Tastenexa
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Breakfast
Almond Berry Breakfast Bowl
10 min total10 prep0 cook2 servings280 cal
VeganVegetarianPaleoContains tree nut
A grain-free, no-cook chia pudding sweetened with maple syrup and vanilla, topped with mixed berries and toasted almonds. Mix it the night before and it's ready to grab straight from the fridge in the morning.
Ingredients
pantry
- 4 tbspchia seeds
- 30 galmonds
- 2 tbspmaple syrup
- 0.5 tspvanilla extract
- 0.25 tspcinnamon
other
- 300 mlalmond milk
produce
- 200 gmixed berries
Steps
- In a bowl or jar, whisk together the chia seeds, almond milk, maple syrup, vanilla extract, and cinnamon until well combined.
- Let sit 5 minutes, then whisk again to break up any clumps that have settled.
- Cover and refrigerate at least 2 hours, or overnight, until the mixture has thickened into a pudding-like consistency.
- Roughly chop the almonds.
- Rinse the mixed berries and pat dry.
- Give the chilled chia pudding a final stir, then divide it between two bowls.
- Top each bowl with the mixed berries and chopped almonds.
- Drizzle with a little extra maple syrup if desired and serve chilled.
Tips
- Whisk the chia pudding again about 5 minutes after mixing to break up clumps before it sets.
- Chill at least 2 hours, or overnight, so the chia seeds fully absorb the liquid and thicken.
- Use fresh or frozen berries — if frozen, let them thaw slightly first so they don't cool the pudding too much.
- Toast the almonds in a dry pan for a couple of minutes for extra crunch and flavor.
