Blissed Out Chia Breakfast Bowl
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My foolproof 2-Ingredient Chia Pudding forms the base of this tasty breakfast bowl. It’s topped with a fun arrangement of my addictive Strawberry-Raspberry Chia Seed Jam, nut or seed butter, granola, hemp hearts, shredded coconut, and cinnamon. The result is one blissed out breakfast that will have you humming with energy for the entire morning! If you want to take this bowl “On the Glow,” simply layer the components in a jar (with the granola on the top layer) for easy transport. As an added bonus, the chia pudding, chia seed jam, and granola can all be made in advance, so once you have these components stocked in your fridge, the assembly takes a matter of minutes in the morning. This is a great recipe to throw together the night before, so your fridge is fully prepared for the work week, and breakfasts/snacks are a total breeze!
Yield
4 servings
Prep Time
10 Minutes
Cook time
10 Minutes
Chill time
20 minutes
Total Time
20 Minutes
Ingredients:
For the Strawberry-Raspberry Chia Seed Jam:
- 2 heaping cups (300 g) frozen strawberries
- 1/2 cup (65 g) frozen raspberries (or more strawberries)
- 2 tablespoons (20 g) chia seeds
- 2 to 3 tablespoons (30 to 45 mL) pure maple syrup, to taste
- 1 teaspoon (5 mL) pure vanilla extract
For the 2-Ingredient Chia Pudding:
- 1 (14-ounce/398 mL) can light coconut milk
- 1/2 cup (80 g) chia seeds
For the Blissed Out Bowl toppings:
- Almond, peanut, or sunflower seed butter
- Homemade or store-bought granola*
- Pure maple syrup
- Hemp hearts
- Shredded coconut
- Cinnamon
Directions:
- If you’re making homemade granola, prepare this first. Be sure to see my favourite vegan granola recipe suggestions in the Tips section below!
- For the Strawberry-Raspberry Chia Seed Jam: Add the frozen berries to a medium pot along with the chia seeds and 2 tablespoons (30 mL) of maple syrup. Stir to combine. Increase heat to medium and simmer the mixture, uncovered, for about 10 minutes until the berries have softened and the chia seeds have thickened. Stir the jam frequently during cooking, and reduce heat if necessary to prevent sticking. After cooking, use a potato masher to mash the berries until the mixture is mostly smooth. If you want a really smooth jam, throw it into the food processor for a minute. (I like a bit of texture though so I don’t bother!) After cooking, remove the pot from the heat, stir in the vanilla, and transfer the jam to a jar and into the fridge to chill. After chilling, taste the jam and stir in more liquid sweetener to taste, if desired.
- For the 2-Ingredient Chia Pudding: Add the entire can of coconut milk and chia seeds into a medium bowl or jar. Whisk to combine and let sit for 5 minutes. After sitting, whisk again (it should be thicker now). Cover and refrigerate for at least 15 minutes, or overnight, until thickened. Taste and add liquid sweetener, such as maple syrup, if desired. Or, if you’ll be adding sweetener on top of your breakfast bowl, you may want to leave the chia pudding unsweetened.
- To make the bowls: Add your desired amount of 2-Ingredient Chia Pudding into a bowl. Top with a handful of granola, a spoonful of both nut/seed butter and chia seed jam, a drizzle of pure maple syrup, a teaspoon of both hemp hearts and shredded coconut, and a sprinkle of cinnamon. Homemade granola will keep in an airtight container in the fridge for a few weeks or in a freezer-safe zip bag for up to 2 months. The chia pudding and chia seed jam will keep for up to 5 days in the fridge, and they freeze beautifully for up to a couple months!
*Here are some of my delicious homemade vegan granola recipes: Vanilla Super-Seed Granola with Coconut Chips (nut-free, from Oh She Glows Every Day, p. 33), Lightened Up Summer Granola, Roasted Hazelnut-Almond Granola Clusters (Oh She Glows Every Day, p. 71), Granola Nut Clusters, Ultimate Nutty Granola Clusters (The Oh She Glows Cookbook, p. 31), Crunchy Coconut Granola Clusters (Oh She Glows Recipe App - Android/iOS), The Perfect Granola (Oh She Glows Recipe App).
This chia seed pudding has a very thick consistency, especially when it’s been chilling for a few hours. If you prefer, feel free to make it thinner by stirring in a bit of non-dairy milk to achieve your desired consistency. I find the thick texture is so satisfying to “dig into" though!
To make this bowl nut-free: Use nut-free granola (such as my Vanilla Super-Seed Granola with Coconut Chips from Oh She Glows Every Day, p. 33) or store-bought nut-free granola. Instead of adding nut butter on top, add roasted sunflower seed butter (I love organic Sunbutter!).
Note: Prep and cook times do not include homemade granola.
Make it grain-free: Use a grain-free granola, such as the grain-free granola option on page 32 of The Oh She Glows Cookbook.