Chia Seed Breakfast Bowl for Two

Cooked chia pudding topped with raspberries and nuts.

Chia breakfast bowls are a cozy breakfast and are great for meal prep! They cook up thick and creamy, use simple pantry ingredients, and can be topped with your favorite berries, nuts, and a touch of monk fruit (optional).

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 4

Total Time 9

Servings

Calories 355kcal

Author Anne Clark

Equipment

sauce pan
measuring cup(s)
measuring spoons

Ingredients

Chia Seed Bowl

¼ cup Chia seeds
¼ cup Unsweetened coconut flakes
½ cup Unsweetened almond milk
¾ cup Water
¼ cup Almond flour
1 ½ tablespoons Flax meal

Toppings

1 tablespoon Almond slivers, divided
1 tablespoon Chopped walnuts, divided
8 Raspberries, divided
8 Blueberries, divided
½ tablespoon Granulated monk fruit sweetener, divided or the sweetener of your choice

Instructions

In a medium-sized saucepot, add the chia seeds, unsweetened coconut flakes, unsweetened almond milk, water, almond flour, and flax meal. Stir to combine.
¼ cup Chia seeds, ¼ cup Unsweetened coconut flakes, ½ cup Unsweetened almond milk, ¾ cup Water, ¼ cup Almond flour, 1 ½ tablespoons Flax meal
Bring the mixture to a simmer, stirring frequently. Cook until it begins to thicken.
Remove from the heat. Divide the mixture into 2 serving bowls. Add half the toppings to each chia seed mixture.
1 tablespoon Almond slivers, divided, 1 tablespoon Chopped walnuts, divided, 8 Raspberries, divided, 8 Blueberries, divided, ½ tablespoon Granulated monk fruit sweetener, divided

Notes

If the mixture is too thick for your liking, add a little more almond milk. If it is too thin, add a little more almond flour.

If you want to increase the amount of protein, just mix in some protein powder with a touch more water.

Other toppings you can try include:

kiwi,
sugar-free maple syrup,
cinnamon,
brown sugar swerve, or
sugar-free chocolate chips.

Nutrition