The chia pudding with oats and pineapple is a fresh and light breakfast, ideal for those who wish to start the day with taste, without giving up well-being. This tropical-flavored pudding combines the benefits of chia seeds and oat flakes with the natural sweetness of pineapple, with an exotic note of coconut that makes each spoonful a small trip to the tropics.
Perfect for summer or for those who love cold, ready-to-go breakfasts, it is prepared in a few minutes without cooking: just mix the ingredients the night before, let them rest in the fridge overnight, and in the morning, you’ll find a fresh, satisfying, and nutritious cream waiting for you. Coconut milk gives a velvety texture and a delicate aroma, while pineapple juice enriches the whole with natural sweetness and a touch of freshness.
This chia pudding is also an excellent option for those following a balanced or low-glycemic diet: it contains no refined sugars and is sweetened with a small amount of erythritol, which you can omit or replace according to your preferences. Thanks to the presence of fibers, plant proteins, and complex carbohydrates, it ensures prolonged energy and a pleasant feeling of satiety, without being heavy.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 1 SERVING
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the chia pudding with oats and pineapple:
- 1/3 cup oat flakes
- 2 tsp chia seeds
- 1/2 cup coconut milk
- 2 oz pineapple slices (fresh or canned in natural juices)
- 1 tbsp shredded coconut
- 1.7 oz pineapple juice (unsweetened)
- 1 tsp erythritol (light)
- 1 slice pineapple (optional)
- as needed shredded coconut
Tools for the chia pudding with oats and pineapple:
- 1 Bowl glass
- 1 teaspoon
Steps for preparing the chia pudding with oats and pineapple:
In a bowl, place the coconut milk, unsweetened pineapple juice, oat flakes, and chia seeds, stir well and add the shredded coconut or coconut flour and the erythritol or another sweetener of your choice.
Stir the ingredients well to obtain a homogeneous mixture.
Cut the pineapple slices into small pieces, you can use fresh pineapple or canned natural juice pineapple.
Add the pineapple pieces to the prepared mixture, stir well and let it rest for 10 minutes, then stir well again, cover the bowl with plastic wrap and place in the refrigerator for 4 hours or overnight.
The next day, take your chia pudding with oats and coconut out of the refrigerator, stir well and decorate with a slice of pineapple if desired and some shredded coconut.
FAQ (Questions and Answers)
Can I use canned pineapple?
Yes, as long as it is in natural juices and without added sugars. Alternatively, fresh pineapple is always preferable for a more intense flavor.
Can the coconut milk be replaced?
You can use any plant-based beverage, but coconut milk contributes to the creaminess and tropical taste of the recipe.
Can it be prepared in advance?
Sure! You can store it in the refrigerator for 2-3 days in an airtight container.
Is it suitable for a low glycemic index diet?
Yes, thanks to the use of erythritol and the absence of added sugars, it is also suitable for those looking for low glycemic load options.
Can the erythritol be omitted?
Yes, if the pineapple is already sweet enough for your taste, you can omit it entirely or replace it with a sweetener of your choice.
