Watermelon Raspberry Breakfast Bowl
This chia-centric Watermelon Raspberry Breakfast Bowl is an A-plus make-ahead blender breakfast.
I spent a good chunk of time this week cooking beautiful Indian food from the recipes in Dishoom. With the air-quality in Los Angeles getting increasingly bad, staying inside to cook through a number of intensive recipes helped me take my mind off the increasingly heart-breaking situation here in California and West Coast. In addition to the bhel puri, multiple chutneys, mattar paneer, black daal, aloo sabzi, and a technicolor-flavored garam masala, I put a wonderfully sweet watermelon to use. It was a gift from a neighbor we're lucky to have. I used little chunks of it in place of pomegranate seeds in the bhel puri, and then whipped up this chia-centric Watermelon Raspberry Breakfast Bowl in the blender.
You can see it pictured here topped with extra watermelon balls, toasted almonds, crushed freeze-dried raspberries, and a sprinkling of chia seeds. I can imagine a kid-friendly version where you serve it in a tall glass, and sink a bunch of whole watermelon balls into it. The whole recipe really takes on the flavor of the watermelon, balanced out by the tartness of the raspberries. The key here is getting your hands on a super-sweet, top notch watermelon.
I shaped the watermelon into balls with a melon baller tool probably as old as I am. I'll forever love eating melons in this shape, but if you don't want to go to the effort, seedless chunks, roughly bite-sized are what you're aiming for. They go in the blender, but also make an easy topping if you want to double down on the watermelon front.
I like making a big jar of this sort of breakfast using whatever is seasonal because they keep nicely for up to 4-5 days. I mean, the jar is typically empty by day 2 or 3, but it's a good make-ahead breakfast. It's also a good way to kick off your morning with some fruit, fiber, and nuts.
One last thought, and this is a personal preference. I find that with breakfast bowls of this sort, I really enjoy having lots of crunchy components on top. Here, you can see toasted almonds filling that roll, but I tend to switch it up day to day. If I have a good homemade cereal blend on hand (like this Breakfast Magic, or this Triple Oat Breakfast Cereal) I use that. Basically anything dry with a good-amount of crunch is fair game and encouraged.
Watermelon Raspberry Breakfast Bowl
- 3 cups watermelon (cut into bite-sized chunks or balls), seeded
- 3/4 cup frozen raspberries
- 2/3 cup freshly squeezed orange juice
- 2 tablespoons almond butter
- 1/2 cup chia seeds
- 1/8 teaspoon sea salt
- to serve (any/all): watermelon balls, toasted almonds, crushed free-dried raspberries, more chia seeds
Combine the watermelon, raspberries, orange juice, almond butter, 1/4 cup of the chia seed, and salt in a blender. Blend until smooth, and then stir in the remaining 1/4 cup of chia seeds. Refrigerate until well-chilled stirring once or twice along the way.
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Oh.. this was so delightful.. Your recipe just proved that getting healthy can be tasty too!! Please keep on sharing such recipes...
Thank you SOOO much for making me a cook! Your recipes are so easy and delicious. I have never really considered myself good at cooking but your recipes have made me love being in the kitchen. My family can be somewhat picky but he loves your food too so that’s saying something! Keep it up! Can’t wait for more damn delicious!
I can't get hold of watermelon so I made this with strawberries instead, which worked a treat and I recommend it!
One of my favorite breakfasts!
Loving the colors in this one! And watermelon is my fave! So sorry about what is happening in California and the other bordering states as well...you have had your share of hardship in CA and it is truly heartbreaking to watch the news from afar. I just ordered the book Dishroom as it looks amazing and I love so much the flavors and spices of Indian food....can't wait to dive in! I have a friend in Mumbai too and she keeps asking me to visit..have never been! Sending healing vibes from Switzerland! Eileen