Chia Almond Morning Bowls 2 Ways

Some mornings call for a little decadence, while others demand pure practicality. With these Chia Almond Morning Bowls, you can have both. For slow weekends, when you have time to linger, the Decadent Weekend version layers in soft, syrupy fruit, fragrant spices like cinnamon and nutmeg, and chewy bites of dates for that extra indulgence. It’s the kind of breakfast best enjoyed with a pot of tea and the luxury of a slower pace.

For busy weekdays, the Practical Weekday version is just as nourishing, with chia and flax stirred in the night before to create a creamy, pudding-like base ready by morning. Simply top with your apricots, drizzle of maple, and a splash of almond milk for a quick, no-fuss breakfast that still feels like a treat.

What makes this bowl truly special is its natural synergy of nutrients. Apricots bring fibre and antioxidants to support digestion and skin vitality. Almonds lend plant-based protein, calcium, and vitamin E to nourish your bones and help fight oxidative stress. Chia and flax seeds deliver omega-3 fatty acids, balancing inflammation and supporting hormone health. Together, they create a breakfast that fuels your body, calms your mind, and enhances your natural glow from within.

Whichever way you choose, this recipe balances flavour and function beautifully, nourishing your body while delighting your taste buds. It’s a morning ritual that embodies Birch & Wilde’s ethos: wellbeing and radiance that begins on the inside.

Decadent Chia Almond Morning Bowl with Apricot Compote

Prep time: 20 minutes + chill time | Cook time: 20 minutes | Serving size: 4

Ingredients:

1 cup raw almonds, soaked overnight
2 cups water
1 teaspoon vanilla extract
12 apricots, halved and pitted
3-4 tablespoons maple syrup, to taste
2 tablespoons chia seeds
2 tablespoons flax seeds, gently crushed
4 Medjool dates, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Tiny pinch of sea salt

Directions:

1. Soak almond overnight in twice their volume of water. Drain, rinse and blend with 2 cups of water and vanilla extract until smooth. Strain through a fine sieve or nut milk bag, reserving both the fresh almond milk and almond meal.

2.Stir the chia seeds and crushed flax seeds into the fresh almond milk. Mix well, then refrigerate overnight so the chia can absorb liquid and thicken into a creamy base.

3. In a medium saucepan, simmer apricots in a splash of water for 15-20 minutes until just soft but not mushy. Stir in maple syrup, cinnamon and nutmeg. Remove from heat. Allow to cool before transferring to an airtight container. Store in the fridge for up to 5 days.

4. In the morning, divide the chia-almond milk "pudding" between bowls. For busy weekdays, serve the apricot compote chilled straight from the fridge for a refreshing breakfast. Sprinkle almond meal and chopped dates on top. Enjoy.

5. For decadent weekends, gently reheat a portion of the compote in the microwave (20-30 seconds) or on the hob until just warm. Spoon the apricot compote, a sprinkle of the reserved almond meal, chopped dates and a tiny pinch of sea salt on top of the chia pudding. Sit down and savour slowly.

Hints & Tips

Leftovers - Store compote and chia pudding separately for best freshness. Both last up to 5 days refrigerated.

Make Ahead - Both the chia base and apricot compote can be prepared in advance and kept in the fridge. Perfect for meal-prep jars.

Variation - Try oat milk instead of almond milk for a speedier weekday version (recipe below). Add granola or toasted seeds on top for extra crunch.

Ingredient Swap - Swap almonds for hazelnuts for a richer flavour. Try pears, peaches or plums in place of apricots.