Maple cinnamon chia bowl – soft chia pudding, juicy persimmon and pomegranate, crunchy nuts – festive looking, and nutritious, this is the perfect seasonal breakfast.

Maple Cinnamon Chia Bowl [Vegan, Gluten-Free]

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Cooking Time



To Make the Bowl:

  • 1 can light coconut milk
  • 3/4 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 4 tablespoons chia seeds
  • 1 pomegranate
  • 2 persimons

To Make the Nut Brittle:

  • 1/4 cup slivered almonds
  • 2 tablespoons sugar
  • 1/2 tablespoons coconut oil
  • Pinch of salt


  1. In a large bowl, mix the coconut milk with the maple syrup, vanilla extract, and cinnamon until blended well.
  2. Add the chia seeds, mix and leave in the fridge for at least an hour, preferably overnight.
  3. When ready to serve, peel and chop the persimmon into small dice.
  4. Remove the pomegranate seeds - see how here. In a dry pan, heat the 2 tablespoons of sugar until it begins to caramelize, add the coconut oil, a pinch of salt, and the slivered almonds. Give it a quick stir, remove from heat, and transfer to a parchment paper to cool down.
  5. Assemble the bowls by alternating layers of fruit and chia pudding, with the caramelized nut brittle in between. finish with fruit and top with more nuts.
  6. Serve chilled.


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