• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Vegan Breakfast Recipes

    Chia Breakfast Bowl

    Published: Mar 30, 2014 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    This breakfast bowl featuring chia seeds is just as easy as to make as pouring a bowl of cereal, more nutritious and tastes even better! It takes two minutes to mix all the ingredients together, place in an air-tight container and refrigerate overnight. Wake up and breakfast is ready. You can also portion out into smaller containers for a great grab and go breakfast on the run. 

    Packed with nutrition, each serving contains 4564 mgs Omega 3 fatty acids;  and 1504 mgs Omega 6. You also get 10 grams of fiber; 12% daily value of calcium from the chia seeds alone, and 10 to 15 grams of protein depending on the type of milk you use. Talk about a power breakfast — and you get even more benefits by adding fresh fruit. Recipe and photos contributed by Christina Cavanaugh of Begin Within Nutrition.

    Serves: 2 

    • ¼ cup whole chia seeds
    • 2 cups unsweetened nondairy milk of your choice
    • 2 tablespoons pure maple syrup
    • 1 teaspoon vanilla extract

    Toppings:

    • Fresh fruit of your choice (mangos, bananas, berries, kiwi, pineapple, etc.)
    • Nuts (almonds, walnuts, etc.), optional
    • Cinnamon and extra maple syrup, optional

    Combine the chia seeds, nondairy milk, syrup, and vanilla extract in a bowl and stir together.

    Let stand for about a half hour, then whisk together to prevent the seeds from clumping. Transfer to  an air-tight container, cover and refrigerate overnight.

    In the morning, divide between two bowls, and serve with toppings of your choice.

    Chia seed breakfast pudding recipe

    Chia seed breakfast bowl recipe

    • Explore more of VegKitchen's Vegan Breakfast Recipes.
    • Learn more about chia seeds.

    Nutritional Content (not counting toppings):
    Per Serving: 298 calories; 35g carbs; 15g fat; 14g protein; 107mg sodium; 19g sugar.

    More Vegan Breakfast Recipes

    • vegan scones
      Vegan Lemon Ginger Scones
    • healthy vegan waffles
      Vegan Pumpkin Waffles
    • Light and fluffy pancakes
      Vegan Banana Oat Pancakes
    • raw strawberry jam
      Raw Vegan Strawberry Jam

    Reader Interactions

    Comments

    1. Mark C. Petersen says

      March 30, 2014 at 9:26 pm

      what is the calorie count and give an example of what you use for the milk? Thanks Mark

    2. Nava says

      March 30, 2014 at 9:29 pm

      Mark, personally, I think this would be best with almond milk, but use your favorite non-dairy milk. The calorie count is 250 to 300 per serving, depending on the type of nondairy milk used.

    3. Jenny B says

      March 30, 2014 at 9:39 pm

      Thank you for this! I can't wait to try it, already made a batch and am looking forward to tomorrow morning. 🙂

    4. Nava says

      March 30, 2014 at 9:40 pm

      Cool! Let us know what you think!

    5. Michelle F says

      March 30, 2014 at 10:08 pm

      The recipe doesn't say, but are the chia seeds chopped, ground, or just used whole?

    6. Nava says

      March 30, 2014 at 10:20 pm

      Just used whole — thanks, I'll clarify!

    7. Ewelina Savas says

      March 30, 2014 at 11:07 pm

      thanks! heading off to kitchen now to make it for tomorrow morning 🙂

    8. Vashti P says

      March 31, 2014 at 2:36 am

      I'm so loving your posts. Can't wait to share and try this one. Thank you for helping us on a healthy journey.

    9. Nava says

      March 31, 2014 at 7:59 am

      Thanks so much, Vashti. So glad to be on this journey with you!

    10. Mary says

      March 31, 2014 at 9:00 am

      I feel like an idiot, but put this together last night and just opened it up this a.m. It is completely liquid. I know there isn't a thickener in it, but I guess I thought the seeds might do something to thicken it. Help! It looked so good!

    11. Nava says

      March 31, 2014 at 9:04 am

      Mary, you shouldn't feel like an idiot, that's for sure! I'm not sure what might have gone wrong. Let me get the recipe's author to weigh in.

    12. Crissy says

      March 31, 2014 at 9:47 am

      Hello! If you don't like the tapioca consistency of chia seed pudding you can blend all the ingredients together in a high-speed blender prior to refrigerating. Or, simply whisk ingredients together, let sit a few minutes and whisk again to prevent clumping and then place in the refrigerator over night. Adjust seeds/milk accordingly until you find the right texture for you! Personally, I like a thicker consistency (similar to Greek yogurt) so I used 1 cup whole-fat canned coconut milk and 1 cup soy milk. One last thing...there are 5gm carbs per tablespoon of chia seeds. The total carb count will depend on the type of milk and toppings you use. Hope that helps 🙂

    13. Emilie Canzler says

      April 01, 2014 at 6:27 pm

      Hello,
      Im an 11 year-old vegan and have been searching for some easy yet healthy breakfast ideas (Im excited to try that tofu scramble). This looks absolutely perfect,yum!
      I was wondering though, where might i find chia seeds? Also, you mentioned almond milk is especially good in this recipe. Im not fond of almond milk and i drink rice milk. Would that be ok in the recipe?
      Thanks for any help,
      Emilie

    14. Nava says

      April 01, 2014 at 6:30 pm

      Hi Emilie — how great that you're taking matters into your own hands when it comes to your healthy meals! You can get chia seeds at most natural foods stores, as well as online. Just google "chia seeds" and it's likely to lead you to some sources. Rice milk would be fine. Please come back for more recipes and ideas; you sound very well spoken for your age!

    15. Emilie Canzler says

      April 01, 2014 at 6:55 pm

      Thanks so much!

    16. Marloes P says

      April 04, 2014 at 3:36 pm

      Can I also make this without the syrup?

    17. Nava says

      April 04, 2014 at 4:47 pm

      Sure, Marloes; use another sweetener, or none at all, it should be to your taste!

    18. Jo Ann says

      April 29, 2014 at 12:47 pm

      this was great, thank you! already made it twice..w/ unsweetened almond milk...only 30 calories a cup!

    19. Nava says

      May 01, 2014 at 9:08 pm

      So glad you enjoyed this, Jo Ann.

    20. Robert says

      August 15, 2015 at 12:20 pm

      I like putting chia seeds on my oatmeal cereal. Should they be ground first for the best benefit?

    21. Nava says

      August 15, 2015 at 3:49 pm

      Robert, unlike other seeds, chia need not be ground. You can if you'd like; it's just a matter of personal preference.

    22. Olivia says

      September 28, 2015 at 3:51 am

      Wow this looks so creamy and decadent 🙂

    23. jill says

      September 29, 2015 at 8:33 pm

      I add 2 Tblsp Chia seeds to 1 Cup almond or Coconut milk, 1/8 tsp. of cardamon spice and 1/8 tsp cinnamon,add maple syrup to sweeten qand a few chopped walnuts!!! shake well and put in refrigerator for 30 min!

    24. April Tadgerson says

      December 04, 2015 at 10:34 am

      Do you eat it cold or heat it up? It looks like cream of wheat, I eat hemp seeds on salad and oat meal and chia on salad and greek yogurt and ground flax on oatmeal and all kinds of things for all seeds, but never made anything like this overnight...thanks in advance. If you eat too many as we have ONLY ONCE you get such a belly ache as they expand..... haha So 1/2 cup sound like a lot to me.... any issues like that?

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • recipes for a vegan Christmas dinner menu
      Best Vegan Christmas Recipes
    • vegan christmas cookies
      Vegan Christmas Cookies
    • vegan irish stew
      Old-Fashioned Vegan Stew
    • vegan breakfast casseroles
      10 Make-Ahead Vegan Breakfast Casseroles
    • Sticky Sesame Cauliflower
    • vegan jalapeno poppers
      Vegan Jalapeno Poppers

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    306 shares