Vegan Breakfast Recipes

Chia Breakfast Bowl

Chia seed breakfast pudding

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


  • 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

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

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  • Reply
    Mark C. Petersen
    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

    • Reply
      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.

  • Reply
    Jenny B
    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. 🙂

    • Reply
      March 30, 2014 at 9:40 pm

      Cool! Let us know what you think!

  • Reply
    Michelle F
    March 30, 2014 at 10:08 pm

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

    • Reply
      March 30, 2014 at 10:20 pm

      Just used whole — thanks, I’ll clarify!

  • Reply
    Ewelina Savas
    March 30, 2014 at 11:07 pm

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

  • Reply
    Vashti P
    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.

    • Reply
      March 31, 2014 at 7:59 am

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

  • Reply
    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!

  • Reply
    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.

  • Reply
    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 🙂

  • Reply
    Emilie Canzler
    April 1, 2014 at 6:27 pm

    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,

    • Reply
      April 1, 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!

  • Reply
    Emilie Canzler
    April 1, 2014 at 6:55 pm

    Thanks so much!

  • Reply
    Marloes P
    April 4, 2014 at 3:36 pm

    Can I also make this without the syrup?

    • Reply
      April 4, 2014 at 4:47 pm

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

  • Reply
    Jo Ann
    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!

  • Reply
    May 1, 2014 at 9:08 pm

    So glad you enjoyed this, Jo Ann.

  • Reply
    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?

    • Reply
      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.

  • Reply
    September 28, 2015 at 3:51 am

    Wow this looks so creamy and decadent 🙂

  • Reply
    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!

  • Reply
    April Tadgerson
    December 4, 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?

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