Winter chia pudding breakfast bowl
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Winter Chia Pudding Breakfast Bowl | Vegan

Course: Breakfast
Cuisine: American
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Servings: 2

A delicious, simple, and quick breakfast bowl of fresh fruits, soaked chia seeds, raspberry compote and almond butter, for a nutritious start to your day!

Ingredients

  • 1/4 cup chia seeds (white or black, makes no difference)
  • 1 1/4 cup rice milk or nut milk of your choice
  • 1/4 tsp pure vanilla extract

Toppings

  • 1 kiwi peeled and sliced
  • 1 organic banana sliced
  • 2 Tbsp dried fruit like cranberries or mulberries (optional)
  • 2 Tbsp hemp seeds
  • maple syrup
  • 1 cup frozen organic raspberries
  • 3 Tbsp organic almond butter

Instructions

  1. The night before, mix the chia seeds with the milk of your choice and the vanilla in a small bowl. Mix really well until it's uniform and no chia seeds are left out dry. Cover and put in the fridge overnight.
  2. The next morning, put the raspberries in a small pot on medium-low heat, add 1 Tbsp maple syrup, and mix. Cover with a lid and let warm up for about 5 minutes, or until they start getting soft.
  3. Arrange 2 bowls and equally separate the prepared soaked chia seeds in them.
  4. Add 1/2 of the kiwi slices and 1/2 of the banana slices on top, along with the almond butter, dried fruits if using.
  5. Add the warm raspberry compote, drizzle with a little bit of maple syrup and sprinkle hemp seeds on top.
  6. Enjoy right away!

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 645kcal | Fat: 29g | Saturated fat: 2g | Sodium: 84mg | Potassium: 823mg | Carbohydrates: 86g | Fiber: 18g | Sugar: 51g | Protein: 17g | Vitamin A: 465% | Vitamin C: 63% | Calcium: 486% | Iron: 5.5%