Chia Breakfast Bowl

Gluten Free & Dairy Free


  • 1 tsp cinnamon

  • 1 tsp cardamon

  • 1 tsp ground cloves

  • 1/2 tsp ground ginger

  • 1/2 tsp ground white or black pepper

  • pinch of sea salt


  • 3/4 cup to 1 cup cooked quinoa or other gluten free cooked grain

  • 1 cup gluten free quick oats or whole oats if you don't have quick.

  • 2 tbsp - 3 tbsp almonds or dark chocolate almonds (slivered, whole, or chopped. Plus some for topping if desired)

  • 1/4 cup maple syrup

  • 10 - 14 oz almond milk or coconut drinking milk (any non dairy milk works) the additional 4 oz will be for pouring over the bowl after. It is optional

  • 1 tbsp instant Espresso or coffee


  • A sprinkle of Cacao Nibs or dark chocolate almonds

  • 2 tbsp coconut flakes (unsweetened)

  • cinnamon or fresh grated ginger

  • 2 tbsp coconut cream or yogurt of choice (vegan, greek, etc.) per bowl

  • gluten free granola

  • maple syrup drizzle., etc.

  1. First place all your chai mixes in a bowl. Mix together.

  2. Next arrange your oats, quinoa, and almonds in a large bowl. Stir in your chai mix and maple syrup. Set aside.

  3. Heat up 12-14 ounces of almond or coconut milk. Stir in espresso until dissolved.

  4. Pour 10 ounces of the milk/espresso over the oats. More if you don't want any espresso left for topping. I kept 3-4 ounces of the espresso latte mix to pour over each bowl once ready to eat.

  5. Place bowl in fridge for 2 hrs or up to 24hrs overnight.

  6. Once the "detox" breakfast bowls have soaked, remove from fridge.

  7. Scoop 1/2 cup to 2/3 cup into bowls.

  8. Reheat bowl if desired.

  9. Add a scoop of coconut cream (the thickened portion from the can of coconut milk) or yogurt on top of each bowl.

  10. Pour 1 ounce additional milk espresso mix (latte basically) on top of each bowl to make it a "dirty chai." Pour the brew hot or cold brew depending on personal choice. Both ways taste great!

  11. Sprinkle with coconut flakes, cacao nibs (or dark chocolate), and any additional almonds, spices, etc.

  12. ENJOY!



Original Recipe from Lindsay at: