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New day, new yogurt bowl 🥣 🤍. This recipe combines creamy yogurt, espresso-infused chia pudding, and syrupy cooked blueberries for a delightful breakfast treat. The chia pudding gets its unique flavor from a shot of espresso and a touch of honey, while the blueberries burst with sweetness as they cook down. Topped with almond butter, crushed pistachios, and any extra nuts you like, this bowl is a perfect way to start your day. Stirring the...
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Mix chia seeds, espresso shot, honey, and yogurt in a bowl.
Stir really well to ensure the chia seeds don’t clump.
Chill the mixture for at least 30 minutes.
Add blueberries to a small pan and warm on low heat until they soften and burst.
Drizzle honey over the blueberries and let them cook until syrupy.
Add a base of yogurt to your bowl.
Spoon the espresso chia pudding on top of the yogurt.
Add the cooked blueberries on top.
Drizzle almond butter over the bowl.
Finish with crushed pistachios and any extra nuts you like.
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Stir the chia seeds thoroughly to prevent clumping and ensure even hydration.
Chill the chia pudding for at least 30 minutes to allow it to thicken properly.
Cook the blueberries on low heat to avoid burning and achieve a syrupy consistency.
Feel free to substitute almond butter with peanut butter or any nut butter you prefer.
Can I use a different type of yogurt?
Yes, you can use Greek yogurt or any type of yogurt you prefer.
How long can I store the chia pudding?
You can store the chia pudding in the refrigerator for up to 2 days.
Can I skip the espresso shot?
Yes, you can skip the espresso shot or replace it with a splash of milk or a non-dairy alternative.
What other toppings can I use?
You can use granola, shredded coconut, or fresh fruit as additional toppings.
Can I make this recipe vegan?
Yes, use a plant-based yogurt and replace honey with maple syrup or agave nectar.
