Chia breakfast bowl with pineapple, kiwi and raspberries
Start your day with a delicious Coconut-Chia Overnight Breakfast Bowl featuring tropical pineapple, kiwi, and raspberries, all complemented by crunchy almonds. This easy recipe is perfect for meal prep, allowing you to enjoy a nutritious breakfast in no time.
Cook time 0 min
Prep time 480 min
Ingredients:
2/3 cup coconut milk2 tbsp chia seeds
1 tbsp maple syrup
1/4 cup pineapple
1/2 cup kiwi
3 tbsp raspberries
1/2 oz almonds
1 tbsp dried coconut meat
Start your morning with a nutrient-packed Coconut-Chia Overnight Breakfast Bowl. It's a delicious and healthy way to kick off your day, featuring the tropical flavors of pineapple, kiwi, and coconut, balanced with the crunch of almonds and a touch of sweetness from maple syrup and raspberries. Easy to prepare the night before, this breakfast bowl will save you precious time in the morning while delivering a satisfying and wholesome meal.
Instructions:
- In a small mixing bowl, combine the coconut milk, chia seeds, and maple syrup. Stir the mixture well to ensure that the chia seeds are evenly distributed and not clumping together.
- Cover the bowl with a lid or plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This allows the chia seeds to expand and create a pudding-like consistency.
- While the chia mixture is soaking, prepare the fruit and nuts. Dice the pineapple and kiwi into small, bite-sized pieces. Roughly chop the almonds. Set these aside for assembly in the morning.
- In the morning, give the chia pudding a good stir to ensure it has a consistent texture.
- Take a serving bowl and pour in the chia pudding.
- Arrange the diced pineapple, kiwi, and raspberries on top of the chia pudding.
- Sprinkle the chopped almonds over the fruit.
- Finally, garnish with the dried coconut meat.
- Your coconut-chia overnight breakfast bowl is now ready to enjoy!
With its vibrant tropical flavors and variety of textures, the Coconut-Chia Overnight Breakfast Bowl is not just visually appealing but also a nourishing way to start your day. Quick and easy to prepare, it takes the hassle out of your morning routine while still providing a delicious, nutrient-dense breakfast option. Enjoy this bowl at home or on the go and feel satisfied and energized for whatever the day may bring.
Chia breakfast bowl with pineapple, kiwi and raspberries FAQ:
The chia seeds should be soaked for at least 4 hours, but preferably overnight. This allows them to swell and achieve a pudding-like consistency.
Yes, you can substitute other fruits like mango, banana, or berries based on your preference. Just keep the quantities similar for best results.
Leftover chia pudding can be stored in an airtight container in the refrigerator for up to 3 days. If you add fresh fruit, it's best to consume it the same day.
A small mixing bowl is ideal for combining the coconut milk, chia seeds, and maple syrup. A standard serving bowl will be used for serving the assembled breakfast.
You can use agave syrup, coconut nectar, or any other vegan liquid sweetener as a substitute for maple syrup in this recipe.
Cooking Tips:
- For a creamier texture, consider blending the coconut milk before adding the chia seeds.
- You can prepare multiple servings at once by scaling up the ingredients. Store them in individual jars for convenience.
- Allow the chia seeds to soak for at least 4 hours for optimal texture, but overnight soaking is ideal.
- Feel free to switch up the fruits based on what’s in season or what you have on hand.
- For added texture and flavor, lightly toast the almonds before adding them to the bowl.
- Use unsweetened coconut milk to control the sweetness of the dish, especially if you are monitoring sugar intake.
Nutrition Facts
1 ServingsCalories 670kcal
Protein 12g
Carbohydrates 50g
Fiber 18g
Sugar 24g
Fat 55g
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