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Coffee Chia Pudding Breakfast Parfait (Vegan)

  • Author: Heartful Table
  • Prep Time: 15 minutes
  • Chill Time: 6 hours
  • Cook Time: 20 minutes
  • Total Time: 6 hours 35 minutes
  • Yield: 4


Combine your two favourite things in the morning – coffee and breakfast with this coffee chia pudding parfait. Easy to make ahead and the perfect on the go option!



  • 1 ¼ cups / 110g rolled oats
  • ⅓ cup / 50g raw almonds, chopped
  • ⅓ cup / 30g desiccated coconut
  • ¼ teaspoon salt
  • 1 tablespoon cacao powder (or cocoa powder)
  • 20g / .71 ounces vegan chocolate* (about two squares)
  • 2 tablespoon maple syrup*
  • 2 tablespoon coconut oil*
  • 1 teaspoon vanilla extract

Chia pudding:

  • ¾ cup / 180ml chilled strong coffee*
  • 5 tablespoons chia seeds
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon

Other ingredients:

  • Vegan yoghurt*
  • Raspberries
  • Cacao nibs (optional)


  1. Granola: To make the granola, preheat the oven to 180 degrees Celsius (355 degrees Fahrenheit) and line a baking tray with parchment paper; set aside.
  2. In a mixing bowl, combine the dry ingredients: oats, almonds, desiccated coconut, salt and cacao powder.
  3. In a small saucepan on low heat, melt the chocolate with maple syrup and coconut oil.
  4. Add this mix to the bowl with dry ingredients and add vanilla. Mix well – use your hands if needed to get everything saturated.
  5. Spread it out evenly on the lined baking tray and put it in the oven for 20 minutes. Set aside to cool when done.
  6. Chia pudding: Pour your coffee into a bowl or medium-sized measuring cup. Add chia seeds, maple, vanilla and cinnamon. Mix well, then cover and refrigerate overnight (or at least 6 hours). During this time, the chia seeds will activate to form a ‘gel’, creating a smooth and thick consistency.
  7. To assemble: Evenly distribute your chia pudding on the bottom of your serving glasses, followed by yoghurt, granola and top with fresh raspberries and cacao nibs if you like.
  8. You can prepare ahead of time to have a great breakfast on the go. It will keep in the fridge for up to 3 days assembled.


Chocolate: To ensure the chocolate is vegan, make sure to read the ingredients. Typically the darker chocolate is vegan.

Maple syrup: Can be substituted with agave syrup.

Coconut oil: Can be substituted with avocado oil or mild olive oil.

Coffee: You can use a variety of different coffee types for this recipe, we found coffee from the stove percolator worked best.

Vegan yoghurt: In this recipe, we used Coyo vanilla bean coconut yoghurt.

  • Diet: Vegan

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