Chia Breakfast Bowl Recipe
Autumn fruits are already starting to be in season, so I thought I’d share this simple autumn breakfast bowl recipe – chia pudding with oven-roasted apples, homemade plum jam and hazelnut butter.
This chia breakfast bowl is delicious, full of protein, doesn’t contain any added sugars and is easy to make. I like to make each of its components in advance in a larger quantity, and keep them in the fridge to have them ready for assembling in the morning.
Breakfast recipes like this are a real time-saver if you can make everything in advance – a bigger batch of chia pudding, a full tray of oven-roasted apples, this amazingly tasty easy plum jam without added sugar, homemade hazelnut butter and some oven-roasted hazelnuts.
Ingredients for this chia breakfast bowl recipe
So, to make this simple chia breakfast bowl, you will need:
- chia seeds
- plant milk of choice (I like to use my homemade almond and hemp milk)
- homemade plum jam
- homemade nut butter
- hazelnuts (optional)
Baked apples and homemade roasted plum jam will bring enough natural sweetness to this chia breakfast bowl, so there won’t be need for an additional sweetener. Still, if you are a huge sweet-tooth, you can always add some non-refined sweetener such as maple syrup or coconut blossom sugar if needed.
I really love this chia breakfast bowl recipe. It is something really simple and practical to make in advance and eat for the next four days or so, and that is more or less how I usually do this feeding thing.
The chia pudding from this recipe can last for about five days if kept in the fridge in a closed jar. The apples and plum jam should keep well for at least a week in the fridge, and hazelnut butter will not spoil that easily; it can be kept at the room temperature.
I think it is generally a good habit to always have some wholesome foodstuffs ready to assemble into a proper meal in no time, because that way you will not get tempted to reach for processed foods when in a hurry.
Making some chia pudding, veggie broth, rice, stew, spelt or cornmeal soda bread, baked sweet potatoes etc. in advance to have on hand on the days when you are super busy is a simple thing to do, and it does so much for your health. It feels nice to be the one to control how you feel.
Chia Breakfast Bowl
This is a simple recipe for a delicious chia breakfast bowl with baked apples, plums and hazelnuts. It can be a great thing to make in advance and have on hand for the busy mornings.
- ¼ cup (4 tbsp) chia seeds, or a bit less for a thinner consistency*
- 1 cup plant milk - I like to use my homemade almond milk
- ½ kg apples
- Homemade plum jam - to taste
- Homemade hazelnut butter - to taste
- Whole hazelnuts (optional)
- Soak the chia seeds in plant milk for at least twenty minutes, with occasional stirring. Ideally, I like to soak them for 4-8 hours.
- Peel the apples, cut them into thick slices and bake them in the oven at 175 °C for around twenty minutes, or until they get tender.
- Make the oven-roasted plum jam as described in this easy plum jam recipe.
- Make your own hazelnut butter as described in this homemade hazelnut butter recipe.
- Roast some hazelnuts in the oven at 150 °C for 20-25 minutes.
- To assemble the chia breakfast bowl, take some chia pudding and top it with baked apple slices, homemade plum jam, homemade hazelnut butter and oven roasted hazelnuts.
- Store the leftover chia pudding, baked apples and plum jam in the fridge, and the rest at the room temperature.
* I like my chia pudding a bit thinner, so I normally use around 3 tbsp chia seeds per 1 cup liquid. Four tablespoons of chia will give you a thick pudding.
* chia will already have absorbed the liquid after 20 minutes, but I like to leave it for at least four hours to activate the seeds. I described the reasons for soaking and sprouting seeds in this post.
* these quantities are enough for me for a couple of days; I’d say it would be for two or three normal portions. If you’d like to make a bigger batch, you can also double the amounts of everything.