Tropical Chia Pudding Breakfast Bowl (High Protein)

This simple, high-protein, Tropical Chia Pudding Breakfast Bowl is creamy and scrumptious, made with chia seeds, Greek yogurt, mango and kiwi.

Tropical Chia Pudding Breakfast Bowl

I like chia pudding, but it surely doesn’t have a lot protein when made with almond or oat milk. And you realize I like to begin the day with an excellent dose of protein in my breakfast, so I believed, “Why not add a pure increase from Greek yogurt to my pudding?” The outcomes had been scrumptious! The yogurt provides a whopping 12 grams of protein per serving and creates a thicker, creamier pudding consistency, offering the proper base layer for the tropical fruit topping. And toasted coconut is the proper finale, giving it a bit texture and a scrumptious, nutty taste. If you’d like extra chia recipes, attempt 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 causes I like these simple chia seed breakfast bowls. Let me rely the methods!

1. Wholesome: Chia seeds pack a ton of fiber, omega-3s, and protein, plus nutritional 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. Excessive Fiber: These 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 each day fiber objective (I goal for 25 grams or extra)!
3. Fast: A high-protein breakfast in below 10 minutes? Doesn’t get a lot sooner than that!
4. No Cooking Required: All you need to do is stir pudding components and chop fruit. And sure, you do need to activate the range to toast the coconut, however when you actually don’t wish to, you possibly can skip that step.
5. Breakfast on the Go: Pre-portion the bowls forward of time, and all you need to do is seize a spoon earlier than you permit the home.
6. Make Forward: Extra on meal prepping these bowls under, however they’re an excellent make-ahead breakfast.

Tropical Chia Pudding Components

• Chia Seeds: You’ll want 1 / 4 cup of chia seeds for the pudding.
• Milk: I used unsweetened vanilla almond milk, however any sort will work. Use dairy, oat, hemp, and so on.
• Yogurt: I used nonfat plain Greek yogurt with probiotics, you should use dairy-free yogurt to make it DF however the protein shall be much less.
• Sweetener: Monk fruit, stevia, maple syrup, or honey will work.
• Fruit: Kiwi, mango are used right here however papaya or pineapple might additionally work!
• Coconut: Prime the bowls with shredded, unsweetened coconut.

Learn how to Make Chia Pudding Bowls

1. Chia Pudding: Whisk chia seeds, almond milk, yogurt, and sweetener in a big container and refrigerate for at least two hours or so long as in a single day.
2. Toasted Coconut: Warmth a small skillet on medium-low and toast the coconut for about 4 minutes till golden brown.
3. Assemble the Breakfast Bowls: Divide the pudding into two small bowls and prime with kiwi, mango, and coconut. Drizzle with a bit additional sweetener if desired.

Meal Prep Chia Breakfast Bowls

You’ll be able to refrigerate chia pudding for as much as 4 days. So, go forward and double or triple this recipe, and don’t fear about breakfast for the subsequent few days. It’s also possible to minimize the fruit up forward of time and refrigerate it and toast the coconut and retailer it in an hermetic container.

Variations

• Fruit: Swap mango or kiwi for pineapple, papaya, or cantaloupe to maintain it tropical or a mixture of contemporary berries.
• Coconut: It’s also possible to toast the coconut within the oven at 325°F for about 5 to 10 minutes. And if all you’ve got is sweetened coconut, it would work.
• Milk: Use 2%, oat, or coconut milk when you desire.

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