Blueberry Chia Breakfast Bowl
A fresh, light breakfast that is quick to prepare and packed with protein and fiber, perfect for meal prep.
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.
Notes
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. For a richer flavor, use coconut milk. Swap maple syrup for honey if preferred.
