A fresh, light breakfast you can prepare the night before and enjoy in the morning.
This Blueberry Chia Breakfast Bowl gives you a low-calorie, high-protein start to the day. It feels like a small treat but keeps you full. For more berry breakfast ideas, see this blueberry buttermilk breakfast cake for another simple option.
Why make this recipe
You make this recipe because it is quick, healthy, and balanced. It has fiber from chia, protein from Greek yogurt, and antioxidants from blueberries. It fits a light diet at about 200 calories and 14 g protein. If you like cottage cheese with fruit, check this blueberry cottage cheese breakfast bake for a similar idea.
How to make Blueberry Chia Breakfast Bowl (200 Calories, 14g Protein)
Ingredients :
- 3 tablespoons chia seeds
- 1 cup unsweetened almond milk (or coconut milk)
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- Pinch of cinnamon
- 1 cup fresh or frozen blueberries
- 2 tablespoons water
- 1 tablespoon maple syrup (for compote)
- Squeeze of lemon juice (about 1/2 lemon)
- 1/2 cup plain Greek yogurt
- Extra fresh blueberries for topping
- Granola (optional)
- Sliced almonds (optional)
Directions :
- Mix chia seeds, almond milk, vanilla extract, 1 tablespoon maple syrup, and cinnamon in a jar or bowl. Stir well to combine.
- Wait 5 minutes, then stir the mixture again. Wait another 10 minutes and stir once more to prevent clumping.
- Cover the jar and refrigerate overnight, or for at least 4 hours, until the mixture thickens to a pudding-like consistency.
- In a small pot, combine blueberries, water, 1 tablespoon maple syrup, and lemon juice. Heat on medium for 5-7 minutes until berries burst and mixture becomes thick and jammy.
- Remove from heat and let the blueberry compote cool to room temperature.
- Remove chia pudding from refrigerator. If too thick, add a splash more milk and stir. Spoon blueberry compote on top of the chia pudding.
- Add a dollop of Greek yogurt on top. Sprinkle with fresh blueberries, granola, and sliced almonds if desired. Serve immediately.
This bowl is a good choice if you like other high-protein breakfasts like high protein breakfast bowls.
How to serve Blueberry Chia Breakfast Bowl (200 Calories, 14g Protein)
Serve chilled in a bowl or jar. Add a spoonful of Greek yogurt and a few extra berries. Top with a small handful of granola or sliced almonds for crunch. You can also pack it in a jar to take with you for breakfast on the go. For more quick bowl ideas, you might also like this high protein breakfast bowls page.
How to store Blueberry Chia Breakfast Bowl (200 Calories, 14g Protein)
Store the chia pudding and blueberry compote separately in airtight containers in the fridge. The chia pudding keeps 4–5 days. The compote keeps 5–7 days. Assemble just before eating for best texture.
Tips to make Blueberry Chia Breakfast Bowl (200 Calories, 14g Protein)
- Stir the pudding a few times in the first 15 minutes to stop clumps.
- Use frozen blueberries for the compote if out of season.
- If you want it sweeter, add a little more maple syrup to taste.
- For extra protein, choose a higher-protein Greek yogurt or fold in a spoon of protein powder.
- Try different toppings like nuts or seeds from this list of easy toast ideas for more breakfast variety.
Variation (if any)
- Use coconut milk for a richer flavor.
- Swap maple syrup for honey if you prefer.
- Make a mixed berry compote by adding raspberries or strawberries.
FAQs
Q: Can I make this without dairy?
A: Yes. Use dairy-free yogurt or skip the yogurt topping. The chia pudding itself is dairy-free if you use plant milk.
Q: How long does chia pudding take to set?
A: It firms up in about 4 hours but is best after overnight chilling.
Q: Can I use frozen blueberries for the compote?
A: Yes. Frozen blueberries work well and may need a minute or two more to break down.
Q: Is this suitable for weight loss?
A: It is low in calories and high in protein and fiber, which can help with fullness and calorie control.
Q: Can I make a larger batch?
A: Yes. Multiply the ingredients and store in portions for the week.
Conclusion
For a richer twist, try the Creamy Keto Chia Pudding – Sugar Free Londoner which offers a low-sugar variation. If you like cottage cheese ideas, see Easy Cottage Cheese with Fruit – The Dizzy Cook for more toppings. For another low-calorie breakfast option, check Low Calorie Overnight Oats – Eating Bird Food. For a chocolatey chia version, explore Chocolate Chia Protein Pudding – Running on Real Food. To make a simple protein chia pudding, see Protein Chia Pudding (4 Ingredients) – Eating Bird Food.
Blueberry Chia Breakfast Bowl
Ingredients
Chia Pudding Ingredients
- 3 tablespoons chia seeds
- 1 cup unsweetened almond milk (or coconut milk)
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup For the pudding
- 1 pinch cinnamon
- 1 cup fresh or frozen blueberries
- 2 tablespoons water
- 1 tablespoon maple syrup For blueberry compote
- ½ lemon squeeze of lemon juice About half lemon
- ½ cup plain Greek yogurt
- to taste Extra fresh blueberries for topping
- to taste Granola (optional)
- to taste Sliced almonds (optional)
Instructions
Preparation of Chia Pudding
- Mix chia seeds, almond milk, vanilla extract, 1 tablespoon maple syrup, and cinnamon in a jar or bowl. Stir well to combine.
- Wait 5 minutes, then stir the mixture again.
- Wait another 10 minutes and stir once more to prevent clumping.
- Cover the jar and refrigerate overnight, or for at least 4 hours, until the mixture thickens to a pudding-like consistency.
Preparation of Blueberry Compote
- In a small pot, combine blueberries, water, 1 tablespoon maple syrup, and lemon juice. Heat on medium for 5-7 minutes until berries burst and mixture becomes thick and jammy.
- Remove from heat and let the blueberry compote cool to room temperature.
Serving
- Remove chia pudding from refrigerator. If too thick, add a splash more milk and stir.
- Spoon blueberry compote on top of the chia pudding.
- Add a dollop of Greek yogurt on top. Sprinkle with fresh blueberries, granola, and sliced almonds if desired. Serve immediately.