiramisu kick, but without the heavy mascarpone or refined sugar. I’ve spent a lot of time tweaking the flavor balance – it’s not too sweet, not too bitter, just right. And honestly, there’s nothing better than feeling good about your dessert (especially when it’s secretly packed with nutrients!).

For me, this recipe is a comfort food classic reimagined for clean eating lovers. It’s got all the nostalgia of cookies and cream, the adult flavor of tiramisu, and the wellness boost of chia. If you love recipes that impress without any fuss, this one’s a keeper. Trust me, your taste buds (and your body) will thank you.

What Ingredients You Will Need

This Oreo Tiramisu Chia Pudding comes together with simple, wholesome ingredients. Each one brings something special to the table – creamy texture, bold flavor, or a little crunch. Most are pantry staples, and there’s plenty of room for swaps if needed. Here’s what you’ll need:

• Chia Seeds (black or white, whole) – These little seeds are the base of the pudding, creating that thick, creamy texture when soaked. I recommend organic if possible for the cleanest flavor.
• Plant-Based Milk (almond, oat, cashew, or soy) – Choose unsweetened to control the sweetness. Oat milk gives a slightly sweeter, richer base, while almond milk keeps it light.
• Pure Maple Syrup or Honey – Just a touch for sweetness. You can use date syrup or agave if you prefer a low-glycemic option.
• Vanilla Extract – Don’t skip this! It brings out that classic dessert flavor and pairs beautifully with cocoa and coffee.
• Raw Cacao Powder or Unsweetened Cocoa Powder – This gives the pudding its deep chocolate flavor. I like the raw cacao for a richer taste and added antioxidants.
• Espresso or Strong Brewed Coffee (cooled) – For that unmistakable tiramisu kick. You only need a little, but it makes a big difference. Decaf works if you’re caffeine-sensitive.
• Clean “Oreo” Cookies (store-bought or homemade) – Look for brands like Simple Mills, Hu Kitchen, or homemade vegan cookies for a clean-eating twist. Classic Oreos work if you’re not strict, but I love the gluten-free options available now.
• Plain Greek Yogurt or Coconut Yogurt – Adds creaminess and a tangy note, just like traditional tiramisu. Use coconut yogurt for a dairy-free version.
• Coconut Cream (chilled and whipped) – Optional, but it turns the pudding into a real dessert. Just scoop the solid part of a chilled can and whip until fluffy.
• Pinch of Salt – This tiny bit really brings out all the flavors. Don’t forget it!

Ingredient Notes:

• If you’re out of chia seeds, flaxseed meal can work in a pinch, but the texture will be slightly different.
• For a nut-free version, use oat or hemp milk. Coconut milk makes it extra creamy, but it’s pretty rich.
• You can swap maple syrup for monk fruit sweetener or stevia to make it lower in sugar.
• Homemade clean “Oreos” are fun if you have extra time, but store-bought works perfectly for convenience.

I’ve tried a bunch of different brands, and my current favorite is Simple Mills Cocoa Crunch cookies for their clean ingredients and great crunch. In the summer, I sometimes add a layer of sliced strawberries for a fun twist, or sprinkle a little cinnamon for warmth in the cooler months. This recipe is all about making it your own, so don’t hesitate to swap in what you have on hand!

Equipment Needed

• Medium Mixing Bowl: For soaking your chia pudding base. Glass or ceramic works best, but metal is fine too.
• Whisk or Fork: To thoroughly mix the chia seeds and prevent clumping. I’ve tried both – a whisk gives a smoother start, but a fork does the job if you don’t have one handy.
• Measuring Cups & Spoons: Precision matters with chia pudding. Too much or too little liquid, and the texture will be off.
• Small Food Processor or Blender: To blend the chia pudding for that luscious, mousse-like texture. If you don’t have one, just stir extra well and expect a bit more texture (still tasty!).
• Espresso Maker or Coffee Brewer: For that tiramisu flavor hit. Instant espresso powder dissolved in hot water works fine, too.
• Serving Glasses or Jars: Mason jars or little dessert glasses make for adorable, Pinterest-worthy layers.
• Spatula or Spoon: For layering and smoothing the pudding in the jars.

If you don’t have a blender, don’t sweat it – the pudding will just have a more traditional chia texture, which some folks actually prefer. I’ve even used a handheld milk frother in a pinch to blend the base (not perfect, but it works!). For budget-friendly tools, IKEA and Target have great measuring sets and glass jars that look cute for serving. Just make sure to rinse any blender or whisk right away – chia pudding dries fast and can be a pain to clean if left sitting.

How to Make Oreo Tiramisu Chia Pudding

1. Mix the Chia Pudding Base

   In a medium bowl, whisk together 1/3 cup (55g) chia seeds, 1 3/4 cups (420ml) unsweetened almond milk, 1.5 tablespoons (22ml) pure maple syrup, 2 teaspoons (10ml) vanilla extract, and a pinch of salt. Make sure there are no clumps of chia – if you see any, break them up with the whisk or a fork.

   Prep note: Let the mixture sit for 5 minutes, then give it another good stir. This helps the seeds distribute evenly and prevents big clumps at the bottom.

2. Add Cocoa and Coffee Flavor

   Add 2 tablespoons (10g) raw cacao powder and 3 tablespoons (45ml) cooled espresso or strong brewed coffee. Whisk until everything is combined and the mixture looks chocolaty and smooth.

   Sensory cue: The pudding should smell like mocha right away – that’s how you know it’s mixed well.

3. Soak and Thicken

   Cover the bowl and refrigerate for at least 2 hours (overnight is best for ultra-thick pudding). The chia seeds will absorb the liquid and create a creamy, pudding-like texture.

   Tip: If you’re short on time, chill for at least 30 minutes, but the texture won’t be as thick.

4. Blend for Smoothness (Optional but Recommended)

   Once the pudding is set, pour it into a blender or food processor and blend for 30 seconds until mousse-like. This step gives you that silky, viral-worthy texture. If you prefer more texture, you can skip blending.

   Warning: Don’t over-blend, or the pudding can get too runny. A quick blitz is all you need.

5. Prepare the Cookie and Cream Layers

   Crush 6-8 clean “Oreo” cookies in a zip bag or between your hands. In a separate bowl, stir together 1/2 cup (120g) plain Greek yogurt or coconut yogurt with 1/4 cup (60ml) coconut cream (just the thick part from a chilled can) and a touch of vanilla. Whip until smooth and fluffy.

   Personal tip: If you like a sweeter cream, add 1 teaspoon maple syrup to the yogurt mixture.

6. Layer the Pudding

   In serving jars or glasses, start with a spoonful of chia pudding, then a sprinkle of crushed cookies, then a dollop of cream. Repeat as desired for beautiful layers. Finish with a dusting of cocoa powder and a few more cookie crumbles on top.

   Visual cue: The more layers, the prettier it looks (especially for Pinterest photos!).

7. Chill and Serve

   Let the assembled puddings chill in the fridge for at least 30 minutes before serving – this helps the flavors meld and the cookies soften just a bit.

   Troubleshooting: If the pudding seems too thick, stir in a splash of milk. If too thin, add a teaspoon more chia seeds and chill again.

My favorite hack: Prep the chia base the night before, then layer everything in the morning for a grab-and-go breakfast that looks and tastes like dessert. If you’re prepping for a party, make individual jars – they’re easy to transport and everyone gets their own perfect portion!

Cooking Tips & Techniques

After making this Oreo Tiramisu Chia Pudding more times than I can count, I’ve picked up a few tricks to make it turn out perfect every time. Here’s what I wish I’d known on my first try:

• Blend for Creaminess: If you want that viral, mousse-like texture, don’t skip blending the soaked chia pudding. It makes a world of difference – trust me, I once skipped this step and the texture was more “frog spawn” than mousse (not the vibe!).
• Use Very Cold Coffee: Adding hot coffee will mess with the pudding’s ability to set. Brew it ahead or use instant espresso dissolved in a splash of cold water.
• Don’t Overdo the Liquid: Chia pudding can go from creamy to soupy pretty fast. Always measure your milk, and if you add extra, add more chia seeds to compensate.
• Layer Just Before Serving for Crunch: If you love crisp cookie bits, layer the cookies right before serving. If you prefer a softer, “cake-soaked” tiramisu feel, layer and chill for longer.
• Sweeten to Taste: Different milks and yogurts have different sweetness levels. Always taste the chia base before chilling and adjust the maple syrup if needed.
• Homemade “Oreos” Work Wonders: Making your own cookies is fun and lets you control the ingredients, but store-bought works perfectly for busy days.

I’ve made the mistake of adding too much cocoa once – the pudding turned bitter fast. Start with less, taste, and add more if you want a deeper chocolate flavor. And don’t forget that pinch of salt! It really balances the sweetness and makes the flavors pop. If you’re multitasking, set a timer for the chia soak – I’ve let it sit too long and ended up with a super thick, almost sliceable pudding (still good, but more like fudge!).

Finally, don’t stress about perfection. This recipe is forgiving, and even the “imperfect” batches taste amazing. If your layers look a little wonky, just call it rustic. I’ve learned that the best desserts are the ones that make you happy – not the ones that look straight out of a magazine.

Variations & Adaptations

This Oreo Tiramisu Chia Pudding is endlessly adaptable. Here are some of my favorite twists, plus a few ideas for dietary swaps and seasonal spins:

• Gluten-Free: Use certified gluten-free “Oreos” or crunchy chocolate cookies. There are great options from Simple Mills and Kinnikinnick, and they taste just as good as the originals.
• Dairy-Free/Vegan: Swap Greek yogurt for coconut or cashew yogurt, and use coconut cream for the topping. Most plant-based milks work – just check the ingredients for added sugars.
• Mocha Berry: Add a layer of sliced strawberries or raspberries between the pudding and cookies for a fruity twist. This is my go-to in the summer!
• Nut-Free: Use oat or rice milk, and choose a seed-based yogurt if you have nut allergies.
• Low-Sugar: Use monk fruit sweetener instead of maple syrup, and opt for a low-sugar yogurt. You can also use stevia-sweetened cookies for the “Oreo” layer.
• Extra Protein: Stir a scoop of vanilla or chocolate plant protein powder into the chia base before chilling. It makes the pudding extra filling and great for post-workout snacks.
• Personal Favorite: Sometimes I swap the coffee for a shot of hazelnut milk, and it tastes like a Nutella tiramisu. So good!

If you want a more intense tiramisu flavor, soak the cookies in espresso before layering. For a “deconstructed” look, crumble cookies on top and swirl in the cream. Honestly, you can’t go wrong – just have fun with it!

Serving & Storage Suggestions

This Oreo Tiramisu Chia Pudding is best served chilled, straight from the fridge. For a showstopping presentation, use clear glasses or mini mason jars to show off those gorgeous layers. A light dusting of cocoa powder or a sprinkle of cookie crumbs on top always gets extra “oohs” at the table.

Pair your pudding with a hot espresso or an iced latte for the ultimate pick-me-up. For brunch, I like to serve it alongside a fresh fruit salad or almond biscotti.

To store, cover the jars tightly and refrigerate for up to 4 days. The chia base actually gets creamier as it sits, and the flavors meld together beautifully. If you want to freeze, skip the cookie layer (they’ll get mushy) – just freeze the chia pudding in a sealed container for up to a month, then thaw overnight in the fridge and layer with fresh cookies before serving.

For reheating (if you want a warm dessert twist), microwave the chia pudding base (without cookies or cream) for 20 seconds, stir, and layer as usual. The warm-cold contrast is surprisingly good! And honestly, the flavor deepens after a day or two – leftovers are never a problem in my house.

Nutritional Information & Benefits

This Oreo Tiramisu Chia Pudding is not just a treat – it’s loaded with nutrients. Each serving (about 1 cup/250g) contains roughly:

• Calories: 220-260 (depending on milk and cookies used)
• Protein: 6-8g (more if using Greek yogurt or added protein powder)
• Fiber: 9-11g (thanks, chia seeds!)
• Healthy fats from chia and coconut
• Low added sugar (especially if using low-sugar cookies and sweetener)

Chia seeds are a powerhouse – they’re rich in omega-3s, fiber, and plant protein, which help keep you full and support heart health. The clean “Oreo” cookies keep the treat light, and using plant-based milk makes it easy on digestion. This recipe is naturally gluten-free and dairy-optional. Just watch for allergens in the cookies and yogurt you pick. For me, this pudding is proof that dessert can be nourishing – and still taste like a party.

Conclusion

If you’re looking for a dessert that’s as fun as it is good for you, this Oreo Tiramisu Chia Pudding is it. It’s creamy, chocolatey, and packed with all those classic tiramisu notes – but light enough for breakfast and wholesome enough for clean eating plans. I love how easy it is to customize for different diets, and honestly, it’s become a staple in my kitchen for both special occasions and everyday cravings.

Don’t be afraid to make this recipe your own. Add extra coffee for a stronger kick, swap in different cookies, or get creative with fruity layers. My favorite part is hearing how friends and readers have adapted it – so if you try a fun twist, please share!

Give this viral Oreo Tiramisu Chia Pudding a go and let me know what you think in the comments. Did your family love it? Did you come up with a new flavor combo? I can’t wait to see your creations (and your photos!). Here’s to desserts that make you smile and feel awesome – happy layering!

FAQs about Oreo Tiramisu Chia Pudding

Can I make this Oreo Tiramisu Chia Pudding ahead of time?

Absolutely! The pudding actually gets better after a night in the fridge. Just layer right before serving if you want crisp cookie bits.

What’s the best plant-based milk for chia pudding?

I love unsweetened almond or oat milk for balance, but any plant milk works. Use coconut milk for extra creaminess.

Are there clean “Oreo” cookies that are gluten-free?

Yes! Simple Mills and Kinnikinnick make great gluten-free options. You can also make your own using almond flour and cocoa powder.

Can I skip the coffee for a kid-friendly version?

Definitely. Just use more plant-based milk instead of coffee, or swap in chocolate milk for a fun twist.

How do I fix chia pudding that’s too runny or too thick?

If it’s too runny, stir in more chia seeds and chill for another 30 minutes. If it’s too thick, add a splash of milk and mix well.

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