Chia Bowl
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.
Servings 2 bowls
Calories 369kcal
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.
Nutrition
Calories: 369kcal | Carbohydrates: 31g | Protein: 12g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Sodium: 333mg | Potassium: 325mg | Fiber: 18g | Sugar: 8g | Vitamin A: 43IU | Vitamin C: 4mg | Calcium: 616mg | Iron: 4mg
