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 chia-seed-breakfast-bowlThis is a great hearty dairy free vegan breakfast that packs in a lot of nutrition and around 18 grams of protein. It has a healthy amount of omega in the walnuts and chia seeds. One thing I should mention is I used a special type of called Ceylon cinnamon. Some people consider this the “true” cinnamon. It is more expensive and is the cinnamon associated with the popular health benefits, such as lowering blood sugar, boosting your cognitive function, improving arthritis pain, treating digestive disorders, improving circulation, aiding weight loss and even reducing cancer cells. To note, this type of cinnamon is rarely found on your supermarket shelves. You can order Certified Organic Ceylon Cinnamon online or find it at a local health food store.



  • 2 bananas (1 whipped, 1 cut into slices)
  • 1/2 cup chia seeds mixture
  • 1/2 cup oats
  • 1 tsp (Ceylon) cinnamon
  • 5 raw chopped walnuts
  • 3-4 heaping tbsps  or currants or raisins



  1. Make the chia seed mixture first, sometimes even the night before. The basic rule for making chia seeds is adding double the amount of water or liquid for the amount of chia seeds. So for example if you make a cup of chia seeds (which is a lot) you would use 2 cups of water. Mix after 15mins so that all of the seeds are coated and let site overnight or at least for a few hours so the seeds have time to soak up the water. I will make a large container of chia seeds and use it throughout the week.
  2. Mash one of the bananas until it is smooth.
  3. Add currants, chopped up walnuts, cinnamon and mix.
  4. Add chia seeds, oats, and half of one chopped banana (the other half is for the top).
  5. Add the remaining banana that has been chopped to the top. You can also sprinkle with currants, walnuts and cinnamon.


Additional Optional Ingredients

  • hemp hearts
  • raw almonds
  •  raw cacao nibs
  • nutmeg
  • coconut flakes
  • goji berries or fresh berries


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