This easy, protein-packed 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 healthy dose of protein in my breakfast, so I thought, “Why not add a natural Greek yogurt boost to my pudding?” The results were delicious! The yogurt provides 12 grams of protein per serving and creates a thicker, creamier pudding consistency, providing the perfect base layer for the tropical fruit filling. And the toasted coconut is the perfect finish, giving it some texture and a delicious nutty flavor. If you want more chia recipes, try my Mango Coconut Chia Pudding or these 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. Let me count the ways!
- In good health: Chia seeds contain a ton of fiber, omega-3s, and protein, plus vitamins and minerals. Combine that with the protein from Greek yogurt and milk, and you have 18 grams of protein in one bowl.
- High in fibre: these little seeds contain a lot of fibre! A bowl of this chia pudding has 12 grams of fiber, which is about half of my daily fiber goal (I’m aiming for 25 grams or more)!
- Fast: A high protein breakfast in less than 10 minutes? It doesn’t go much faster than that!
- No cooking required: All you have to do is mix the pudding ingredients and chop the fruit. And yes, you have to turn on the stove to toast the coconut, but if you really don’t want to, you can skip this step.
- Breakfast on the go: Pre-portion the bowls ahead of time and all you have to do is grab a scoop before you leave the house.
- Get ahead: More on preparing the meals below, but they make for a great breakfast to make.
Tropical Chia Pudding Ingredients
- Chia seeds: You will need a quarter cup of chia seeds for the pudding.
- Milk: I used unsweetened vanilla almond milk, but any type will work. Use dairy, oats, hemp, etc.
- Yogurt: I used plain fat free 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: Garnish bowls with unsweetened shredded coconut.
How to make chia pudding bowls
- Chia pudding: Whisk chia seeds, almond milk, yogurt and sweetener in a large container and refrigerate for at least two hours or up to overnight.
- Grilled coconut: Heat a small skillet over medium-low heat and toast the coconut for about four minutes until golden brown.
- Assemble the breakfast bowls: Divide pudding between 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 the 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 ahead of time and refrigerate it and toast the coconut and store in an airtight container.
- Fruit: Replace mango or kiwi with pineapple, papaya or cantaloupe to keep it tropical or a fresh berry mix.
- 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%, oats or coconut milk if preferred.
More Chia Recipes You’ll Love
Yield: 2 portions
Portion: 1 bowl
In a large mason jar or container, add the chia seeds, almond milk, yogurt, and sweetener of your choice.
Whisk until well combined, scraping down the sides of the jar with a spoon or spatula, if necessary, 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. Cool and store in a zip lock bag or small Tupperware container until ready to use.
When ready to serve, transfer pudding to 2 small serving bowls, about 1 cup each.
Top each with kiwi, mango and shredded coconut, dividing the fruit evenly between the 2 bowls.
Optional: drizzle with a little extra syrup (or honey), if desired, and serve.
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Portion: 1 bowl, calories: 305 calories, 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