Coconut Chia Pudding Breakfast Bowl (high fiber)
The easiest high-fiber breakfast that takes 5 minutes of prep time and lasts all week long.
Servings 2
Calories 240kcal
Cost $4
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.
Nutrition
Calories: 240kcal | Carbohydrates: 31g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 0.5g | Trans Fat: 0.03g | Sodium: 19mg | Potassium: 109mg | Fiber: 8g | Sugar: 15g | Vitamin A: 11IU | Vitamin C: 15mg | Calcium: 344mg | Iron: 2mg
