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 pudding, but it doesn’t have much protein when made with almond or oat milk. And you know I like to start the day with a good dose of protein in my breakfast, so I thought, “Why not add a natural boost from Greek yogurt to my pudding?” The results were delicious! The yogurt supplies a whopping 12 grams of protein per serving and creates a thicker, creamier pudding consistency, providing the perfect base layer for the tropical fruit topping. And toasted coconut is the perfect finale, giving it a little texture and a delicious, nutty flavor. 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 I love these easy chia seed breakfast bowls. Let me count the ways!
- Healthy: Chia seeds pack a ton of fiber, omega-3s, and protein, plus vitamins and minerals. Combine that with the protein from Greek yogurt and milk, and you get 18 grams of protein from one bowl.
- High Fiber: Those small little seeds pack a lot of fiber! One bowl of this chia pudding pack a whopping 12 grams of fiber, that’s about half of my daily fiber goal (I aim for 25 grams or more)!
- Quick: A high-protein breakfast in under 10 minutes? Doesn’t get much faster than that!
- No Cooking Required: All you have to do is stir pudding ingredients and chop fruit. And yes, you do have to turn on the stove to toast the coconut, but if you really don’t want to, you can skip that step.
- Breakfast on the Go: Pre-portion the bowls ahead of time, and all you have to do is grab a spoon before you leave the house.
- Make Ahead: More on meal prepping these bowls below, but they are a great make-ahead breakfast.
Tropical Chia Pudding Ingredients
- Chia Seeds: You’ll need a quarter cup of chia seeds for the pudding.
- Milk: I used unsweetened vanilla almond milk, but any kind will work. Use dairy, oat, hemp, etc.
- Yogurt: I used nonfat plain Greek yogurt with probiotics, you can use dairy-free yogurt to make it DF but the protein will be less.
- Sweetener: Monk fruit, stevia, maple syrup, or honey will work.
- Fruit: Kiwi, mango are used here but papaya or pineapple could also work!
- Coconut: Top the bowls with shredded, unsweetened coconut.
How to Make Chia Pudding Bowls
- Chia Pudding: Whisk chia seeds, almond milk, yogurt, and sweetener in a large container and refrigerate for a minimum of two hours or as long as overnight.
- Toasted Coconut: Heat a small skillet on medium-low and toast the coconut for about four minutes until golden brown.
- Assemble the Breakfast Bowls: Divide the pudding into two small bowls and top with kiwi, mango, and coconut. Drizzle with a little extra sweetener if desired.
Meal Prep Chia Breakfast Bowls
You can refrigerate chia pudding for up to four days. So, go ahead and double or triple this recipe, and don’t worry about breakfast for the next few days. You can also cut the fruit up ahead of time and refrigerate it and toast the coconut and store it in an airtight container.
Variations
- Fruit: Swap mango or kiwi for pineapple, papaya, or cantaloupe to keep it tropical or a mix of fresh berries.
- Coconut: You can also toast the coconut in the oven at 325°F for about five to ten minutes. And if all you have is sweetened coconut, it will work.
- Milk: Use 2%, oat, or coconut milk if you prefer.
More Chia Recipes You’ll Love
- Coconut Lime Raspberry Chia Pudding
- 15-Minute Protein Chia Seed Cereal
- Raspberry Coconut Chia Pudding Pops
- Pineapple Chia with Cottage Cheese
- Chia Watermelon Fresca
Tropical Chia Pudding Breakfast Bowl
Ingredients
- ¼ cup chia seeds
- 1 cup unsweetened almond milk, vanilla
- 1 cup nonfat plain Greek yogurt
- 1 tablespoon monk fruit sweetener, stevia, coconut sure, maple syrup or honey
- 1 medium kiwi, peeled and sliced
- 1 cup cubed mango, from 1 small
- 2 tablespoons dried unsweetened coconut, shredded
Instructions
- In a large mason jar or container, add the chia seeds, almond milk, yogurt and sweetener of your choice.
- Whisk until thoroughly combined, scraping sides of the jar with a spoon or spatula, if needed, to incorporate all the chia seeds.
- Refrigerate for at least 2 hours or up to overnight.
- Meanwhile, in a small skillet over medium low heat, toast the coconut until golden brown, about 4 minutes. Let cool and store in a zip top bag or small Tupperware container until ready to use.
- When ready to eat, transfer pudding into 2 small serving bowls, about 1 cup each.
- Top each with kiwi, mango and shredded coconut, dividing the fruit evenly among the 2 bowls.
- Optional: Drizzle with a little extra syrup (or honey), if desired and serve.
