These chia bowls are packed with wholesome ingredients and are bursting with flavor. Perfect for and easy and nutritious breakfast. With a mix of creamy chia seeds, fresh berries, and crunchy almonds, this breakfast is sure to keep you satisfied.
We love breakfast in our house. We eat a lot of eggs and oats, but I love switching things up with these breakfast chia bowls. Just like my raspberry overnight oats, breakfast burrito bowls, and protein overnight oats, these chia bowls can be prepped the night before for a quick and healthy breakfast in the morning.
The base of these bowls is made with chia pudding. If you're new to chia pudding, it's just chia seeds soaked in milk until the seeds expand and soften, leaving a thick and creamy like pudding. This recipe calls for a few simple toppings to round out a healthy and protein-rich breakfast, but there are lots of ways to customize to your liking.
Why You'll Love This Recipe
- Easy -6 simple ingredients and 5 minutes are all you need to prep this breakfast chia bowl.
- Plant-based protein - These bowls are a great source of plant-based protein with 12 grams of protein per serving.
- Nutrient packed - Chia seeds are known for their many nutritional benefits, like being high in omega-3 fatty acids (healthy fat), fiber, and antioxidants.
- Dietary preferences - Gluten free, vegan, and grain free.
- Great for meal prep - I love to meal prep, and just like my oat flour pancakes, healthy dairy free + gluten free waffles and healthy breakfast cookies, these chia bowls can be made ahead of time and enjoyed throughout the week.
Ingredient Notes
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific notes to help with selecting ingredients.
- Plant milk - Malk unsweetened almond milk is my favorite, but any plant milk works.
- Chia seeds - I use black chia seeds, which are the most common, but you can also use white chia seeds. Both work in this recipe.
Clean food tips:
For plant milks, look for milk that contains just the source of the milk (i.e. almonds) and water and maybe salt. Avoid plant-milks with added fillers, flavors, gums, and preservatives.
Because berries show up on the dirty dozen list year after year, I recommend organic berries if possible.
Substitutions
Not vegan? You can use cow's milk in place of the plant milk.
I like adding a little bit of sweetness to my breakfast chia bowl with pure maple syrup, but you could try honey (if not vegan) or date syrup. Or skip the sweetener all together for zero added sugars.
Swap the berries for you favorite fresh fruit or whatever you have on hand. You an also add frozen fruit the night before, allowing it to thaw in the fridge overnight.
How To Make This Chia Bowl
Step 1: Add chia seeds, plant milk, vanilla, and maple syrup to a small bowl and give it a good stir. Cover, and place in the fridge. If you're around, after about 5-10 minutes, stir again to help avoid the chia seeds clumping.
Step 2: Allow to sit for a minimum of 60 minutes in the fridge. The longer it sits, the more "pudding like" it will become. However, chia seeds absorb liquid very quickly and these are actually ready to eat in as little as 60 minutes.
Step 3: When ready, transfer half of the chia pudding (the base of your bowl) to a small bowl, or divide equally between two bowls (this recipe makes enough for 2 servings).
Step 4: Assemble the bowl. Top the chia pudding with the blueberries, raspberries, and the chopped almonds. Breakfast is served... enjoy!
Toppings & Add-ins
I love the simple combination of fresh berries and almonds with my chia bowl, but there are lots ways to switch things up. Try some of these toppings or add-ins.
Toppings:
- Unsweetened shredded coconut
- Additional fruit like chopped apples, slices bananas, kiwi, or mango
- Hemp seeds or pumpkin seeds
- Pecans or walnuts
- Oat and honey granola
Add-ins:
- A dash of cinnamon or cacao powder
- Your favorite protein powder (hello, extra protein)
How to Meal Prep and Store
To meal prep: Follow the directions as written, but divide between 2 mason jars, or other meal-prep containers (if wanting to prep more than 2 servings, double the recipe as needed). Allow chia seeds, milk, vanilla, and maple syrup to sit for 5-10 minutes and then give a good stir. Place in the fridge for a minimum of one hour, or until ready to eat. Add the toppings to the chia pudding the morning of so the toppings don't get soggy.
To store: Whether you meal prep in multiple containers, or make a big batch in one bowl, the base of the chia bowl (aka chia pudding) should be kept in an air tight container in the fridge and will stay fresh for up to 5 days.
Note: The chia seeds and the milk really only need about 60 minutes of resting time before the base (the chia pudding) is ready. Some like it fully soaked overnight for a more "pudding-y" consistency, but if you don't have time to prep overnight, don't fret... you can still enjoy this chia seed bowl within about an hour.
Recipe FAQs
Chia seeds really only need to soak for about 1 hour before they are ready.
I don't recommend warming up... these should really be enjoyed cold. If you'd like to try something similar that can be warmed up, check out my blueberry chia overnight oats.
These bowls offer a ton of health benefits, making them perfect for breakfast, or even a snack. Chia seeds are known for their many health benefits, including being high in fiber, omega-3's, and many important minerals. And let's not forget about the antioxidants you are getting from the berries.
More Breakfast Recipes
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Chia Bowl
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Equipment
- 1 bowl/food-safe container with cover
Ingredients
- 1 cup unsweetened plant milk (I use Malk almond milk)
- ¼ cup chia seeds
- ½ tsp. pure vanilla extract
- 1 tsp. pure maple syrup
- ¼ cup mix of fresh blueberries and raspberries
- 1 tbsp. chopped almonds
Instructions
- Add the plant milk, chia seeds, vanilla, and maple syrup to a small bowl and give it a good stir. Cover, and place in the fridge. If you're around, after about 5-10 minutes stir again (this helps to keep the chia seeds from clumping) and place back in fridge.
- Refrigerate for at least 60 minutes, or up to overnight.
- When ready, divide the chia pudding between two bowls (or save half for the next day) and top with raspberries, blueberries, and chopped almonds.
- Enjoy!
Notes
- If you'd like a little thinner consistency, feel free to add additional milk after the chia seeds have fully soaked.
- The chia seeds and the milk really only need about 60 minutes of resting time before the base (the chia pudding) is ready. Some like it fully soaked overnight for a more "pudding-y" consistency, but they can be enjoyed in as little as 1 hour.
- Store chia pudding in an air-tight container in the fridge. It will stay good for up to 5 days. Â
Nutrition
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