Snacks

Tropical Chia Pudding Breakfast Bowl

Name: Tropical Chia Pudding Breakfast Bowl
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 2 servings
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)

2 servings

portionen

10 minutes

aktive zeit

2 hours 10 minutes

gesamtzeit

Kochen beginnen

Zutaten

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)

Anweisungen

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.

Nährwertangaben

Portionsgröße

1 bowl

Kalorien

305 kcal

Gesamtfett

13 g

Gesättigtes Fett

4 g

Ungesättigtes Fett

Transfett

Cholesterin

7 mg

Natrium

110 mg

Gesamtkohlenhydrate

35 g

Ballaststoffe

12 g

Zucker insgesamt

19 g

Eiweiß

18 g