35+ Fresh and Tasty Friday Low Sodium Breakfast Recipes to Enjoy Every Morning

Starting your Friday with a nourishing, low-sodium breakfast sets the tone for a productive and energetic day.

Whether you’re looking to reduce your sodium intake for health reasons or simply want to kick off your weekend with fresh, wholesome meals, this collection of over 35 breakfast recipes has something for everyone.

From savory egg scrambles to sweet oatmeal bowls, these dishes are packed with flavor without the extra sodium found in many traditional breakfast foods.

Low-sodium meals can be just as satisfying and delicious, and these recipes will inspire you to create nutrient-dense, heart-healthy meals every Friday morning.

Perfect for busy individuals or those who enjoy a leisurely weekend breakfast, these recipes are easy to prepare, and each one will help you start your day with balance and vitality.

35+ Fresh and Tasty Friday Low Sodium Breakfast Recipes to Enjoy Every Morning

Whether you’re looking for a quick grab-and-go option or a more elaborate meal to enjoy while sipping your morning coffee, these 35+ Friday low-sodium breakfast recipes provide a variety of tasty options.

With fresh ingredients like whole grains, fruits, vegetables, and lean proteins, these dishes not only lower your sodium intake but also provide essential nutrients to fuel your day.

By incorporating more low-sodium recipes into your routine, you’ll not only benefit your health but also discover new flavors and combinations you may not have tried before.

So, the next time you’re planning your Friday breakfast, refer to these recipes to create something satisfying, heart-healthy, and flavorful—without the sodium overload!

Avocado and Spinach Breakfast Wrap

This healthy breakfast wrap combines creamy avocado with nutrient-packed spinach, offering a delicious low-sodium option to start your day. The wrap is filled with fiber, healthy fats, and vitamins, making it a perfect choice for anyone looking to eat clean without compromising flavor. It’s also quick to prepare, making it ideal for busy mornings.

Ingredients:

• 1 whole-wheat wrap
• 1/2 ripe avocado, mashed
• 1 cup fresh spinach, sautéed
• 1 small tomato, diced
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon low-fat plain yogurt (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the spinach and cook for 2-3 minutes until wilted. Season with black pepper and garlic powder.
2. In a small bowl, mash the avocado and mix with lemon juice.
3. Place the whole-wheat wrap on a flat surface and spread the mashed avocado mixture evenly over the center.
4. Add the sautéed spinach and diced tomato on top of the avocado.
5. For extra creaminess, you can add a tablespoon of low-fat yogurt if desired.
6. Roll up the wrap tightly, slice, and serve immediately.

This Avocado and Spinach Breakfast Wrap is a satisfying low-sodium meal that is both heart-healthy and delicious. The richness of the avocado complements the savory spinach, creating a balance of textures and flavors. Packed with nutrients like fiber, vitamins, and healthy fats, this breakfast wrap will keep you energized and full until your next meal. It’s an excellent way to enjoy a flavorful breakfast without the excess sodium often found in traditional breakfast dishes.

Banana Almond Oatmeal

This warm and comforting banana almond oatmeal provides a hearty, low-sodium breakfast option that’s perfect for chilly mornings. With the natural sweetness of ripe bananas, the crunch of almonds, and the fiber-rich oats, this recipe is both filling and nutritious. It’s also customizable to suit your taste preferences, with the option to add a drizzle of honey or cinnamon for extra flavor.

Ingredients:

• 1/2 cup rolled oats
• 1 cup water or unsweetened almond milk
• 1 ripe banana, sliced
• 2 tablespoons chopped almonds
• 1/2 teaspoon cinnamon (optional)
• 1 teaspoon honey or maple syrup (optional)

Instructions:

1. In a small pot, bring the water or almond milk to a boil. Add the oats and reduce the heat to a simmer. Cook for 5-7 minutes, stirring occasionally, until the oats are tender and have absorbed most of the liquid.
2. While the oats are cooking, slice the banana and chop the almonds.
3. Once the oatmeal is ready, stir in the sliced banana and cook for an additional 1-2 minutes to warm the banana.
4. Serve the oatmeal topped with chopped almonds, a sprinkle of cinnamon, and a drizzle of honey or maple syrup if desired.

Banana Almond Oatmeal is a fantastic low-sodium breakfast option that doesn’t sacrifice taste or satisfaction. The natural sweetness from the banana reduces the need for added sugars, while the almonds provide a satisfying crunch and boost of protein. This meal is an excellent source of fiber, which helps keep you full and supports healthy digestion. Whether you’re in a hurry or have a little more time to relax, this oatmeal is a delicious way to fuel your morning.

Veggie Scramble with Egg Whites

This Veggie Scramble with Egg Whites is a nutritious and low-sodium breakfast that’s both filling and light. Packed with colorful vegetables and protein-rich egg whites, it’s an ideal way to start your day on a healthy note. This scramble is customizable with your favorite veggies, making it a versatile and nutrient-dense breakfast option.

Ingredients:

• 4 egg whites
• 1/2 red bell pepper, diced
• 1/2 zucchini, diced
• 1/4 cup diced onions
• 1/4 cup mushrooms, sliced
• 1 teaspoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1 tablespoon fresh parsley (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onions, bell pepper, zucchini, and mushrooms, and sauté for 5-6 minutes until softened.
2. In a bowl, whisk the egg whites with black pepper and oregano.
3. Pour the egg whites into the skillet with the vegetables. Stir gently to combine, and cook for 3-4 minutes, or until the eggs are set and cooked through.
4. Sprinkle fresh parsley over the top for garnish, if desired.
5. Serve immediately with a side of whole-grain toast or fresh fruit for a complete meal.

This Veggie Scramble with Egg Whites is an excellent choice for a low-sodium, high-protein breakfast that will leave you feeling satisfied and energized. The vegetables add a fresh and savory flavor, while the egg whites provide a lean source of protein. This recipe is incredibly versatile—you can easily swap in other vegetables or add herbs and spices to suit your preferences. It’s a simple, quick, and nutritious way to enjoy a satisfying breakfast that supports a heart-healthy lifestyle.

Greek Yogurt Parfait with Berries and Chia Seeds

This Greek Yogurt Parfait with Berries and Chia Seeds is a refreshing and satisfying low-sodium breakfast that’s perfect for starting your day. It combines the creaminess of Greek yogurt, the antioxidant power of fresh berries, and the fiber boost from chia seeds. This parfait is rich in protein and essential nutrients, making it a great option for anyone looking for a healthy, nutrient-packed breakfast.

Ingredients:

• 1 cup plain non-fat Greek yogurt
• 1/2 cup fresh mixed berries (blueberries, strawberries, raspberries)
• 1 tablespoon chia seeds
• 1 teaspoon honey or maple syrup (optional)
• 1 tablespoon sliced almonds or granola (optional)

Instructions:

1. In a glass or bowl, layer the Greek yogurt and fresh berries.
2. Sprinkle chia seeds on top of the yogurt and berries.
3. Drizzle with honey or maple syrup for added sweetness if desired.
4. Top with sliced almonds or granola for a crunch, if you like.
5. Serve immediately or refrigerate for a few hours for an even thicker parfait.

This Greek Yogurt Parfait is not only a delightful low-sodium breakfast but also an incredibly versatile one. You can mix up the berries depending on what’s in season or what you have on hand. The chia seeds provide a healthy dose of fiber and omega-3 fatty acids, while the Greek yogurt offers a substantial amount of protein. Together, they create a perfect balance of creamy, sweet, and crunchy textures that will keep you full and satisfied throughout the morning.

Sweet Potato and Black Bean Breakfast Bowl

The Sweet Potato and Black Bean Breakfast Bowl is a hearty and savory low-sodium breakfast option that’s both filling and nutritious. Roasted sweet potatoes add a natural sweetness, while black beans provide a good source of protein and fiber. Together, they make a balanced meal that is perfect for those who enjoy a savory start to the day. It’s an energizing dish that will keep you feeling full until lunch.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1/2 cup cooked black beans (low-sodium or no salt added)
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1 tablespoon fresh cilantro, chopped
• 1/4 avocado, sliced (optional)
• A squeeze of fresh lime juice

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato in olive oil, paprika, cumin, and garlic powder. Spread the sweet potato cubes evenly on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
2. In a bowl, warm the black beans in the microwave or on the stovetop.
3. Once the sweet potatoes are done, combine them with the black beans in a bowl.
4. Top with fresh cilantro, sliced avocado, and a squeeze of lime juice for extra flavor.
5. Serve immediately for a satisfying breakfast.

This Sweet Potato and Black Bean Breakfast Bowl is an incredibly satisfying and low-sodium way to fuel your morning. The roasted sweet potatoes provide a natural sweetness, while the black beans offer a hearty, protein-packed addition. With the fresh cilantro and avocado, it’s a flavorful combination that’s both nutritious and energizing. This bowl is perfect for anyone seeking a savory breakfast that’s filling and packed with essential nutrients, including fiber, protein, and healthy fats.

Cottage Cheese and Cucumber Toast

The Cottage Cheese and Cucumber Toast is a light, refreshing low-sodium breakfast that’s both simple and delicious. The creaminess of the cottage cheese pairs perfectly with the crisp freshness of cucumber, all atop a hearty whole-grain toast. This breakfast is not only low in sodium but also rich in protein and fiber, making it an excellent option for those looking for a healthy, balanced meal to start the day.

Ingredients:

• 1 slice whole-grain bread, toasted
• 1/2 cup low-fat cottage cheese
• 1/4 cucumber, thinly sliced
• 1/4 teaspoon ground black pepper
• 1 teaspoon fresh dill or parsley (optional)
• 1 teaspoon olive oil (optional)

Instructions:

1. Toast the whole-grain bread until golden brown and crispy.
2. Spread the low-fat cottage cheese evenly over the toasted bread.
3. Arrange the cucumber slices on top of the cottage cheese.
4. Sprinkle with ground black pepper and fresh dill or parsley for flavor.
5. Drizzle with a little olive oil if desired for extra richness.
6. Serve immediately for a refreshing and nutritious breakfast.

This Cottage Cheese and Cucumber Toast is a quick and easy low-sodium breakfast that delivers a burst of freshness and protein. The cottage cheese provides a creamy base, while the cucumber adds a refreshing crunch. The whole-grain toast offers fiber, making this meal satisfying and nutritious. It’s a perfect option for anyone looking for a light, yet filling breakfast that is also heart-healthy and low in sodium.

Apple Cinnamon Chia Pudding

This Apple Cinnamon Chia Pudding is a deliciously comforting low-sodium breakfast that combines the warm flavors of cinnamon and apple with the health benefits of chia seeds. Chia seeds are an excellent source of omega-3 fatty acids and fiber, while the apples add natural sweetness and a bit of crunch. This make-ahead recipe is perfect for busy mornings and can be customized with your favorite toppings.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 1 small apple, peeled and diced
• 1/2 teaspoon ground cinnamon
• 1 teaspoon honey or maple syrup (optional)
• 1/4 teaspoon vanilla extract (optional)
• 2 tablespoons chopped walnuts or almonds (optional)

Instructions:

1. In a bowl, combine the chia seeds, almond milk, cinnamon, and vanilla extract (if using). Stir well and let it sit for 5-10 minutes.
2. Stir again to ensure the chia seeds are evenly distributed and not clumping together.
3. Cover the bowl and refrigerate overnight, allowing the chia seeds to absorb the liquid and form a pudding-like texture.
4. The next morning, stir the pudding again and top with diced apples, a drizzle of honey or maple syrup, and a sprinkle of chopped walnuts or almonds.
5. Serve immediately or enjoy it chilled for a refreshing breakfast.

This Apple Cinnamon Chia Pudding is a wholesome, low-sodium breakfast packed with nutrients. The chia seeds provide fiber, protein, and omega-3s, while the apples bring natural sweetness without the need for added sugars. The addition of cinnamon enhances the flavor, giving the pudding a warm and comforting feel. This make-ahead breakfast is perfect for those who want a nutritious and filling meal with minimal preparation time. It’s a great option for busy mornings or meal prep.

Zucchini and Mushroom Frittata

This Zucchini and Mushroom Frittata is a savory, low-sodium breakfast packed with fresh vegetables and protein-rich eggs. It’s a perfect way to enjoy a healthy breakfast while keeping sodium intake low. The zucchini adds a light texture, while the mushrooms provide an earthy flavor, creating a delicious balance. This frittata is easy to make and can be served warm or at room temperature.

Ingredients:

• 4 large eggs (or egg whites for a lower-calorie option)
• 1/2 zucchini, sliced
• 1/2 cup mushrooms, sliced
• 1/4 cup onion, diced
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme or oregano
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C). Heat the olive oil in a skillet over medium heat.
2. Add the onion, zucchini, and mushrooms to the skillet and sauté for 5-7 minutes, or until the vegetables are tender.
3. In a bowl, whisk the eggs with black pepper and thyme (or oregano).
4. Pour the egg mixture over the sautéed vegetables in the skillet. Cook for 2-3 minutes, gently lifting the edges of the frittata with a spatula to let the uncooked eggs flow to the bottom.
5. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are set and the top is lightly golden.
6. Garnish with fresh parsley and serve warm or at room temperature.

The Zucchini and Mushroom Frittata is a fantastic low-sodium breakfast that is both satisfying and nutritious. With its hearty combination of eggs and vegetables, this dish provides a great source of protein and vitamins. It’s a perfect meal to start your day with and can be enjoyed as a quick breakfast or made ahead for a convenient, healthy option throughout the week. The earthy mushrooms and fresh zucchini add delicious flavors, making this frittata both light and flavorful.

Oatmeal with Almond Butter and Banana

This Oatmeal with Almond Butter and Banana is a wholesome, low-sodium breakfast that’s both filling and nutritious. The combination of fiber-rich oats, creamy almond butter, and naturally sweet bananas provides a perfect balance of energy-boosting carbohydrates and healthy fats. This easy-to-make breakfast is ideal for those who want a quick and satisfying meal to start their day on the right foot.

Ingredients:

• 1/2 cup rolled oats
• 1 cup water or unsweetened almond milk
• 1 ripe banana, sliced
• 1 tablespoon almond butter (unsweetened)
• 1/4 teaspoon cinnamon (optional)
• 1 teaspoon honey or maple syrup (optional)

Instructions:

1. In a small pot, bring the water or almond milk to a boil. Add the oats and reduce the heat to a simmer. Cook for 5-7 minutes, stirring occasionally, until the oats are soft and most of the liquid is absorbed.
2. While the oatmeal is cooking, slice the banana and set aside.
3. Once the oatmeal is ready, remove it from the heat and stir in the almond butter until well combined.
4. Serve the oatmeal in a bowl and top with sliced banana, a sprinkle of cinnamon, and a drizzle of honey or maple syrup for added sweetness if desired.
5. Serve immediately and enjoy!

Oatmeal with Almond Butter and Banana is a simple yet satisfying low-sodium breakfast that offers a hearty start to your day. The creamy almond butter adds healthy fats, while the banana provides natural sweetness and potassium. This combination, along with the fiber from the oats, makes this meal both energizing and filling. It’s a perfect choice for those looking for a nutritious, heart-healthy breakfast that’s easy to prepare and will keep you full for hours.

Avocado Toast with Tomato and Basil

Avocado Toast with Tomato and Basil is a light and refreshing low-sodium breakfast option that combines the creamy richness of avocado with the bright, fresh flavors of tomato and basil. This toast is a perfect balance of healthy fats, vitamins, and fiber, making it an energizing meal to kick-start your day. It’s simple to prepare, and you can customize it with your favorite toppings for added variety.

Ingredients:

• 1 slice whole-grain bread, toasted
• 1/2 ripe avocado
• 1 small tomato, sliced
• Fresh basil leaves, chopped
• 1 teaspoon olive oil (optional)
• A squeeze of lemon juice (optional)
• Freshly ground black pepper (optional)

Instructions:

1. Toast the whole-grain bread until crispy and golden.
2. While the bread is toasting, mash the avocado in a small bowl and season with a squeeze of lemon juice, if desired.
3. Spread the mashed avocado generously over the toasted bread.
4. Top with sliced tomato and sprinkle with chopped basil.
5. Drizzle with a little olive oil and finish with freshly ground black pepper, if desired.
6. Serve immediately for a fresh and satisfying breakfast.

This Avocado Toast with Tomato and Basil is a simple, low-sodium breakfast that’s bursting with fresh, vibrant flavors. The creamy avocado provides healthy fats, while the tomato and basil bring a refreshing and aromatic touch. Whole-grain bread offers a hearty, fiber-rich base, making this toast not only delicious but also nutritious. It’s a perfect quick breakfast for anyone seeking a light, heart-healthy meal that’s easy to prepare and full of essential nutrients.

Spinach and Feta Scramble

The Spinach and Feta Scramble is a savory, low-sodium breakfast packed with protein from eggs and a boost of nutrients from fresh spinach. The creamy feta adds a touch of tanginess, while the spinach offers vitamins and minerals. This scramble is a perfect option for anyone looking for a nutritious, quick breakfast that’s rich in flavor without being high in sodium.

Ingredients:

• 2 large eggs (or egg whites for a lighter option)
• 1/2 cup fresh spinach, chopped
• 2 tablespoons crumbled feta cheese (low-sodium if preferred)
• 1 teaspoon olive oil
• Freshly ground black pepper to taste
• Fresh herbs, such as parsley or chives, for garnish (optional)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the chopped spinach and sauté for 1-2 minutes until wilted.
2. Crack the eggs into a bowl and whisk lightly with freshly ground black pepper.
3. Pour the eggs over the sautéed spinach and cook, stirring occasionally, until the eggs are just set.
4. Sprinkle crumbled feta cheese over the top of the eggs and cook for another minute until the feta begins to soften.
5. Garnish with fresh herbs, if desired, and serve immediately.

This Spinach and Feta Scramble is an easy and nutritious low-sodium breakfast packed with protein, vitamins, and healthy fats. The spinach adds a nutritious green boost, while the feta cheese contributes a creamy, tangy flavor. It’s a simple meal that’s perfect for anyone who loves savory breakfasts and wants to start their day with a filling and healthy option. With minimal ingredients and preparation time, this scramble is a great choice for a quick and delicious breakfast.

Banana Oatmeal Pancakes

Banana Oatmeal Pancakes are a naturally sweet, low-sodium breakfast that combines the heartiness of oats with the sweetness of ripe bananas. These pancakes are full of fiber and potassium, making them a great option for an energizing start to your day. They’re simple to prepare, and you can easily make them gluten-free or dairy-free by swapping in alternative ingredients.

Ingredients:

• 1 ripe banana, mashed
• 1/2 cup rolled oats
• 2 large eggs (or egg whites)
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 teaspoon baking powder
• 1 tablespoon coconut oil or cooking spray for greasing

Instructions:

1. In a large bowl, mash the ripe banana until smooth.
2. Add the oats, eggs, almond milk, vanilla extract, cinnamon, and baking powder. Mix until everything is well combined.
3. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or cooking spray.
4. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown and cooked through.
5. Serve the pancakes warm with your favorite toppings, such as fresh fruit or a drizzle of maple syrup.

These Banana Oatmeal Pancakes are a delicious and nutritious low-sodium breakfast that’s perfect for starting your day with energy and satisfaction. The oats provide fiber, while the bananas add natural sweetness and potassium. The pancakes are easy to make, customizable, and can be enjoyed by everyone, including those following gluten-free or dairy-free diets. Whether served with fresh fruit or a drizzle of syrup, these pancakes are a great option for anyone craving a healthier alternative to traditional pancakes.

Greek Yogurt with Berries and Walnuts

Greek Yogurt with Berries and Walnuts is a protein-packed, low-sodium breakfast that combines creamy, tangy yogurt with the natural sweetness of fresh berries and the crunch of walnuts. This breakfast is not only delicious but also provides antioxidants from the berries and healthy fats from the walnuts. It’s a perfect option for those who want a quick and satisfying breakfast to start their day.

Ingredients:

• 1 cup plain Greek yogurt (low-sodium)
• 1/4 cup fresh strawberries, sliced
• 1/4 cup fresh blueberries
• 1 tablespoon chopped walnuts
• 1 teaspoon honey or maple syrup (optional)

Instructions:

1. In a bowl, spoon the Greek yogurt.
2. Top with the sliced strawberries, blueberries, and chopped walnuts.
3. Drizzle with honey or maple syrup if you desire a touch of sweetness.
4. Serve immediately for a refreshing and healthy breakfast.

Greek Yogurt with Berries and Walnuts is an incredibly easy and nutritious low-sodium breakfast option that’s both satisfying and flavorful. The Greek yogurt provides a hefty dose of protein to keep you full throughout the morning, while the fresh berries deliver a boost of antioxidants. The addition of walnuts offers healthy fats and a crunchy texture that perfectly complements the creamy yogurt. This breakfast is quick to prepare and ideal for those who want a balanced, nutrient-dense meal to start their day.

Sweet Potato Hash with Bell Peppers and Eggs

This Sweet Potato Hash with Bell Peppers and Eggs is a hearty, low-sodium breakfast that’s full of nutrients. The sweet potatoes are naturally sweet and packed with fiber, while the bell peppers add a mild crunch and a dose of vitamin C. Paired with a perfectly cooked egg, this breakfast is filling, flavorful, and a great way to fuel up for the day ahead.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1 tablespoon olive oil
• 2 large eggs
• 1/4 teaspoon ground black pepper
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the diced sweet potato and cook for 8-10 minutes, stirring occasionally, until the sweet potato is tender and lightly browned.
2. Add the diced bell peppers to the skillet and cook for an additional 3-4 minutes until the peppers are softened.
3. In a separate pan, cook the eggs to your preferred style (fried, scrambled, or poached).
4. Serve the sweet potato and bell pepper hash topped with the eggs. Garnish with freshly chopped cilantro.
5. Serve immediately for a satisfying and nutritious breakfast.

Sweet Potato Hash with Bell Peppers and Eggs is a filling, low-sodium breakfast option that’s rich in fiber and vitamins. The natural sweetness of the sweet potatoes pairs beautifully with the crunch of the bell peppers, making this dish both hearty and flavorful. The addition of eggs provides a good source of protein to help keep you satisfied throughout the morning. This recipe is easy to make and perfect for anyone who wants a wholesome breakfast without the added sodium.

Chia Pudding with Mango and Coconut

Chia Pudding with Mango and Coconut is a tropical, low-sodium breakfast that’s as nutritious as it is delicious. The chia seeds are packed with fiber, protein, and omega-3 fatty acids, while the mango adds natural sweetness and vitamin C. The coconut provides a hint of tropical flavor and healthy fats, making this pudding a refreshing and satisfying way to start your day.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened coconut milk
• 1/2 ripe mango, diced
• 2 tablespoons shredded unsweetened coconut
• 1 teaspoon honey or maple syrup (optional)

Instructions:

1. In a bowl, combine the chia seeds and coconut milk. Stir well and let it sit for 5-10 minutes.
2. Stir again to ensure the chia seeds are evenly distributed and not clumping together.
3. Cover and refrigerate the mixture overnight to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
4. The next morning, stir the pudding again and top with fresh mango, shredded coconut, and a drizzle of honey or maple syrup if desired.
5. Serve immediately and enjoy this tropical treat for breakfast.

Chia Pudding with Mango and Coconut is a refreshing, low-sodium breakfast that brings tropical flavors to your morning routine. The chia seeds offer a nutritious base, providing fiber and omega-3s, while the mango adds a burst of natural sweetness and vitamin C. The coconut adds both flavor and healthy fats to keep you satisfied. This make-ahead breakfast is perfect for those busy mornings when you want something healthy, filling, and easy to prepare the night before. It’s a great option for anyone looking for a nutrient-dense, low-sodium start to their day.

Note: More recipes are coming soon!