Tropical Chia Pudding Breakfast Bowl

Name: Tropical Chia Pudding Breakfast Bowl
Prep time: 10 min
Total time: 2 h 10 min
Yield: 2 servings
Ingredients: ¼ cup chia seeds; 1 cup unsweetened almond milk; 1 cup nonfat plain Greek yogurt; 1 tablespoon Monk Fruit Sweetener; 1 medium kiwi; 1 cup cubed mango; 2 tablespoons dried unsweetened coconut

User Reviews

4.9

75 reviews

Excellent

Prep Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 10 mins
Servings
2 servings
Calories
305 kcal
Course
Breakfast, Others
Cuisine
American

Tropical Chia Pudding Breakfast Bowl

Iris Warren

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This no-cook, high-protein, Tropical Chia Pudding Breakfast Bowl is creamy and delicious, made with chia seeds, Greek yogurt, mango and kiwi.

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Ingredients

Servings

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 )

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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.

Nutrition Information

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Serving 1bowl Calories 305kcal (15%) Carbohydrates 35g (12%) Protein 18g (36%) Fat 13g (20%) Saturated Fat 4g (20%) Cholesterol 7mg (2%) Sodium 110mg (5%) Fiber 12g (48%) Sugar 19g (38%)