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 much 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 not add a natural boost from Greek yogurt to my pudding?” The results were delicious! The yogurt supplies a whopping 12 grams of protein per serving and creates a thicker, creamier pudding consistency, providing the perfect base layer for the 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 Cereal.
Why I Love Chia Breakfast Bowls
There are so many reasons I love these easy chia seed breakfast bowls. Let me count the ways!
- Healthy: Chia seeds pack a ton of fiber, omega-3s, and protein, plus vitamins and minerals. Combine that with the protein from Greek yogurt and milk, and you get 18 grams of protein from one bowl.
- High Fiber: Those small little seeds pack a lot of fiber! One bowl of this chia pudding pack a whopping 12 grams of fiber, that’s about half of my daily fiber goal (I aim for 25 grams or more)!
- Quick: A high-protein breakfast in under 10 minutes? Doesn’t get much faster than that!
- No Cooking Required: All you have to do is stir pudding ingredients and chop fruit. And yes, you do have to turn on the stove to toast the coconut, but if you really don’t want to, you can skip that step.
- Breakfast on the Go: Pre-portion the bowls ahead of time, and all you have to do is grab a spoon before you leave the house.
- Make Ahead: More on meal prepping these bowls below, but they are a great make-ahead breakfast.
Tropical Chia Pudding Ingredients
- Chia Seeds: You’ll need a quarter 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 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: Top the bowls with shredded, unsweetened coconut.
How to Make Chia Pudding Bowls
- Chia Pudding: Whisk chia seeds, almond milk, yogurt, and sweetener in a large container and refrigerate for a minimum of two hours or as long as overnight.
- Toasted Coconut: Heat a small skillet on medium-low and toast the coconut for about four minutes until golden brown.
- Assemble the Breakfast Bowls: Divide the pudding into 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 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 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 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 ten minutes. And if all you have is sweetened coconut, it will work.
- Milk: Use 2%, oat, or coconut milk if you prefer.
More Chia Recipes You’ll Love
- Coconut Lime Raspberry Chia Pudding
- 15-Minute Protein Chia Seed Cereal
- Raspberry Coconut Chia Pudding Pops
- Pineapple Chia with Cottage Cheese
- Chia Watermelon Fresca
Tropical Chia Pudding Breakfast Bowl
Ingredients
- 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
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.
Excellent make-ahead breakfast. Tastes great with or without the coconut topping.
Delicious! I added about 1/4 tsp. vanilla extract, used vanilla yogurt instead of plain (that is what I had on hand), put in a tbsp. of ground flaxseed, and used coconut sugar. Absolutely delicious!
A delicious, easy, and filling breakfast pudding. It’s a keeper!
this was very good. i will have to learn how to cut a mango instead of butchering it, still eats the same, was perfect for work
Love this! Have made it a few times and without the coconut. I use chia in protein shakes, too, but this is definitely more delicious.
Absolutely delicious! I sweetened it with the maple syrup and topped it with a little cinnamon, kiwi, blueberries and coconut.
I make this once a week for breakfast. My husband and I just love it. Its a keeper!
Delicious. Nice and simple recipe. I tried with Black Grapes.
Delicious. How many days will it last in refrigerator? I accidentally poured too many chia seeds in mixing bowl and tried to balance it out.
Haven’t made this yet but plan to. However, I do not like coconut. Should I simply leave it out of the recipe or can you suggest a substitute? Thank you!
In any recipe unless it is absolutely necessary you can leave anything out. Use blueberries and strawberries if you want. I don’t like how coconut feels to chew so none for me. The only important thing is chia seed, milk, any kind, and yogurt. Add sweetness as you prefer. The beauty of this recipe.
I love this breakfast!
May I suggest toasting and grinding the chia. It brings a lovely dimension to the meal.
Yum yum yum!
Perfect as always! Nice thickness using Trader Joe’s 0 fat Greek yogurt.
My whole family enjoyed this recipe! We’ll done.
Mine doesn’t seem to thicken. I fix the night before and add the fruit the next morning. Any ideas? Texture is more like soup but flow or is delicious.
Same, mine is VERY thin, more drinkable.
This is a great make ahead breakfast. I split the recipe into jars, used berries, 1tsp honey and slivered almonds instead of coconut. It’s such a filling recipe and easy to change up the fruit for different flavors.
This breakfast bowl is easy to make and tastes wonderful! I didn’t toast my unsweetened coconut and it tasted great to me.
I have made this several times and I use Almond milk unsweetened and add a little vanilla and cinnamon. It is great to help keep you hydrated on extremely hot days. Chia seeds are know for excellent “gel hydration”. I also use whatever fruit I have around to top it off. We love it!
This was a delicious summer breakfast!
Oh my goodness!!!! This is amazing. I have never had chia pudding before, but wanted to incorporate chia seeds in my diet. I tasted just the pudding last night and couldn’t wait to have it for breakfast this morning. The mango, kiwi, and coconut are the perfect addition. I’m excited to try your other chia pudding recipes! I think I’m addicted 🙂
This was pretty good. Maybe it’s just me, but I wasn’t a huge fan of the texture. It didn’t thicken enough for my taste. But it was still a good and satisfying breakfast.
I love chia pudding and this one was amazing! love adding the yogurt to it and the tropical feel is perfect for this spring time feel! Thank you for your amazing recipes and meal plans I use them weekly!
I’ve made this four times and absolutely love it. It’s great as written, but I like to whisk some coconut milk powder, vanilla, and allspice into the almond milk too.
It works with lots of fruit combinations. My favorite so far is mango, kiwi, pineapple, and blackberries, which is based on a fruit salad Whole Foods used to make 10+ years ago. (It was so expensive but so good, and also had toasted coconut).
Between this and the cottage cheese egg cups, Gina is rocking my breakfasts right now!
This is so good! I’ve never thought to add Greek yogurt to chia pudding and it works really well. I used honey Greek yogurt because that’s what I had and didn’t add any sweetener. Also used an almond milk/coconut milk combo
Topped with kiwi, banana, and mango
Delicious and great to get fresh breakfast ideas. Did I miss the points on this?
5 points. Glad you enjoyed it!
My new favorite breakfast!!! So delicious and a great change from yogurt or oatmeal.
I was skeptical about this breakfast, but it was great! I’m not a big yogurt fan, but this really has the feel of tapioca pudding which I haven’t had in decades. We do not like coconut, so we skipped that. I used a couple of packets of sucralose sweetener and some honey. The mango and kiwi are delicious too. Thank you!
Glad you enjoyed it!
I haven’t tried this one yet. How long will it keep in the fridge?
You can refrigerate chia pudding for up to four days.
How much is a serving? I see the recipe says 1 bowl, but how much is that – a cup, two cups?
Thanks!
5. When ready to eat, transfer pudding into 2 small serving bowls, about 1 cup each.
6. Top each with kiwi, mango and shredded coconut, dividing the fruit evenly among the 2 bowls.
Delicious and filling! I used unsweetened vanilla almond milk and Monk Fruit sweetener. I only had sweetened coconut, so that’s what I used! I would add additional sweetener and extra coconut next time, but it was a delicious change of pace for breakfast!
This has been my go to lately for breakfast – I make it on Mondays and take it for breakfast at the office during the week. I added about 1/8 cup ground flaxseeds as well this time. I keep chunks of mango and sliced kiwi frozen in snack bags, so it’s easy to grab and go in the morning. Thanks, Gina!
Glad you are enjoying it!
Really delicious recipe! I’m dairy free and subbed soy plain yogurt and added pure rice protein powder to up the protein up again. Similar calorie count and didn’t compromise the taste.
A very versatile simple tasty recipe. Thanks Gina. When making it, I divided the ingredients as I made it into meal prep boxes with dividers. This made it an easy grab and go for family eating at different times.
The 2nd time I added a 1/4 tsp of vanilla to each portion and made it with banana(add when eating )and strawberries. This really elevates greek yogurt (Fage).
How can this be only be 305 calories when the 1/4 cup of chia seeds are 280 calories alone?
Never mind, I just saw it’s for 2 servings