This easy, high-protein tropical chia pudding breakfast bowl is creamy and delicious. Made with chia seeds, Greek yogurt, mango and kiwi.
tropical chia pudding breakfast bowl
I love chia puddings, but they don’t have a lot of protein when made with almond or oat milk. Why not add it to the pudding?” I thought. The result was delicious! Yogurt supplies a whopping 12 grams of protein per serving, creates a richer, creamier pudding consistency, and provides the perfect base layer for tropical fruit toppings.And toasted coconut is the perfect finale. If you want more chia recipes, try my mango coconut chia pudding or this 15 minute protein chia seed cereal.
Why I Love Chia Breakfast Bowls
There are so many reasons why I love these easy chia seed breakfast bowls.
- health: Chia seeds contain high amounts of fiber, omega-3s, and protein, plus vitamins and minerals.Combining it with protein from Greek yogurt and milk gives you 18 grams of protein from one bowl. .
- HIGH FIBER: These tiny tiny seeds are packed with a lot of fiber! One bowl of this chia pudding contains a whopping 12 grams of fiber.
- quick: A high protein breakfast in 10 minutes or less? It doesn’t get any faster than that!
- No cooking required: Just stir the pudding ingredients and chop the fruit. Yes, you’ll need to turn on the stove to toast the coconut, but you can skip that step if you really don’t want to.
- Breakfast on the go: Separate the bowls ahead of time and just grab a spoon before you leave the house.
- Get ahead: We’ll talk more about preparing these bowl meals below, but they’re the perfect breakfast to prep ahead of time.
Ingredients for tropical chia pudding
- Chia seeds: Pudding requires a quarter cup of chia seeds.
- milk: I used unsweetened vanilla almond milk, but any kind will do.
- Yogurt: I used fat-free plain Greek yogurt with probiotics.You can use dairy-free yogurt to DF, but it will have less protein.
- sweetener: Monk fruit, stevia, maple syrup, or honey work well.
- fruits: I used kiwi and mango here, but you can use papaya or pineapple too!
- coconut: Place the chopped unsweetened coconut into the bowl.
How to make chia pudding bowl
- Chia pudding: Whisk chia seeds, almond milk, yogurt, and sweetener in a large container and refrigerate for at least 2 hours to overnight.
- Toasted Coconut: Heat a small skillet over medium-low heat and toast the coconut until golden brown, about 4 minutes.
- Assemble the breakfast bowl. Divide the pudding between two small bowls and top with kiwi, mango and coconut. Sprinkle with a little extra sweetener if desired.
meal prep chia breakfast bowl
Chia pudding can be refrigerated for up to 4 days.So double or triple this recipe and don’t worry about breakfast for the next few days. It can also be stored in a container.
- fruits: Swap out mango or kiwi for pineapple, papaya, or melon to maintain a tropical or fresh berry mix.
- coconut: You can also toast the coconut in the oven at 325°F for about 5-10 minutes.
- milk: Use 2% oats or coconut milk if desired.
More Chia Recipes You’ll Love
yield: 2 serving
Serving size: 1 bowl
In a large mason jar or container, combine chia seeds, almond milk, yogurt, and your favorite sweetener.
Whisk until thoroughly mixed, scraping the sides of the jar with a spoon or spatula as needed to incorporate all the chia seeds.
Chill in the refrigerator for at least 2 hours to overnight.
Meanwhile, toast the coconut in a small skillet over medium-low heat until golden brown, about 4 minutes. Allow to cool and store in a zip-top bag or small Tupperware container until use.
When ready to eat, transfer pudding to 2 small serving bowls, about 1 cup each.
Top each with kiwi, mango and chopped coconut and divide the fruit evenly between the two bowls.
Optional: Add a little syrup (or honey) and serve if desired.
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Serving: 1 bowl, calorie: 305 kcal, carbohydrates: 35 g, protein: 18 g, obesity: 13 g, saturated fat: Four g, cholesterol: 7 mg, sodium: 110 mg, fiber: 12 g, sugar: 19 g