Mango Chia Breakfast Bowls are full of bright, tropical flavors with a base of creamy mango, chia and coconut milk. Top this sunshine in a bowl with toasted coconut and raspberries or any fresh fruit you’d like! They’re vegan, gluten-free and only 250 calories per serving.
Mornings these days are a mix of comfortable routine and shared mania. Molly and Clara chattering in their room in a language that’s half English and half only theirs. The steamy sounds of the espresso maker. The radio buzzing with the news. And the clock always reading a few minutes too fast.
I’d like to slow our mornings down, but we’re always in a rush. And the rush means that breakfast becomes oh-so-predictable.
Frank and I eat yogurt with berries and granola (this granola).
Molly and Clara eat “blue box cereal” (Rice Chex to the rest of the world) with bananas.
Repeat.
It’s the definition of a breakfast rut.
Fortunately, these mango chia breakfast bowls are not only a bright and colorful change in the routine, but they’re nearly as fast as our standard breakfast staples.
And they feature chia seeds, which I’m rather in love with these days. As with making chia pudding, you soak chia seeds in liquid for at least four hours or overnight. They thicken the liquid they’re soaked in and give it a rich, creamy texture.
In this recipe, blend a soaked mixture of chia seeds and coconut milk with fresh or frozen mango. It can be refrigerated for up to four days.
Top it with anything you’d like, but the raspberries are SO good at the moment.
These bowls are not only delicious but provide lots of fuel for busy summer days of running through sprinklers, coloring every surface in the backyard with chalk and building living room forts. Toddlers have boundless energy!
Mango Chia Breakfast Bowls
Ingredients
- 1/4 cup Chia Seeds
- 1 can (14oz) Light Coconut Milk
- 4 cups cubed Mango (fresh or frozen)
- 1 cup Almond Milk, plus extra if needed (see note)
- 1/4 tsp Almond Extract
- 1 cup Raspberries
- 1/2 cup Toasted Coconut
Instructions
- Whisk chia seeds into coconut milk. Refrigerate for four hours and up to overnight. (The mixture will thicken as it sits.)
- Combine chia / coconut mixture, mango, milk and almond extract in the bowl of a food processor or blender. Blend until smooth, adding additional milk if needed (it should be a thick smoothie consistency).
- Note: At this point you can refrigerate the mixture for up to 4 days. Just refrigerate and stir well before serving.
- Pour into bowls and top with raspberries and toasted coconut.
Notes
Nutrition
I’m still improving my living room fort construction game, but I’m told that the “doggies” approve.
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