Tropical Chia Pudding Breakfast Bowl (High Protein)

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 a lot of 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 don’t I add a natural boost of Greek yogurt to my pudding?” The results were delicious! The yogurt provides a whopping 12 grams of protein per serving and creates a thicker, creamier pudding consistency that makes the perfect base layer for 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 Granola.

Why I love chia bowls

There are so many reasons I love these easy chia seed breakfast bowls. let me count the ways

1. Healthy: Chia seeds are high in fiber, omega-3 fatty acids, and protein, as well as vitamins and minerals. Combine that with the protein from Greek yogurt and milk, and you’ve got 18 grams of protein from one bowl.
2. High in Fiber: These little seeds are high in fiber! A bowl of this chia pudding has a whopping 12 grams of fiber, which is about half of my daily fiber goal (I aim for 25 grams or more)!
3. Fast: A high-protein breakfast in less than 10 minutes? It doesn’t get much faster!
4. No Cooking Required: All you have to do is stir pudding ingredients and chop 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.
5. Breakfast en route: Portion the bowls ahead of time, and all you have to do is grab a spoonful before you leave the house.
6. Get ahead: More on meal prep with these bowls below, but they make a great breakfast to prep.

Ingredients for tropical chia pudding

• Chia seeds: You will need 1/4 cup of chia seeds for the pudding.
• Milk: I used unsweetened vanilla almond milk, but any kind will work. Use dairy, oats, hemp, etc.
• Yogurt: I used non-fat plain Greek yogurt with probiotics, you can use non-dairy 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 work too!
• Coconut: Garnish the shells with grated, unsweetened coconut.

How to make chia pudding bowls

1. Chia pudding: Whisk together the chia seeds, almond milk, yogurt, and sweetener in a large container and refrigerate for at least 2 hours or overnight.
2. Toasted Coconut: Heat a small skillet over medium-high and toast the coconut until golden brown, about four minutes.
3. Assemble the breakfast bowls: Divide the pudding between two small bowls and garnish with kiwi, mango and coconut. Drizzle with a little extra sweetener if you like.

Meal Prep Chia Breakfast Bowls

You can store chia pudding in the refrigerator for up to four days. So, double or triple this recipe and don’t worry about breakfast for the next few days. You can also slice the fruit ahead of time and store in the fridge and toast the coconut and store 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 10 minutes. And if you only have sweetened coconut, it will work.
• Milk: Use 2%, oat or coconut milk if you prefer.

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