Vanilla Chia Bowl with Roasted Strawberries and Coconut Crumble
Written by: Kim Floresca | Published on:
Ingredients
For the Chia Pudding
1⁄2 cup chia seeds
1 cup coconut milk (or your favorite alt milk)
1 scoop vanilla protein powder
For the Roasted Strawberries
1 cup strawberries, quartered
3 tbsp maple syrup
For the Coconut Crumble
1 cup shredded coconut
2 tbsp almond flour
1 tbsp coconut oil, melted
1⁄2 cup sliced almonds
Directions
1. To make the chia pudding, whisk together the chia seeds, coconut milk, and vanilla protein powder until fully combined. Let it sit for 5–10 minutes and whisk again to prevent clumping. If the mixture becomes too thick, add a splash more milk until you reach your desired consistency. Chill until ready to use.
2. To make the strawberries, preheat the oven to 400°F. Toss the quartered strawberries with 1 tablespoon of maple syrup. Spread them on a baking sheet and roast for 8–10 minutes, until the berries soften and release their juices.
3. To make the coconut crumble, combine the shredded coconut, almond flour, melted coconut oil, sliced almonds, and the remaining 2 tablespoons of maple syrup. Spread the mixture evenly on a parchment-lined baking sheet.
4. Bake for 10–15 minutes, or until golden brown, stirring once if needed. Let cool completely. Store in an airtight container if preparing ahead.
5. To assemble, spoon the chia pudding into a bowl. Top with the roasted strawberries and finish with a generous sprinkle of coconut crumble. Serve immediately.
Ingredients
For the Chia Pudding
1⁄2 cup chia seeds
1 cup coconut milk (or your favorite alt milk)
1 scoop vanilla protein powder
For the Roasted Strawberries
1 cup strawberries, quartered
3 tbsp maple syrup
For the Coconut Crumble
1 cup shredded coconut
2 tbsp almond flour
1 tbsp coconut oil, melted
1⁄2 cup sliced almonds