Chia Pudding Smoothie Bowls
Hungry for more? This recipe was featured in a podcast episode!
Chia pudding and smoothies - both great on their own. Put them in the same bowl and top with granola and fresh fruit, and you've got a tasty, nutritious and beautiful breakfast.
Prep time: 2.5 hours
Cook time: n/a
Serves: 2 (with extra pudding)
Chia pudding (plain)
2 1/4 cup milk of choice
1/2 cup chia seeds
2 tbsp maple syrup or honey
2 tsp vanilla
1/4 tsp salt
Chia pudding (chocolate peanut butter)
1/4 cup chia seeds
1 cup non-dairy milk (we like almond)
1 tsp vanilla
3 tbsp pure maple syrup
3 tbsp peanut butter
1 1/2 tbsp cocoa powder
1 cup milk of choice (we like almond)
1/2 cup fresh or frozen fruit
1 ripe fresh or frozen banana
1 tsp vanilla
MAKE THE CHIA PUDDING. In a medium bowl or mason jar mix all ingredients, stir well. Cover and let sit in the fridge a few hours or preferably overnight.
MAKE THE SMOOTHIE. Combine ingredients and blend until completely smooth. Add more milk if you like it thinner.
ASSEMBLE. Give the chia pudding a stir to combine. Spoon some pudding into the bottom of the bowl and pour some of the smoothie in next to the pudding.
Zhuzh it up!
Get creative! Serve toppings for your family or guests to add to their bowls. Toppings we like include granola (you can make your own - granola recipe here!), fresh or dried fruit, flaked coconut, chocolate chips, extra nut butter or a dollop of hazelnut spread.
Recipe inspired by Buddha Smoothie Bowl in Half Baked Harvest Cookbook (Tieghan Gerard)