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Hippie Breakfast Bowl

This chia pudding is a total Hippie Breakfast Bowl—packed with nutrients to get your day off to a good start!
Prep Time3 mins
Total Time3 mins
Course: Breakfast
Servings: 4 -6 servings
Author: Sarah De la Cruz


  • ¼ cup hemp seeds hulled
  • ¼ cup chia seeds
  • 1/4 teaspoon cinnamon
  • 1-2 Tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 ½ cups non-dairy milk I like to use my milk closer to room temperature so that it mixes better with the coconut oil

Extra Add ins:

  • ¼ cup raisins
  • 1/2 teaspoon almond extract if you can have nuts—so good!


  • Fresh fruit—bananas strawberries, etc.
  • Chopped nuts
  • Shredded coconut
  • sunflower or pumpkin seeds


  • Place the chia seeds, hemp seeds, raisins, cinnamon and sweetener, as well as any other add ins into a container (at least 4 cup size) and mix well.
  • Add milk and stir well, mixing up any clumps of chia seeds. Refrigerate overnight. The chia seeds will plump up, absorbing 9-10 times their weight in liquid! The result will be a bit like a tapioca pudding.
  • Stir well in the morning and add more milk if desired. Top with fresh fruit, nuts, and/or shredded coconut. I like to prep my fruits and nuts in the evening too, and then its just dump and eat! How easy is that?


Cooking time does not reflect the overnight refrigeration required to plump up the chia seeds. Be sure to plan ahead and make this the night before you want to serve it!
Previously I added 2 Tablespoons of melted coconut oil to this chia pudding.  As I have made this over the years, I've decided that I don't prefer the coconut oil.  If you'd like to add it, feel free to add it at the very beginning, with the chia seeds.  But definitely give it a try without—I like it better like that!