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Blueberry Chia Breakfast Bowl

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A delicious and nutritious breakfast featuring creamy chia pudding topped with sweet blueberry compote and Greek yogurt, perfect for busy mornings or meal prep.

Ingredients

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  • 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 chia seeds, almond milk, vanilla extract, 1 tablespoon of maple syrup, and a pinch of cinnamon in a jar or bowl. Stir until well mixed.
  2. Let the mixture rest for 5 minutes, then stir again to break up clumps and allow it to thicken for another 10 minutes.
  3. Cover the jar and refrigerate overnight or for at least 4 hours until the pudding reaches a creamy texture.
  4. In a small pot, add blueberries, water, 1 tablespoon of maple syrup, and lemon juice. Cook over medium heat for 5-7 minutes until the blueberries burst and become thick.
  5. Remove from heat and let the compote cool to room temperature.
  6. Check the chia pudding; if too thick, stir in a splash more almond milk.
  7. Spoon blueberry compote over chia pudding, add Greek yogurt, then top with fresh blueberries, granola, and sliced almonds if desired. Serve immediately.

Notes

Store leftover chia pudding and blueberry compote separately in airtight containers; pudding lasts up to 5 days, compote up to 4 days.

Nutrition

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