16 May Breakfast Chia Bowls
Breakfast Chia Jar
This simple breakfast bowl can be prepared ahead of time, so you can do it the night before.
These tiny black seeds called Chia are loaded with nutrients that can have important benefits for your body and brain.
Packed with nutrition, and high in antioxidants they are among one of the healthiest foods on the planet.
They contain protein, omega-3 fatty acids, and fibre. Chia seeds are great to add to oats, smoothies, puddings, and cereals. They play an important role in energy production and inflammation reduction. Two tablespoons of this super seed contains 3g of plant-based protein.
For the pudding
- 1.5 cups unsweetened almond milk
- 1 tablespoon maple syrup
- 1/4 teaspoon vanilla extract
- 1/3 cup of chia seeds
For the layers & toppings
- 1/4 cup blackberries
- 1/2 1 blood orange. (in Waitrose now)
- 1/4 cup mixed berries
- 1/4 cup unsweetened almond milk
- 1/2 tablespoon pumpkin seeds
- 1 teaspoon unsweetened coconut flakes
- 1 teaspoon hemp seeds
Whip this up by mixing the almond milk with the maple syrup and vanilla in a large bowl, glass, or jar. Then whisk in the chia seeds. Mix well until the chia seeds are evenly dispersed. Place in fridge and let it sit for 3/4 hours or overnight. Once the liquid has absorbed the Chia seeds, mix again. Grab your jar/pot/bowl and start by adding the blackberries to the bottom, mash them up with a fork. Then add the chia pudding. Layer with your favourite smoothie blend. I used blended blood orange, berries, and almond milk. Finally top with pumpkin seeds, coconut flakes, and hemp seeds for a delish protein packed breakfast! It’s one of my fav recipes for breakfast. x
- In a large bowl, glass, or jar, mix together the almond milk, maple syrup, and vanilla
- Then whisk in the chia seeds until they are evenly dispersed
- Place the chia pudding in the fridge and let it sit for 3/4 hrs or overnight
- When ready, mix it all together one more time
Start by adding the blackberries to your jar/pot/bowl and mash them up with a fork
- Add the chia pudding
- Then layer with your favourite smoothie blend. For this recipe I blended blood orange, berries, and almond milk
- Top with pumpkin seeds, coconut flakes, and hemp seeds. ( you can have a play with this and add anything you have in your cupboard!).
Chia Mango Pudding
Again this can be made in advance and doesn’t have to be a breakfast bowl you could have it as a lovely little dessert. This yummy mango chia pudding can be enjoyed at any time of day, whether as a healthy breakfast option, a midday snack, or as a delightful dessert after dinner. It takes no time at all to prepare; simply spend 10 minutes putting the ingredients together followed by one hour in the fridge and you’re all set to enjoy this “sunshine in a bowl”. If you are using the frozen mango don’t put in fridge, just let it stand in room temp.
- 1 small to medium mango or
- 2 handfuls of frozen mango
- 1/2 cup of chia seeds
- 2 cups of unsweetened almond milk
- 1 tablespoon of honey
- Optional: 2 tablespoons of chopped almonds OR coconut cream
- Chop mango into cubes
- Add mango, honey and almond milk to a blender and blend until smooth -(if using frozen mango you may have to add a little more milk)
- Add chia seeds and mix until evenly dispersed
- Place the chia pudding in the fridge. Let it sit for at least 1 hour- you can also leave it overnight if you want it extra firm. If using Frozen mango – leave out at room temp for 1/2 hours and serve.
- Once pudding is firm, scoop one serving into a bowl, then top with chopped mango or you could use whipped coconut cream – I also like goji berries for a topping.