These chia oats are a staple in our house for easy summer breakfasts. I whip up a big batch in the beginning of the week and enjoy it for breakfast all week long (I often add a scoop to smoothies to thicken them up!). One serving packs in 10g protein that you can easily increase with toppings like nuts, seeds, and/or Greek yogurt.
The chia oats are a base that you can sweeten and doctor up to your liking, so get creative!
Ingredient highlight
Chia seeds! These small but mighty seeds pack in the omega-3 fats, fiber, calcium, and zinc. They are also a complete protein, containing all of our essential amino acids, making them a great plant-based protein option. Chia seeds are great for hydration because they absorb a lot of water, which helps regulate body fluids and retain electrolytes.
Servings 6 servings
Prep Time 10 minutes Ingredients
- 1 ½ cups rolled oats
- ½ cup chia seeds
- ½ tsp kosher salt
- 4-5 cups hot water*
- ½ cup plain whole milk Greek yogurt
- ¼ cup peanut butter
Sweeten it up:
- ¼ cup maple syrup
- 1 cup mashed ripe banana
- 1 cup chopped dates
- 1 cup chopped fresh or frozen fruit
Toppings:
- Fresh berries, banana, or seasonal fruit, granola, toasted nuts, cacao nibs
- *Using hot or just boiling water speeds the process along, but you could also use cold water and soak overnight in the fridge.
Instructions
- Add oats, chia seeds, salt, and 4 cups hot or just boiling water to a medium bowl or container with a lid. Stir to combine. Let sit for 30 minutes. Alternatively, mix the oats, chia, salt, and cold water together until combined and let sit in the fridge overnight.
- Stir in the yogurt and peanut butter until smooth and creamy. This is your base for your chia oat bowls.
- At this point you can add in any sweetener or fruits you want, thin it out with water if it’s too thick for your liking, and serve it topped with your favorite toppings.
Items you can prep ahead (optional)
- Soak the oats and chia seeds overnight (or in just boiling water for 30 minutes)
- Stir in the yogurt and nut butter.
Substitutions:
- To make vegan, skip the yogurt and add an extra 2 tablespoons of nut butter (you’ll likely want to add extra water when you stir in the nut butter since it is much thicker than yogurt). Or sub with a vegan yogurt.
- Use any nut butter in place of peanut butter.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days.
Leftovers + Repurposing:
- You can make your chia oat bowls different each time with mix-ins and toppings.
- Sweeten it up with extra maple syrup for dessert paired with fresh fruit and granola.
