Chia seeds and smoothies are my go-to weekday breakfasts. This recipe sort of combines the two by whipping up a simple raspberry banana mixture and stirring it into some chia seeds. Let it sit overnight, then stir in some Greek yogurt for a protein and nutrient-packed breakfast. My favorite toppings are Chai Spice Nut and Seed Clusters, cacao nibs, and softened raspberries!
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 0
Prep Time 10 minutes Ingredients
- 1 ½ cups frozen or fresh raspberries
- 1 banana
- 2 tbsp nut or seed butter
- 1-2 tbsp maple syrup
- ¼ tsp kosher salt
- 2 cups water
- ½ cup chia seeds
- ½ cup plain whole milk Greek yogurt
Toppings/add-ons:
- Chai Spice Nut and Seed Clusters, granola, raspberries (I like to microwave from frozen and scoop on top), banana slices, cacao nibs, toasted coconut flakes, etc…*This depends on how large/ripe your banana is, so add sweetener to taste.
Instructions
- Add berries, banana, nut butter, syrup, salt, and water to a blender and blend until smooth.
- Add chia seeds to a large bowl or container with a lid. Pour the raspberry mix over top and stir to thoroughly combine. Let sit overnight or for at least 8 hours.
- Stir in the yogurt until thoroughly combined. Taste and add more maple syrup, if needed. Serve it up topped with your desired toppings.
Items you can prep ahead (optional)
- Whirl up the raspberry mixture and mix with ½ cup chia seeds.
- Prep any toppings you want (like these Chai Spice Nut and Seed Clusters).
Substitutions:
- To make vegan, skip the yogurt or stir in a vegan alternative yogurt.
- You could also try this using blueberries.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days.
Leftovers + Repurposing:
- Scoop into your bowl and top with all the toppings!
Servings 0 Prep Time 10 minutes Ingredients
- 1 ½ cups frozen or fresh raspberries
- 1 banana
- 2 tbsp nut or seed butter
- 1-2 tbsp maple syrup
- ¼ tsp kosher salt
- 2 cups water
- ½ cup chia seeds
- ½ cup plain whole milk Greek yogurt
Toppings/add-ons:
- Chai Spice Nut and Seed Clusters, granola, raspberries (I like to microwave from frozen and scoop on top), banana slices, cacao nibs, toasted coconut flakes, etc…*This depends on how large/ripe your banana is, so add sweetener to taste.
Instructions
- Add berries, banana, nut butter, syrup, salt, and water to a blender and blend until smooth.
- Add chia seeds to a large bowl or container with a lid. Pour the raspberry mix over top and stir to thoroughly combine. Let sit overnight or for at least 8 hours.
- Stir in the yogurt until thoroughly combined. Taste and add more maple syrup, if needed. Serve it up topped with your desired toppings.
Items you can prep ahead (optional)
- Whirl up the raspberry mixture and mix with ½ cup chia seeds.
- Prep any toppings you want (like these Chai Spice Nut and Seed Clusters).
Substitutions:
- To make vegan, skip the yogurt or stir in a vegan alternative yogurt.
- You could also try this using blueberries.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days.
Leftovers + Repurposing:
- Scoop into your bowl and top with all the toppings!
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