The light chia pudding with yogurt and cappuccino granola is a healthy, light, and energy-rich breakfast, perfect to start the day with flavor without sacrificing lightness. Made with chia seeds, low-fat Greek yogurt, and a delicate cappuccino aroma, it offers the right balance between creaminess and crunchiness thanks to the addition of granola.
This dessert/breakfast is not only super easy to make, but it is also rich in fiber, protein, and healthy fats, ideal for keeping you full for a long time. The cappuccino note makes it irresistible for coffee lovers, while the granola (strictly homemade) adds the crunchiness that transforms every spoonful into a unique pleasure.
Moreover, the chia pudding is natural, free from refined sugars, and can be prepared in advance, so in the morning, you just have to open the fridge and enjoy it. It’s the perfect solution for those looking for a quick, nutritious, and gourmet-touch breakfast, but always with an eye on the line.
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the light chia pudding with yogurt and cappuccino granola:
- 2/3 cups plant-based milk (unsweetened)
- 1/4 cups espresso coffee
- 1/4 cups chia seeds
- 1 tbsp erythritol
- 7 oz 0% Greek yogurt
- to taste granola
Tools for the light chia pudding with yogurt and cappuccino granola:
- 1 Bowl
- 2 Glasses
- 1 Spoon
Steps for preparing the light chia pudding with yogurt and cappuccino granola:
In a bowl, place the unsweetened plant-based milk (you can substitute with skimmed cow’s milk), then add the coffee at room temperature and the erythritol or other sweetener of your choice, and stir well.
Add the chia seeds, mix well, let it rest for 10 minutes, then mix well again, cover the bowl with plastic wrap and place in the refrigerator for 4 hours or overnight as we always do.
The next day or after 4 hours, take 2 clear glass cups (so you can see the layering of ingredients), place a first layer of chia pudding (after stirring it well) at the base, then a layer of Greek yogurt (you can leave it natural or if you prefer a sweeter taste, you can sweeten it with erythritol or stevia) and make a layer with the granola (1 heaping tablespoon), repeat all the layers one more time, ending with granola (feel free to be generous), if you like, you can also add a sprinkle of cinnamon; do the same for both cups.
Enjoy the chia pudding immediately if you want to keep the granola crunchy, or wait 20/30 minutes for a softer consistency.
FAQ (Questions and Answers)
Can I use plant-based yogurt instead of cow’s milk yogurt?
Yes, you can use soy, coconut, or almond yogurt for a vegan version.
How long should the chia pudding rest?
At least 4 hours in the refrigerator, preferably overnight, to allow the chia seeds to swell properly.
Can I prepare it without coffee?
Sure, but add the coffee’s quantity of plant-based milk, and you’ll get a classic chia pudding with a neutral taste, alternatively, you can add a generous teaspoon of unsweetened cocoa powder.
How long does it keep in the fridge?
Up to 3 days in an airtight container. Add the granola only at the time of serving to keep it crunchy.
