Tropical Chia Bowl with Avocado Toast
Creamy coconut-mango chia pudding topped with fresh fruit, sliced avocado, and whole wheat toast. Ready in 10 minutes—perfect for a bright weekday breakfast or snack.
- Total time
- 10 min
- Servings
- 2
- Calories
- 385
- Protein
- 8g
Ingredients
- ½ cup chia seeds
- 1 cup coconut milk (full-fat)
- 1 medium fresh mango, diced
- 1 whole avocado
- 2 slices whole wheat bread
- 1 cup green grapes
Instructions
- 1
Stir chia seeds and coconut milk in a bowl until combined. Let sit 5 minutes so chia absorbs the liquid.
- 2
Toast the bread until golden and crispy, about 2 minutes per side.
- 3
Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Mash lightly with a fork.
- 4
Spread mashed avocado on the warm toast. Season with salt and pepper.
- 5
Divide chia pudding between two bowls. Top with diced mango and grapes.
- 6
Serve the chia bowls and avocado toast side by side.
Tools you’ll need
- small mixing bowl
- spoon
- toaster
- small serving bowl
- fork
- knife
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