This chia oatmeal breakfast bowl is packed with all sorts of good stuff to keep you full and energized. When chia seeds absorb moisture, it turns jelly-like, similar to pudding.
Breakfast is a daily struggle. Do I eat the cheesecake I made the night before? How about a ham and cheesy bread bowl?
Or should I do the sensible thing and have some oatmeal?
This chia oatmeal breakfast bowl is packed with all sorts of good stuff to keep me full and energized.
Overnight Chia Oats Bowl
Rolled oats, chia seeds, and cacao nibs make up the base of this breakfast bowl. Although chia seeds don’t provide any flavor, when soaked in liquids, it adds a great deal of texture.
When chia seeds absorb moisture, it turns jelly-like, similar to pudding. The longer you let it sit, the more the chia seed will plump up.
While this recipe uses soy milk, you may substitute with your milk of choice.
Add a little maple syrup for a touch of sweetness. Honey or agave syrup work just as well.
Oatmeal is something I can never tire of. There are endless variations when it comes to toppings. The fun part comes with the variety of toppings and mix-ins.
Oatmeal Toppings Galore:
Today’s chia oatmeal breakfast bowl is topped with granola, blackberries, and blood orange segments.
Perhaps tomorrow I’ll load my oatmeal with toasted almonds, sliced banana, and a handful of chocolate chunks.
If I’m feeling tropical, maybe some shredded coconut, pineapple slices, and chopped macadamia nuts will do the trick.
Chia Oatmeal Breakfast Bowl
- ½ cup rolled oats (old-fashioned oats)
- 3 Tablespoons chia seeds
- 2 Tablespoons cacao nibs
- 1 ⅓ cup soy milk or milk of choice
- 2 Tablespoons maple syrup
- toppings: granola, berries, citrus, nuts
- In a medium bowl, combine rolled oats, chia seeds, soy milk, and maple syrup. Fold to combine until ingredients are evenly distributed. Cover and let rest at least 1 hour in the fridge (overnight is best).
- Divide chia oatmeal between two serving bowls. Add additional soy milk, if desired. Add toppings and serve immediately.
Reader Questions and Reviews
This was way healthier than my usual white toast and butter. I also like that I can dress it up any way I want to.
This is beautiful. I eat low carb, so I’m excited to try subbing the oats for flaked coconut. Will report back. xo
Flaked coconut sounds like a tasty plan! :)
This oatmeal looks amazing! I heave yet to try chia seeds in my oatmeal, IDK what Im waiting for!
Hahaha Maryanne I am totally with you on the breakfast dilemma, yesterdays cake or dessert is always very tempting standing on the counter watching me as I decide what to eat for breakfast. This Chia Breakfast bowl looks absolutely amazing, I think tomorrow I will definitely rather give this a try, instead of cake ;)
Seriously! I need to become better friends with my neighbors so I can drop off all my cakes and desserts with them. Having cakes around the house in the morning is dangerous! :)
What are the nutritional values of this as a whole? & what would you recommend as a substitution of the soy milk?
Sorry, I don’t have the nutritional values for my recipes. In place of soy milk, you can use regular cow’s milk, almond milk, coconut milk, etc.
This looks so good! I’ve been wanting to try chia seed pudding but this oatmeal looks even better :p
Delicious and beautiful – where did you get those bowls?
Thank you! The bowls are from Bauer Pottery based in Los Angeles.
Do you cook the oats before?
No, the oats are not cooked. However, if you prefer warm oats, you can heat this in the microwave before eating.