Key Lime Pie Chia Breakfast Bowl (Printable Version)
Refreshing chia breakfast bowl with tangy key lime flavors, creamy pudding texture, and crunchy graham-style topping.
# What You'll Need:
→ Chia Pudding Base
01 - 1/3 cup chia seeds
02 - 1 1/4 cups unsweetened almond milk
03 - 2 tablespoons pure maple syrup
04 - Zest of 1 lime
05 - 1/4 cup freshly squeezed key lime juice
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of salt
→ Toppings and Garnish
08 - 1/2 cup Greek yogurt
09 - 1/4 cup granola or gluten-free graham cracker crumbs
10 - 1 tablespoon shredded coconut
11 - Fresh lime slices or wedges
12 - Additional lime zest for garnish
# How To Make:
01 - In a medium bowl, whisk together chia seeds, almond milk, maple syrup, lime zest, lime juice, vanilla extract, and salt until thoroughly combined and no clumps remain.
02 - Cover the bowl and refrigerate for at least 4 hours or overnight. Stir once after 30 minutes to prevent seeds from clumping together.
03 - When ready to serve, stir the chilled chia pudding thoroughly to ensure an even, creamy texture throughout.
04 - Divide the chia pudding evenly between two serving bowls.
05 - Top each bowl with a dollop of Greek yogurt, sprinkle with granola or graham cracker crumbs, add shredded coconut if desired, and garnish with fresh lime slices and extra zest.
06 - Serve the breakfast bowls right away while the toppings remain crunchy and the pudding is chilled.
# Expert Advice:
01 -
- Tastes like dessert but powers you through until lunch without any sugar crash
- The pudding base keeps for days so you can assemble breakfast in under two minutes
02 -
- The one stir after thirty minutes is what separates great chia pudding from lumpy chia pudding
- Key limes are smaller and more tart than regular limes so you might need slightly more if using the latter
03 -
- Store the pudding and toppings separately so everything stays crunchy until you eat it
- Double the recipe and keep it in the fridge for a weeks worth of breakfasts