Papaya and chia breakfast bowl

Rosana's easy chia breakfast pudding recipe is the perfect make-ahead breakfast. The seeds are soaked in coconut milk overnight to set the pudding, then the breakfast bowl is topped with a vibrant papaya purée and a plethora of fresh fruits and nuts.

First published in 2016
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Chia breakfast pudding

  • 150ml of coconut milk
  • 2 tbsp of chia seeds
  • 1/2 tsp vanilla extract
  • 1 papaya, weighing approximately 200g
  • 2 tbsp of maple syrup



To make the chia breakfast pudding, combine the coconut milk, vanilla extract and chia seeds and divide between serving dishes
Cover and reserve in the fridge to set overnight
The next day, blend the papaya with the maple syrup to form a purée. Pour on top of the chia puddings
Top the dish with fresh fruits, sunflower and hemp seeds, hazelnuts and honey. Happy Breakfast!
First published in 2016
discover more:
share recipe:

Brazilian food and travel blogger, living in London.

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