Make mornings infinitely less stressful (and more nutritious) with this fiber-packed Coconut Chia Pudding Breakfast Bowl. You can easily prep a double or even triple batch for breakfasts throughout the week and the whole family can share this prep. Customize the toppings and enjoy a ready-made nutrient-dense breakfast every morning! Other prep-ahead breakfasts to check out are Tofu Chickpea Frittata, Veggie Egg Bites, and Instant Overnight Oats.
Why I Love This Recipe
- Meal Prep Friendly: Chia pudding makes for the perfect meal prep because it actually gets better (and thicker) as it sits. It will last up to 5 days in the fridge. I like to store mine in these small glass jars.
- Packed With Fiber: One serving of my Coconut Chia Pudding Breakfast Bowl contains 10 grams of fiber, and that’s without toppings!
- Customizable: You can completely customize this breakfast by changing out the toppings and mix-ins to make it your own. I also love doing blended raspberry chia pudding.
- Quick Breakfast: Chia pudding takes 5 minutes of prep time the night before and that’s it! No reheat time. Just grab it from the fridge in the morning and go!
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Notes on Ingredients
- Chia Seeds: You’ll need ¼ cup of chia seeds for the base of this recipe and they cannot be substituted. If you prefer to use oats, try overnight oats instead!
- Yogurt: For yogurt, I prefer to use non-dairy unsweetened coconut yogurt.
- Milk: To enhance the coconut flavor, I like to use fresh, refrigerated coconut milk (not canned) for the milk, but any type of milk will work. Use soy milk to bump the protein content!
- Maple Syrup: Optional, but adding a touch of maple syrup will naturally sweeten the chia pudding without needing refined sugar. You can also use honey, coconut sugar, agave, or date syrup.
- Toppings: For toppings in this breakfast bowl, I love doing plum, strawberries, and banana for fruit along with almond butter, pumpkin seeds, cacao nibs and flax seeds. Toppings are fully customizable to whatever you enjoy!
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make Coconut Chia Pudding Breakfast Bowl?
- Add chia seeds to a bowl then add milk, whisk again, add yogurt, and whisk well once more.
- Add to a jar or glass container with a lid and refrigerate overnight.
- Stir the mixture 2 hours into refrigeration to prevent separation then add it back to the fridge.
- Once ready, add the toppings of your choice and enjoy!
- Step 1: First, add the chia seeds to a mixing bowl.
- Step 2: Then, add in the milk, yogurt, and maple syrup.
- Step 3: Whisk well to combine.
- Step 4: Next, let refrigerate for 2 hours, stir well, then refrigerate for another 6-8 hours or overnight.
- Step 5: The next day, add your toppings of choice.
- Step 6: Finally, stir and enjoy!
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Commonly Asked Questions
Bump up the protein content in chia pudding by using a greek-style yogurt, soy milk (which has 9 grams of protein per cup) and adding protein packed toppings like nut butter and seeds! This can pack a bowl of chia pudding with 20-30 grams of protein alone without any protein powder.
One serving of this chia pudding contains 10 grams of fiber, from the chia pudding alone. It will be more with toppings! Providing over ⅓ of your recommended daily fiber intake in just one meal.
I let this chia pudding sit overnight so the chia seeds can soak up all of the liquid, but at least 4-6 hours is enough time.
For this hormone-support focused breakfast, I love to do plum, banana, strawberries, whole flaxseeds, pumpkin seeds, cacao nibs, and almond butter. Other options could be any other type of fruit, peanut butter, or coconut flakes.
We haven’t tested adding in oats to this recipe so we’d suggest trying these Chia Overnight Oats instead! You also might enjoy Protein Brownie Overnight Oats or Berry Muffin Baked Oatmeal!
“I’ve always found it so difficult to nail down the best chia pudding ratios and this recipe is it. So creamy, thick, and the perfect meal prep breakfast for busy work weeks.”
– Jordan
Danielle’s Tips
- After initially mixing the chia pudding, let it sit for 1-2 hours so the seeds can initially expand then stir again well before putting it in the fridge. This prevents all of the chia seeds from sinking to the bottom and sticking together.
- Adjust this recipe to your preferences in terms of thickness. Some like a thicker chia pudding; if that’s you, feel free to add 1-2 tablespoon of additional chia seeds! If you like it thinner, you can add an additional splash of milk.
- Feel free to customize the toppings depending on what you have on hand.
- Watch me make this recipe on Instagram here!
If you tried this Coconut Chia Pudding Breakfast Bowl or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Coconut Chia Pudding Breakfast Bowl (high fiber)
Equipment
- 1 whisk
Ingredients
- ¼ cup chia seeds
- 1 cup unsweetened coconut milk fresh from a carton not canned
- 1 cup coconut yogurt I used Harmless Harvest vanilla no sugar but any brand works
- 1 tablespoon maple syrup optional for sweetness
Topping Options
- Plum sliced
- Banana sliced
- Strawberries sliced
- Flaxseeds whole or ground
- Pumpkin seeds unsalted and raw
- Cacao nibs
- Almond butter runny
Instructions
- Add chia seeds to a bowl then add milk, whisk again, add yogurt, and whisk well once more.
- Add to a jar or glass container with a lid and refrigerate overnight.
- Stir the mixture 2 hours into refrigeration time.
- Once ready, add the toppings of your choice and enjoy!
Notes
- This recipe makes enough for 2 servings of chia pudding. If you’d like to have breakfast for the entire week, you can double or triple this recipe.
- After initially mixing the chia pudding, let it sit for 1-2 hours so the seeds can initially expand then stir again well before putting it in the fridge. This prevents all of the chia seeds from sinking to the bottom and sticking together.
- Feel free to customize the toppings depending on what you have on hand and your personal preferences.
Jordan from the HealthyGirl Team says
I’ve always found it so difficult to nail down the best chia pudding ratios and this recipe is it. So creamy, thick, and the perfect meal prep breakfast for busy work weeks.