Protein-Packed Chia Seed Breakfast Bowl
5.0
(1 reviews)
15min
5min
3
342
Chef's Note
For the best texture, make sure to whisk the chia seeds thoroughly with the liquid to prevent clumping. You can prepare this breakfast bowl the night before for a quick grab-and-go option. Feel free to customize the toppings with seasonal fruits or different nuts and seeds to keep it interesting throughout the week.
Tags
Ingredients
6 tablespoons chia seeds
1.5 cups unsweetened almond milk
1 cup Greek yogurt
2 scoops vanilla protein powder
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/8 teaspoon salt
1 cup fresh blueberries
1/3 cup sliced almonds
3 tablespoons hemp seeds
3 tablespoons unsweetened coconut flakes
Instructions
- 1
In a medium bowl, whisk together 6 tablespoons of chia seeds and 1.5 cups of unsweetened almond milk until well combined.
- 2
In a separate bowl, mix 1 cup of Greek yogurt with 2 scoops of vanilla protein powder, 1 tablespoon of maple syrup, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, and 1/8 teaspoon of salt until smooth.
- 3
Fold the yogurt mixture into the chia seed mixture until fully incorporated.
- 4
Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and create a pudding-like consistency.
- 5
Toast 1/3 cup of sliced almonds and 3 tablespoons of coconut flakes in a dry skillet over medium heat for about 3-5 minutes, stirring frequently until lightly golden. Remove from heat and let cool.
- 6
When ready to serve, divide the chia pudding mixture equally among three bowls.
- 7
Top each bowl with 1/3 cup of fresh blueberries, the toasted almonds and coconut flakes, and 1 tablespoon of hemp seeds per bowl.
- 8
Serve immediately or store covered in the refrigerator for up to 3 days.
Nutrition Information (per serving)
342
24g
25g
18g
Reviews (1)
Edward H.
7/17/20255/5
These chia breakfast puddings have been amazing. So easy to make the night before and so delicious and healthy.