Tropical Chia Pudding Breakfast Bowl
This no-cook, high-protein, Tropical Chia Pudding Breakfast Bowl is creamy and delicious, made with chia seeds, Greek yogurt, mango and kiwi.
Foto: Skinnytaste
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 )
Steps
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In a large mason jar or container, add the chia seeds, almond milk, yogurt and sweetener of your choice.
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Whisk until thoroughly combined, scraping sides of the jar with a spoon or spatula, if needed, to incorporate all the chia seeds.
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Refrigerate for at least 2 hours or up to overnight.
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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.
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When ready to eat, transfer pudding into 2 small serving bowls, about 1 cup each.
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Top each with kiwi, mango and shredded coconut, dividing the fruit evenly among the 2 bowls.
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Optional: Drizzle with a little extra syrup (or honey), if desired and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| chia seeds | 0.25 cup | - | - |
| unsweetened almond milk | 1 cup | - | - |
| nonfat plain Greek yogurt | 1 cup | $0.94/200g | $1.11 |
| monk fruit sweetener | 1 tablespoon | - | - |
| kiwi | 1 medium | - | - |
| cubed mango | 1 cup | - | - |
| dried unsweetened coconut | 2 tablespoons | - | - |
*Estimated market prices, may vary by region
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