Vanilla Almond Chia Breakfast Bowl Recipes

VANILLA CHIA PUDDING RECIPE

Steps:

• Mix all ingredients together in a bowl.
• Let sit for 2 minutes until it begins to gel, and then give it a good mix again with a fork or a whisk.
• Let sit for at least 1 hour before serving, or overnight in the fridge.
• Serve with fresh fruits, yogurts, jams, granola or anything else you're heart desires!

VANILLA CHIA PUDDING

Steps:

• Combine: Place ingredients in container or bowl and mix well.
• Mix twice: Mix the chia mixture after 5 minutes, then again after 5 minutes, mixing well each time. Mixing the chia seeds is important so they don't fall to the bottom of the container. If not shaken or stirred every now and then, the pudding will not set properly and the seeds will sink to the bottom.
• Keep covered in the refrigerator until set. Will be ready in 3 - 4 hours.
• Makes about 2 1/4 cups
• Spoon into individual bowls or containers, and serve with fresh fruit, granola or whatever your heart desires that sounds good!
• Store: Keep stored in the refrigerator for up to 5 - 6 days. For longer storage, keep in the freezer for up to 2 - 3 months. Let thaw in the refrigerator.
• Serves 4

ALMOND CHIA BREAKFAST BARS

Steps:

• Combine 2 cup water, almonds, and 1 pinch salt together in a bowl; let sit for 8 hours to overnight. Drain and rinse 2 times.
• Blend drained almonds and 2 cups water together in a blender until smooth, about 2 minutes. Transfer to a large bowl.
• Preheat oven to 350 degrees F (175 degrees C). Spray an 11x15-inch baking dish with cooking spray.
• Mix flour, chocolate chips, olive oil, chia seeds, honey, powdered peanut butter, cinnamon, vanilla extract, and 2 teaspoons salt into almond mixture until dough is evenly combined. Transfer dough to the prepared baking dish, leveling dough with a fork or spatula.
• Bake in the preheated oven until cooked through and lightly browned, 30 to 40 minutes. Allow to cool for 10 minutes before cutting into bars.