Vibrant Protein Rich Pineapple Chia Pudding – this tropical fruit breakfast or snack is packed with essential protein, fats, flavor, texture and crunch!
I am back to chia pudding breakfasts lately. On a normal day, this is such an easy breakfast for me – I usually make one first thing and stick it in the fridge to ‘set’ while I enjoy my coffee. By the time I am ready for breakfast, the chia is ready and I can add banana, berries, granola, whatever sounds good that day.
In addition to the heart healthy omega 3 fatty acids, chia seeds are packed with antioxidants, minerals, protein, and fiber. When I was testing Fruit Sweetened Brownie recipes, I may have had extra fruit concentrates in my freezer. These were perfect to flavor my chia puddings – so versatile!
Loving these quick and easy chia pudding breakfasts…
My latest chia pudding is such a great green, right?
It is easy to see why this Vibrant Protein Rich Pineapple Chia Pudding is a no-brainer favorite for me – it is tart from the pineapple, with a mild sweet of banana. Cashews add a great crunch, and spinach pumps up the protein and has that nice vibrant color!
…and you cannot even taste the spinach, but you know the goodness is there.
Vibrant Protein Rich Pineapple Chia Pudding
YIELD: serves two as breakfast, four as snack
dairy, egg, soy and gluten free, vegan
INGREDIENTS:
1/2 cup cashew milk (So Delicious carton)
1/2 cup water
1 packed cup fresh baby spinach
1/2 cup 100% pineapple concentrate (canned, frozen)
1/2 cup + 1 tablespoon chia seeds
1-2 fresh bananas, peeled and sliced
1-2 tablespoons raw cashews, chopped
INSTRUCTIONS:
In a blender, combine milk, water, spinach and pineapple concentrate. Blend until smooth.
Pour mixture into a container with a cover. Add chia seeds and stir to combine completely.
Transfer to refrigerator to set.
To serve: alternate layers of chia pudding and sliced banana. Top with chopped cashew pieces.
A breakfast bowl of vibrant sweet tart!
printable Vibrant Protein Rich Pineapple Chia Pudding recipe:
- ½ cup cashew milk (So Delicious carton)
- ½ cup water
- 1 packed cup fresh baby spinach
- ½ cup 100% pineapple concentrate (canned, frozen)
- ½ cup + 1 tablespoon chia seeds
- 1-2 fresh bananas, peeled and sliced
- 1-2 tablespoons raw cashews, chopped
- In a blender, combine milk, water, spinach and pineapple concentrate. Blend until smooth.
- Pour mixture into a container with a cover. Add chia seeds and stir to combine completely.
- Transfer to refrigerator to set.
- To serve: alternate layers of chia pudding and sliced banana. Top with chopped cashew pieces.
I love how simple this is. It looks like a perfect make-ahead breakfast OR dessert!
we are both loving this flavor – I cannot believe it, but I actually got Jason to eat this AND like it – he ate it again and asked for it the day after that! (he has a texture thing with chia – this is the first time I’ve gotten him to eat a chia pudding!) this will definitely be in regular rotation… guess I have to make double, ha!
I love how green this is! I’ve been eating a lot of chia puddings for breakfast, too. This one is on my list to make next!