Chia Breakfast Bowl

Chia Breakfast Bowl Recipe

I know many of you are always on the lookout for quick, healthy breakfast ideas, and I have a solid for you. This chia breakfast bowl has been in high rotation here for the past couple of weeks. It's summery and bright, and if you can get on board with chia seeds in general, it's a nice way to start the day. Chia can be a funny ingredient to experiment with, and quite honestly, I'm not always a fan of chia preparations. That said, when I've found my groove with them, they're great - high in fiber, omega-3s, an ancient energy seed used by the Aztecs, Mayans, and Incans. I make a version of this bowl before a yoga class, or before a morning paddling / swimming in Lake Tahoe, and it really keeps me going, feeling strong. It goes like this - soak the chia seeds in your favorite nut milk, top with smashed berries, fresh passionfruit juice, pepitas, and big flakes of toasted coconut. A bit of bee pollen adds a boost and some pretty.

Chia Breakfast Bowl Recipe
Chia Breakfast Bowl Recipe

Chia Breakfast Bowl

If you like a thicker bowl add more chia seeds, if you like a thinner consistency go for less. Or if you've never tried them before, start with 1 tablespoon and work up if you like. Also, I used a (toasted) almond-coconut milk blend here, but any favorite nut milk will do. I sweetened mine with coconut nectar (love), but if you can use a bit of whatever natural sweetener you keep on hand.

1-3 tablespoons chia seeds
2/3 cup almond-coconut milk (or other nut milk)

pinch of good salt

coconut nectar, maple syrup, stevia, or honey, to taste

top with: toasted coconut flakes, seasonal fruit (I used passion fruit & blackberries), something with a bit of crunch (I used pumpkin seeds) - walnuts, sunflower seeds, granola, etc. A bit of bee pollen if you use it (and aren't allergic).

Combine the chia seeds with the almond milk and stir well. Allow to sit for at least 15 minutes, stirring occasionally, or until the chia seeds completely bloom and soften. You can also do this step a night ahead, but I like the flavor better when the chia isn't allowed to sit for that long. Just before serving, sweeten to taste with preferred sweetener, and then top with toasted coconut flakes, crushed seasonal fruit, and anything else you like.

Makes one bowl. Double or triple the recipe based on the number of people you are serving.


Prep time: 15 min

Welcome!

I send an email roughly once a week, sharing new recipes and cooking inspiration. - xo heidi

Comments

I love that you can enjoy a healthy delicious breakfast in 15 minutes and that you can give it your own twist as well by adding your favorite fruits. This chia breakfast bowl recipe is absolutely perfect for busy mornings!

Jennifer @ Delicious Everyday

This looks lovely and I'm so jealous of your lake-swimming exploits!
Would you share that milk recipe? It sounds delicious -is it toasted coconut and raw almonds or both toasted? xxx

hannah-phoebe

What a lovely combination of flavours! Something out of the ordinary, and it would be the perfect start to the day :D Thanks for the recipe :) I hope you have a lovely Wednesday xx

Jules @ WolfItDown

I still haven't quite gotten on the chia pudding train, but I have to say, this bowl makes it look awfully tempting!

Abby @ The Frosted Vegan

Chia pudding for breakfast is always a good idea! Love this!

Katrina @ Warm Vanilla Sugar

Looks yummy! I have a bag of chia seeds lying around in the kitchen, will try this out and bring it to work tomorrow :) thank you for the recipe!!

X Min

honey&gazelle

Hi,

What is Coconut Nectar?

Marsha Gibbons

Chia bowls are definitely a go-to when I need a filling but light reset to my day or week, especially after traveling. And I love the idea of a toasted almond-coconut milk here. I use a coconut-rice milk sometimes but I may have to try my hand at making a toasted almond coconut version!

Katie @ Whole Nourishment

I have to say in this instance my eyes ate first and next I'll let my mouth have a taste. I'm new to chia and this looks like a wonderful way to jump in and see what everyone has been talking about!

Cynthia A.

Like you, I cannot always get on board with chia. I just don't love the texture, even though I like tapioca, which isn't dissimilar. But I have some chia in the pantry and would love to give it another try. Can you elaborate a little on what makes this chia bowl work for you when you've found other chia recipes lacking?

HS: Hi Lindsay - I need a bit of sweet and a balance of salt, and then a mix of textures to play off the chia. I also like assertive flavors - chia is so neutral.

Lindsay @ Please Pass The Peas

Such a beautiful little breakfast bowl! I love the toasted coconut on top... I bet that adds a delicious crunch in contrast to the gooey chia pudding ;)

Sarah | Well and Full

I love using chia seeds in breakfast bowls and smoothies. Their texture reminds me of tapioca pudding! This recipes sounds delicious and looks so yummy that I want a big bowl right now!

Am7 @ Parsley In My Teeth

Looks yummy, can't wait to make this!! Can you recommend a bee pollen!!

Laurie

This chia seed pudding looks like it is going to rock my world. I love all the tropical flavors you have combined in this power breakfast. Plus the added crunch is what I need to feel like I'm eating a 'hearty' breakfast. Looks great!!

Chrissa @ Physical Kitchness

God Heidi Swanson, I know you know this already...
But, I have to say, "this is the most beautiful blog ever!"
Every picture is so alluring. THANK YOU for taking so much care! And thank you for sharing!! I'm trying this quick, healthy breakfast tomorrow. ;D Looks Yummy

Antonius Momac

Heidi- what brand of chia do you use? I've tried the Bob's Red Mill (from Bi-Rite!) but wondering if maybe Rainbow has it in bulk...

HS: I just picked up a couple of bags from Steve / Rancho Gordo at the Ferry Building location :)

Alli

Love chia bowls! They also makes an awesome portable snack/lunch option. Put the chia and milk in a mason jar and stir until it begins to thicken (and to avoid clumps). Then layer on some fruit and crunchies. Seal 'er up and your good to go!

Sheena

I'm a recent convert to chia bowls, and this looks FANTASTIC! Thank you Heidi for this beautiful recipe. Question, who is your source for bee pollen? Have never tried it and want to support folks who are harvesting in a sustainable pro-bee way.

Leah

I have been making Amy Chaplin's Oatmeal with chia seeds. I like the chia seeds with the oatmeal. I will have to try your recipe with just the chia.

Vickie Harvey

Perfect timing! I’ve been on a bit of a chia kick lately, trying to use up a bag. As for lifting their flavour, you might want to try something I’ve had great success with. I blend together frozen (or fresh) fruit with my nut milk and other bits and pieces, then mix this with my chia seeds. Last night I did a coconut milk, frozen mango, lime juice, vanilla powder mix and then served with chopped pineapple and roasted coconut. Outrageous and very flavourful!

Mrs D

I am so far behind! Chia seeds are everywhere and I haven't tried them yet! Time to change it!

Joanna

I'm always looking for ways to use chia seeds besides just throwing them in a smoothie. This looks good, and super easy for busy mornings. I've been on the fence about bee pollen, but after seeing your pics, I'm going to try some!

Amy @ Tiny Red Kitchen

LOVE this!! We have been using dried dates, doughnut peaches and the delicious toasted coconut by Dang (http://dangfoods.com). Thanks for another amazing, go-to recipe, Heidi

Mary

Right! You've inspired me to try chia seeds, (I'm a bit behind the times), you make them look so beautiful and I've learned something, so thank you!

Susannah (Lemon and Coconut)

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