Blueberry & Almond Butter Chia Bowl

I love to prepare breakfast ahead of time so this chia bowl recipe is a winner as it needs to be made ahead of time. I like to make enough for two or three days and then I am good to go in the mornings. Mornings can be quite rushed so it is nice that I can just grab it.

I am pretty nut butter obsessed so anything with almond butter in is a winner in my book. I have adapted this from a recipe in Deliciously Ella’s new book, to suit me better (aka adding a lot more nut butter than it says)!


I know some people are not a fan of the texture of soaked chia seeds. It can seem a little slimey but with almond milk and plenty of nut butter, I love it. I think it is really tasty. Plus, I love that it is completely natural and good for you. Chia seeds are full of fibre and antioxidants. They are very low calorie but pack a massive nutritional punch.

Blueberries are a must on our house – the kids love them. So I even manage them to have a little of this, it just needs to covered in lots of blueberries!


It is quick and simple to make, it just needs time to set overnight. You can top with anything that you like really but I like extra blueberries, and a little maple syrup. You could top with nuts or seeds too. you can add spices like ground ginger, ground cinnamon or ground nutmeg, depending on your taste. I like to add a bit of cinnamon. I’d recommend adding something, just to give it a little extra flavour boost!



Ingredients (for 4 generous servings)

  • 1 litre nut milk (I use almond milk generally)
  • 4 tbsp maple syrup
  • 6 tbsp almond butter
  • 4 tsp coconut oil (melted)
  • 2 tsp ground cinnamon (optional)
  • 20 tbsp chia seeds
  • a handful of blueberries to serve


  1. Pour the milk and maple syrup into a bowl.
  2. Mix in the almond butter, coconut oil and cinnamon if using. Stir well until smooth.
  3. Stir in the chia seeds.
  4. Pour the portions into mason jars or bowls and seal with lids or cling film.
  5. Leave in the fridge overnight.
  6. Top with blueberries or any other toppings that you like.

Easy as that! The chia pudding will last for at least 2 days in the fridge. Let me know if you try it – I’d love to hear what you think…


Buy the ingredients I use – I find it is best to buy these types of ingredients in bulk:

Sevenhills Wholefoods Raw Chia Seeds 2kg

Vita Coco Extra Virgin Organic Coconut Oil 250 ml

Meridian Smooth Almond Butter 1 Kg

Kirkland Signature Canadian Maple Syrup – 1L – Grade A Dark Amber

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