Chia Pudding Breakfast Bowl

I’m constantly in search of new breakfast ideas that will keep me full until lunch. There tends to be very few breakfast recipes that make the cut: a smoothie with protein powder, Greek yogurt, or eggs and avocado toast.

What do all of these have in common?

Protein.

AKA the secret to staying full. Learn more about that here.

What makes this chia seed pudding recipe different from the rest is that it has Greek yogurt in addition to almond milk as the liquid base. A half of a cup of Greek yogurt packs about 15 grams of protein, and the chia seeds add another 3 grams, so the total for the chia pudding is almost as much as one serving of the protein powder I normally use.

Dairy not your jam? Sub in a dairy-free coconut yogurt or use 3/4 cup of a higher-protein alternative milk, such as soy milk, or pea-protein milk, and add some nut butter for extra sustenance. To make the chia pudding keto, or if you are avoiding sugar, just don’t add the maple syrup.

Now for the fun part, the toppings! The world is your oyster.

Here I am taking advantage of some in-season winter fruit like pomegranates, and figs, plus some toasted buckwheat for a little crunch.

Some other chia pudding topping ideas:

Toasted coconut, chopped mango, lime zest and chopped mint. Try using coconut milk as the base!
Blueberries + lemon zest + chopped almonds
Apples + cinnamon + chopped walnuts
Stir in 1 tsp of unsweetened cocoa powder + 1 tbsp peanut or almond butter and top with sliced banana

May your day always start with a good breakfast.
xx

serves 1

½ c almond milk (or other milk of choice)

½ c plain greek yogurt, 0 or 2%

2 tbsp chia seeds

½ tsp vanilla

1 tsp maple syrup

fruit, for topping

Stir together almond milk, yogurt, chia seeds, vanilla, and maple syrup in a bowl. Cover, and refrigerate overnight or for at least 4 hours.
Top with fruit, nuts, seeds, coconut, or other toppings of choice.