Chia Breakfast Bowl #101Cookbooks

If you want something healthy, delicious and, not-your-everyday fare, this is the breakfast bowl for you. No cooking is necessary. Have you tried chia seeds for breakfast lately? The taste and texture of a chia breakfast bowl may win you over. In addition to being easy to prepare, you also have good control over the flavor and the texture you desire. I find that the chia breakfast bowl plays well with others.

The key ingredients of milk, fruits and nuts are there in every spoonful you eat. I used almond-coconut (dairy free) milk as Heidi Swanson, one of the featured chefs at IHCC, has suggested in the recipe. I added fresh blackberries and some remarkable red currant jam we brought back from a recent trip to Copenhagen. No sugar is needed. Maybe some honey will do for added sweetness.

Besides a healthy dose of vitamins and minerals, the nuts together with rolled oats, deliver the crunchy element. I added pistachios as well as some fragrant toasted coconut flakes. Simply, put in anything you like.

Chia seeds are high in fiber and omega-3s. It is an ancient energy seed used by the Aztecs, Mayans, and Incans. I did not think I’d like the texture of chia seeds as much as I did.

Add more water, the chia seeds mixture looks more like a loose porridge. Add less water, it takes on the texture of a smooth pudding. As a result, it’s easy to adjust the texture of the breakfast bowl to everyone’s liking. Start with one to two tablespoons of chia seeds and mix in about half a cup of your favorite nut milk in a bowl to make a single serving.

The chia seeds can be soaked overnight in the fridge, if you’re hard-pressed for time in the early morning. Since I’d rather have the chia seeds warm, I add water in the morning. Then allow it to sit for 15 minutes to dissolve completely. Meanwhile, I can take my time and make a hot cup of café latte to go with the breakfast bowl.

Sprinkle blackberries, pistachios, coconut flakes on chia seeds and coconut milk

Print Recipe
Serves: 1 bowl


  • 1-3 tablespoons chia seeds
  • 2/3 cup almond-coconut milk (or other nut milk)
  • pinch of good salt
  • coconut nectar, maple syrup, stevia, or honey, to taste
  • toasted coconut flakes
  • seasonal fruit and/or fruit jam (I used blackberries and red currant jam)
  • something crunchy (I used pistachio nuts and rolled oats) - walnuts, sunflower seeds, almonds, etc.



Combine the chia seeds with the almond milk and stir well. Allow to sit for at least 15 minutes, stirring occasionally, or until the chia seeds completely bloom and soften. You can also do this step a night ahead, but I like the flavor better when the chia isn't allowed to sit for that long. Just before serving, sweeten to taste with preferred sweetener, and then top with toasted coconut flakes, crushed seasonal fruit, nuts and anything else you like.


Adapted from 101 Cookbooks from Heidi Swanson

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  • Reply
    Diane Zwang
    January 12, 2018 at 10:48 pm

    Looks like a healthy start to the new year.

  • Reply
    January 13, 2018 at 10:12 am

    Lovely bowl of healthy goodness! And looks good!

  • Reply
    Kim Tracy
    January 14, 2018 at 9:26 am

    I love that you took it back to Heidi Swanson and made such a pretty breakfast bowl. The toppings make this looks so welcoming – like a bit of sunshine on an otherwise cold day.

    I’ve had chia seeds in my pantry for a few months. Have never had them before. Need to get on that!

    • Reply
      January 17, 2018 at 8:07 pm

      My bag of chia seeds has been waiting for a long time until this wonderful recipe comes along.

  • Reply
    January 14, 2018 at 3:02 pm

    What a pretty bowlful. I haven’t tried the chia puddings but eat chia seeds all the time along with a mix of other seeds. I’ll have to give this a try!

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