Breakfast Bowl w. Chia & Almond

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Sweet Breakfast Bowl with Chia & Almond Base

Course Breakfast

Servings portions

Calories 154kcal

Ingredients

400 ml almond milk or any milk of your choice
3 tbsp chia seeds
2 tbsp ground flaxseed or sub with 2 additional Tbsp of chia
A generous handful almonds or hazelnuts, chopped
½ tsp ground vanilla

Topping

Fruit – mango, avocado, orange, banana, pomegranate, kiwi, apple etc.
Berries – fresh or frozen
Nut butter – E.g almond butter or the classic peanut butter
Dried fruit – dates, abricots, cranberries, figs
Jam / Compote eg. this sugar free berry version with chia
Extra crunch – nuts & seeds, roasted coconut, cocoa nibs, bee pollen, fresh mint leaves

Metric - US Customary

Instructions

Prepare the porridge the night before. Mix all ingredients together in a bowl, cover and place in the fridge. Give it a stir or two before bedtime and let in soak all night.
In the morning you divide your porridge into two bowls. Dress the porridge with the topping your prefer. I try to use at least a thing from each category to make it as delicious and tasty as possible.
The porridge keeps well for 2-3 days in the fridge, and is hereby the perfect to-go breakfast or snack meal.

Notes

Info
Many recipes for chia porridge has chia seeds as the only thickening agent. I think this makes the texture of the porridge a little slimy and too wobbly to my preference. So whenever I make chia porridge I add ground flax and chopped nuts to give a more grainy and crunchy texture. But you can of course switch flax with more chia if you do not mind the texture.

Nutrition