there are no oats whatsoever in this breakfast.
but, it doesn’t really seem like pudding or a smoothie to me either, which were my other options when naming it this morning.
i have been enjoying trying out different grain-free breakfast options lately, but let’s be honest, yogurt or cottage cheese with berries are not particularly creative.
nor are they dairy-free.
i’m not avoiding dairy completely anymore (i didn’t see any changes in my skin or digestion when i was cutting it out), but i know i do consume more of it than i need to, so i figured it’d be good to have a non-egg option for a grain-free + dairy-free breakfast.
i bet you’re wishing this was a word-free post right about now?
anyway, back to this chia oatmeal-pudding-smoothie stuff.
i’ve seen recipes for chia pudding all over the place, but most of them are chocolate-flavored. i like berries for breakfast!
so i crossed my fingers, uncrossed them, threw a bunch of things together last night, and crossed my fingers again.
this is what i came up with.
berry banana chia “oatmeal”
prep time: 5 minutes
keywords: blender breakfast gluten-free vegan banana chia seeds berries summer
ingredients (serves 1)
- 3/4 cup frozen raspberries
- 3/4 cup frozen blueberries
- 1/2 frozen banana
- 1 1/2 cups unsweetened vanilla coconut almond milk (or other dairy-free milk of choice)
- 3 tbsp chia seeds
- 1 packet stevia
combine fruit and dairy-free milk in food processor or blender.
process until completely blended.
stir in chia seeds and stevia.
refrigerate 1-2 hours (or overnight).
you know what? it’s delicious!
this would also be great as a tasty summer dessert. to make it a little bit more “frozen” and ice-cream-like, add less almond milk.
i couldn’t quite fit all of it into my dish this morning, and i’m already full, so i’ve got about 1/3 cup waiting for me as a dessert or second breakfast a little bit later!