When a friend, Eileen, asked me to share my grocery hauls, she also suggested a post about what I eat in a day. Along those lines, I decided to share this chia pudding bowl recipe because Rob says it’s my best ever.
While I in no way claim to be an amazing cook, I have learned how to make dishes that are healthy, easy, and taste good. This is one we eat both in summer and winter.
Quote of the day: “Time will multiply whatever you feed it. Good habits make time your ally. Bad habits make time your enemy.” James Clear
Even though I concentrate on fashion and style most days, no one person is one-dimensional. What we eat is an incredible part of feeling great. It’s no secret that how we fuel our bodies affects our entire physical body as well as our mental body.
That’s why I just had to share this delicious, nutrient-packed breakfast that’s been a regular at our house — our coconut chocolate chia pudding bowl.
Insider tip: Don’t be put off if you don’t like coconut. You can easily leave that ingredient out.
In the past, I’ve shared other breakfast favorites with smoothies, acai bowls, and 2 gluten free options. We don’t rely on smoothies anymore because we are more interested in having more protein in our first meal of the day. For us, it sets the stage.
Now, before you think this is one of those health food things that looks pretty but tastes meh… hold on! This bowl is creamy, flavorful, protein-rich, and — best of all — topped with a rainbow of goodness that makes it as pretty as it is nourishing.
I will admit that the photos aren’t the best, but don’t let that deter you from trying this.
And you know I’m a sucker for anything that looks fabulous while being functional. That goes for outfits and breakfast.
Why We Love This Bowl
Let’s start with why this chia pudding bowl is such a winner.
You saw that I usually get my chia seeds at Aldis although they are also a great deal at Trader Joe’s. A bag will last us at least 4-6 weeks.
- It’s healthy. Chia seeds are packed with omega-3s, fiber, protein, and calcium — talk about a superfood! And when you combine them with Greek yogurt and a colorful variety of fruit, you’ve got a breakfast that keeps you full and energized for hours.
- It’s easy to prep. If you’re not a morning person, this recipe is perfect because you can prep it the night before. Just stir it together and let the fridge work its magic while you sleep. In fact, I double the recipe so that it lasts us a couple of days.
- It’s easy to memorize. I’m all about keeping things simple, and this recipe is so foolproof you can make it a couple of times and remember it forever. There’s no juggling long lists or complicated instructions. This is breakfast, not a science experiment!
Insider tip: You can also add chia seeds on top of salads or in smoothies. They only create this pudding-like texture when they absorb liquid, so if you don’t like that, you can eat them in other ways. I’ve also seen them added to quick breads and cookies.
Chia Pudding Bowl Recipe-Coconut Chocolate Version
Here’s what you’ll need: (I always double the recipe to make it last all week)
- 3 tablespoons chia seeds
- 1 cup milk (we use either coconut or almond milk)
- 1 ripe banana
- 1 scoop of protein powder (Rob’s been loving the chocolate version lately, but we have changed up the flavor profile by using the vanilla protein powder also)
Here’s the secret:
-Start with a ripe banana and mash it up.
-Now, mush in the chia seeds.
-Add the protein powder to this mush.
-I’ve also been adding cinnamon, psyllium husk, nutmeg, and vanilla. Make sure you do this before adding the milk.
-Stir in the milk and mix up all of the mush. This is the time you can add flaked coconut if you like.
Insider tip: We use these glass bowls with lids for everything (ours are not available now, but they are everywhere). The advantage is that you can see what is in the container.
Put it in the refrigerator overnight. It will still be very liquid, but by morning, the chia seeds will expand and turn the mixture into a thick, creamy pudding. That’s your base!
BTW, some recipes tell you that you have to stir it after 10 minutes in the fridge. When you mix the chia seeds with bananas at the beginning, this step can be skipped.
Now comes the fun part: the toppings!
Insider tip: I’ve added frozen cherries before, but it didn’t work out well. The best bet is to add any frozen fruit after the pudding has set up overnight, when you’re building your chia pudding bowl.
Build Your Chia Pudding Bowl
Here’s what we love to top our chia pudding bowl with:
- Bananas: I’ve said it before, and I’ll say it again, my husband is bananas about bananas. He likes to put the bananas as the first layer of our chia pudding bowl (even though there is already a banana in it), I usually just add them on top.
- Greek Yogurt: Make sure your yogurt is clean and doesn’t have added sugar or extra unnecessary ingredients.
- Fresh berries: Raspberries, blackberries, and blueberries are our favorites. They’re antioxidant-rich and add a tart sweetness.
- Golden berries: These little gems are tangy and unique — if you’ve never tried them, you’re in for a treat!
- Walnuts (or any nuts): For crunch, healthy fats, and that satisfying bite.
- A spoonful of almond butter: If we’re extra hungry, this adds more protein and richness.
Feel free to get creative with your toppings and make it your own. Just like your outfits, these can be tailored to your mood and what you have.
Why This Bowl Works for Us
Rob and I usually each have one small bowl as part of our breakfast along with an egg, some veggies (usually raw peppers or carrots), as well as a piece of Rob’s handmade gluten-free toast!
While we have this as part of our breakfast, it could easily double as dessert.
Even better, this recipe is super versatile.
Want to go dairy-free? Swap the Greek yogurt for a plant-based one.
Want more protein? Stir in that extra scoop of nut butter or add more nuts.
Want more crunch? Homemade granola is your friend.
A Breakfast that Makes You Feel Good
While the motto that breakfast is the most important meal of the day isn’t trendy now, I do believe that how you break your overnight fast can make a difference for the rest of the day. But if you skip breakfast, then this could be a fabulous lunch.
This chia pudding bowl really does make a difference in how you feel. For those who have trouble eating a heavy breakfast, it’s light and creamy.
I consider it treating your body with the same kindness and creativity you bring to your wardrobe.
And you know I’m a big believer that when you start the day feeling good, everything else just flows better — your attitude, your productivity, your outfit choices, and your smile.
Final Thoughts
So if you’ve been stuck in a breakfast rut or want to add something new and vibrant to your routine, give this chia pudding bowl a try.
It’s one of those small changes that can make a big difference — just like adding a pop of color to a neutral outfit!
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