Warm blueberry chia bowl topped with butter, maple syrup and some fresh Purely Elizabeth granola for a balanced texture with a hint of crunch.

After years of cycling through various breakfast options, this warmed pudding has become my all time favorite.

It’s quick, it’s warm, incredibly satiating, lip-smacking delicious and packed with a powerhouse of nutrients. Suitable for vegetarians and carnivores alike. Usually a small bowl of this pudding with butter, berries and some yogurt will keep hunger at bay for about four hours and my mind feeling especially sharp. No sugar crashes, cravings or imbalances.

This recipe makes about 4-5 days worth of chia pudding. Mix it up the night before you plan on starting your chia week in a 32 oz jar. Now you have your base from which you can make either RAW or WARM variations. Both take only a couple minutes to prepare in the morning.

The inclusion of just a small bit of granola gives the pudding a thicker and more glutinous texture, plus it sweetens the whole mixture. Try using Purely Elizabeth’s Original Flavor granola. It’s one of very few gluten free granolas that are made with 100% good for you ingredients and coconut oil rather than cheaper, unhealthy oils like canola, sunflower or soy.

To the left you have the 1/2 cup of chia + 1/2 cup of granola. Middle is your mixture once the water has been fully absorbed. On the right you have some frozen berries ready to go into the fridge for the raw version.

For the cold version you can use fresh blueberries, but I generally prefer frozen berries.

They’re more affordable and readily available. To use frozen berries place the berries into a glass container, let them defrost, then store in the fridge and use throughout the course of the week. They’re not only an affordable way to eat organic berries all the time, but defrosted berries have a very rich almost jam like quality. They’re so good! Spoon the juice on too for more flavor!

This is such an easy breakfast to travel with too! Here I have a bowl of raw chia pudding with cream, defrosted berries and Purely Elizabeth’s granola.

Whatever you do, don’t mix the frozen blueberries in together with the chia pudding in the mason jar. The chia seeds will suck up all the flavor from the frozen berries if soaked together and you’ll find yourself biting into some very bland, spongy berries.

Don’t be shy with those defrosted berries when it comes to the warmed chia.

Lately I’ve been warming the chia with frozen blueberries. then topping with defrosted raspberries and strawberries. Feels like I’ve landed in breakfast paradise!