Chia Breakfast Bowl
Gluten Free & Dairy Free

HOMEMADE CHAI MIX
-
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
FOR THE BREAKFAST BOWLS
-
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
ADDITIONAL OR OPTIONAL TOPPINGS
-
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.
-
First place all your chai mixes in a bowl. Mix together.
-
Next arrange your oats, quinoa, and almonds in a large bowl. Stir in your chai mix and maple syrup. Set aside.
-
Heat up 12-14 ounces of almond or coconut milk. Stir in espresso until dissolved.
-
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.
-
Place bowl in fridge for 2 hrs or up to 24hrs overnight.
-
Once the "detox" breakfast bowls have soaked, remove from fridge.
-
Scoop 1/2 cup to 2/3 cup into bowls.
-
Reheat bowl if desired.
-
Add a scoop of coconut cream (the thickened portion from the can of coconut milk) or yogurt on top of each bowl.
-
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!
-
Sprinkle with coconut flakes, cacao nibs (or dark chocolate), and any additional almonds, spices, etc.
-
ENJOY!
Ingredients
Preparation
Original Recipe from Lindsay at: