I Woke Up For This: Chia Pudding Breakfast Bowls

Breakfast should be the prettiest meal of the day. We’re making it happen with these glowy bowls packed with good nutrition and little else…

This post is part of an ongoing collaboration with The Chalkboard Mag.

Just try to keep those winter blues intact while making one of these stunning, glowy chia pudding bowls! We whipped up these stunners with bloggess Sarah of The Delicious Life one morning recently and found these bowls almost too pretty to eat. Top this rich and sweet vanilla coconut chia pudding with any of your favorite fruits and nuts. We’re partial to the combination of mango and mint, but all these monochromatic bowls are packed with high vitamin content and beauty to spare.

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Chia pudding is becoming more and more popular and we’re totally into it. High in omega-3 and quality fiber – and as fun to eat as dessert – this superfood staple is becoming one of our go-to breakfast options. We’re just waiting to see it on our fave hotels’ room service menus! Chia pudding will fill you up, keep you hydrated, regular and provide your system with deep nourishment. Try it at home with your favorite toppings…

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Chia pudding keeps in the refrigerator for about three days, so even if you’re only one person, it’s great to make four servings – one to eat now, and three to eat for the next few breakfasts and/or snacks.

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Coconut-Vanilla Chia Pudding
makes 4 servings


For the chia pudding:
1/2 cup chia seeds
2 cups coconut milk
1/2 tsp vanilla
1/4 tsp salt
2 Tbsp maple syrup, more or less to taste

Suggested chia pudding toppings:
any and all fresh fruit!
nuts or a spoonful of nut butter
tiny scoops of frozen acai or pitaya
toasted coconut
honey or maple syrup drizzle


Combine chia seeds, coconut milk, vanilla, salt, and 2 tablespoons maple syrup in a bowl. You may not need any maple syrup because there is subtle natural sweetness in coconut milk, the vanilla scent tricks your brain into thinking it’s sweet, and you can add “sweet” fruits, and even honey or maple syrup, as toppings.

Cover the pudding and refrigerate to let “gel” for at least 30 minutes, or overnight.

When ready to eat, stir and taste. Sweeten with additional maple syrup if necessary. If the pudding is too thick, stir in additional coconut milk or water. Divide the pudding among serving bowls and add toppings!

chia bowl 20

+How will you make yours?

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8 years ago

I do have to give the chia pudding a second chance (wasn’t that convinced the first time), especially the mixture with fresh fruit sounds delicious!

8 years ago

I love chia seeds and fruit! Must try chia pudding very very soon since it’s been a long time!

8 years ago

I can’t wait to try this with like a hundred strawberries and mangos on top. I used to be one of those people who would wake up late & skip breakfast or only pick up coffee, so my New Year’s Resolution was to start making (and eating) healthy breakfasts every day. I love finding new things to try. Lovely post <3333

8 years ago

Can’t wait to try this! Look so yummy <3 xo


8 years ago

this looks amazing!! can’t wait to try :D


8 years ago

This looks wonderful! I’ll replace the coconut milk (allergies), but I love how versatile this is!