Raspberry Breakfast Bowls

By abbeysue

Raspberry Breakfast Bowls
photographer: Pinch of Yum
  • 10 ounces frozen mangoes or peaches

  • 1 cup water

  • 10 ounces frozen raspberries

  • 1 cup light coconut milk

  • ⅓ cup chia seeds

  • ¼ cup flaxmeal

  • ¼ cup honey

  • a pinch of salt

  • berries, granola, nuts, coconut, and cream for topping

  1. Soften the frozen fruit in the microwave or by leaving it out on the counter for a little while.

  2. Blend the peaches with the water. Blend the raspberries with the coconut milk.

  3. Combine the two fruit puree mixtures and stir in the chia seeds, flax, honey, and salt. Let stand for 10-15 minutes to thicken.

  4. Serve with toppings of your choice. Store leftovers in the fridge for up to three days - add water to leftovers to rehydrate (the chia seeds will soak up a lot of the moisture, making them super thick).

Nutritional Facts

Calories 276
Fat 10.6 g
Saturated Fat 0.5 g
Sodium 18.4 mg
Carbs 44.6 g
Fiber 11.9 g
Protein 4.9 g

breakfast anti inflammatory low saturated fat fiber vegetarian low sodium