Blueberry Chia Breakfast Bowl
A nutritious and colorful breakfast bowl made with chia seeds and blueberries, perfect for busy mornings or a delightful brunch option.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 615 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: Healthy
- Diet: Gluten-Free, 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 a pinch of cinnamon. Stir until fully mixed.
- Allow this mixture to rest for 5 minutes, then stir again to break up clumps. Let it sit for another 10 minutes to thicken.
- Cover the jar and move it to the fridge. Let it refrigerate overnight or for at least 4 hours until the pudding reaches a creamy texture.
- For the blueberry compote, combine blueberries, water, 1 tablespoon of maple syrup, and lemon juice in a small pot over medium heat. Cook for 5-7 minutes, stirring until the blueberries burst and create a thick sauce.
- Remove the pot from heat and let the compote cool to room temperature.
- Check your chia pudding, stir in a splash of almond milk if it’s too thick.
- Top the chia pudding with a spoonful of blueberry compote, add Greek yogurt, and finish with fresh blueberries, granola, and sliced almonds, if desired. Serve immediately!
Notes
The chia pudding and blueberry compote will keep well in the fridge for about 5 days, making it great for meal prep.
Find it online: https://breakfastrecip.com/blueberry-chia-breakfast-bowl/