Blueberry Walnut Chia Breakfast Bowl
A make-ahead breakfast that covers plant omega-3 (ALA) from both chia and walnuts, with enough protein and fiber to keep you steady until lunch instead of crashing at 10 a.m.
Blueberry Walnut Chia Breakfast Bowl
Recipe Card
Blueberry Walnut Chia Breakfast Bowl
Method: No-Cook · Cuisine: American
Prep Time
5 mins
Chill
4 hrs / overnight
Total Time
4 hrs 5 mins
Yields
1 serving
Calories
410
Best Season
Year-round
Ingredients
- 3 tbsp chia seeds
- ¾ cup unsweetened almond milk (or milk of choice)
- ½ cup plain Greek yogurt (2% or whole)
- ½ tsp vanilla extract
- ¼ tsp cinnamon
- Pinch of salt
- ½ cup fresh or frozen blueberries
- 2 tbsp chopped walnuts
- Optional: a few drops of liquid stevia, or ½ tsp maple syrup
Instructions
- 1In a jar or bowl, stir together the chia seeds, almond milk, vanilla, cinnamon, salt, and sweetener if using.
- 2Stir again after 5 minutes to break up any clumps, then cover and refrigerate at least 4 hours (or overnight) until thick and pudding-like.
- 3To serve, fold in the Greek yogurt for extra creaminess and protein.
- 4Top with the blueberries and walnuts. If you used frozen berries, let them sit a few minutes to release their juice.
Tip
Make three or four jars at once on Sunday. They keep 4–5 days, and the protein-and-fiber combo makes this a far steadier start than cereal or a muffin.
Nutrition
Calories410
Net Carbs17g
Total Carbs33g
Fiber16g
Protein22g
Fat30g
Plant Omega-3 (ALA)~6g
Nutrition pending review by our registered dietitian — estimate only. Not medical advice.
Keywords
BreakfastMake-AheadHigh FiberVegetarianLow SugarOmega-3