This post may contain affiliate links. Read my disclosure policy.

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 really like chia pudding, but it surely doesn’t have much protein when made with almond or oat milk. And you already know I like to start out the day with an excellent dose of protein in my breakfast, so I believed, “Why not add a natural boost from Greek yogurt to my pudding?” The outcomes were delicious! The yogurt supplies a whopping 12 grams of protein per serving and creates a thicker, creamier pudding consistency, providing the proper base layer for the tropical fruit topping. And toasted coconut is the proper finale, giving it a bit of texture and a delicious, nutty flavor. Should 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 such a lot of reasons I really like these easy chia seed breakfast bowls. Let me count the ways!

1. Healthy: Chia seeds pack a ton of fiber, omega-3s, and protein, plus vitamins and minerals. Mix that with the protein from Greek yogurt and milk, and also you get 18 grams of protein from one bowl.
2. High Fiber: Those small little seeds pack a variety of fiber! One bowl of this chia pudding pack a whopping 12 grams of fiber, that’s about half of my day by day fiber goal (I aim for 25 grams or more)!
3. Quick: A high-protein breakfast in under 10 minutes? Doesn’t get much faster than that!
4. No Cooking Required: All you’ve to do is stir pudding ingredients and chop fruit. And yes, you do should activate the stove to toast the coconut, but should you really don’t need to, you possibly can skip that step.
5. Breakfast on the Go: Pre-portion the bowls ahead of time, and all you’ve to do is grab a spoon before you permit the home.
6. Make Ahead: More on meal prepping these bowls below, but they’re an amazing make-ahead breakfast.

Tropical Chia Pudding Ingredients

• Chia Seeds: You’ll need 1 / 4 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 should utilize dairy-free yogurt to make it DF however the protein will likely 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.

The way to Make Chia Pudding Bowls

1. Chia Pudding: Whisk chia seeds, almond milk, yogurt, and sweetener in a big container and refrigerate for no less than two hours or so long as overnight.
2. Toasted Coconut: Heat a small skillet on medium-low and toast the coconut for about 4 minutes until golden brown.
3. Assemble the Breakfast Bowls: Divide the pudding into two small bowls and top with kiwi, mango, and coconut. Drizzle with a bit of extra sweetener if desired.

Meal Prep Chia Breakfast Bowls

You may refrigerate chia pudding for as much as 4 days. So, go ahead and double or triple this recipe, and don’t worry about breakfast for the subsequent few days. You can too 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 maintain it tropical or a mixture of fresh berries.
• Coconut: You can too toast the coconut within the oven at 325°F for about five to 10 minutes. And if all you’ve is sweetened coconut, it is going to work.
• Milk: Use 2%, oat, or coconut milk should you prefer.

More Chia Recipes You’ll Love

Prep: 10 mins

Cook: 0 mins

refrigeration time: 2 hrs

Total: 2 hrs 10 mins

Yield: 2 servings

Serving Size: 1 bowl

• In a big mason jar or container, add the chia seeds, almond milk, yogurt and sweetener of your selection.

• Whisk until thoroughly combined, scraping sides of the jar with a spoon or spatula, if needed, to include all of the chia seeds.

• Refrigerate for not less than 2 hours or as much as 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 zipper top bag or small Tupperware container until able to use.

• When able 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 many 2 bowls.

• Optional: Drizzle with a bit of extra syrup (or honey), if desired and serve.

Last Step:

Please leave a rating and comment letting us know the way you liked this recipe! This helps our business to thrive and proceed providing free, high-quality recipes for you.

Serving: 1 bowl, Calories: 305 kcal, Carbohydrates: 35 g, Protein: 18 g, Fat: 13 g, Saturated Fat: 4 g, Cholesterol: 7 mg, Sodium: 110 mg, Fiber: 12 g, Sugar: 19 g