Chia Oatmeal Breakfast Bowl

This chia oatmeal breakfast bowl is packed with all sorts of good stuff to keep me full and energized. 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.

Chia Oatmeal Breakfast Bowl

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?

Today, I chose oatmeal. I can only live off of cake, cookies, and ice cream for so long before my body seeks nutrients. This chia oatmeal breakfast bowl is packed with all sorts of good stuff to keep me full and energized.

Chia Oatmeal Breakfast 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 I used soy milk, you can substitute any kind of milk you prefer. For a touch of sweetness, I added maple syrup. 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.

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

Yield: serves 2

Author The Little Epicurean

Ingredients

  • 1/2 cup rolled oats (old-fashioned oats)
  • 3 Tablespoons chia seeds
  • 2 Tablespoons cacao nibs
  • 1 1/3 cup soy milk
  • 2 Tablespoons maple syrup
  • toppings: granola, berries, citrus, nuts

Instructions

  1. 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).

  2. Divide chia oatmeal between two serving bowls. Add additional soy milk, if desired. Add toppings and serve immediately.

Recipe Notes

The chia oatmeal will be fairly thick if allowed to sit in the fridge overnight. Stir contents together and add additional milk until consistency is to your liking. 

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Comments

Alex

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.

Kelly @ Foodie Fiasco

This is beautiful. I eat low carb, so I’m excited to try subbing the oats for flaked coconut. Will report back. xo

Bethany @ athletic avocado

This oatmeal looks amazing! I heave yet to try chia seeds in my oatmeal, IDK what Im waiting for!

Jane

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 ;)

    Maryanne Cabrera

    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! :)

Ashley

What are the nutritional values of this as a whole? & what would you recommend as a substitution of the soy milk?

    Maryanne Cabrera

    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.

Lindsey

This looks so good! I’ve been wanting to try chia seed pudding but this oatmeal looks even better :p

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