Blueberry Chia Breakfast Bowls
A nutritious and delicious breakfast bowl featuring creamy chia pudding topped with a tangy blueberry compote.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Refrigerating and Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 tablespoons chia seeds
- 1 cup unsweetened almond milk (or coconut milk)
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- Pinch of cinnamon
- 1 cup fresh or frozen blueberries
- 2 tablespoons water
- 1 tablespoon maple syrup (for compote)
- Squeeze of lemon juice (about 1/2 lemon)
- 1/2 cup plain Greek yogurt
- Extra fresh blueberries for topping
- Granola (optional)
- Sliced almonds (optional)
Instructions
- In a jar or bowl, combine chia seeds, almond milk, vanilla extract, 1 tablespoon of maple syrup, and cinnamon. Stir well until everything is mixed together.
- Allow it to rest for 5 minutes. Give it a stir again to avoid clumping. Let it sit for another 10 minutes and stir once more.
- Cover the jar and refrigerate overnight, or for at least 4 hours, until the mixture thickens into a pudding-like consistency.
- In a small pot, combine blueberries, water, 1 tablespoon of maple syrup, and lemon juice. Heat over medium heat for about 5 to 7 minutes, until the blueberries burst and form a lovely jammy mixture.
- Remove from heat and let the blueberry compote cool to room temperature.
- After chilling, check the chia pudding. If it’s too thick, stir in a splash more milk to achieve your preferred consistency.
- Spoon the blueberry compote generously over the chia pudding, then add a dollop of Greek yogurt on top.
- Garnish with extra fresh blueberries, a sprinkle of granola, and sliced almonds if desired. Serve immediately!
Notes
You can customize the recipe by using different toppings or sweeteners. Adjust the sweetness to your liking by adding more maple syrup if preferred.
Find it online: https://breakfastrecip.com/blueberry-chia-breakfast-bowl-2/