Chia Seed Breakfast Bowl
10 |
480 |
397 |
Ingredients |
Minutes |
Calories |
|
Prep |
Cook |
Servings |
8 h |
0 min |
2
|
Prepare overnight and have ready to eat in the morning!
Ingredients
2 small
|
Banana (s)
(chopped, mashed)
|
4 tbsp
|
Chia seeds, ground
|
1 1/4 cup
|
Almond milk, unsweetened
|
1/2 tsp
|
Vanilla extract, pure
|
1 dash
|
Cinnamon
|
2 tbsp
|
Buckwheat groats, dry
(for topping)
|
2 tbsp
|
Raisins, seedless (sultana)
(soaked, for topping)
|
2 tbsp
|
Almonds, raw
(chopped, soaked, for topping)
|
1 dash
|
Cinnamon
(for topping)
|
2 tbsp hulled
|
Hemp seeds, shelled
(for topping)
|
Instructions
- Mash bananas in a medium-sized bowl.
- Stir in chia seeds.
- Whisk in the almond milk, vanilla, and cinnamon until combined.
- Place in fridge overnight to thicken.
- Prepare the topping by adding buckwheat groats, raisins, and chopped almonds into another bowl.
- Cover in water and soak overnight in the fridge or on the counter.
- In the morning, place your desired amount of chia pudding into a bowl (blend the chia pudding if a smooth texture is desired).
- Add more almond milk to thin out the mixture, or add more chia seeds to thicken it up.
- Drain and rinse the buckwheat/almond/raisin mixture. Sprinkle on top of the chia mixture along with a pinch of cinnamon and hemp seeds.
- Store leftovers in the fridge for 1-2 days.
Nutrition Facts
Per Portion
Calories
397
Calories from fat
163
Calories from saturated fat
12.1
Total Fat
18.1 g
Saturated Fat
1.3 g
Trans Fat
0 g
Polyunsaturated Fat
6.7 g
Monounsaturated Fat
4.4 g
Cholesterol
0
Sodium
117 mg
Potassium
670 mg
Total Carbohydrate
53 g
Dietary Fiber
14.1 g
Sugars
19.5 g
Protein
12.5 g
Dietary servings
Per Portion
Fruit |
1.1 |
Meat Alternative |
1.3 |
Milk Alternative |
0.6 |
Energy sources