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.Â
Packed with nutrition, each serving contains 4564 mgs Omega 3 fatty acids;Â 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: 2Â
- 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.
- 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.
Mark C. Petersen says
what is the calorie count and give an example of what you use for the milk? Thanks Mark
Nava says
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.
Jenny B says
Thank you for this! I can't wait to try it, already made a batch and am looking forward to tomorrow morning. 🙂
Nava says
Cool! Let us know what you think!
Michelle F says
The recipe doesn't say, but are the chia seeds chopped, ground, or just used whole?
Nava says
Just used whole — thanks, I'll clarify!
Ewelina Savas says
thanks! heading off to kitchen now to make it for tomorrow morning 🙂
Vashti P says
I'm so loving your posts. Can't wait to share and try this one. Thank you for helping us on a healthy journey.
Nava says
Thanks so much, Vashti. So glad to be on this journey with you!
Mary says
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!
Nava says
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.
Crissy says
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 🙂
Emilie Canzler says
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
Nava says
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!
Emilie Canzler says
Thanks so much!
Marloes P says
Can I also make this without the syrup?
Nava says
Sure, Marloes; use another sweetener, or none at all, it should be to your taste!
Jo Ann says
this was great, thank you! already made it twice..w/ unsweetened almond milk...only 30 calories a cup!
Nava says
So glad you enjoyed this, Jo Ann.
Robert says
I like putting chia seeds on my oatmeal cereal. Should they be ground first for the best benefit?
Nava says
Robert, unlike other seeds, chia need not be ground. You can if you'd like; it's just a matter of personal preference.
Olivia says
Wow this looks so creamy and decadent 🙂
jill says
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!
April Tadgerson says
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?