This Berry & Cinnamon Crunch Chia Bowl with Yogurt is a high-protein, high-fiber breakfast made with a creamy chia base, warm cinnamon flavor, juicy berries, and crunchy cereal on top.

This berry & cinnamon crunch chia pudding has been one of our favorite easy breakfast bowls lately. It’s creamy, lightly sweet, fruity, and finished with crunchy cereal for texture.

Not only that, this chia pudding is packed with protein and fiber, making it extra filling. One serving has about 23 grams of protein and 19 grams of fiber, with roughly 31% of the calories coming from protein.

And this chia pudding takes just 5 minutes to prep. Mix it up the night before, let it sit overnight, then top with crunchy cereal in the morning. That’s it. A simple, delicious weekday breakfast!

Ingredients

2% Plan Greek yogurt: Adds creaminess and protein. Reduced fat keeps it lighter, but any plain Greek yogurt will do.

Unsweetened vanilla-flavored almond milk: Helps thin the pudding so the chia can set properly. Any unsweetened milk will work.

Chia seeds: Thicken the pudding and add fiber. There’s no true substitute here!

Raspberries: Add freshness, and since berries are on the Dirty Dozen list, organic is recommended when possible.

Monk Fruit with Allulose: Sugar-free sweetener with minimal aftertaste. Or swap with another sugar-free sweetener of choice.

Cinnamon Toast Catalina Crunch Cereal: Added at the end for crunch and warm cinnamon flavor. Or swap with any crunchy, cinnamon-style high-protein or high-fiber cereal.

Cinnamon: Enhances the cozy flavor. Adjust to taste.

Vanilla extract: Adds subtle sweetness and warmth. Optional but recommended.

Salt: A small pinch balances the flavors and brings everything together.

Preparation Steps

STEP 1: In a bowl or jar, whisk together the Greek yogurt, almond milk, allulose, vanilla, cinnamon, and salt until smooth.

STEP 2: Stir in the chia seeds, making sure they’re evenly mixed. Let rest for 10 minutes and then stir again to thicken it.

STEP 3: Cover and refrigerate for at least 3 to 4 hours or overnight, until thick and set.

STEP 4: Give the pudding a good stir. Gently fold in the raspberries, lightly smashing for flavor. Top with crushed Catalina Crunch just before serving to keep it crunchy.

EXPERT TIPS

Fresh chia seeds (black or white) are best for creating a thick and creamy pudding.

After stirring all the ingredients, let the pudding sit for 10 minutes and then stir again before refrigerating to help prevent clumping.

Although you can eat after several hours in the fridge, it's best to let it sit overnight in the fridge for the best results.

After removing from fridge, be sure to stir well before serving.

If too thick, add a splash of almond milk before serving

If too thin, add 1 teaspoon chia or a spoon of crushed cereal and wait 10 min

How to Store

Store the chia pudding base in an airtight container in the refrigerator for up to 3 days, and add the cereal just before serving to keep it crunchy.

More High Protein Breakfast Bowls

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

Recipe