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Blueberry Chia Breakfast Bowl

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A vibrant and nutritious breakfast bowl featuring creamy chia pudding topped with a fresh blueberry compote, Greek yogurt, and optional toppings.

Ingredients

Scale
  • 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)

Instructions

  1. Combine Ingredients: In a jar or bowl, mix chia seeds, almond milk, vanilla extract, 1 tablespoon maple syrup, and a pinch of cinnamon. Stir well.
  2. Let it Set: Let the mixture sit for 5 minutes. Stir again, then after another 10 minutes, give it another mix to prevent clumping.
  3. Chill: Cover and refrigerate overnight or for at least 4 hours until the pudding thickens.
  4. Make the Compote: In a small pot, combine blueberries, water, 1 tablespoon maple syrup, and lemon juice. Cook over medium heat for about 5-7 minutes until the berries burst and create a compote. Allow it to cool.
  5. Adjust Pudding: Check the chia pudding and adjust the consistency with more almond milk if preferred.
  6. Assemble: Spoon the blueberry compote over the chia pudding, then add Greek yogurt on top. Finish with fresh blueberries, granola, and sliced almonds if desired.
  7. Serve Immediately: Enjoy your colorful and healthy breakfast!

Notes

Store leftovers in airtight containers. The chia pudding lasts about 3-5 days in the fridge, and the compote can last up to a week.

Nutrition

Find it online: https://www.tastysavvy.com/blueberry-chia-breakfast-bowl-3/