Vegan Tropical Breakfast Bowl

April 23, 2017
Tropical Breakfast Bowl

I love this breakfast. I make the chia pudding without any added sweetener because the pineapple and mangoes flavors add the sweetness to this breakfast. You can add 1 tbsp of maple syrup or agave if you have a very sweet tooth to the chia pudding mix.

This recipe makes 2 breakfast bowls. There will be pineapple left over for other uses, but we need the whole pineapple to use for 2 serving bowls.

Tropical Breakfast Bowl
Cut the Pineapple down the center giving you two halves to use as your very own breakfast bowls!

Vegan Tropical Breakfast Bowl
Prep time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 2
  • 1 cup almond milk unsweetened
  • 3 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 large pineapple sliced down center
  • 2 Ataulfo mangoes peeled and diced
  • 2 Bananas sliced
  • 4 tbsp coconut granola
  1. Chia pudding
  2. In a jar with a lid put the chia seeds, almond milk and vanilla extract. Mix together or shake the jar to mix together. Leave in fridge over night to thicken into pudding texture.
  3. Fruit bowl
  4. Slice the pineapple down the center. Cut the pineapple away from the pineapple shells, to use as 2 bowls. Then dice the pineapple into small pieces about 1 cup is used for the recipe.
  5. Place the chia pudding in the bottom of the pineapple shells.
  6. Layer the diced mangoes, bananas and pineapple on top of chia pudding in alternating rows.
  7. Sprinkle with coconut granola.


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