This ridiculously delicious tiramisu chia seed pudding needs a spot in your breakfast (or snack rotation immediately! Even if you’re not a fan of the regular tapioca-like texture of chia pudding, you’re gonna love this blended version with a light, mousse-like texture. Made with simple ingredients like Greek yogurt, chia seeds and instant espresso powder, it’s protein and fiber-packed for a filling and satisfying option. 

Two metal spoons holding creamy tiramisu are placed above two small ramekins filled with tiramisu topped with cocoa powder and coffee beans, set on a white cloth and a pink surface.

Ok, if you love the classic flavor of tiramisu but want something you can whip up in 15 minutes and eat for breakfast (yes, breakfast!) then this recipe is about to become your new go-to. And although I’m not the kind of dietitian to claim something is a dessert with chia seeds involved, it’s so good that you might even opt for this if you’re looking for a higher protein dessert vibe (just like my ultra creamy chia seed pudding). Just please don’t forget, it’s not either or. You can enjoy the real deal any dang time you please, and this might just hit the spot when you’re looking for something that will also give you a little boost of energy during that 3pm slump.

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Now what makes this an especially great breakfast option? I love that it’s high in both protein and fiber. Yes, protein is important (and these babies pack in around 25 grams per serving, no protein powder required, thanks to Greek yogurt!), but we can’t forget about fiber which is a star for gut health and blood sugar balance (aka stable energy, mood and less feeling out of control around food!). Chia seeds are incredibly fiber-rich, making this pudding the best of both worlds.

Even more reason to love this blended chia mousse? Blending chia seeds breaks down the seed’s outer layer, potentially improving digestion and increasing nutrient availability (particularly Omega-3s)! 

Now, most important of all—it is ridiculously delicious. If you’ve been turned off by the texture of chia pudding in the past, I’ve got you! This one is blended for an ultra silky-smooth, no grit texture… just blend, chill, and you’re good to go! 

A flat lay of various ingredients in small bowls on a pink surface, including milk, yogurt, chia seeds, cocoa powder, greek yogurt, vanilla extract, and honey or syrup.

Ingredient Highlights

Greek Yogurt: I tested this both with and without Greek yogurt and by far, the Greek yogurt version was the winner (like this Coconut and Lemon Chia Pudding recipe). Not only does it give a rich and decadent texture, but it provides around 25 grams of protein per cup, no protein powder required!

Chia Seeds: Chia seeds thicken up and gelatinize when combined with liquid making them perfect to achieve that pudding like texture. I first tried this recipe with just ⅓ cup of chia seeds, but it wasn’t quite thick enough. Half of a cup seems to be the perfect ratio for that creamy custard-like texture, without your spoon getting stuck. As a major bonus they are high in anti-inflammatory Omega-3s and calcium, a mineral many of us struggle to get enough of!

Instant Espresso Powder: I love keeping espresso powder on hand. It’s so much easier than brewing up espresso, plus, it won’t water down the consistency. If you don’t happen to have espresso powder you can totally use brewed espresso. Start with 2 shots and add more to taste. 

*Note: if doing this, decrease the milk by equal amount of espresso added!  

A top view of a chocolate dessert or drink topped with cocoa powder and coffee beans, with a spoon inside and scattered coffee beans in the background on a light pink surface.

Let’s Make it!

When I was developing this recipe, I knew I wanted to create that creamy, light texture tiramisu is known for. Inspired by my High Protein Blended Cottage Cheese Oats recipe, I had a lightbulb moment to blend these too, as opposed to the original viral version we’ve been seeing over social media which typically uses whole chia seeds. 

A close-up view from above of a blender containing chia seeds, cinnamon, a creamy liquid, and possibly protein powder, before blending.

First we’re gonna start by making our creamy pudding base. It could not be easier—just dump the Greek yogurt, maple syrup, vanilla, milk, chia seeds, espresso powder, and a pinch of salt to a blender.

Close-up of bubbly, creamy batter with visible specks throughout, likely from whole grain or spices, in a mixing bowl. The mixture appears thick and airy.

Blend, blend, blend until it’s totally smooth and creamy. This will also incorporate air making for a lighter, almost mousse-like texture. I’m drooling.

Three glass jars filled with a creamy, pale mixture speckled with tiny black vanilla bean flecks are arranged on a soft pink surface, viewed from above.

Divide the mixture up into 4 jars or containers. It will thicken a bit as it sets, but not as much as with whole chia seeds. 

A close-up of a white bowl filled with creamy, smooth yogurt or a similar thick, white dairy product, placed on a light pink surface.

In a small bowl, whisk together the topping ingredients (Greek yogurt, vanilla extract, maple syrup) until nice and smooth.

Two small glass jars filled with creamy tiramisu, topped with cocoa powder and a coffee bean, sit on a white wooden board. The background is softly blurred in beige and pink tones.

Divide the topping evenly amongst the jars, then give it the full tiramisu treatment with a light dusting of cocoa powder. Pop it in the fridge to set (at least 2 hours or overnight). That’s it! You’ve got yourself a chilled, creamy, high-protein breakfast that tastes like dessert.

If you make this High Protein Tiramisu Chia Pudding, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! Xo

Watch How To Make It Here!

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Two metal spoons holding creamy tiramisu are placed above two small ramekins filled with tiramisu topped with cocoa powder and coffee beans, set on a white cloth and a pink surface.

High Protein Tiramisu Chia Seed Pudding with Yogurt

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Lindsay Pleskot, RD
  • Prep Time: 10 minutes
  • Chill Time: 4 Hours
  • Total Time: 4 hours 10 minutes
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Meal Prep
  • Cuisine: American
  • Diet: Diabetic
Print Recipe

Description

This ridiculously delicious tiramisu chia seed pudding needs a spot in your breakfast (or snack) rotation immediately! Even if you’re not a fan of the regular tapioca-like texture of chia pudding, you’re gonna love this blended version with a light, mousse-like texture. Made with simple ingredients like Greek yogurt, chia seeds and espresso powder, it’s protein and fiber-packed for a filling and satisfying option. 

Ingredients

Scale

Pudding

  • 2 cups plain of plain Greek yogurt
  • 2 Tbsp maple syrup
  • 1 tsp vanilla
  • 1 cups milk of choice
  • ½  cup chia seeds
  • 1 ½ Tbsp instant espresso powder 
  • Pinch of salt

 

Topping

  • 1 cup plain Greek yogurt
  • 2 tsp maple syrup
  • 1 tsp vanilla
  • Unsweetened cocoa powder, for dusting

Instructions

  1. To a blender, add the pudding ingredients: yogurt, maple syrup, vanilla, milk chia seeds, espresso powder and salt. Blend until completely smooth, about 60 seconds, stopping to scrape down the sides if needed. Divide evenly between 4 sealable jars or containers (alternatively store in one large container to dish up as needed).
  2. To a small bowl, add the topping ingredients: yogurt, maple syrup, and vanilla. Whisk until combined and smooth. 
  3. Divide the topping mixture amongst the 4 servings and smooth it over the top with the back of a spoon. Dust generously with cocoa powder to completely cover the tops (if storing in one large container, just add the yogurt topping and cocoa powder to each serving when ready to eat).
  4. Set in the fridge at least 2 hours, or overnight.

Notes

Storage: Store in an airtight container in the fridge for up to 5 days.