High Protein Tiramisu Chia Pudding (Make-Ahead Breakfast)
This high protein tiramisu chia pudding is made with espresso, chia seeds, Greek yogurt, and protein powder. A 5-minute make-ahead breakfast that tastes like dessert.
Dessert for breakfast is not a personality flaw. It’s a lifestyle.
Tiramisu chia pudding is a layered make-ahead breakfast made with chia seeds soaked in espresso and almond milk, topped with a creamy Greek yogurt and protein powder layer, and finished with a dusting of cocoa powder — all the flavors of classic tiramisu with none of the effort and a genuinely impressive amount of protein per serving.
I’ve been making this on rotation for months and the thing that keeps me coming back is how much it actually tastes like tiramisu. Not “inspired by” tiramisu. Actually tiramisu. Espresso, cocoa, creamy layers — the whole thing. And it takes about 5 minutes to put together the night before.
Love tiramisu-flavored breakfasts? Also try my Keto Chia Pudding or my Tiramisu Protein Overnight Oats.
Why You’ll Love This Recipe
Ready in 5 minutes — stir, layer, fridge. That’s it. No cooking, no blender, no drama.
Tastes exactly like tiramisu — espresso, cocoa, creamy layers. Your breakfast shouldn’t have to be sad and it doesn’t have to be.
High protein — Greek yogurt and protein powder make this a genuinely filling, protein-packed breakfast and not just a dessert in disguise.
Meal prep friendly — make 4 jars on Sunday and breakfast is done until Thursday. Chia pudding actually gets better as it sits.
Ingredients You’ll Need
(Full measurements are in the recipe card below.)
- Chia seeds — the base of the pudding. They absorb liquid overnight and create a thick, pudding-like texture. White or black both work — black chia seeds look more dramatic against the espresso layer.
- Almond milk — or any milk you prefer. Oat milk adds creaminess, coconut milk adds richness, regular dairy milk adds protein. Whatever you have works.
- Espresso — brewed and cooled. This is what makes it taste like tiramisu and not just a chocolate chia pudding. Don’t skip it or substitute with instant coffee if you can help it — the espresso flavor is the whole point. Cold brew concentrate also works beautifully.
- Cocoa powder — unsweetened, for dusting on top. This is the classic tiramisu finish and it’s non-negotiable.
- Maple syrup — a touch of natural sweetness. Honey works too. Adjust to taste depending on how sweet your protein powder is.
- Vanilla extract — rounds out the espresso and cocoa flavors. Don’t skip it.
- Greek yogurt — the creamy layer on top that mimics tiramisu’s mascarpone. Use plain 0% or 2% for the best texture and protein content. Vanilla Greek yogurt adds sweetness if you skip the maple syrup.
- Vanilla protein powder — Bailey’s secret weapon that none of the other tiramisu chia pudding recipes use. It adds protein without changing the flavor and makes the yogurt layer thicker and creamier. Unflavored works too.
How to Make High Protein Tiramisu Chia Pudding
- Make the chia base. In a jar or bowl, combine the chia seeds, almond milk, cooled espresso, maple syrup, and vanilla extract. Stir well until fully combined.
- Stir again. Wait 5–10 minutes, then stir the mixture again to break up any clumps of chia seeds that have settled at the bottom. This step is what separates a smooth pudding from a gloopy one — don’t skip it.
- Refrigerate overnight. Cover and refrigerate for at least 4 hours, ideally overnight. The chia seeds will absorb the liquid and thicken into a pudding consistency.
- Make the yogurt layer. In a small bowl, mix together the Greek yogurt and vanilla protein powder until smooth.
- Assemble. Spoon the chilled chia pudding into glasses or jars. Top with the yogurt protein layer and smooth it out evenly.
- Dust with cocoa. Use a fine mesh sieve to dust cocoa powder over the top right before serving. This is the tiramisu moment — don’t rush it.
Tips for the Best Results
Stir the chia pudding twice. Once when you first mix it, and again 5–10 minutes later. Chia seeds clump at the bottom if left alone. Two stirs = smooth pudding. One stir = lumpy pudding. This is the most important tip in this entire post.
Let it sit overnight. Four hours is the minimum but overnight is where the magic happens — the espresso flavor deepens, the chia seeds fully absorb the liquid, and the layers set properly.
Use cooled espresso. Hot espresso curdles the Greek yogurt if they come into contact. Brew it ahead, let it cool to room temperature, or use cold brew concentrate.
Dust the cocoa right before serving. Not the night before. Cocoa powder absorbs moisture in the fridge and goes from a beautiful dusting to a soggy dark layer. Add it fresh each morning.
Variations
- Dairy-free — use coconut yogurt instead of Greek yogurt and a plant-based protein powder. Oat milk in the base adds extra creaminess.
- Extra strong coffee flavor — use cold brew concentrate instead of brewed espresso, or add a shot of espresso directly to the yogurt layer too.
- Chocolate tiramisu — add 1 tsp cocoa powder directly into the chia base along with the espresso. Deeper, richer, more dessert-like.
- Lower sugar — use unsweetened protein powder and skip the maple syrup entirely — the vanilla and espresso carry the flavor without added sweetness.
Store assembled jars in the fridge for up to 4 days — chia pudding actually gets better after day one as the flavors develop. Keep the cocoa powder dusting separate and add fresh each morning. The yogurt layer can be stored in the chia jar or separately — either works fine.
Tiramisu Chia Pudding (Healthy Breakfast Recipe)
Ingredients
- ½ cup chia seeds
- 1 ½ cups unsweetened almond milk
- 2 tbsp pure maple syrup
- ½ tsp vanilla extract
- 2 shots espresso divided
- 2 cups plain greek yogurt divided
- Sweetener of choice
- Cocoa powder for dusting
Instructions
- In a medium sized bowl, combine the chia seeds, almond milk, maple syrup, vanilla extract, 1 shot of espresso and 1 cup of greek yogurt. Give it a good stir to make sure the chia seeds are evenly distributed. Let it sit for about 5 minutes, then stir again.
- Once that’s done, cover the bowl and pop it in the fridge. Let it chill for at least an hour, but overnight is even better. The chia seeds will absorb the liquid and turn into a thick, pudding-like consistency.
- While your chia pudding is setting, make the coffee layer. Mix the other shot of espresso with the remaining Greek yogurt in a small bowl. Then add sweetener of choice and mix again.
- Spoon the chia pudding into the bottom of 3 glasses. Next, add the greek yogurt layer on top.
- To finish off your tiramisu chia pudding, dust the top with cocoa powder or sprinkle some dark chocolate shavings.
- You can dig in right away if you’re impatient like me, or let it chill a bit longer to let the flavors meld together even more. Either way, you’re in for a treat!
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Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
Other Easy Breakfast Recipes You May Like To Try!
- 2-Ingredient Lazy Protein Pancake Bowl Recipe
- How To Make The Best Creamy Oatmeal Recipe
- Frozen Hashbrowns In The Air Fryer
- Frozen Breakfast Sandwiches In The Air Fryer
If you tried this high protein tiramisu chia pudding, I’d love to hear how it went! Leave a comment and star rating below — and tag me on Instagram @basicswithbails or save it for later on Pinterest using #basicswithbails.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
Great recipe 👌👌👌👌👌👌