A wholesome twist on the classic dessert, this Breakfast Chia Tiramisu layers espresso-infused chia pudding with creamy maple-sweetened yogurt. Finished with a dusting of cinnamon and cocoa, it’s the perfect make-ahead treat to start your day on a sweet (but healthy) note.
Breakfast Chia “Tiramisu”
Heather Bowes
A wholesome twist on the classic dessert, this Breakfast Chia Tiramisu layers espresso-infused chia pudding with creamy maple-sweetened yogurt. Finished with a dusting of cinnamon and cocoa, it’s the perfect make-ahead treat to start your day on a sweet (but healthy) note.
Ingredients
- ¼ cup chia seed
- 3/4 cup milk or non dairy substitute of choice
- 2 shots of espresso
- 1 tsp vanilla extract
- 2 tablespoons Ben’s Maple Syrup
- 1 tsp cinnamon
- 1 tsp powdered cocoa
- 1 cup plain Greek yogurt or dairy free yogurt of choice
Directions
- In a small bowl mix together the chia seeds, milk, espresso, 1 tablespoon of maple syrup, and vanilla extract. Be sure it is well combined and let sit for 5 minutes to begin to thicken.
- Stir again then divide the chia mixture between two serving jars.
- Rinse the bowl and combine the yogurt with a tablespoon of maple syrup to sweeten (adjust to taste).
- Top the chia seed mixture with the yogurt, dividing equally between the two jars.
- Set in the refrigerator, covered, at least 3 hours, preferably overnight for best texture.
- Mix together the cinnamon and cocoa powder and dust the top of the yogurt before serving. If you have a jar that allows room to cover without touching the top of the yogurt go ahead and top with the cinnamon and cocoa before letting it sit in the refrigerator.